This homemade canning salsa is the way I put up salsa every summer. A handful of simple ingredients, one afternoon, and a pantry full of jars that make taco night a whole lot easier.
I love fresh salsa, but salsa made with the best fresh ingredients from your own garden makes it even more special. The delicious flavor is far better than what you can buy in the grocery store so be sure to make plenty!
What You'll Get Here
- Make 6 pints in about 90 minutes, start to finish.
- No pressure canner needed, just a water bath - easy even if you've never canned before.
- You decide the heat. More jalapenos or less, it's your call.
- Salsa come out runny? I'll show you how to fix it before it hits the jar.
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The Best Part About Having This in the Pantry
Taco night on autopilot: forget the last minute grocery run for store-bought jars. You'll have the good stuff ready to pop open the second you start browning the meat.
Total heat control: unlike commercial brands, you decide exactly how many jalapenos make the cut, so it's never too spicy for the kids or too bland for you.
No pressure necessary: this is a straightforward water bath recipe, making it a stress-free project even if you're a canning beginner.
Homemade Canning Salsa Ingredients
- Fresh tomatoes: the best tomatoes to use are paste tomatoes, such as german paste or roma tomatoes. These have less liquid and more substance to the vegetable.
- Yellow onion: these have more bite and balance out nicely with the tomatoes.
- Green peppers: bell pepper is added for its sweeter flavors
- Garlic cloves: look for firm bulbs that have no brown.
- Jalapeño peppers: add the spice to the salsa.
- Cilantro: gives the salsa a freshness and flavor, if you aren't a fan of cilantro this can easily be left out.
- Salt and granulated sugar: balances out the flavors.
- Apple cider vinegar: to increase acid levels.
See recipe card below for ingredient amounts.
How To Make Homemade Canned Salsa
Below is a brief visual of how to make homemade salsa for canning:
Prepare veggies
Scald, peel and dice tomatoes. Place in large pot.
Add remaining ingredients
Add peppers, onions, garlic, cilantro, vinegar, salt, and pepper. Bring to a boil; reduce heat and simmer.
Transfer to sterilized jars
Transfer salsa while still hot to sterilized jars. Cover with lids and screw caps and tighten.
Hot water bath
Place pint jars filled with salsa in a hot water bath canner, cover with water and bring to a boil. Process as instructed.
See recipe card below for complete instructions.
Substitutions
A few swaps that can be made if you are missing an ingredient.
- Vinegar - you can use white vinegar or apple cider vinegar if you prefer a sharper, more neutral flavor. Do not reduce the total amount, as the acidity is required for safe canning.
- Lime juice - for a zesty twist, you can swap an equal amount of the vinegar for bottled lime juice (use bottled to ensure consistent acidity levels)
- Smoky heat - if you don't have fresh jalapenos or want a deeper flavor, swap them for a tablespoon of chipotle powder or canned chipotle peppers in adobo.
Tips
- The tomato factor: your salsa's thickness comes down to the tomato. Want it thicker without adding paste? Stick with Roma or paste tomatoes, and drain the diced pieces in a colander for at least 10 minutes before they go in the pot.
- The simmer secret: if your salsa looks runny in the pot, don't panic. Simmer it for an extra 15-20 minutes to reduce the liquid naturally before ladling it into jars.
- Standard tomatoes: Only have regular slicing tomatoes on hand? Scoop out the seeds and watery centers first, or you'll end up with tomato juice instead of salsa.
Variations
Fire-Roasted Batch: Roast your tomatoes, peppers, and onions under the broiler until the skins blacken ,then peel and dice as usual. You get real smoky flavor that holds up through canning - better than liquid smoke, which fades over time.
The "Verde" swap: swap the 9-½ cups of red tomatoes for husked, washed tomatillos. Keep everything else - the vinegar, the rations - exactly the same, and you've got a tangy salsa verde that's ust as safe to can.
Common Canning Mistakes to Avoid
Skipping the altitude adjustment: This recipe's 15-minute processing time is for sea level up to 1,000 feet. Above that, add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6000 feet, and 15 minutes above 6,000 feet. Skip this and your jars might not seal properly.
