This flavorful salsa recipe is ideal for canning and keeping on a pantry shelf. It combines fresh tomatoes, crunchy onions, green bell peppers, jalapeños, tomato sauce and paste, spices, vinegar, and canning salt to produce a thick, chunky salsa that stores up to a year when properly processed.
Homemade salsa often tastes fresher and brighter than store-bought varieties. I make this easy salsa for canning so I can keep jars ready for snacks, tacos, soups, and more. If you grow extra tomatoes, canning salsa is an excellent way to preserve them before they spoil.
Salsa Recipe For Canning is one of the pantry staples I always keep on hand. It’s thick, chunky, and full of flavor—perfect for chips, taco soup, chili, and many other dishes.
I plan my garden around making salsa because fresh ingredients make a noticeable difference. Use the ripest, freshest vegetables you have when canning to reduce risk of contamination and to get the best flavor.
Why You’ll Love This Easy Homemade Salsa
- You can make a large batch to stock the pantry.
- Properly canned, this salsa will keep for up to a year.
- It’s zesty and well-seasoned, not watery.
- A great way to use excess tomatoes from the garden.
- Simple to prepare and excellent for gifts.
What You Need to Make This Salsa
This recipe works best with fresh ingredients. Below are notes on the main items so you can choose what suits your garden or market produce.
Tomatoes: Roma or San Marzano are ideal because they are meaty and contain less juice, producing a thicker salsa. If you use tomatoes with thick skins, peel them first. I tested peeled and unpeeled batches with thin-skinned tomatoes and found little difference in flavor or texture.
Onions: Yellow onions provide a balanced flavor. If you prefer smaller pieces, pulse them briefly in a food processor.
Green Peppers: Regular green bell peppers work well—remove seeds and chop. A food processor can speed preparation.
Jalapeños: I use 1/2 cup because I don’t like very spicy salsa, but you can increase to 1 cup for more heat. The seeds hold most of the heat; taste a small piece to decide whether to remove the seeds. Wear gloves when handling hot peppers and consider rinsing cut peppers under cold water to reduce the heat on your skin.
Garlic: Peel before mincing. Removing the peel avoids bits in the finished salsa and keeps the texture clean.
Canning Salt: Use canning or pickling salt rather than table salt. It’s pure salt without additives, which reduces sediment in jars.
Sugar: A small amount of sugar balances the vinegar’s sharpness.
Vinegar: DO NOT SKIP. Vinegar balances acidity to make the salsa safe for water-bath canning.
Tomato Sauce and Tomato Paste: Either brand is fine—check expiration dates and use cans with the longest shelf life available.
Cilantro: Use fresh cilantro and chop it finely just before adding or stirring in at the end for a bright finish.
How to Make This Homemade Salsa Recipe for Canning
- Wash and dice 8 cups of tomatoes. Peel thick-skinned tomatoes if needed.
- Chop 2½ cups of onions.
- Dice 1½ cups of green peppers.
- Chop ½ cup of jalapeños (seeded if you prefer milder heat).
- Mince 6 cloves of garlic after peeling.
- Combine all vegetables in a large stockpot or a turkey roaster set on the stovetop. Heat on low until the mixture begins to simmer.
- Add 1 teaspoon cumin, 2 teaspoons black pepper, 1/8 cup canning salt, 1/4 cup sugar, and 1/3 cup vinegar. Stir to combine.
- Fold in one 15 oz can of tomato sauce and one 12 oz can of tomato paste to reach a thick, chunky consistency.
- Bring the salsa to a boil and maintain a rolling boil for 20 minutes, stirring occasionally.
- Ladle the hot salsa into sterilized jars, leaving proper headspace. Wipe rims, apply lids, and secure bands.
- Process jars in a boiling water bath for 20 minutes (do not start timing until the water reaches a full boil).
- Remove jars and let cool on a dishcloth. Confirm lids have sealed before storing in a cool, dark place.
Can I Make Substitutions?
Canning is a science: changing ingredients can affect acidity and safety. The safest adjustment is to vary the amount of jalapeños to control heat. For other changes, consult a trusted canning resource before altering acids, liquids, or salt amounts.
Canning Tips for a Water Bath
Use a wide-mouth funnel when filling jars to keep rims clean. Soak lids in hot water briefly to soften the sealing compound. Ensure jars are covered by at least one inch of boiling water in the canner. Start timing only after the water returns to a full boil.
Salsa Recipe for Canning FAQ’s
How long will canned salsa last?
Properly processed canned salsa keeps for about a year. Label each jar with the month and year it was canned.
Can I can my salsa outside on a camp stove?
Yes. Canning outdoors on a camp stove is a great option to keep heat and strong aromas out of the house.
Avoid Mineral Buildup
To reduce mineral deposits in the water bath, add 2 tablespoons of lemon juice to the canner water.
Recipe Card — Easy Homemade Salsa Recipe for Canning
Author: Shanna
Yield: about 96 servings (depends on jar size)
Prep Time: 45 mins • Cook Time: 30 mins • Total: 1 hr 15 mins
Ingredients
- 8 cups chopped tomatoes
- 2½ cups chopped onions
- 1½ cups chopped green peppers
- ½ cup seeded and diced jalapeños (adjust to taste)
- 6 garlic cloves, peeled and minced
- 1 tsp cumin
- 2 tsp black pepper
- 1/8 cup canning salt
- ¼ cup sugar
- ⅓ cup vinegar
- 1 (15 oz) can tomato sauce
- 1 (12 oz) can tomato paste
- 1 bunch fresh cilantro, chopped
Equipment
- Large stockpot or turkey roaster
- Water bath canner
- Wide-mouth funnel, jar lifter, and sterilized jars and lids
Instructions (Short)
- Prepare and chop all vegetables.
- Combine ingredients in the pot, add spices, sugar, and vinegar, then stir in tomato sauce and paste.
- Bring to a boil and cook for 20 minutes.
- Fill jars, seal, and process in a boiling water bath for 20 minutes.
- Cool, check seals, and store in a cool, dark place.
Notes
Canned salsa generally retains best quality for up to a year. Label jars with the month and year. Consider canning outdoors to avoid adding heat and strong odors to your kitchen. Nutrition values are estimates and not guaranteed.
Nutrition (approx.)
- Calories: 11 kcal per serving
- Carbohydrates: 2.5 g
- Protein: 0.4 g
- Fat: 0.05 g
- Sodium: 148 mg
- Potassium: 91 mg
- Fiber: 0.5 g
- Sugar: 3.4 g
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Have you tried this recipe?
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