This is in response to the other thread about there not being a lot of salsa recipes. Since this was a University Extension publication I figured it was safe.... yes?
Here is a link that might be useful: Salsa recipes for canning
Yes, they are the same recipes as those from USDA/NCHFP. Same goes for most of the various extension publications. They are all tied to NCHFP.
NCHFP is the recognized authority for home food preservation research, guidelines, recipes, etc. As such it is the foundation for most all the approved canning publications. Not that it has all the recipes found in the Ball/Bernardin books, but you'll find most of what you need there.
Here is a link that might be useful: NCHFP
Many Extension services develop their own safe-tested recipes which are then "adopted" by many other Extensions and also placed on the NCHFP site. It spreads the burden when various Extensions can develop recipes to be used by all as their finances are very limited.
In this case, salsa recipes developed by the three Pacific Northwest Extensions were disseminated by the NCHFP.
Almost all Extension documents are reliable. The one qualifier, again due to limited funding, is that occasionally a document which has been superseded by more recent guidelines isn't removed from Extension sites in a timely manner. Again, this is largely due to staff shortages.
So it's always a good idea to check the date of publication/last revision. Also, the NCHFP search will link to all current recommended Extension documents by state, so if you see a document link in their search, you know it's good.