Looks like a yummy recipe but the oil would throw up a red flag for me right off the bat even though it looks to be used for the saute. And I'm not sure the optional juice from one lime would be enough additional acid to make up for the low acid onion, cilantro, and peppers. Bottled lime or lemon is always recommended as it has a known acidity. Adding water as they suggest would also require an equal amount of acid.

I would also have concerns if trying to quadruple (or more) the recipe to make a batch big enough to warrant the BWB. That always adds some degree of risk over making a recipe according to the exact recipe measurements. I stay away from BWB recipes that don't have the exact measurements (ie. 1/2 medium onion rather than 1/2 Cup chopped).

I would just freeze it if I were making it. I'd probably just make a single batch and freeze a small amount and then thaw and taste it. If it is satisfactory to your taste buds then go for a larger batch.

ETA - I'm not a canning expert!!!!

There are a couple of approved recipes that contain oil, but not many, so as Jack says, that would throw up a red flag for me, especially that much.

As for acidity, I've linked instructions from the National Center for Home Food Preservation regarding the canning of salsa. They did not use vinegar, they used lemon/lime juice because it's more acidic than 5% vinegar. The bottom line is at least 1/4 cup juice for 200 grams of low acid vegetables and equal tomatoes. When I googled a converter to change grams to ounces I got not quite 8 ounces, so about a cup. but it still can't be guaranteed as safe. I'd be comfortable with that ratio, but again, there are no guarantees, everyone has their own comfort levels when it comes to risks with home canning.

https://nchfp.uga.edu/papers/2004/04ift-tomatosalsaPoster_combined.html

It is also recommended that bottled juice be used, as that acidity is consistent but fresh lemons or limes can vary in their acidity level. You can always swap hot peppers for other low acid vegetables as long as the total amount stays the same, so you like it hotter, add more hot and fewer sweet peppers, etc.

Happy Canning!

Annie

If you use the search function like this link, HERE, you will find Annie's salsa that is safe and approved 1 million time over. Even cooking/kitchen home bloggers have ripped it off as their own.

Use a safe and approved recipe when canning.

I'm well researched and will 'can' eventually. Now I freeze and flat-pack my salsa. I make a few that I freeze. Then add a bit of fresh when half thawed.

Thanks, Annie!

LoneJack, yes, this recipe is yummy!

sleeve, I have other salsa recipes I already make and WB process -- I was wondering about this recipe specifically.

I would NOT WB it, but would jar it and use it from the fridge til it is gone, which wouldn't last log [prolly 1 nite] for the two of us. Sounds tasty.

I would search approved recipes for one that is similar. There is no way your are going to get that mellow taste that comes from sauteeing the onions and tomatoes in the oil though. You could try roasting the peppers and tomatoes before making the salsa, I've seen approved recipes doing that. One I am thinking of is in the book, "Small Batch Preserving" by Ellie Topp. Only roast them a bit to get the smokey flavor, don't dry them out, that changes the whole ball game . . .

Here's a link to a similar recipe. You can use some lime juice in with the vinegar, and add a small amount of cumin and cilantro (1/4 tsp. each). That would give you some of the flavor elements . . . ONLY use dried herbs. Fresh herbs change the pH.

https://www.motherearthnews.com/real-food/canning-fire-roasted-tomato-salsa-recipe-zbcz1407

Here's my favorite canning salsa using paste tomatoes. Very similar to your recipe.

https://nchfp.uga.edu/how/can_salsa/tomato_salsa_paste_tomatoes.html

You could just can up your tomatoes as a basic canned tomato and make you salsa from it as needed.

I add a leaf of basil to my jars and have never had any problem with it.

The "only use dried herbs" admonition is for official safety rules of canning from those responsible for guaranteeing public health around food preparation, since one can not know for sure how much fresh herbs someone might use or what effect they will have in that improvised situation. A leaf of this or that probably not, particularly if you add the recommended extra acid to your canned tomatoes. Folks often add a clove of garlic, a sprig of an herb, a piece of onion. Probably fine, but no way of knowing for sure so not recommended. Not necessarily unsafe, just unknown from a scientific testing perspective and broad application for everyone. YMMV. I often make slight adjustments to recipes based on what I know about the science of canning, but I would not necessarily recommend them on a public forum . . .

I can up a lot of different kinds of salsas and use them as condiments. Roma tomatoes are pretty easy to find shipped to the grocery stores throughout the fall and into winter. You could make some safe canned salsa and use it to season a salsa made with store bought tomatoes. Also drying your fresh romas you can use them to spice up canned tomatoes with some intense roasty tomato flavor. Same with peppers, they can be roasted and then dried, or you can by the ground roasted pepper . . . I also have occasionally made a canned roasted pepper spread. Don't do it usually because I really don't like to roast peppers all that much, I just buy the seasoning, but there are safe recipes out there for canning roasted peppers. Sub fresh oregano, cilantro or parsley for the basil if you want a more Mexican twist.

https://www.freshpreserving.com/blog/roasted-red-pepper-spread