The Best Homemade Salsa Canning Recipe

Homemade Salsa Canning Recipe

This recipe is seriously the best homemade salsa for canning. Full of garden fresh vegetables, ripe tomatoes and the perfect combination of spices!

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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 the dip craving and still feel good about what I’m putting in my body.

Of course the kids love this when made into our famous campfire dip and served with tortilla chips. It definitely fills their chip craving while camping and bonus that they get a few vegetables and protein too!

With that in mind, today I want to share the best homemade salsa recipe with you. It’s a great way to use all of the fresh tomatoes and other fresh ingredients that you’ve been growing in your garden this summer.

But wait! If you are not interested in canning salsa, you should check out our classic salsa recipe or yummy mango salsa recipe.

tomatos for canning

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.

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 Salsa

Canning Supplies:

Canning Salsa

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
  • 3/4 cup apple cider vinegar
  • 2 Tbsp white sugar
  • 1 Tbsp salt
  • 2 tsp paprika
  • 2 tsp cumin
  • 3 Tbsp fresh cilantro, chopped

Tip: Seeds may be removed from chilies for a milder salsa or left in for a hot salsa. Be sure to use gloves when handling hot peppers and don’t touch your face.

Canning Salsa

How to Can Salsa:

1. Bring water in a large stock pot to a boil.

2. Pour cold water into a large mixing bowl or sink.

3. Carefully drop each of the tomatoes into the boiling water.

Canning Salsa

4. When the skin begins to split, use a slotted spoon to remove the tomato and place it in the bowl of cold water.

5. Peel the skin from the tomatos, remove the core and dice.

Canning Salsa

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.

Canning Salsa

9. Turn the heat down and simmer uncovered for 1 hour, stirring occasionally.

10. Add cilantro, stir and simmer for an additional 30 minutes.

Canning Salsa

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.

canning process

15. Place the jars in the processor, making sure that they are covered in water and process at a boil for 20 minutes.

Canning Salsa

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.

salsa canning

Tips and tricks:

  • We often double and triple the recipe to make large batches of 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.
  • Depending on how spicy you like your salsa, there are plenty of combinations of peppers you can use. You have so much more control! Use mostly mild chilies for a mild salsa. For hot salsa, include more hot peppers.
  • Generally, a fleshier tomato, like Roma tomatoes, works best for salsa. They have less tomato juice and seeds, giving you a thicker salsa.
  • 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.
homemade salsa recipe for canning

Alternate ingredients:

  • Jalapeno peppers, banana peppers or anaheim peppers.
  • Lime juice instead of the lemon.
  • 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 favourite Mexican-inspired recipes all year long.

The next time you’re in the mood for chips and salsa, don’t bother with the grocery store. Grab a jar of your own homemade salsa.

More of our favorite canning recipes…

Easy Canning Recipes:

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homemade salsa canning recipe

Homemade Salsa Canning Recipe

Yield: 5 pints
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 20 minutes
Total Time: 2 hours 20 minutes

This recipe is seriously the best homemade salsa for canning. Full of garden fresh vegetables, ripe tomatoes and the perfect combination of spices!

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
  • 3/4 cup apple cider vinegar
  • 2 Tbsp white sugar
  • 1 Tbsp salt
  • 2 tsp paprika
  • 2 tsp cumin
  • 3 Tbsp fresh cilantro, chopped

Instructions

1. Bring water in a large stock pot to a boil.

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 tomato and place it in the bowl of cold water.

5. Peel the skin from the tomatos, 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.

Notes

Seeds may be removed from chilies for a milder salsa or left in for a hot salsa.

Be sure to use gloves when handling hot peppers and don't touch your face.

Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 922mgCarbohydrates: 29gFiber: 6gSugar: 18gProtein: 5g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

Did you make this recipe?

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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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

Hi. What size is the can of tomato paste? Thanks