Im looking for information on food preservatives. I want to make salsa and have it keep for at least 2 months. Any ideas, info?

Freeze it, otherwise the first thing to come to mind is sodium benzoate. I guess you could also try boiling a bottle of it in water, but that would require some calculations.

Thanks man. Sorbic Acid , Benzoic Acid , Propionic Acid are a few I found. Still researching.

Rosemary extract?

More useful for meats.

I think benzoic acid, and a combination of sugar and salt. Heat treatments might not be required, it depends on the ingredients.