I think canning fresh salsa defeats the whole purpose of making fresh salsa. If I want cooked salsa, there are many good ones in the grocery store. Right now is tomato season and I am making fresh salsa by the gallon. We are enjoying all we can eat freshly made. I take leftovers each time I am ready to make a new batch, spoon it into ice cube trays and freeze. Empty each ice cube try into a sandwich size Ziplock. Expell as much air as possible and seal. Place as many packages as will fit into a gallon size ziplock labeled "Fresh Salsa"and return to your freezer. You will be able to enjoy fresh salsa all winter. Just remove one small bag, empty into a container, thaw, and enjoy. Harlean from Arkansas
If you want the jar with fresh salsa with uncooked tomatoes in it...it must be refridgerated and will stay good for a few days.
Sealing the jar will require heating the salsa (I simmer mine in a big pot on the stove for a hour to an hour and a half) and packing the hot salsa into a hot jar and placing a lid on it. This will seal the salsa and you will then be able to place this sealed jar on your pantry shelf.
Raw tomatoes in a salsa, left uncooked and in a jar on the shelf in the pantry will spoil and you will end up throwing it out.
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