Q: Hey Dave!
I have a salsa that I’d like to can but I’ve never canned anything and I’m afraid of poisoning somebody. What would be the best way to can the following recipe: canned tomatoes, fresh green onions, canned green chilies, canned black olives, olive oil, white vinegar, garlic salt, jalapeños and fresh cilantro?
A: Hello Steve:
This article should answer all your questions: http://www.fiery-foods.com/dave/canning.asp