help with making my salsa recipe shelf-stable?

by Monica
(Canada)

I was wondering if there was any way to alter my salsa recipe to make it shelf stable?

My boyfriend is deployed in Afghanistan and loves my salsa and I'd love to be able to send some over.

The main difference between my recipe and ones I've seen is that I use drained canned tomatoes rather than fresh, and I use green onion instead of regular white/red. The last time I made it, I took measurements, so this is the basic recipe, although I sometimes use fresh jalapenos.

3 cans tomatoes
1 c chopped peppers
2/3 c chopped green onion
2 1/2 tbsp minced pickled jalapenos
juice of 1/2 lime
1 tbsp Frank's Red hot original

I know I'd have to add vinegar to this, as I don't have a pressure canner, but I don't know the proportions, and am not quite sure about canning times either.

Any way you can help? Thanks so much.

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answer:

Monica, I really really wish I could help you. My son is also in Afghanistan so my heart would LOVE for you to be able to send your sweetheart some salsa. BUT I do not have the ability to tell if your salsa is shelf stable.

I always recommend that you use a tested recipe from either the USDA or the Ball Blue Book of Canning. I'd suggest calling your local extension and they may be able to provide you with a similar recipe that has been tested for safety.

BTW, I've sent my son things like homemade jam and he loved it! Spread it on the MRE meals he has been eating.

Sharon