The Best Canned Salsa Recipe (2024)

Jump to Recipe

Now that the tomatoes and peppers are starting to ripen in the garden it is time to share our favorite and best canned salsa recipe. Although we make several different varieties of salsa, this one is by far the most popular.

It is a standard, slightly chunky salsa recipe that is a favorite among our family and friends. We use it to serve with tortilla chips as an appetizer. And we will also open a jar and use it as a condiment for tacos, burritos, nachos and more!

The best part of this recipe is that it is so easy to make. In fact, even the novice cook can master this recipe by following the simple instructions outlined below.

And that includes the canning process. With the use of basic canning equipment, you can have homemade salsa to enjoy all year long.

However, there are a few important steps to follow to make sure that the jars of salsa turn out perfect every time.

Tips For Canning Salsa

1. Use Fresh Ingredients

One of the most important tips when making canned salsa is to use fresh ingredients for best results. For instance, it is important to use tomatoes that are ripe, but not overly ripe and beginning to turn soft.

However if you follow the guidelines in this article: When To Pick Tomatoes, you will have to wait a few days until the tomatoes are fully ripe before using them in this recipe.

And the same holds true for the peppers and onions. If you want that classic crunch of peppers and onions when you take a bite of canned salsa, be sure to use only vegetables that are nice and firm.

2. What Type of Tomatoes Makes The Best Salsa?

Second, you must decide what type of tomatoes that you are going to use to make your salsa. Whenever possible use some variety of paste tomatoes.

They are traditionally oblong and are smaller in diameter than standard slicing tomatoes. However, they have thicker walls and less juice in them which makes them hold up well during the canning process.

These varieties are commonly known as Roma, San Marzano or Amish Paste tomatoes. However you may also find them generically labeled as paste tomatoes at the store or Farmer’s Market.

However if you don’t have enough paste tomatoes to make salsa, you can certainly use slicing or cherry tomatoes as well. Although, be sure to not use more than 25% of low-acid tomato varieties.

The lack of acidity in these types of tomatoes will negatively impact the pH levels for safe canning practices. However, you can use the low acid tomatoes to make salsa but you will need to store it in the refrigerator.

The Best Canned Salsa Recipe (2)

The Best Canned Salsa Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

  • Paste tomatoes
  • Green peppers
  • Hot peppers
  • Onions
  • Garliccloves peeled
  • Cilantro
  • Salt
  • Ground black pepper
  • Distilled white vinegar

INSTRUCTIONS

The first step in making the best canned salsa is to peel the skin off of the tomatoes

If left on, the skins will shred off during the cooking and preserving process. As a result, you will have strips of skin floating in your salsa making the texture unpleasing to many.

However, peeling tomatoes is a relatively easy process.

Start by filling a large stockpot with water and bring it to a boil over medium-high heat. Then submerge the whole tomatoes in the water for approximately 1 minute.

Using a slotted spoon or ladle, immediately remove the tomatoes and place them in an ice water bath. This will stop the cooking process.

Then once the tomatoes are cool enough to handle make a tiny cut in the skin and peel the tomatoes. The peel should come off easily. Discard or use in other recipes as desired.

The Best Canned Salsa Recipe (3)

Remove The Pulp And Seeds

Next you will want to remove the pulp and seeds of your tomatoes and discard.

Simply cut your tomatoes in half, or in quarters for large tomatoes, and squeeze the tomato until the pulp and seeds squirt out.

However, there is no need to make sure every seed has been removed. A few seeds in canned salsa is acceptable.

Dicing The Vegetables

Next comes the task of cutting your vegetables into small pieces.

For the tomatoes, be sure to dice them a little larger than what you want the size to be in your canned salsa.

The tomatoes hold a lot of water and will break down during the cooking and canning process.

However, the same is not true for the peppers and onions. You will want to cut them to the desired size.

Yes, they will soften and break down a bit, but definitely not as much as the tomatoes.

We use our Hamilton Beach Food Processor to make cutting the peppers, onions, and garlic a breeze. This saves us a considerable amount of time when we are making salsa.

The Best Canned Salsa Recipe (4)

The Canning Process

Now that you have your vegetables prepared, it is time to make the best canned salsa that you have ever had.

Start by adding all of the ingredients to a large stockpot and place over medium-high heat. Bring the mixture to a boil.

While you are waiting for the salsa to heat up prepare the canning jars and equipment.

Fill clean, pint size mason jars with water and place them upright in a hot water bath canning pot. Then pour enough water in the pot that it comes right to the top rim of the mason jars.

Add undamaged bands in with the jars and then place the pot on the stove over medium-high heat. Bring the water to a low simmer, but do not let it come to a full boil. Keep the jars in the water until you are ready to fill them with the salsa.

