Can I reprocess jars of salsa that didn't seal
I made salsa last night and this morning all jars didn't seal.
Can I just put new lids on them and put them back in hot water bath?
Best Answer
Per Joe, the answer about jam jars that didn't seal applies to you as well.
Given that the salsa has now sat out all night unrefrigerated, it would not be safe to re-do the canning process. If you had checked them immediately, you could probably have used new lids, cleaned the rims of the jars, and hot-water-bathed them again. But not after 8-12 hours at room temperature. If they have very high acidity (PH less than 4.0) they might be fine, but why take a chance?
Instead, I suggest putting those jars in the fridge and eating them yourself within the next few days, checking them for bubbles that indicate that the salsa is going off.
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Quick Answer about "Can I reprocess jars of salsa that didn't seal"
Reprocessing Unsealed Jars If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar, add a new, properly prepared lid, and reprocess within 24 hours using the same processing time.Can you reprocess canned salsa?
In the event that some of your jars do not seal properly, you can reprocess them. To do so, remove the band and lid and empty your salsa into a saucepot. Reheat them by bringing them up to a boil, then ladle them into a clean, hot jar as before.How do you reprocess an unsealed jar?
Place those room temperature jars in a canning pot of cold water. Bring that pot of water to a boil slowly, so that the contents of the jars heat along with the water. Once it reaches a rolling boil, process as you always do. The jars should seal properly this time around.My Canning Jar Didn't Seal Why? What To Do? - Canning Tip
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Answer 2
A significant aspect of what you accomplish by boiling the jars the length of time you do (1 HR +, if my memory serves me correctly) is cooking as well as sterilizing the contents. While you could clean, reheat, etc and get the jars to seal, I would think the consistency of the salsa after being cooked twice would be more like tomato paste and less like salsa.
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