Best Thick Canned Salsa Recipe with Step-by-Step Tutorial
Say goodbye to store bought salsa and hello to the homemade canned salsa recipe of your dreams! Learn how to create a delicious salsa for canning with this easy step-by-step tutorial that’s safe, uses all natural ingredients, and is thicker than typical canned salsas. Perfect for parties, potlucks, and snacking at home – it’s our family’s favorite and I know it will become yours, too!
✩ What readers are saying…
“Having grown up in Southern California and Arizona, we are salsa SNOBS! I can’t tell you how many recipes I’ve gone through canning only to be disappointed. This is the second double batch of your salsa I have canned this season because the family can’t stop eating it! Thank you so much!” -Sommer
Our family LOVES salsa – if we don’t eat it everyday, at least I think it’s safe to say we eat it every other day.
So of course I would want to make homemade canned salsa from the garden tomatoes, peppers, and onions we grow – in fact after jams, it was one of the first types of foods I canned.
It took a number of years, though, to find a safe salsa recipe that was “the one.” Many were just way to runny, or were bland tasting, or too strong with one flavor. But mainly they were usually too watery.
When I finally did find my favorite salsa recipe for canning, there was no going back – every August and September I make enough batches to see us through to the next season.
Store bought canned salsa can’t hold a candle to this amazing salsa!
Finding a Safe Salsa Canning Recipe
The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it’s important to use a recipe from a trusted source that uses USDA guidelines.
This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) and the low-acid ingredients.
So I started testing recipes from a Kerr canning book, the Ball Blue Book, the Oregonian newspaper, Oregon Extension Agency, and some preserving books from the library that all used safe guidelines. While they all had good flavor (I was using wonderful produce, after all!), they were usually still really watery and/or vinegary.
I think others felt the same way, because a recipe soon appeared on the USDA home preservation website for a Tomato-Tomato Paste Salsa. It called for two 12-oz cans of tomato paste and 2 cups bottled lemon juice instead of vinegar, which produced a thick sauce and minus the overly vinegar taste.
Sadly, my search for the best recipe wasn’t at an end, though. We found that the salsa wasn’t very spicy and when I took the time to look at the ingredients of bottled lemon juice (it must be bottled – fresh lemon juice doesn’t have the consistent acid level for canning) I saw that bottled lemon juice is full of preservatives!
Great. I’ve got all these organically grown vegetables and I’m adding preservatives. Boo.
Finding The Best Salsa Recipe for Canning
I continued looking for the perfect canned salsa recipe and finally found the one that is now our favorite in a book from the library that published tested recipes (I wish I had the title, but I just copied the recipe all those years ago before blogging).
UPDATE: A commenter shared that my base recipe is the same as this recipe on the Bernadin Canning website! You can see what I changed and added, especially standardizing the jalapenos since they can differ so much in size from year to year and variety. ALSO – you can add fresh cilantro if you want, even though I’ve suggested to not in the comments (I never add it and forgot it was originally included…).
It used just one small can of tomato paste and only 3/4 cup of vinegar, so it’s still thick and the vinegar doesn’t overpower the flavor (since the recipe calls for vinegar you can substitute bottled lemon or lime juice – I’d look for organic that doesn’t have all the preservatives in it).
IMPORTANT NOTE: according to preservation educators it is safe to substitute bottled lemon juice OR bottled lime juice for the vinegar in salsa recipes if you wish, but NOT the other way – it is not safe to substitute vinegar for lemon juice in other recipes, since lemon is more acidic than vinegar.
I adapted the recipe by increasing the peppers by 1/2 cup, and then decreasing the onion by a 1/2 cup to keep the recipe in balance. This makes the salsa a bit more spicy, which we like. But if your spice level is lower, use 1/2 cup more onions and 1/2 cup less peppers!
I also added a few more dry seasonings which is okay to change in canning recipes since it doesn’t affect acidity.
You can NOT add any other ingredients to this recipe, including things like mango, pineapple. It has not been tested with these ingredients.
This homemade salsa recipe is really easy, too – the majority of time is spent prepping the ingredients, though a food processor makes it quicker. It cooks for only 30 minutes, which gives you just the right amount of time to get all the canning equipment in order and jars cleaned. Perfect, right?
