Let’s get real for one second. You can water bath salsa if it’s super acidic—think loads of lemon juice or vinegar. But what if you want that chunky, chunky, turbo-garlicky salsa? The kind with bell peppers and onions floating like happy little boats?
That’s where pressure canning struts in like a hero. It gets hotter than boiling water—like 240°F hot. Hot enough to kill the clingy bacteria that love hanging out in low-acid veggies. You get a safe, shelf-stable salsa that doesn’t taste like a swimming pool.