Cooling jars too fast: Don't run hot jars under cold water or set them on a cold counter stright out of the canner. The temperature shock can crack the glass. Let them cool in the canner rack, then move to a towel-lined counter.
Eyeballing the headspace: Leave about ½ inch of space between the salsa and the rim before you cap the jar. Too little and salsa can bubble out during processing and mess with the seal; too much and the jar may not seal at all.
Reusing old lids: Once a lid has sealed a jar, the rubber gasket won't seal again. Grab a fresh lid every time, even if the old one looks fine.
Frequently Asked Canning Salsa Questions
To freeze this salsa recipe, be sure to place in an airtight freezer safe container and label the container. It can be stored in the freezer up to 4 months.
The recipe can be doubled, however I do not recommend canning in quart jars as there is no official processing time for quart jars.
You can do so, but if you do decide to use canned tomatoes, be sure to pick a plum tomato or san marzano tomato and drain the liquid.
The vinegar adds enough acidity that you can omit the onions.
If you forget to add the vinegar, open the jars, place the salsa back into a stock pot and bring the to a boil with the vinegar added, then return to the jars and put it through a water bath canning.
No. The vinegar is what keeps this salsa safe to can. Skip it and you're skipping the acid that keeps bacteria from growing. See the substitutions section above if you want a different vinegar.
Pint jars process for 15 minutes in a boiling water bath. If you're above 1,000 feet elevation, add more time. See common mistakes above for exact adjustments.
Stored in a cool, dark spot, this salsa is good for 12-18 months. It's still safe to eat after that if the seal held, but the flavor, color, and texture start to fade.
More Canning Recipes to Try
If you're looking to fill more shelves, you might also like my Garlic Dill Pickles, this Homemade Apple Pie Filling for Canning, Canning Tomatoes in a Hot Water Bath, or my Bread and Butter Pickles Recipe.
When you make this Homemade Canning Salsa recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Homemade Salsa for Canning
Equipment
- 9 piece canning kit this includes a funnel, grip, canning spatula and more
- Pint jars for canning
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Ingredients
- 9½ cups fresh tomatoes diced
- 2 cups onions diced
- 2 cups green bell pepper diced
- 10 cloves fresh garlic minced
- ¾ cup jalapeno peppers diced
- ½ cup cilantro chopped
- 2 tablespoon kosher salt
- ¼ cup granulated sugar
- 1 cup apple cider vinegar
Instructions
For the tomatoes
- Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
- Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
- Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
- Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.
To make the salsa
- Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.
- Bring to a boil. Reduce heat and cook the vegetable mixture for 15-30 minutes. If you want a thicker salsa, simmer for a longer period of time.
Sterilize the canning jars and lids
- While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.
To fill the canning jars
- Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
- Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.
To process the salsa
- Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil. Boil for 15 minutes. Remove from heat.
- Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
- Carefully remove jars from the canner and place on a counter lined with kitchen towel.
- Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.
Debbie says
I made and canned this salsa recipe this weekend. I had enough tomatoes and green peppers from my garden to make one and a half batches. I expected to get 9 pints but only got 7 full pints and 1/2 of a pint.
I hand chopped all the ingredients fine and cooked them longer to get a more chunky and thick salsa so that could be why. I followed the recipe exactly but I did add about 2 tsp of lime juice as well.
This salsa is amazing! The best salsa I’ve ever had. Thank you for a great recipe!
Christine Limmer says
We love this salsa, we have had friends and family ask for more. it is great for chips and salsa as well as taco night!
Christine Limmer says
I made this with my garden fresh vegetables last year. My adult kids, absolutely loves the salsa and is requesting more this year. My daughter-in-law didn't know it was from me and asked where my son got the salsa. He said my mom made it. She said it was the best salsa she has had!
So thank you for the recipe!
Shirley Harvey says
The salsa turned out great. Next time I would use 1/4 rather than 1/2 cup sugar. I also added one Serrano pepper. It was very easy and made 6.5 pints.