Salsa ingredient & equipment notes
Here are notes on a few of the main ingredients:
- Tomatoes – If you will be leaving the skins (see notes below) you’ll want garden grown or organic tomatoes. Roma style paste tomatoes create a thick texture, but slicing and heirloom tomatoes add a lot of flavor, so I use some of each. You can use all paste tomatoes, but using all slicing tomatoes will produce a thinner salsa (though it’s totally safe to do if you only have slicing tomatoes!).
- Peppers – Keeping to the amounts listed, you can use literally any pepper you’d like, hot, mild, or even sweet bell peppers. The combo I like best is to use mainly mild Anaheim or Poblano peppers with a few spicy jalapenos. Find any combo you like, but do not go over the total pepper amounts listed in the recipe card.
- Vinegar (or bottled lemon juice) – I prefer vinegar to preservative-laden bottled lemon juice, but you can use an equal amount of juice if you can’t do vinegar. Make sure the vinegar is listed at 5% acidity – I’ve seen some at 4% and that’s too low for canning recipes.
Here are the tools and equipment you’ll need to safely can salsa:
- Cutting board (over the sink type makes it easier), sharp knife, and nitrile gloves (for cutting peppers).
- Food processor – optional but highly recommended.
- Large stockpot – at least a 6-quart for a single recipe, 10-12 quart for a double recipe.
- 8 cup glass measure – 4 cup would work, too.
- Pint canning jars and lids – quart size will not work – see below.
- Water Bath Canner – I strongly suggest a flat heavy bottom stainless steel canner with a clear lid, not only does the clear lid make it easier to monitor the boil, the flat bottom can be used on glass top stoves.
Salsa Canning Recipe: Step-by-Step
1) Start with 4-6 pounds of washed tomatoes
I use about half slicing tomatoes and half paste tomatoes- the slicers have great flavor and the paste tomatoes add thickness, so I like to include both. You can do any ratio or all of one or the other.
2) Chop Tomatoes
You can peel, core, and chop the tomatoes by hand OR use the food processor method to cut your prep time drastically!
After many years of blanching to peel and hand chopping, I now just core and quarter the tomatoes and use the food processor to chop them- peel and all!
No one can tell there are peels in the finished salsa and it takes SO much less time. This is awesome – do it and you won’t be sorry.
Either way you chop, you want to measure out 7 cups. There are both large and small tomato chunks in the processed option, but it’s not a big deal.
The One Drawback to Processing
When hand-chopping tomatoes, you can drain any water that accumulates while cutting them, which helps make a thicker salsa. However, this doesn’t work with the quicker processing method, so the resulting salsa is a bit thinner, but the savings in time totally makes up for it, in my opinion.
Do I have to peel tomatoes for canned salsa?
Update on safety of using skins in canned products: After a number of readers mentioned that they wondered if it was safe to keep the tomato skins on, I reached out to the Oregon State Extension Office about it. The professor I emailed with spent quite a bit of time researching this, saying, “this one has been killing me – very difficult to track down any reliable information.”
It basically boils down to this:
“Due to the consistent history of using peeled tomatoes in canning recipes, processing conditions using skin-on tomatoes have never been evaluated. It is possible that the skins have minimal to no impact on the thermal transfer, but this has not been verified.” Joy W., Associate Professor, Oregon State University Extension
She cited the studies that have been done on tomatoes, finding some bacteria in the cores but that the remainder of the tomato was low in bacteria, as well as the recommendation to always add citric acid or lemon juice since the 1970s.
There’s nothing else, and the NCHFP mainly states removing the peels are for texture reasons.
So here’s my take that I wrote back to her:
“With modern appliances like food processors, we can chop the tomatoes and skins for products like chutney and salsa and have no issues with taste and texture. The tomatoes are still cored, so the root and stem ends that might have bacteria in them (according to the study you mentioned) are removed. Also, my tomatoes are grown and harvested by me using no pesticides.
Since we eat the skins of my peppers grown right next to the tomatoes and can them with the skins in jellies and chutneys, why not the tomatoes?
