Does Salsa Need To Be Pressure Canned?
Salsa does not necessarily need to be pressure canned, but it is recommended. Salsa is a low-acid food and is at risk for botulism if not canned properly. Pressure canning ensures that the salsa is heated to a high enough temperature to destroy any harmful bacteria or spores. Water bath canning is not recommended for salsa as it may not reach a high enough temperature to safely can low-acid foods.