Salsa recipe for canning - Canned salsa in a white bowl surrounded by jalapenos, tomatoes, and garlic.

Easy Homemade Salsa Recipe for Canning

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This flavorful salsa recipe is perfect for canning and keeping on hand in the pantry. This easy homemade salsa recipe for canning combines fresh tomatoes, crunchy onions, zesty green bell peppers, spicy jalapenos, flavorful tomato paste, spices, and vinegar and canning salt for a tasty salsa that will last in the pantry for up to a year!

Salsa recipe for canning - Canned salsa on a tortilla chip.

There is something about homemade salsa that just tastes so much better than store bought salsa. I love making this easy homemade salsa recipe for canning and keeping the jars on hand so that when I need it for a recipe or whenever we want chips and salsa, I can just grab a jar of homemade salsa. If you grow your own tomatoes and worry about them going bad and getting thrown away, this salsa recipe for canning is perfect for you! It’s a great way to use up all of those extra tomatoes before they go bad. 

This homemade Salsa Recipe For Canning is one item that I always try to keep on hand. This canned salsa recipe is my all-time favorite! It is thick and chunky and has so much flavor. We use this salsa in anything from taco soup, chili, to chips and salsa.

Every year I plan my entire garden around making salsa because my family loves it so much. I like to use as many ingredients as I can from my garden because I can pick them right before I use them. It is very important to use fresh veggies when canning to avoid any contaminants.

Making this salsa recipe for canning is very simple, and you can make a large enough batch to fill several jars. To make this easy homemade salsa, most of the work is prepping the ingredients. To start, dice your tomatoes, onions, green peppers, and jalapenos. Once those are chopped, mince your garlic, then combine all of these ingredients into a pot. Simmer it on the stovetop on low heat. Next, season your salsa with black pepper and cumin. Add in sugar, too, which will tone down the vinegar. You will also add in canning salt and vinegar, which will help keep your salsa fresh. Next, add in your tomato sauce and tomato paste. This will give this easy homemade salsa the consistency that you want. Once this mixture has boiled for 20 minutes, you can start putting it into jars and sealing them. Once the jars are sealed, let them cook in a hot water bath for 20 minutes. After this, let them cool, and your canned salsa is ready to store.

Why You’ll Love This Easy Homemade Salsa

  • You can make a large batch which will keep your stockpile full!
  • This canned salsa will last for up to a year!
  • This zesty salsa is flavorful and delicious.
  • This easy salsa recipe is a great way to use up tomatoes that may go bad.
  • This canned salsa is very simple to make!
  • Not only can you stock your own pantry with this salsa, but it also makes a great gift!

What you need to make this easy salsa recipe

I have used this Salsa Recipe For Canning for many years. I have found that using fresh ingredients in this salsa makes all the difference.

Tomatoes– I prefer to use La Roma tomatoes and San Marzano tomatoes in this homemade salsa recipe. I like this variety because they have more meat than they have juice which results in a thinner, meaty salsa. But this salsa recipe works with any of your favorite canning tomatoes. I tried an experiment last year and I did a batch where I peeled and diced the tomatoes and a batch where I didn’t peel the tomatoes. The result was no one noticed a difference, the texture, and the taste of the salsa was exactly the same. Keep in mind, I use La Roma and San Marzano tomatoes, neither of which have a thick skin. If you are using a tomato with a thicker skin, it would be best to peel them.

Onions– I use yellow onions, they have the perfect flavor for this homemade salsa recipe. I also use a food processor for the onions because I prefer smaller, less chunky pieces of onion in my salsa. 

Green Peppers– I just use regular green bell peppers in this salsa recipe for canning. Remove all the seeds and chop. You can also use a food processor if you prefer small pieces. 

Jalapeno Peppers– I only use a half a cup of jalapenos because I really don’t like super spicy foods, but you can use a full cup if you like more spice to your salsa. Since the seeds hold most of the heat I would suggest tasting a small piece of the jalapeno to decide if you want to keep or remove the seeds. I remove all the seeds, and chop in a food processor. One tip I have for cutting the peppers is to wear gloves. I learned the hard way the first time I did salsa and I didn’t wear gloves and I swear I burned my hands. Also while you are cutting and removing the seeds do it under cold water, it will help calm the smell and burn down. 

Garlic– Make sure you remove the peel before mincing the garlic for this easy homemade salsa. I have heard of people mincing the garlic with the peel on but I prefer to remove it so I don’t end up with peel in my salsa. Wearing gloves for this part would also be recommended or you will smell like garlic for days!!! I also learned this the hard way!

Canning Salt– There is a difference between canning salt and table salt. Canning salt is the purest form of salt, there are no minerals removed and no additives. Because canning salt is pure, there is less sediment that will be left at the bottom of your canning jars after processing. 

Sugar– Sugar is needed to offset the taste that the vinegar can add to the salsa. 

Vinegar DO NOT SKIP adding vinegar. The reason vinegar is needed to balance the acidity in the salsa to make it safe for water bath canning. It is not safe to can salsa without vinegar. 

Tomato Sauce and Tomato Paste– Any brand will work for this salsa, just make sure that you check expiration dates. I like to buy the cans that have the furthest date out. 

Cilantro– make sure your cilantro is very fresh, and chop into small pieces.

Close up of canned sala in jars next to a jalapeno, garlic, and tomato.

How to Make this Homemade Salsa Recipe for Canning

Step 1: Wash and dice 8 cups of tomatoes. If you are using a thicker skin tomato I would recommend removing the skin.

Step 2: Chop 2 1/2 cups of onions.

Step 3: Dice 1 1/2 cups of green peppers.

Step 4: Chop 1/2 cup of jalapenos.

Step 5: Mince 6 cloves of garlic.

Step 6: Combine all ingredients into a large stockpot and low. You can also use a turkey roaster, which is like an extra-large crock-pot. (make sure the roaster can get the salsa to a boil).

Step 7: Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar.

Step 8: Mix in 1(15oz) can of tomato sauce, and 1 (12oz) can of tomato paste.

Step 9: Mix all ingredients together and boil for 20 mins.

Step 10: Seal in jars and cook in a hot water bath for 20 mins.

Step 11: Remove jars from the water bath and place them on a dishcloth to cool.

Step 12: Before storing salsa make sure the lid has sealed.

Can I make Substitutions To This Canned Salsa Recipe?

Yes, but remember canning is a science! There are several different factors that need to be taken into consideration when canning, such as ph and acidity levels. If you are thinking about making a change make sure to contact your local canning extinctions of the National Center for Home Food Preservation here is their link https://nchfp.uga.edu/.

The only change that I would make would be with the jalapenos. You can either put more or less of these than the recipe calls for, depending on how much spice you want in your salsa.

Canning with a Water Bath

Here are a couple of things to remember when using a water bath canner. When filling the jars I like to use a wide mouth jar funnel, it will help prevent getting anything on the rim of the jar. It is very important to keep the rim clean or the jar clean or the jar might not seal properly. I also like to soak the lids in HOT water to soften the seal on the lid. After the lid has soaked for a couple of minutes place the lid and ring on the jar. Place the jars in the rack of the water bath and cover with water. Make sure the jars are covered with at least one inch of water and boil. The most important thing to remember when using a water bath is to not start timing until the water has come to a FULL boil.

Salsa Recipe for Canning FAQ’s

How long will canned salsa last?

Canned salsa will last for up to a year! Be sure to label each jar with the date that it was called.

Can I can my salsa outside on a camp stove?

Yes! I often recommend doing this because it will keep the heat and the smells out of your kitchen.

What can I do to avoid mineral buildup?

To avoid mineral build up when canning, add 2 tablespoons of lemon juice to your water bath.

Salsa recipe for canning - Canned salsa on a tortilla chip.

Other tomato recipes you’ll love

Don’t forget to come back and let us know how your easy homemade salsa recipe for canning turned out.

Salsa recipe for canning - Canned salsa in a white bowl surrounded by jalapenos, tomatoes, and garlic.

Easy Homemade Salsa Recipe for Canning

Shanna
This Salsa Recipe For Canning is one item that I always try to keep on hand. This canned salsa recipe is my all-time favorite! It thick and chunky and has so much flavor. We use this salsa in anything from taco soup, and chili, to chips and salsa
4.79 from 42 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Sauce, Side Dish, Snack
Cuisine American, Mexican
Servings 96
Calories 11 kcal

Equipment

  • Water bath canner, and a large stock pot.

Ingredients
  

  • 8 Cups Chopped tomatoes
  • Cups Chopped onions
  • Cups Chopped green peppers
  • ½ Cup Seeded and diced jalapenos
  • 6 Cloves Garlic peeled and minced
  • 1 Tsp Cumin
  • 2 Tsp Black pepper
  • 1/8 Cup Canning Salt
  • 1/4 Cup Sugar
  • 1/3 Cup Vinegar
  • 1 15oz Can(s) of tomato sauce
  • 1 12oz Can(s) of tomato paste
  • 1 Bunch FRESH cilantro

Instructions
 

  • Wash and dice 8 cups of tomatoes. If you are using a thicker skin tomato I would recommend removing the skin.
  • Chop 2 1/2 cups of onions.
  • Dice 1 1/2 cups of green peppers.
  • Chop 1/2 cup of jalapenos.
  • Mince 6 cloves of garlic.
  • Combine all ingredients into a large stockpot and low. You can also use a turkey roaster, which is like an extra-large crock-pot. (make sure roaster can get the salsa to a boil).
  • Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar.
  • Mix in 1(15oz) can of tomato sauce, and 1 (12oz) can of tomato paste.
  • Mix all ingredients together and boil for 20 mins.
  • Seal in jars and cook in a hot water bath for 20 mins.
  • Remove jars from the water bath and place them on a dishcloth to cool.
  • Before storing salsa make sure the lid has sealed.

