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–+ pints
A jar of vibrant red homemade salsa, perfect for canning, is garnished with parsley and surrounded by fresh cherry tomatoes, garlic cloves, and a red-checkered cloth on a wooden surface.

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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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 20 minutes
Total Time: 2 hours 20 minutes
Author: Heather Painchaud
Servings: 5 pints
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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
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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

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

Serving: 1/4 cup | Calories: 134kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 922mg | Fiber: 6g | Sugar: 18g