Because of this, I’ll keep processing the tomatoes for chutney and salsa with the peels because it saves so much time, but I will mention the caution to my readers with your recommendation and let them make their own decision.”
So – you choose!
Option: one commenter said he has been canning tomatoes for 40 years with skins – he simply gives them a bath in a bowl of white vinegar and water before coring. So if this makes you feel better, go for it!
3) Transfer tomatoes to a stock pot
Once you have 7 cups, place the prepped tomatoes into a large 6-8 quart stock pot (use a 12 quart for a double recipe).
4) Prepare Peppers
You’ll want to break out gloves for this next step – trust me, you will want gloves for this part. The one time I didn’t use them I couldn’t sleep that night because of the burning sensation in my hands that no amount of washing could remove!
- Once you’re gloved up, cut in half and seed enough Anaheim or Pobalano chilies to equal 1-1/2 cups chopped, using a food processor or chopping by hand.
Note on the photos: I was doubling the recipe when taking these photos, so there is more in each one than a single batch would call for – so yes, you can double the recipe!
TIP: Just use the food processor you used the tomatoes for. You can simply cut the peppers in large chunks and put them in a food processor. I like the way the processor chops them mostly fine, but also leaves a few larger pieces so that there are some peppers in every spoonful.
- Once chopped and measured, put the mild peppers in the stockpot with the tomatoes.
- Then chop jalapeño peppers to equal 1/2 cup, seeding if desired (leaving the seeds will result in a spicer salsa). Add them to the stockpot.
TIP: if you want a milder salsa, you can skip the jalapeños and use all milder peppers. If you’d like it spicier, decrease the mild peppers and increase the jalapeños. You can play around with the types of peppers you like best, just not the amount – a total of 2 cups of peppers for one batch is the limit for safety.
5) Prepare Onions
Peel and quarter onions, chopping enough to equal 1-1/2 cups, either by hand or in the same food processor you’ve been using, and add to the stock pot.
6) Mince Garlic
Again, finely chop the garlic by hand or throw them in the processor, too.
TIP: I usually add these in with the peppers or onions as they chop better with other ingredients, even though the photo doesn’t show it.
NOTE: there are 6 cloves instead of the 3 the recipe calls for – remember I’m doubling the recipe, in order to get 10 to 11 pints out of each canning session.
7) Cook Salsa
Once the garlic is in the pot, add the remaining ingredients listed in the recipe card.
Bring to a boil then reduce the heat and boil gently for 30 minutes. Stir often, making sure it doesn’t burn on the bottom
TIP: cheap, thin-bottomed stock pots tend to burn, but thicker-bottomed pots don’t – it’s worth it to pay a few dollars more. #lessonlearned
Go here to see the canning essentials tools I use and recommend.
8) Prep For Water Bath Canning
While the salsa is cooking, you can prepare your water-bath canner, jars, and lids.
Here’s step-by-step canning guide where I take you through the whole process if you’ve never canned before.
And here is a video tutorial you can watch as well:
Wait, do I have to can it? Can I freeze salsa?
Nope, you don’t have to can salsa – you can freeze salsa! Just let the finished salsa cool enough to put into freezer safe containers and be sure to leave a good 2-inches headspace to allow for expansion.
TIP: A bonus to freezing salsa is that you can put as many peppers or other fresh ingredients you want in the salsa, including more fresh cilantro. You don’t have to worry about low-acid food ratios if you’re not canning to make them shelf stable.
After 30 minutes, the salsa will have cooked down, looking nice and salsa-y, with flavors all melded into yummy goodness.
You can taste it at this point to see how spicy it is (every year my peppers are different, depending on our summer weather) and add cayenne pepper if you’d like to increase the spiciness.
You can also add salt, pepper, or dried herbs (again, dry ingredients are fine to add – you just can’t add anything else fresh).
9) Water Bath Canning Salsa
Fill pint jars with salsa leaving a 1/2-inch headspace, attach lids and place in a boiling water bath canner.
Bring to a boil and process pint jars for 20 minutes.
Turn off heat and let jars sit for 5 minutes. Remove jars from canner to a towel-lined surface.
Cool completely, check the seals, label and store in a dark, cool pantry for a year to a year and a half.
That’s it – you’ve made and canned your own salsa!!
