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

As with all recipes from unapproved sources that offer all these made-up recipes, it is a do-at-your-own-risk recipe. Is it safe? We can only speculate as it has never been tested. It has a fairly good amount of added acid in it and without the eggplant it would basically be a salsa recipe. But 5 cups of shredded eggplant (pH 6.0-6.5) is a great deal of added low-acid ingredients and there is no way to judge its density or know if the processing time is sufficient. Personally if I was to make it (which I wouldn't) I'd pressure can it. Mushy, true but with salsa that isn't a big issue. Dave

While I'm at it I decided I should just get an opinion on the recipe overall....not sure if it's safe. I've seen multiple posts on here about deviation from an tested recipe but have seen experienced canners gage more appropriately where/if at all tweeks can happen. Here it is: 4 cups tomatoes, peeled, cored, chopped--For convenience sake (and my laziness!) is it OK to use whole stewed tomatoes already canned? I plan on making multiple batches. 1 cup onion 1/2 cup cilantro 3 Tbsp. Chopped Jalapeno 3 Tbsp. Chopped Garlic 1/3 cup lime juice 1 Tbsp. Salt 2 Tbsp. Garlic Powder Sterilize cans and lids in hot water bath (I was going to use a dishwasher and keep them hot that way) Fill jars with salsa, put lids on and then into BWB for 15 minutes. Yields approx. 36oz. It doesn't call to heat the salsa before pouring it into the jars? Is that okay being that it's going into a BWB for 15 minutes? I'm obviously quite the novice canner and all I've done before is jam. Thanks ahead of time for your help!

I agree, I don't blanch anything in the sink! I have tried Annie's salsa a previous year and it tasted great but we prefer a lot more peppers so last year I used one from Ball's website, which should be safe: http://www.freshpreserving.com/pages/recipe/215.php?recipe=131 I've seen it on other websites as well but I would think Ball would be careful to meet regulations. Maybe I'll add a tad more vinegar after reading all the comments here! Zesty Salsa: You will need:  10 cups chopped cored peeled tomatoes (about 25 medium)  5 cups chopped seeded green bell peppers (about 4 large)  5 cups chopped onions (about 6 to 8 medium)  2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)  1-1/4 cups cider vinegar  3 cloves garlic, finely chopped  2 Tbsp finely chopped cilantro  1 Tbsp salt  1 tsp hot pepper sauce, optional  6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands