Canning Salsa Recipe

The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!

I wish I could invite all of you over to my house so you could have a bite of this homemade salsa for canning. It’s one of the best things that’s ever come out of my kitchen.

My mother-in-law brought me 75 pounds of tomatoes last week… which sounded really good until I saw exactly how many tomatoes 75 pounds really is. I naively thought I could make salsa, homemade tomato sauce and canned diced tomatoes in a single afternoon, which turned into 2 days of non-stop salsa making.

The hours are worth it. I’m currently looking at 60 jars of salsa in my kitchen, of which my husband has already gone through 3 of them in a week. Oh yeah, this salsa is drinkable.

This recipe is written to be canned, but you don’t need to. It will make a lot of salsa but you could also pour it into jars and gift it to friends without canning. However– don’t be intimidated by the canning process. It couldn’t be simpler and you don’t need any fancy equipment to do it.

The Best Homemade Salsa for Canning

The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!

Prep: 30min

Total: 1h30min

Yield: 7

Serving Size: 2 tablespoons

Nutrition Facts: servingSize 2 tablespoons, calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg

Ingredients:

• 9 cups peeled and chopped tomatoes (they must be peeled first, see directions below or tutorial here)
• 2 1/2 cups chopped green bell peppers
• 2 1/2 cups chopped white onion
• 4 medium jalapeños, chopped (see notes)
• 8 large cloves garlic, chopped
• 6 teaspoons canning salt
• 1 cup white vinegar
• 1 (12-ounce) can tomato paste

Instruction:

1. To do this, make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl if iced water to shock. The skins should slip right off. (I use my spider to transfer the tomatoes from the boiling water to the ice water without getting splashed.)
2. Place all of the ingredients in a large pot (you will need a 10qt. saucepan for this batch, or split the ingredients among 2 saucepans) and simmer for 20-30 minutes, until thickened and cooked.
3. Ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Wipe rims of jars with a damp, clean, paper towel, then place lids on top. To make filling easy, I highly recommend a wide funnel designed for canning jars.
4. To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
5. Process for 30 minutes, then remove. I use these tongs to make things easy.
6. The salsa will remain good in the jar for up to 18 months… if you can keep yourself from eating it all before then!

Home Made Salsa Recipe

The Ultimate Home made Salsa recipe – you will love it! And you will be glad this makes enough Salsa to can a few jars to enjoy later.

Prep: 45min

Total: 1h

Serving Size: 1

Nutrition Facts: calories 22 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, Saturated Fat 0 grams saturated fat, servingSize 1, Sodium 6 milligrams sodium, Sugar 3 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 7 cups chopped tomatoes (about 6 lbs)
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 8 jalapeno peppers
• 3 gloves minced garlic
• 1 can tomato paste (5.5 oz or 156 ml size)
• 3/4 cup white vinegar
• 1/2 cup chopped cilantro
• 1/2 tsp ground cumin

Instruction:

1. Coarsely chop all the veggies (I actually dice them quite small.)
2. Remove the seeds from peppers (Hah! that’s no fun – we throw some seeds in the pot too for an extra kick.)
3. Combine all ingredients in a large stainless steel saucepan and put on the stove on medium heat.
4. Bring to a boil and boil gently, stirring occasionally, until it has the desired consistency.
5. Let it cool before eating.

Zesty Salsa Recipe for Canning

Turn your windfall of tomatoes into salsa! We’ll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.

Prep: 50min

Total: 1h30min

Serving Size: 2 tablespoons

Nutrition Facts: calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, Saturated Fat 0 grams saturated fat, servingSize 2 tablespoons, Sodium 76 milligrams sodium, Sugar 2 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers (about 4 large)
• 5 cups chopped onions (about 6 to 8 medium)
• 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
• 1-1/4 cups cider vinegar
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped cilantro
• 1 Tbsp salt
• 1 tsp hot pepper sauce, optional

Instruction:

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
2. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4. Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

The Very Best Salsa Recipe for Canning

This salsa recipe for canning is a great way for to preserve not only tomatoes, but peppers and onions from the garden, too.

Prep: 30min

Total: 1h25min

Serving Size: 1/4 cup

Nutrition Facts: calories 50 calories, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, servingSize 1/4 cup, Sodium 323 milligrams sodium, Sugar 6 grams sugar, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 14 cups fresh tomatoes, chopped (8-10 pounds of tomatoes)
• 3 large onions, chopped
• 1/2 cup hot peppers, diced and seeds removed (about 6)
• 1 cup mild chiles, diced and seeds removed (about 4 )
• 4 cloves garlic, chopped
• 2 cups lemon juice, bottled
• 1 tablespoon sea salt
• 1 tablespoon granulated organic cane sugar
• 1 teaspoon pepper
• 1-2 6 ounce cans of tomato paste (optional, for thickening)

Instruction:

1. Chop tomatoes, onions, and peppers into a quarter-inch dice by hand or in a food processor.
2. Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer salsa for 30 minutes, stirring occasionally.
3. While the salsa is cooking, fill a canning pot with water, set the lid in place, and heat on high heat until boiling.
4. Ladle hot relish into pint or half-pint jars, leaving 1/2″ head space. A canning funnel makes this easy.
5. Wipe jar rims to remove any salsa that may have spilled. A clean rim is essential to a good seal.
6. Set jar lids in place. Screw bands on finger tight, firmly, but don’t crank the rings on.
7. Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
8. Process for 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.
9. Allow jars to cool overnight.
10. Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
11. Wash jars, remove rings, and store in a cool, dry place for up to a year.

Making and Canning the BEST Salsa! Can it up Canuary!

FAQ

Do you have to cook salsa before canning?

Do you have to add vinegar to salsa before canning?

Can salsa be water bath canned?

How to safely can homemade salsa?