No corn just a little tomato paste chopped fresh tomatoes, finely chopped onion some jalapenos diced in seed an all, not big on cilantro but i do ad the smallest ammount of it. I also like a teaspoon or 2 of OLDBAY in it If there are poblanos at the farmers market I like them in there too this is my odd ingredient Roses lime juice about a tablespoon sweet and tart.

Cilantro is quite volitile and cannot be dried or canned well, as the smell and flavor are totally lost within a few days. Even fresh store bought, loses a lot of flavor within a few days. When I serve salsa, I always buy a bunch of cilantro to chop up some to be added once its opened. I also add a chopped onion, maybe a pepper or two and a tomato or two, just for a bit more fresh texture from the original home canned product

Of course you don't acidify beans or meat. They would be unpalatable. However because they aren't acidified you do have to process them for far longer times than tomatoes. You want to process your tomatoes for 75-90 mins. in a pressure canner like meat? Go for it. The goal is a safe AND an edible end product. what is the reason for additional acidification for tomatos , which is already high acid. Tomatoes are NOT high acid. For purposes of canning they are borderline low-acid. All of the research done since the mid-1970s on tomatoes and their canning requirements is available to all in the NCHFP publications on their website. You only have to go and read it. Additionally in PCing harmful bacteria, even including botulism bacteria/spores are killed. Only if processed for a sufficient length of time and that amount of time varies with each food. You want to eat a jar of chicken or beans that was only pressure canned for 10 min. and hope that all the spores were killed and that there are no cold pockets or insulated spores left in it? Good luck. The rest of us have more sense than to argue with all the research just for the sake of arguing. Dave

" How does one know if bwb canning is okay.." The first clue if something can be canned or not is if canning/processing instructions are provided in the recipe. In this case they are not and the recipe makes it clear it is for fresh eating or fridge storage only. Freezing is always an option. The second clue is the amount the recipe makes. This is a small batch recipe, a limited amount. Canning recipes are normally for very large batches of food. The third, and most important clue is the source of the recipe. Safe canning recipes are only found in NCHFP/USDA approved books and sources. The first rule one learns in safe home food preservation is that "cooking is art, canning is based on science so you cannot safely can your own personal made-up cooking recipes. Then once you have some training, a working knowledge of the current guidelines, and experience you can look deeper into recipes to see IF they can be adjusted to meet safe canning requirements. In this recipe you are using already canned/processed foods. The standard canning guidelines strongly discourage doing that for several reasons. It uses large amounts of fresh herbs. Safe canning recipes will usually call for only very limited amounts of fresh herbs if any and recommend using dried herbs instead to reduce the effect on pH. It also contains too little added acid for all the low-acid ingredients it contains to safely allow it to be sealed in a vacuum. If it were to be tested its pH would very likely be well above the required 4.6 minimum required. So I'm sorry but this recipe cannot be safely BWB canned. It very likely cannot even be pressure canned safely because its density is unknown and the processing time needed is unknown. Canning salsa is one of the most risky type of canning there is simply because it contains so many low-acid ingredients, the pH is so close to the line, and because it is eaten fresh from the jar with no further cooking to destroy any toxins. Burning Issues: Trying to Can Your Own Salsa Dave