Rusty says
Can a person use gost peppers for much spicer flavor and be safe to can this recipe
Shelby Law Ruttan says
Hi Rusty, as far as if it's safe to can, the short answer is yes. However, ghost peppers have a heat factor that I personally am not able to handle so I have never done this and I cannot tell you an amount that is good to use. If you are familiar with the heat factor, and know how many peppers you can handle, then go for it. However, do not change the amount of any other ingredient in the recipe such as onions, tomato, garlic, and do not change the acidity (the vinegar) as that is what makes the salsa recipe shelf-stable I hope this helped!
Keturah says
I started making this recipe over a year ago, and I will never look for another one. My husband is very picky about salsa, and he loves this one, and I have become a salsa snob since making it. He doesn't like chunky tomatoes in salsa, so I blend them before cooking, and it turns out super well. Highly highly recommend.
Tammy says
im so glad i found this recipe again! made it 3 years ago then it disappeared off Pinterest! its so good! sweet yet a bit spicy 😋
Johanna says
Great recipe. I use lime juice and love the flavor.
Lynn Parr says
This was my first time growing tomatoes and making homemade salsa. The recipe was so easy and absolutely delicious! I left the cilantro out because my husband is not a fan of it; however, we both agreed that the next batch I will add it! If you can provide any direction on approximately how many pounds of tomatoes go into this recipe, that would help. I thought I had lots of tomatoes but apparently not enough, so I cut the recipe in half. Thank you for sharing your recipe!! I can’t wait to make it again!
Shelby Law Ruttan says
Hi Lynn, thank you so much for sharing! 18-20 pounds of tomatoes should be sufficient however the type of tomato makes a difference also. I recommend a paste tomato (such as Roma) as they have less water. I hope this helps!
Kel says
Once you drain the pulp of excess water do you use it in the pot to boil? Thanks!
Shelby Law Ruttan says
No, discard the water, it will make the salsa too runny if you use it. I hope you enjoy the recipe!
Jennifer says
I made this recipe last year and did again this year. My boyfriend absolutely loves it, so much so, that he has on a few occasions eating the whole pint of salsa, lol. Definitely will be using this recipe for as long as I am canning! Thank you so much for sharing this with us all!
Judy says
Is this recipe a mild (slightly spicy) or a very spicy salsa? I don't want to change the recipe unless it is very spicy.
Shelby Law Ruttan says
I find it to be fairly mild. It is not hot by any means, mostly flavor. If you are concerned you could reduce the amount of jalapeno or use a milder pepper. Some jalapenos can be hotter than others. I hope you make and enjoy the salsa and let me know how it goes!
Lynn says
This recipe was delicious and very easy to follow!! I left out the cilantro because my husband is not a big fan of it; however, we both agreed that next time we will add it! All the perfect flavors! This was my first year growing tomatoes and making salsa. My only question is how many tomatoes are needed. I thought I had plenty but in the end I was only able to make 2 1/2 pints. So how do you know? 🤪 Any idea how many pounds of tomatoes go into this recipe since the sizes all vary. Thank you for the wonderful recipe!
Johanna Wright says
I use about 8lbs of Roma tomatoes & get 6-7 pints.
Shelby Law Ruttan says
Hi Johanna, thank you for sharing your experience! Shelby.
Paige says
Can you substitute the type of pepper used for a milder flavor or reduce the amount of jalapeño safely?
Shelby Law Ruttan says
Yes, you can safely use a milder pepper and/or reduce the amount of jalapeno.
Barb (me) Spaulding says
Can these salsa jars last longer than 2 weeks?
Shelby Law Ruttan says
Hi Barb, thank you for asking. These jars can be stored on the shelf as long as they sealed in the canning process from 12-18 months. Once opened, it should be refrigerated and used within two weeks. I updated the notes section of the recipe card to reflect the recommended storage. Thanks again, and I hope you enjoyed the recipe!
Stella Fagan says
Love, love this recipe! It's been a hit every time I've gotten a jar out! My son shared some with his friends and now I have some orders to make!
Katie says
My favorite salsa to make!
Stacey Crabtree says
This is my go to salsa recipe. The flavor balance on point! Sweet, spicy (if you like) and savory. I lost my pin on Pinterest and almost panicked. A quick email and Shelby sent me the new link. I’m going to write it down for safe keeping bc this is a must every summer when our garden comes in.