How long to water bath can salsa
Process salsa for 15 minutes (half-pints and pints) in a boiling-water canner at 0–1,000 ft, then add minutes as altitude rises: +5 at 1,001–3,000 ft, +10 at 3,001–6,000 ft, +15 at 6,001–8,000 ft and +20 at 8,001–10,000 ft.
Salsa canning times by altitude
| Altitude | Half-pints and pints |
|---|---|
| 0–1,000 ft | 15 min |
| 1,001–3,000 ft | 20 min |
| 3,001–6,000 ft | 25 min |
| 6,001–8,000 ft | 30 min |
| 8,001–10,000 ft | 35 min |
What the time assumes
- Method: boiling-water (water bath) canner
- Acidity: high-acid (or acidified)
- Headspace: ½ inch
- No tested process: quarts and half-gallons. Putby shows no time for these sizes.
Use a tested salsa recipe: its vinegar or lemon juice ratio is what makes it safe for the water-bath canner. Tested salsa processes are for half-pints and pints only.
Questions
- How long do you water bath can salsa?
- Process salsa for 15 minutes (half-pints and pints) in a boiling-water canner at 0–1,000 ft, then add minutes as altitude rises: +5 at 1,001–3,000 ft, +10 at 3,001–6,000 ft, +15 at 6,001–8,000 ft and +20 at 8,001–10,000 ft.
- How long do you process salsa at 5,000 feet?
- 25 minutes for half-pints and pints at 3,001–6,000 ft: the 15-minute tested time plus 10 minutes for altitude.
- What headspace should I leave for salsa?
- Leave ½ inch of headspace.
Sources
- USDA Complete Guide to Home Canning, Guide 3 (Tomatoes) · NCHFP
Times and pressures are restated from the National Center for Home Food Preservation and the USDA Complete Guide to Home Canning, in our own words. They are the same table Putby's app uses; a test in the app fails if the two ever disagree. Altitude schedule: Putby adds minutes to boiling-water processes in five steps up to 10,000 ft; at the higher steps that can be a few minutes longer than a food's own USDA altitude table, never shorter. If your tested recipe gives a longer time, use the recipe's time. Last reviewed 2026-10-16.