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I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or is the 10-minute processing time based on the recipe and thus all right?

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    Is this the recipe you meant? food.com/recipe/wonderful-salsa-9272 According to the USDA food safety guidelines, 15 minutes is recommended for tomato salsas at your altitude. nchfp.uga.edu/publications/usda/GUIDE%203%20Home%20Can.pdf
    – NadjaCS
    Oct 4, 2015 at 2:56
  • Yes, that is the recipe. My husband just wants to put them on the shelf and look carefully for signs of spoilage before using any. Is that acceptable in terms of safety? Is there a risk of not noticing spoilage if we pay attention to smell, taste and strength of seal whenever we open one?
    – Chantal
    Oct 4, 2015 at 17:04
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    Possible duplicate of What can I do if I didn't process my salsa long enough?
    – Debbie M.
    Oct 4, 2015 at 19:37
  • Depending on the acidity the processing time may change. Even if 15 min is a good rule of thumb for salsas, make sure you double check the instructions for each individual recipe.
    – lemontwist
    Oct 19, 2015 at 11:48

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