Salsa Help

[Calfkeeper]

Last year I had an abundance of tomatoes that I didn't have jars enough for.  I made quite a few batches of salsa, using those store-bought spice packets.  I made it and froze it in bags.  When I thaw them out, they are super watery. 

My question is:  Is there a way to turn the frozen salsa into canned salsa and somehow thicken it?  If I canned it would it thicken automatically without my adding anything to it, or would I have to add more ingredients?

Thanks for any advice or suggestions.
Rebecca

[wally]

My guess would be to reheat the salsa, cook it down to the stage you want then can it as usual.

[Deleted]

Drain the water, ad some tomato paste and cook it down a little.

[terrilynn]

If you add about 1 heaping TBL of  dried beans to a pint jar of the salsa. Then pressure can 10 lbs pressure for 90 minutes. The beans will cook using the liquid in the salsa which will thicken it up nicely.

[Homesteader]

.......10 lbs. pressure IF that is the correct pressure for your altitude calfkeeper (for instance, for us here it's 12 lbs., so be sure to check).