The Best Homemade Salsa Canning Recipe
This homemade salsa recipe is packed with garden-fresh ingredients, a perfect balance of spices, and is sure to become your go-to for canning. Enjoy the taste of summer all year long!
When I’m craving chips and dip, but still want to make healthier food choices, my go-to is Eve’s Crackers with this tomato salsa. A good zesty salsa is a delicious way to satisfy my craving for dip and still feel good about what I’m putting in my body.
Of course, the kids love it when I use this salsa to make our famous campfire dip, served with tortilla chips. It definitely fills their chip craving while camping and, bonus, they get in a few extra vegetables and protein too!
With that in mind, today I want to share the best homemade salsa recipe with you. This recipe is a great way to use all that produce you’ve been growing in your garden or have picked up at the farmer’s market this summer.
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Why You’ll Love This Recipe
This is, hands-down, the best salsa recipe for canning, because it’s packed with fresh, vibrant flavors and is a fantastic way to use up all those juicy garden tomatoes before they go to waste. The mix of ripe tomatoes, zesty peppers, and aromatic spices creates a salsa that’s miles ahead of anything store-bought.
Whether you like it mild, spicy, chunky, or smooth, this recipe is totally customizable. Plus, with jars of this home-canned salsa on hand, you’ll always be ready for taco nights, impromptu potlucks, or simply snacking on tortilla chips during the winter months.
If you are not interested in canning salsa, you should check out our classic salsa recipe or yummy mango salsa recipe. If you want to dive deeper into the world of canning, give some of my other favorite canning recipes a try.
Easy Canning Recipes
- Crunchy Dill Pickles
- The Best Salsa for Canning
- Canning Tomato Sauce
- Easy Pickled Onions
- Apple Pie Filling
Let’s Talk About Tomatoes
Tomato plants are a common sight in backyard gardens. Whether you choose to grow beefsteak, Roma, or cherry tomatoes, the different varieties of tomatoes each have properties that make them better suited for some uses than others.
Smaller ones are great for easy snacking. Many kinds work well in salads and sandwiches.
Denser types of tomato work particularly well for tomato sauce, salsa, and canning (Romas are my personal favorite). Also, with any canning recipe, it’s important to consider the acid levels in the produce you are using.
Whether you grow your own garden tomatoes, or pick up several pounds of tomatoes at your local farmer’s market, this is the perfect salsa recipe to use them in.
If this is your first time trying home canning, be sure to follow the rules of home food preservation. The recipe needs enough acid, processing times need to be long enough, and the canning jars need to be sterilized and sealed properly.
You want to make certain to avoid any contamination or spoilage after putting in all that work! An excellent resource to check out is my Complete Guide to Canning for all of the tips and tricks.
Canning Supplies
- 12-quart water bath canner with lid – Best for foods with high acidity like salsa, tomatoes, and fruit.
- Ball mason jars – Sterilized pint-sized jars work best for this recipe.
- Snap lids and rings – New, unused snap lids are needed to get a good seal on your jars.
- Canning jar lifter – This is used to lift the hot jars safely out of the boiling water bath.
- Magnet snap lid lifter – This makes pulling the snap lids from the water after they have been sterilized much easier.
- Jar canning funnel – Perfect for pouring the salsa into mason jars.
- Ladle – For scooping salsa into the jars.
- Over-the-sink strainer – This is my go-to strainer for processing a lot of tomatoes.
- Rubber tongs – For grasping hot jars and lids when sterilizing.
- Tea towels – Used for cleaning and handling hot jars.
- Stock pot – For blanching the tomatoes and cooking the salsa.
- Wooden spoon – To stir the salsa.
- Cutting board – Used to chop up the vegetables.
- Sharp knife – These are my favorite for slicing and dicing.
- Can opener – For the tomato paste.
- Slotted spoon – To lift the tomatoes with.
- Measuring spoons and cup – For measure ingredients.
- Paper towel – Perfect for wiping down the jars and clean up.
Homemade Salsa Canning Recipe
Ingredients
- Tomatoes, peeled and diced – Roma tomatoes are perfect for a thick salsa because they’re meaty, with fewer seeds and less juice.
- Mild chilies, diced – Seeds may be removed from chilies for a milder salsa or left in for a hot salsa.
- Hot chilies, diced – These bring the heat. Be sure to use gloves when handling them and don’t touch your face!
- White onion, diced – White onion works best for that classic salsa taste.
- Sweet bell peppers, diced – Adding both red pepper and green bell pepper gives your salsa that pop of sweetness and color.
- Carrots, peeled and chopped – A sweet addition that might surprise you! They balance out the heat and add a subtle crunch.
- Celery stalks, chopped – Celery gives the salsa a little extra texture and flavor depth.
- Garlic cloves, minced – Adds a savory punch that no good salsa can go without.
- Tomato paste – The secret to a rich and velvety texture.
- Apple cider vinegar – Keeps the pH level safe for canning while adding tangy goodness.
- White sugar – Just a touch to round out the acidity and heat—it’s all about balance.
- Salt – Enhances every other ingredient and brings out the salsa’s delicious flavor.
- Paprika – Adds a smoky depth that makes this salsa irresistible.
- Cumin – A warm, earthy spice that gives the salsa a subtle Mexican-inspired flavor.
- Fresh cilantro, chopped – That fresh, herby finishing touch. Leave it out if you’re one of those “cilantro tastes like soap” people.
Instructions
1. Bring to a boil water in a large stock pot.
2. Pour cold water into a large mixing bowl or sink.
3. Carefully drop each of the tomatoes into the boiling water.
4. When the skin begins to split, use a slotted spoon to remove the tomatoes and place them in the bowl of cold water.
5. Peel the skin from the tomatoes, remove the core, and dice.
6. Dice and chop up all of the vegetables and put them into a large stock pot.
7. Add remaining ingredients (except cilantro) and mix well.
8. Bring the salsa to a boil over medium heat.
9. Turn the heat down and simmer uncovered for 1 hour, stirring occasionally.
10. Add cilantro, stir, and simmer for an additional 30 minutes.
11. Using a ladle and funnel, pour the mixture into sterilized jars, leaving 1 inch of space from the rim.
12. Wipe the rims of the jars clean with a damp paper towel.
13. Seal with snap lids and rings.
14. Fill the processor half full of water and bring it to a boil.
15. Place the jars in the processor, making sure that they are covered in water, and process at a boil for 20 minutes.
16. Remove jars from the canner with a jar lifter and place on a towel on the counter to seal. Snap lids will “pop” and be indented when the cans have sealed.
17. Mark with the date and contents.
18. Once cooled, store in a cool, dark place.
This recipe makes 4-5 pints of salsa.
Tips and Tricks
- We often double or triple this recipe to make large batches of salsa.
- Generally, a fleshier tomato, like Roma tomatoes, works best for salsa. They have less tomato juice and seeds, giving you a thicker salsa.
- You can use a food processor to quickly chop and dice your salsa ingredients into small pieces.
- Make a chunky salsa by leaving your fresh veggies in larger pieces. For a smooth salsa, use an immersion blender after simmering.
- Depending on how spicy you like your salsa, there are plenty of combinations of peppers you can use. Use mostly mild chilies for a mild salsa. For hot salsa, include more hot peppers.
- Try out a green salsa, using only green tomatoes and green chilies.
- Store your homemade salsa in a dark place. Filled jars that have gone through the canning process will remain shelf-stable at room temperature for up to two years.
Alternate Ingredients
- Use jalapeno peppers, banana peppers, or Anaheim peppers.
- Add in lemon or lime juice for a fresh twist and a little extra zing.
- Substitute white vinegar for the apple cider vinegar.
- If you prefer, use two green peppers, and leave out the red bell pepper.