Notes

Canned salsa has a shelf life of about a year. Make sure to label the salsa with a month and a year and store it in a cool dark place.
Try canning outside with a camp stove. It will eliminate all the additional heat and smell  from your home that canning can create.
To avoid mineral build up add 2 tablespoons of lemon juice to your water bath.
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline

Nutrition

Calories: 11kcalCarbohydrates: 2.5gProtein: 0.4gFat: 0.05gSodium: 148mgPotassium: 91mgFiber: 0.5gSugar: 3.4gCalcium: 5mg
Keyword Canned Salsa, Salsa Recipe For Canning
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46 Comments

  1. 5 stars
    A thick and chunky salsa recipe is just what every kitchen needs! Thanks for sharing such a wonderful way to use tomatoes!

  2. Cindy Gordon

    5 stars
    Perfect timing, I had lots of tomatoes ready. The entire family loved this recipe, excited to see how it holds up after canning. Super yum!

  3. Bintu | Recipes From A Pantry

    5 stars
    Definitely going to make some of this – we love our salsa and this canned salsa sounds delicious.

  4. Thanks for posting this salsa recipe for canning. This is a perfect way to use all these tomatoes I have growing and I buy salsa every week. Homemade is so much better, so I need to do some canning. There is nothing better than the fresh taste of your garden in February.

  5. 5 stars
    This looks like something I would love! Can’t wait to try it.

  6. How. Many cans will this recipe make?

  7. Daryl Cosgrove

    5 stars
    Excellent! We doubled the recipe and omitted the hot peppers, added just a very little extra sugar. Great taste!

    • Shanna Allen

      I am so glad that you liked it. It is my favorite salsa and I try to make enough to last the entire year when I make it.

  8. 5 stars
    I love this salsa
    I will definitely be using this recipe many times over ❤❤❤

    • I’m so happy to hear that. Thank you!

      • 5 stars
        This recipe is my family’s favorite! I leave the jalapeño seeds in for my son’s batch because he likes his salsa hotter! I take the seeds out for my husband and daughter’s batch because they like it a bit on the milder side. Either way you like it, this is a great recipe! Thanks for sharing!

    • Is there an option of using lime just instead of vinegar or a combination of the 2?

  9. Liz Stegint

    5 stars
    We found this recipe this year. We have already made 32 batches. We sell this at the farmers market. Our customers love it and so do we. We have eaten three pints so far and we love love it. Thank you for sharing.

  10. Would I be able to use lime juice instead of vinegar? Or have a combination of both?

  11. We are planning to make this salsa, what size jars do you use?

  12. Can’t wait to try this recipe! What is canning salt? Thank you! Sarah

  13. Thank you for posting this recipe. My question is can I prep the cutting the night before and start cooking the next morning? Regarding tomatoes, how do you chop them, by hand or a food processor ? Thank you! Sarah from CA

    • Yes, I like to prep all my ingredients the night before and store them in ziplock bags. I also like to chop everything in the food processor.

  14. Why are you using tomato sauce and tomato paste?

  15. how can a use your recipe with only 1 6oz can of tomato paste?

  16. Hi is canning salt pickling salt?

  17. Charlie Foley Sr

    5 stars
    My sister and I have been making salsa from our own gardens. We were having trouble keeping a CV consistent heat in our salsas, using fresh jalapenos. One year they were hot , hot HOT. The next it was like we only used bell peppers. I changed to use store bought pickled jalapenos. They are a consistent heat through the whole jar so we got a consistent product every time.

  18. 5 stars
    This recipe is my family’s favorite! I leave the jalapeño seeds in for my son’s batch because he likes his salsa hotter! I take the seeds out for my husband and daughter’s batch because they like it a bit on the milder side. Either way you like it, this is a great recipe! Thanks for sharing!

  19. Can I substitute apple cider vinegar instead of white vinegar?

  20. 5 stars
    I missed adding the sugar with other ingredients from step 7. Any suggestions? I’ve processed the salsa in the water bath already. Can I add a little sugar to the jar once I open it?

    • The sugar isn’t used for canning safety, so you should be fine. If you think it needs the sugar after opening, try adding a bit.

  21. 5 stars
    This recipe was so very good! I tweaked it just a bit to reflect my personal taste poblanos instead of green peppers and a bit more cumin) but the original is highly recommended! Give it a try. You won’t be disappointed!

  22. 5 stars
    We love this! Thanks for sharing!

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