My brother makes a roasted salsa that's killer - he uses his Traeger for the vegetables, imparting a smoky flavor too.

He freezes it.

National Center for Home Food Preservation recommends that a boiling water canner be used only for research-tested salsa recipes that 'provide evidence' of safe acidification. If this is your own recipe, all would be guesswork, as would the safe processing time in a water bath (or pressure) canner. Better not to guess when it comes to a safe product....You have no way of knowing what self storage results would be (what might happen over time) without prohibitively expensive testing.

Here is a link that might be useful: NCHFP - Canning your own salsa

Yep, as morz said - pure guess work. And salsa is one the items most risky to guess with since it contains large amounts of low-acid vegetables and is eaten without any post-opening cooking. One would have to have the exact weight measurements of each of your ingredients to even begin to guess at its safety and it would still be guessing.

The simple answer to your question - no. Freeze it don't try to can it.

New to canning one really needs to stick with tested and approved recipes only. Making up your own recipes to can is very very risky and never recommended.

Dave

Thanks guys. Thats not what I wanted to hear but its what I needed to know.

Thanks again.