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!

this Recipe

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 homemade 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 hundreds of 5-star reviews speak for themselves. You are going to love this canning salsa recipe and this post will walk you through everything you need to make your own homemade salsa.

Salsa Ingredients

For this salsa canning recipe, you’ll need the following:

• 9 cups peeled and chopped tomatoes 
• 2 1/2 cups chopped green bell peppers
• 2 1/2 cups chopped white onion
• 4 medium jalapeños, chopped 
• 8 large cloves garlic, chopped
• 6 teaspoons canning salt
• 1 cup white vinegar
• 1 (12-ounce) can tomato paste

Prepping all of your ingredients first will make canning salsa much easier in the long-run. The only difficult thing is removing the skins from the tomatoes ahead of time (this is how to peel tomatoes). If you are making a hot salsa, then I highly recommend using gloves when chopping the hot peppers.

You can make slight adjustments to this recipe, but as this recipe has been verified and tested for safety, I do not recommend making any other adjustments other than what is listed below. If you are making this recipe as homemade salsa and not for canning, then you can make any adjustments to taste.

What substitutions are safe to make?

How to make a spicier salsa

Depending on the heat of your jalapenos, this recipe is mild to medium, as written. If you would like it hotter, note that you cannot add more peppers, but you can substitute the type. This salsa recipe for canning uses 2 1/2 cups of chopped bell peppers along with 3-4 medium jalapeños.

If you want more heat, then I recommend subbing in some of the chopped bell peppers for spicier peppers. When I make this hot, I usually add 2 cups of chopped bell peppers and 1/2 cup of chopped jalapeños with the seeds. If you want a very mild salsa, make sure to remove the seeds and ribs from your jalapenos before adding them, or you can omit them altogether.

Using other acids instead of vinegar

You can use bottled lemon juice instead of vinegar for this recipe in the same amount, though I highly recommend the vinegar option and note by the hundreds of reviews that this salsa does not taste vinegary. Fresh lemon or fresh lime juice is not pH standardized to be used in this recipe, but bottled lemon is safe. However, as you can see from the comments, even if you dislike vinegar in your salsa, it doesn’t taste like vinegar! I love and recommend the original version posted here, but bottled lemon juice is also OK.

Adjusting the amount of salt

This recipe uses canning salt, the same consistency as table salt. As salt does not change the pH, you can use more or less salt. I find the amount of salt perfect, but if you are salt sensitive, I recommend adding as you go and tasting. It’s always easy to add more salt, but you cannot take away salt once it’s added.

Lastly, if you prefer fresh herbs in your salsa, I recommend adding them once you open a jar. This is for taste and appearance, as fresh herbs, like chopped cilantro, will turn very dark green once canned. You can use a small amount of dried herbs if you’d like.

The Salsa Canning Process 

It’s a little bit of work upfront, but the results for this homemade salsa are so worth it. Plus, good salsa is ridiculously expensive, and if you can make your own for just a dollar or two a jar, it’s worth it!

Store cooled homemade salsa in a dark place, like a pantry, for up to 18 months.

How to Peel Tomatoes for Salsa

You’ll need to first remove the tomato skin before you chop your tomatoes. This is essential to make this salsa recipe safe for canning.

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 them 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.)

If you are new to canning tomatoes, I have a step-by-step guide for how to peel tomatoes. 

After you peel your tomatoes, it’s time to chop them. To make things easier, you can use your food processor. I did one batch of chopping everything by hand and one roughly chopping using the food processor, and the results were really similar. If you want your salsa to have more texture, then I recommend chopping the tomatoes by hand and using the food processor for everything else.

How to Clean and Sterilize Your Jars

You’ll need to ensure your jars are clean and sterile before canning. This is a safety recommendation to eliminate bacteria, dust, and microorganisms that may have been on your jars; this is even true for brand-new jars.

You can wash your jars in the dishwasher or by hand, but note that your dishwasher will not sterilize jars unless you use a sterilizing cycle.

What I do is wash my jars and lids in the dishwasher using a wash and sterilize cycle. Then, I leave them in the closed dishwasher after the cycle to keep the jars both clean and warm while my salsa is cooking. You want your jars to be warm before adding in the warm salsa before canning.

What Tomatoes are best for salsa?