Having homemade canned salsa from garden fresh ingredients in the depths of winter is always worth it. Not only do you save money, it can’t compare with the typical flavorless bottled stuff!
Reader Raves
“This salsa recipe is the ONLY one I now preserve. Our family absolutely adores it.” -Mary
“My dad did us a building project favor, and instead of money he asked to be repaid in this particular salsa. His exact words were ‘Ambrosia…food of the Gods.'” -Amanda
“Made this today from my frozen garden tomatoes and some frozen chillies from my mums garden…and frozen garlic from my garden! It’s DELICIOUS! My main chilli fan 14yo son wants to eat it now! He’s disappointed all the lids sealed! I will be making this my every year salsa recipe!” -Linda
“We love this salsa! Canning salsa is our main garden goal. We tried a few different recipes our first year of canning, and have since used yours for three or four years now.” -Megan
“Perfect salsa! And half the work!” -Debby
I hope you love this canned salsa recipe! If you make it, be sure to leave a rating so I know how you liked it!
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Best Thick Canned Salsa Recipe
Equipment
- Food Processor optional
- large stock pot 6-12 quarts
- boiling water canner,
- 5-6 pint canning jars
Ingredients
- 7 cups chopped cored, peeled tomatoes (if using a food processor, no need to peel), about 4-6 pounds depending on how big cores are and how much needs to be cut out and if processing
- 1½ cups chopped onion
- 1½ cups mild chopped green chili peppers *anaheim, poblano, or even red/yellow sweet for a milder salsa
- 1/2 cup jalapeños ** finely chopped (and seeded if you’d like – leaving the seeds makes it spicer)
- 3 cloves garlic minced
- 1 (6 ounce) can tomato paste
- 3/4 cup white or apple cider vinegar***
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 to 2 teaspoons pepper
- 1 to 2 teaspoons dry oregano
- 1 to 2 teaspoons cayenne powder to taste
NEW Option:
- 1/2 cup lightly packed cilantro this is a safe addition according to this site with the base recipe I used
Instructions
- In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
- Prepare canner, jars, and lids.
- Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim and attach lids.
- Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, turn off burner, remove lid and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours. Check seals before labeling and storing.
Notes
Nutrition
Your Questions Answered
This is a question I get a lot but unfortunately, it is not recommended to can salsa in any jar larger than a pint (16 ounces) because there are no tested recipes that use quart jars.
That said, you can find recipes on Google that show canning in quarts, but they aren’t official, tested recipes found in publications like Ball Blue Book of Canning and the National Center for Home Food Preservation.
In the end, it’s up to you, but I can’t recommend it – and definitely not for this recipe, as the processing times have only been tested for pint jars.
Yes, in order to be able to safely can in a boiling water canner or pressure canner, you must heat the salsa to boiling before canning.
Both are used in salsa recipes – it depends on the flavor you’d like and if you don’t mind the preservatives that are found in bottled lemon juice.
Lemon juice has slightly less effect on flavor than vinegar and is more acidic. Vinegar is a bright, classic flavor with less acidity.
Since lemon juice is more acidic, you can safely substitute an equal amount of bottled lemon juice for vinegar in a recipe that calls for vinegar (like I mention ou can do in this recipe), but you cannot substitute vinegar for lemon juice in a recipe that’s been tested with lemon juice because vinegar would reduce the acidity, making the salsa unsafe after canning.
Yes, when the recipe calls for vinegar, you can substitute an equal amount of bottled lime juice, just like using bottled lemon juice.
The acidity of fresh lemons and limes vary too much for safely canning salsa. Bottled juices are standardized according to FDA regulations providing the consistency needed for home food preservation. “The final acidity of a food product is critical to deter the growth of microorganisms that can cause spoilage or foodborne illness.” source
This is another question I get quite a bit, so I did some researched and found that according to Oregon State Extension it is not okay since there are no reliable research based recipes that use citric acid. They do not recommend it as it would be too risky.
An alternative that the extension agent mentioned if you can’t do either lemon or vinegar is to can garden tomatoes plain with citric acid and then use the canned tomatoes to make salsa and eat fresh.
