Wash jars, lids, and rings in hot soapy water; keep jars hot until filling
Prepare salsa using a tested canning recipe
Acidify the salsa exactly as the recipe directs, usually with bottled lemon juice or vinegar
Bring salsa to a boil
Fill hot jars with hot salsa, leaving the recommended headspace
Remove air bubbles with a nonmetallic tool
Wipe jar rims clean
Place lids on jars and screw on bands fingertip-tight
Place jars in a boiling water canner with water covering jars by at least 1 inch
Bring water to a full rolling boil
Process for the exact time listed in the tested recipe, adjusting for altitude if needed
Turn off heat and let jars rest in the canner for 5 minutes
Remove jars and place on a towel or rack without tilting
Let jars cool undisturbed for 12 to 24 hours
Check seals by pressing the center of each lid
Remove bands, label sealed jars, and store in a cool, dark place
Refrigerate any unsealed jars and use promptly
Use only tested salsa canning recipes for safe acidity and processing times