If you've got tomatoes piling up on the counter, this salsa recipe for canning is the perfect way to turn them into something seriously delicious. It's fresh, flavorful, just and just the right amount of spicy, the kind of salsa that makes you immediately want to grab a bag of chips.
This salsa recipe was adapted from the Ball Canning cookbook and is safe for water bath canning as written.
I'm from Texas where salsa is basically its own food group and there is never an occasion that doesn't merit a big bowl of chips and salsa sitting on the table. This homemade canned salsa recipe is fresh, flavorful, surprisingly simple to make, and the perfect way to keep a little bit of summer on your shelf year round.
You can use homegrown tomatoes or store bought, and while there's some room to adjust the heat level with the peppers and spices, it's important to stick to the recipe measurements for the acid and vegetables so the salsa stays safe for water bath canning.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe canning resources.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
More preserving recipes for you to love.
Equipment
For the homemade salsa.
- Large stock pot or Dutch oven
- Cutting board and sharp knife
- Large mixing spoon or spatula
- Measuring cups and spoons
- Citrus juicer (optional but helpful)
- Pot for blanching tomatoes
- Large bowl for ice water bath
For water bath canning.
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids. I personally prefer using wide mouth mason jars for pickles, but regular also work.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle
Ingredients & Substitutions
- Tomatoes - You'll need 7 cups of chopped, cored, peeled tomatoes. Roma tomatoes work especially well because they're meatier and less watery, but you can use other varieties too. Homegrown tomatoes are great here.
- Onion - Yellow or white onion both work well. White onion gives a slightly sharper flavor while yellow is a little sweeter.
- Green bell pepper - You can substitute part of it with poblano peppers for a slightly deeper flavor.
- Jalapeños - Adjust slightly depending on your heat preference. Remove the seeds and membranes for a milder salsa.
- Serrano peppers - Optional, but great if you like a spicier salsa. Serranos are noticeably hotter than jalapeños so avoid them if you like it more mild.
- Garlic - Fresh garlic is highly recommended for the best flavor.
- Tomato paste - Helps thicken the salsa and gives it a richer texture. Do not omit this from the recipe if you are planning to water bath can as it creates a consistency which allows for more equal heat distribution during the canning process.
- White vinegar - Important for safe water bath canning, so do not reduce or substitute with a lower acidity vinegar.
- Lime juice - Adds brightness and fresh flavor. Fresh lime juice is best.
- Fresh cilantro - If you're not a cilantro fan you can reduce it slightly, but I wouldn't skip it entirely.
- Ground cumin - Adds warmth and depth to the salsa. Feel free to omit if you're not a fan.
- Dried oregano - Mexican oregano is especially good here if you have it. Feel free to omit if you don't have any on hand.
- Sugar - Just a small amount helps balance the acidity of the tomatoes and vinegar. This does add a slight sweetness to the salsa so if that's not your thing feel free to reduce or omit entirely.
- Salt - You can slightly adjust to taste before canning but not too much as it helps with the preservation of the flavor.
Step-by-Step Photos
Recipe FAQs
Yes, I highly recommend it. The peels can create an unpleasant texture in salsa and tend to separate during canning. Thankfully, my method of blanching the tomatoes makes the skins slip right off.
Fresh tomatoes are definitely best for flavor and texture in this recipe, especially during summer tomato season. I would not recommend canned tomatoes for this specific canning recipe.
Absolutely. You can increase the serrano peppers or leave the seeds in the jalapeños for more heat. Just don't increase the overall amount of low-acid ingredients beyond the recipe proportions if you plan to water bath can it safely.
Yes, to an extent. You can make small adjustments like changing the spices, slightly adjusting the heat level, or adding or omitting a pepper or two, but you do not want to significantly alter the proportions of acidic ingredients to low-acid ingredients if you plan to safely water bath can this salsa.
It's also important not to leave out the tomato paste, as it helps create the proper consistency for safe heat distribution during processing. In general, when working with low-acid foods like salsa, it's best to stick pretty closely to tested recipe measurements to ensure safety.
More summer canning recipes for you to try.
Pickled Green Beans for Canning
Jalapeno Pepper Jelly for Canning
Made this homemade salsa for canning recipe? Let me know what you think in the comments!
Recipe
Salsa for Canning
Ingredients
- 7 cups tomatoes, peeled, cored and chopped This is roughly 4-5 pounds of tomatoes depending on the type.
- 2 cups onion, finely diced
- 1 cup green bell peppers, chopped
- 4 jalapenos, finely diced Remove the seeds for a milder salsa.
- 1-2 serrano peppers, finely diced Omit for a milder salsa.
- 5 cloves of garlic, minced
- 6 oz tomato paste One small can.
- ¾ cup white vinegar
- 2 limes, juiced
- ½ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 2 teaspoon dried oregano
- ½ tablespoon sugar
- 1 tablespoon salt
Instructions
Make the salsa.
- Prepare the tomatoes by cutting a small X on the bottom of each tomato opposite the stem. Bring a pot of water to a boil and carefully place the tomatoes into the boiling water for 10-20 seconds. Immediately transfer them to a bowl of ice water. Once cool enough to handle, the skins should peel right off. Core, peel, and chop the tomatoes.*You will need 7 cups of chopped tomatoes for this recipe. About 4 to 4.5 pounds before peeling and chopping.*
- Finely dice the onion, green bell pepper, jalapeños, and serrano peppers. Mince the garlic and roughly chop the cilantro.
- In a large stock pot or Dutch oven combine all of the ingredients and stir well. Bring the salsa to a gentle boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for about 30 minutes, allowing the flavors to develop and the salsa to slightly thicken.
- At this point you can either spoon the salsa into jars and store in the fridge or can them using the instructions below.
Water bath canning instruction.
- Ladle the salsa into 5 pint jars leaving about ½ inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 20 minutes (adjusting time for altitude).*Remember - do not start the timer until the water has come to a full rolling boil.*Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-4 weeks.Enjoy!
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