More Easy Tomato Canning Recipes
- Safe-to-can Roasted Tomato Sauce
- Perfect Homemade Canned Pizza Sauce
- Homemade “Rotel” Canned Tomatoes and Chilies
- Roasted Chipotle Salsa (Can or Freeze)
This recipe has been updated – it was originally published in September of 2009 and updated in 2017 and 2024.
Having grown up in Southern California and Arizona, we are salsa SNOBS! I can’t tell you how many recipes I’ve gone through canning only to be disappointed. This is the second double batch of your salsa I have canned this season because the family can’t stop eating it! Thank you so much!
Oh, yay!! That makes me so happy to know that, Sommer. 🙂 Thanks so much for the review!
Do you think I could add peaches to this salsa recipe? This is such a delicious salsa. I have used so many of your recipes and each one is amazing. I will continue using your website for recipes and inspiration. Thank you so much for sharing!
Oh, thank you for such sweet comments, Lori – I’m so glad!
About the peaches – since they are more acidic than tomatoes, I think you would be safe to substitute them for some of the tomatoes but I wouldn’t just add them – that would mess with the recipe. I always hesitate to say yes to substantually changing a tested canning recipe, so my best thought would be to try a tested recipe – this one from Ball looks good with fire roasted tomatoes and peaches. 🙂
I have made other salsas but I wasn’t completely satisfied so I decided to try yours last summer. The only thing I did differently was I used serranos instead of jalapeños. My husband loves the taste better and now I will be using this recipe every year. Thank you for such a great detailed recipe with explanations and notes.
I’m so glad, Joyce!! Thank you for the review and letting me know!
Thank you for the recipe – delicious and what I have been searching for for many years! Great way to use up excess peppers & tomatoes out of the garden and next year I will have to plant double to keep up with how fast the family is going through this salsa!!
I’m so glad you’re enjoying this wonderful salsa, Sheila! Thanks so much for the great review!
Do you use pickling salt or regular table salt?
Use either pickling/canning salt or pure sea salt with no additives (like some table salt can have).
Good morning Jamie I’m just trying your recipe and it’s talks about bottled lemon juice in the notes but I don’t see any in the recipe. Can you tell me when I should add it? And how much
Sorry for the confusion – it’s only as a substitute for the vinegar and listed in the notes section as:
***It is okay to substitute bottled lemon juice OR lime juice if you’d prefer (it must be bottled).
Some people prefer it over vinegar, but I always just use vinegar.
Can you adjust the seasoning? Can you add fresh or dried cilantro?
Yes, you can adjust any of the dried seasonings (or leave out fresh, for instance if you’re allergic to garlic – you just can add any MORE fresh than the recipe).
I’ve updated the recipe to reflect the cilantro question recently- you can add a bit fresh and you can always add dried.
Made this recipe a couple years ago. Everyone loved it. I plan to use my food processor. However, I forgot what I did last time, i.e., do I put all of the veggies in the food processer, or just the tomatoes? If just the tomatoes, do I just use the pulse option, or? Please advise. Thanks!
Hi Tess! You’ll want to do batches of the tomatoes first, pulsing to the degree you want then chopped (some like chunkier, some smoother). After transferring them to the stockpot, then you can process the vegetables – again to the degree you want them chopped (I like the pieces pretty small, but you won’t get them uniform, which isn’t a big deal to me).
Hope this clears it up for you!
I made this salsa for the first time this season and we love it! It really is thicker, and if it is a little watery when I open a processed jar, we’ll just drain that off if need be! Thanks for sharing the recipe!
I’m so glad, Darline! Thanks for the review!
Thank you for sharing this recipe Jami! It is delicious! 😊
I’m so glad you liked it!
Hello!
I’ve been looking for a good recipe to start my canning journey with. We recently received a LOT of tomatoes and banana and jalapeño peppers from a friend, and I thought salsa would be a great way to use them up! I found your recipe and had a few questions about it. First, the recipe calls for green chili peppers — I was wondering if I could sub those with our banana peppers? And also, I have never canned before so I have a question about the acid business. The recipe says you can use bottled lemon or lime juice instead of the vinegar, but I was wondering if I could use a mixture of lemon AND lime instead of the vinegar. I saw a comment that said too much acid isn’t a problem, but I just wanted to check. Also, I’m new to your blog so if you have any more posts about canning I would love to be pointed in that direction!
