As an alternative, we have rethought the canning of salsas and found the best result is to can a tomato salsa base, using plum or paste tomatoes, and then adding freshly chopped onions or scallions, chili or jalapeño peppers and/or herbs after opening. Although, this isn't a perfect alternative to what you enjoy serving in the summertime, we believe it's the best and safest solution to try to resemble a fresh and crunchy salsa for serving in the wintertime. http://canningusasupplystore.com/recipes/index.php/canning-h...Sounds like a good idea.
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