Don't know if you could can it as FAIK there is no tested recipe for canning it. That would depend on what all the ingredients are, the pH of it, and the density.

A Google search pulls up lots of recipes for it with many different ingredients but they are all for fresh use or are frozen, not canning. But many of them read more like a chutney recipe than a salsa recipe so the Tomato-Apple Chutney recipe at NCHFP might work with cherries rather than apples.

Dave

Thanks for you reply! The label reads as such:

Diced Tomatoes, Cherries, Sugar, Tomato Paste, Jalapeno Peppers, Water, Onions, Vinegar, Citric Acid, Garlic, Spices, Salt.

I've seen the recipes for salsa/chutney, but what I liked about this one was that tomatoes were the main ingredient. The cherries added the sweetness and the peppers gave the bite, but it's definitely a tomato-based salsa.

I know that I could wing it and just freeze it, but I was hoping to be able to can it if I could find a recipe or make an appropriate substitution.

Thanks for any/all help!

And somewhere here is another Peach-Tomato salsa recipe that the search should pull up where you could sub the cherries for the peaches.

But since cherries are a bit more low acid (higher pH) than peaches are I'd recommend adding a bit more acid (lime juice or vinegar) to the recipe too.

Dave