I have DOZENS of salsa recipes, but must say that I've never canned any of them. I'm NOT a canner. I have, however, frozen quite a few of them, & have had them thaw out wonderfully. Obviously the texture isn't always quite the same if you like "chunky" style, but a few quick additions of a little fresh-chopped onion & tomato makes everything right. If you like a smoother salsa, you needn't do a thing.