Deanna, This recipe requires vinegar (5% acidity) and should not be altered as it has been scientifically tested for safe canning. At this time, there are no approved salsa canning recipes that utilize citric acid. I strongly recommend sticking to the specified ingredients and proportions in the recipe to ensure proper acidity levels for safe canning.

Chantal, No, I do not not recommend adding tomato paste to this canning recipe. Canning recipes have specific ingredient ratios to ensure safety and preservation. Altering these ratios, especially by adding tomato paste, can affect the pH level and heat penetration that could affect the safety of the canned product. If you want a thicker salsa, drain off the extra liquid when you open the jar at serving time.

Jessica, This salsa recipe is for water bath canning, not pressure canning. It’s important to note that there are no tested pressure-canning processes specifically designed for salsa. The NCHFP has a valuable resource on salsa canning that you might find helpful: Canning Salsa.