When choosing tomatoes for canning salsa, you’ll ideally want to choose paste tomatoes. Paste tomatoes are more fleshy and therefore contain less juice and fewer seeds than other types of tomatoes, which makes them perfect for salsa.

Paste tomatoes are also ideal when making homemade canned tomato sauce.

The most popular types of tomatoes for salsa:

• Roma tomatoes: Small, slender plum tomatoes are the most popular type of paste tomato, especially if you are purchasing tomatoes in the store.
• Little or Big Mama tomatoes: These are great varieties if you are planting a garden specifically for making salsa or tomato sauce. Both of these are types of paste tomatoes.
• Amish Paste tomatoes: Very similar to Roma tomatoes, with a slightly sweeter flavor. These are the type of tomatoes that my mother-in-law usually gifts me from her local farm.

All that said, the best type of tomatoes are whatever tomatoes you have on hand! Ask your local farmer’s market or local farm if they have canning tomatoes or uglies! The uglies are what most tomato farmers sell for dirt cheap- they are ugly, misshapen tomatoes that are perfect for salsa making.

If your tomatoes are very watery, it’s OK! Just remove some of the seeds before chopping for a less watery salsa.

Can I make this as a homemade salsa without canning?

This recipe is written as safe to can, but it’s also a fantastic homemade salsa recipe without canning! If you are going to make it as a homemade salsa recipe, then you are free to make more adjustments in the ratio of tomatoes to peppers and onions. Note that I don’t think you need to do this as the recipe is fantastic as is. However, there is more leeway based on taste preference as opposed to safe canning practice.

If you prefer a smaller batch of homemade salsa, you can halve or even quarter this recipe if you plan on enjoying it immediately. You can also freeze any leftovers without needing to follow the canning process.

Can I pressure can this recipe?

To pressure can (below 4000 ft) pressure can at 5 pounds pressure for 10 minutes.

What adjustments are needed for higher altitudes?

If you are above 4000 feet, then add 10 minutes to the processing time.

This homemade salsa is delicious with tortilla chips, and it’s fantastic in my vegan queso, vegetarian bean chili, enchiladas, and more.

If you like this best salsa recipe for canning, then you will love my Creamy Jalapeno Salsa, my Salsa Verde, Pico de Gallo, Salsa Roja, Peach Habanero Salsa, Fresh Mango Salsa and my Black Bean and Mango Salsa!

Looking for more things to can? I recommend my Spaghetti Sauce for Canning and my post on How to Can Fresh Tomatoes.

If you make this recipe, come back to rate it and leave a comment. Seeing you make my recipes makes my day! You can also use the hashtag #delishknowledge on social media. 

The Best Homemade Salsa for Canning

• Author: Alex Caspero
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 7–8 pints of salsa 1x
• Category: canning, sauce, condiment
• Method: canning
• Cuisine: American, Mexican Inspired
• Diet: Vegan

Description

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!

---

Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 7–8 pints of salsa 1x
• Category: canning, sauce, condiment
• Method: canning
• Cuisine: American, Mexican Inspired
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 7–8 pints of salsa 1x
• Category: canning, sauce, condiment
• Method: canning
• Cuisine: American, Mexican Inspired
• Diet: Vegan

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

Video On Off

Instructions

1. Remove the skins from the tomatoes. 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. Make the salsa. 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. Prepare cans to be sealed. 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. Process using a water bath. 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. Add the jars to the water bath and cover with a lid. Process for 30 minutes, then remove. I use these tongs to make things easy.
   
6. Let the jars sit for 24 hours. The salsa will remain good in the jar for up to 18 months… if you can keep yourself from eating it all before then!
   

Notes

You can make this salsa as spicy or hot as you’d like. For a hot salsa, I use 4 Serrano (or habanero peppers) with the seeds. For a milder salsa, seed 1-2 of the jalapeños before chopping. For very mild salsa, seed all of the jalapeños. Remember that the heat will lessen as the salsa sits, so I tend to error on being spicy then not. It’s hard to correct spice level so if you don’t like things spicy, then start with only 1 jalapeño and go from there.

However, note that you can decrease the amount of jalapeños but you cannot increase for pH balance. If you prefer a very hot salsa, then you’ll want to sub in a hotter pepper for the jalapeños OR you can sub jalapeños for some of the green pepper.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge