I wasn't sure where I should post this but figured here was a good place as most of us are trying to go as natural as possible. I LOVE salsa, I found some at my local Sam's club that if fresh and chunky. I could drink the stuff I love it so much BUT I noticed after every time I ate it I got a horrible headache, I mean horrible. Then it dawned on me that my last really bad seizure was after eating out at a Mexican restaurant. So I read the ingredients to my fresh salsa and low and behold Sodium benzoate was listed not once but twice in between all the fresh ingredients, ugh. I know I am not allergic to any of the other ingredients so it must be the sodium benzoate. Why do they put this crap in our food?? I am really disappointed because I LOVED the salsa. I guess I need to make my own at home. I really want to learn how to can, anyone here do any canning? Tod bad it wasn't passed down in my family because my grandma did the best canning but it skipped my Mom's generation with the processed food explosion that I grew up on, ugh, no wonder we are in such poor health. It is so depressing.

So much crap in our food. Even the apple juice today - I noticed it had "natural flavors" which is a code word in the food industry for MSG - I returned it to the store. I like the freezer idea for the salsa - easier than canning. Although salsa is something you can can - hahaha - b/c it has a high acid level. I don't have a recipe for it though. Check back with me in three years though - when I get my act together enough to start cooking again.... let us know what you do.

Sorry sweetie, I don't know how to can foods, like you it skipped my mom's generation and there is no one left to teach me...So what I have done is make the salsa, red, green or mixed how ever you like it and put it in GLAD freezer containers...I make enough for a few weeks...or if we are having people over I make extra and freeze it...it thaws out really good...but if you are freezing, don't add water to the salsa, when it thaws it will release its own juices and the ice (of course)...I do this same process with tomates from my garden, and have tomate sauce all year long...I have even gotten lazy and froze the tomates whole...boy oh boy do they get hard...and when I need to make a quick sauce with tomates I put one in a glass of water and in 5 minutes it is thawed out and ready to go...If you make enough for a few weks at a time (salsa or sauce) you do not get freezer burn...have fun making your salsa...oh, I use natures sunshine sea salt...they have plain or one with celery...I like the celery flavored one...