Thank you in advance for your time 🙂
Good for you, Jadyn, for tackling something new to you! I think you will love having jars of your own salsa on the shelf.:)
Answers: Yes, you can use any type of peppers you want/have you just can’t change the amounts. So use up those banana peppers!
Yes, you can use a mix of the lemon and lime juice, just make sure it is bottled, not fresh, and that you are keeping the total amount the same.
And here’s a list of all things preserving on the site, including canning recipes!
Happy to answer any other questions you have.
Awesome, thank you so much!!
I’m so excited to try this recipe for my first time canning! I am not a person that tolerates spice well, can the jalapeños be reduced or omitted safely?
Yes, you can omit them!
Made this with a ton of the fresh Roma’s I had. Ended up doing a triple batch. I added more Cumin and a little sugar (my family tends to like a little sweeter blend) DELICIOUS!
Wonderful – thank you for the review!
I didn’t see in the recipe how much lemon or lime juice to add.
It’s the same amount as the vinegar, you can simply substitute bottled lemon or lime juice for the vinegar.
Can I freeze fresh garden tomatoes first and make salsa later?
Yes, though you may have to change a few things. Like you won’t need to process them I wouldn’t think, because they are so soft once thawed. And you can easily slip the skins off under water when frozen. I would weigh and core the tomatoes and mark the bags with the pounds. Then when you’re ready, slip off the skins and thaw them in a pot with a little heat covered. When thawed enough add the salsa ingredients and cook the 30 minutes or so.
Hi, thank you! COuld you use 3/4 cup vinegar and add fresh lime juice and remain safe? I assume extra acid isn’t a problem? New to this… thanks!
Yes, of course you could just add lime juice – you’re right that extra acid isn’t a safety issue. It may however make it more tangy than you’d prefer.
I realized when I looked at the recipe that I just listed lemon juice as a substitute for the vinegar as an option in the notes, but it should read lemon OR lime juice can be used instead of the vinegar. It just needs to be bottled lime juice, not fresh, since fresh wouldn’t have the consistent level of acidity that bottled has. So you can just use lime if you’d like (I’m updating the recipe card).
Hi Jami, I’ve been canning tomato based recipes for over 40 years and never peeled one lol. I do blanch them first though and cool them off and core them first. Alternatively I will give them a bath in a bowl of white vinegar and water before coring. I’ve never had an issue with either method. The food processor is such a great tool.
This is good to know, Lloyd – thank you!
So your salsa has the tomato skin in it when you cook it does it come off tomato in salsa? I like idea of using food processor not sure I want to leave skin on?
You can certainly remove the skins, Patti, I just give the food processor with skins as an option. It’s the only way I make it now because it’s so easy. The skins are chopped so small I don’t notice them at all – and no one else does either.
Maybe you could make a 1/4 recipe to eat right away and try it with skins and if you don’t like it, make the bigger batch without the skins?
I doubled this batch and cooked it all at once with doubling the recipe exactly and cooking it on boil for 30 minutes. Is that safe to do or should I have made two separate batches? I can’t really see the difference in that. I added 1 1/2 c. Apple Vinegar to it for the acid. I loved this salsa and made it last year!!
Yes, you can double it safely! Sometimes I let it cook down a bit more if it’s thinner just because larger batches take longer to cook down, but that’s the only difference when I double it (which I usually always do).
Glad you enjoy this recipe!
Hi! I’m in the Cincinnati area canning this. Do I need to adjust processing time for altitude? Thanks!
No, you are under 1000 feet there so you can use any published processing time as is!
hi thanks for this it is very similar to one posted on the Bernardin home canning site.”Fresh Vegetable Salsa ”
Theirs has a small amount of fresh cilantro in it!
I add 2 tbps sugar to the recipe to balance it out along with a bit of paprika. and use bottled lime juice (more acidic so safe) rather than vinegar and its so good! Im glad to hear that it can be safely doubled as one batch doesnt fill my canner.
thanks agian
Oh, I’ll have to look at that recipe!
Those are all safe additions – enjoy!