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!
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.
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.
Other tomato recipes you’ll love
- Easy Peach Salsa Recipe
- Best Homemade Salsa Recipe
- Crockpot Tomato Basil Soup
- Cucumber Tomato Avocado Salad
Don’t forget to come back and let us know how your easy homemade salsa recipe for canning turned out.
Easy Homemade Salsa Recipe for Canning
- Water bath canner, and a large stock pot.
- 8 Cups Chopped tomatoes
- 2½ Cups Chopped onions
- 1½ 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
- 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.
Have you tried this recipe?
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