Does anyone have a good canned salsa recipe they could share? Thanks in advance.

Look on the back of the can.

I am talking about a recipe for making homemade picante salsa for canning in jars.

If you are planning to water bath can it, you either need to use an "approved" recipe from Ball Blue Book, National Center for Home Food Preservation or similar, OR get a pH meter to ensure the finished product is 4.6 or less. If over 4.6 there is a danger of botulism. This is also why they say not to alter "approved" recipes at all, as it may change the finished pH.

We're all here and our grandmothers made canned goods without tested recipes, I know. I'm just not one to play around with botulism risk when it's completely preventable. To each their own though.

https://nchfp.uga.edu/how/can

https://www.ballmasonjars.com/recipes?fdid=salsas-and-chutneys