A made-up recipe for canned salsa??? Fresh eating, fine but canned? Very risky.

How do you know if it is acidic enough? That the density is safe for canning? And with squash, a really low acid vegetable? Salsa is risky enough since it is eaten fresh from the jar so making up your own recipes for canning it is strongly discouraged.

Dave

PS: Of course it is your risk to take but I sure wouldn't share it or encourage others to do it.

I read the OP differently. Poster said she couldn't find the recipe (books are in canning kitchen).
Without seeing the recipe we have no way of knowing if it's safe or not or if it is a canning recipe.

I believe she is just sharing her success (correct me if I'm wrong) and unable to post the recipe at this time.

I'd love to see it as I haven't made a salsa with squash before. Even if it isn't a canning recipe, might be handy for fresh eating when the zukes are taking over the world.

Deanna