- Serve with tortilla chips or your favorite Mexican-inspired recipes all year long.
Frequently Asked Questions
Can I use a pressure canner instead of a water bath canner?
Yes! A pressure canner can be used and is an excellent option for those who want extra assurance against spoilage. Just follow the proper processing time for salsa.
How do I prevent air bubbles in the jars?
Use a canning funnel and a butter knife or chopstick to release air bubbles after filling the jars. This helps ensure a good seal and even salsa distribution.
Why is citric acid or vinegar important in canning salsa?
The amount of acidity is key for safe canning. Citric acid, lemon juice, or apple cider vinegar ensures the salsa has the proper acid levels to prevent spoilage.
Can I use cherry tomatoes in salsa?
You can, but paste tomatoes, like Roma tomatoes, are best because they’re less watery. If you do use cherry tomatoes, drain off some juice for a thicker salsa.
What’s the easiest way to peel tomato skins?
Blanching! Drop them in boiling water for a minute, then into an ice bath—the tomato skins practically slide right off.
The next time you’re in the mood for chips and salsa, don’t bother going to the grocery store. Grab a jar of your own homemade salsa instead.
If you love this homemade salsa canning recipe, please give it a five-star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Homemade Salsa Canning Recipe
Ingredients
- 5 large tomatoes peeled and diced
- 4 mild chilies diced*
- 6 hot chilies diced*
- 1 medium white onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves of garlic minced
- 1 can tomato paste
- ¾ cup apple cider vinegar
- 2 Tbsp white sugar
- 1 Tbsp salt
- 2 tsp paprika
- 2 tsp cumin
- 3 Tbsp fresh cilantro chopped
Instructions
- Bring water in a large stock pot to a boil.
- Pour cold water into a large mixing bowl or sink.
- Carefully drop each of the tomatoes into the boiling water.
- When the skin begins to split, use a slotted spoon to remove the tomato and place it in the bowl of cold water.
- Peel the skin from the tomatoes, remove the core and dice.
- Dice and chop up all of the vegetables and put them into a large stock pot.
- Add remaining ingredients (except cilantro) and mix well.
- Bring the salsa to a boil over medium heat.
- Turn the heat down and simmer uncovered for 1 hour, stirring occasionally.
- Add cilantro, stir, and simmer for an additional 30 minutes. Using a ladle and funnel, pour the mixture into sterilized jars leaving 1 inch of space from the rim.
- Wipe the rims of the jars clean with a damp paper towel.
- Seal with snap lids and rings.
- Fill the processor half full of water and bring it to a boil.
- Place the jars in the processor, making sure that they are covered in water, and process at a boil for 20 minutes.
- Remove jars from the canner with a jar lifter and place on a towel on the counter to seal. Snap lids will “pop” and be indented when the cans have sealed.
- Mark with the date and contents.
- Once cooled, store in a cool dark place.
Notes
Nutrition
Since the veggies are low acid, is the 3/4c vinegar enough to can safely? Also, “5 tomatoes” or 5 pounds of tomatoes?
Oh yes the vinegar is definately enough ~ I’ve never had a problem canning this recipe and still have a jar in the cupboard from last year {gasp}. 5 large tomatoes {not lbs} ~ I asked the same thing when my girlfriend Kara passed this on to me ;) lol You just expect salsa to have more tomatoes right?!
Since I have 20 lbs of tomatoes picked and waiting for me, I was hoping for “5 lbs”! I will definitely have to try this recipe though to see what all the fuss is about! Thanks!
Did you water bath this salsa or did you use a pressure cooker? I do not have a pressure cooker but I can water bath is that safe with the acidity of the tomatoes
Yes, this recipe is using the water bath canning method. It is a safe method for tomatoes given their acidity, be sure to process for the directed length of time and use new snap lids that pop when sealed.
Hi. What size is the can of tomato paste? Thanks
5.5 oz / 156 ml