If you live above 1,000 feet, your water boils at a lower temperature, so you need extra processing time. It’s a simple tweak: add 5 minutes for every 1,000 feet above sea level. For example, at 5,000 feet, process pints for 30 minutes.
Check your local elevation online—it takes ten seconds and saves you a batch of potentially mushy or unsafe salsa. You’ve got this, elevation ninja!
The “Is It Done Yet?” Checklist
After the 15 minutes (or adjusted time), turn off the heat and leave the jars in the water for 5 more minutes. This prevents sudden temperature shock and cracked glass. Then, use a jar lifter to set them on a towel, leaving one inch of space between jars so they cool evenly.
You’ll know the seal worked when you hear that satisfying pop—the sound of success! Press the center of each lid; if it doesn’t flex, you’re golden. If it does, refrigerate and eat that jar first.
How Long To Hot Water Bath Salsa at Thomas Marriott blog
