Thanks, Ladies! I’m supposed to pick up a bushel of maters from the local farmer’s market after work this eve. That stuff is so hot, I don’t even know if that will help. I think I might just pitch it and start over. I was thinking about freezing instead of canning. Any tips or suggestions?
This is just my personal opinion, but I would not attempt to freeze salsa except maybe one or two containers as an experiment. The flavors are so distinct in salsa that I doubt it would retain much after the first month or so. When all else fails though, I consult the Ball’s Blue Book of Preserving, which covers freezing tomatoes alone but not in a salsa. Canning is the only method of preserving mentioned for salsa. Good luck!!!