When it comes to the canning lids themselves, you will most likely not have to heat the canning lids themselves. Several years ago a new technology emerged with canning lids called Sure-Tight lids.

It is recommended that these lids are no longer heated before topping the filled canning jars. However, be sure to read the labels carefully to see the instructions for your specific brand.

The Best Canned Salsa Recipe (5)

Hot Water Bath Canning

Once your salsa has boiled for 15 minutes, reduce the heat to a simmer. Once the salsa is ready and the mason jars are hot it is time to start canning!

Using a jar lifter, remove one mason jar and dump the hot water back into the pot. Then place the jar on a thick kitchen towel next to your pot of salsa.

Place a wide mouth funnel on top of the jar and fill it with the simmering salsa. However, be sure to leave a 1/2 inch head space at the top of the jar to allow for expansion during the canning process.

Next, wipe the rim of the jar with a clean washcloth. Then place the lid on the mason jar and finger tighten the band.

Then using the jar lifter place the filled jar back into the pot and repeat the process until all the jars have been filled.

At this point, the water should be 1-2 inches above the top of the jars. If not, be sure to add additional water so that the canned salsa can be safely processed.

Turn the pot to HIGH heat, cover and bring the water to a boil. Once it begins to boil start the timer and let it continue at a rolling boil for 15 minutes, adjusting for altitude as required.

Once the time is up, turn off the burner and let the jars sit in the hot water for 5 minutes. Then use the jar lifter to carefully lift the jars out of the hot water and place on a thick towel.

Let the jars cool for 24 hours.

The Best Canned Salsa Recipe (6)
Checking For Sealed Jars

Before storing your canned salsa, you must check to make sure that each jar has properly sealed. Push down on the center of the lid and if there is any movement, the jars are not safe for storing at room temperature.

Place the non-sealed jars in the refrigerator and eat within 1-2 weeks. The remaining sealed jars can be stored in a cool, dark place for up to one year.

Serving Canned Salsa

When you are ready to use a jar of homemade canned salsa we recommend adding in a few fresh ingredients to make it even better!

Dice up a little fresh onion and bell pepper and add it to your salsa along with some cilantro and garlic salt.

The hint of fresh ingredients makes the flavor of your canned salsa the best salsa that you have ever had!

Enjoy!

Mary and Jim

The Best Canned Salsa Recipe (7)

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.

Best Canned Salsa

The Best Canned Salsa Recipe (8)

How to make the best canned salsa using fresh vegetables. An easy recipe that includes water bath canning instructions.

Prep Time30 minutes

Cook Time30 minutes

Total Time1 hour

Ingredients

  • 10 cups peeled cored (diced paste tomatoes (about 30-35)
  • 6 cups diced peppers mixture of mild and hot (about 5 large green peppers and 6-8 hot peppers)
  • 4 cups chopped onions (about 6 medium onions)
  • 3 cloves garlic (peeled)
  • 2 Tablespoons finely chopped cilantro
  • 1 Tablespoon salt
  • ½ teaspoon black pepper
  • 1 cup distilled white vinegar (5%)

Instructions

  1. In a large pot fill ¾ full of water and bring to a boil. Place whole tomatoes in the pot for 1 minute and then immediately remove and place them into an ice water bath for 1 additional minute.
  2. Remove from the water, and once safe enough to handle peel the skins off. Discard the skins.
  3. Over a large bowl, squeeze the majority of the pulp and juice out of each tomato and discard, Dice tomatoes in sections slightly larger than the tomatoes you would typically find in your salsa. Add to a large stock pot.
  4. Remove seeds and ribs of the peppers – roughly chop them and place them in a food processor. Pulse until finely chopped, or finely hand chop the peppers. Add the peppers to the tomatoes in the stock pot.
  5. Roughly chop onions and place them in your food processor. Add the peeled garlic to the onions and pulse until they are finely chopped.
  6. Add chopped onions, garlic, cilantro, salt, pepper, and vinegar to the pot.
  7. Heat on Medium-High heat until it begins to boil. Reduce heat and simmer for 15 minutes, stirring frequently.
  8. Add to sterilized and heated pint jars leaving 1/2” headspace. Wipe the rim, and add a lid and hand finger tighten the ring. Process in a hot water bath for 15 minutes, adjusting time for altitude variances.
  9. Once the time is up, turn off the heat and let the jars sit in the water for 5 minutes. Then carefully remove jars by using a jar lifter and place on a thick towel and let cool for 24 hours.
  10. Before storing, check to make sure all jars are sealed by pushing on the lid -if it doesn’t move it is sealed properly. If it didn’t seal, immediately add to your refrigerator and use within 2 weeks.

Notes

If you prefer hot salsa do not remove the ribs or seeds of the hot peppers.

Store sealed jars on cool dark shelf for up to 12 months.

Recipe courtesy of Old World Garden Farms

Nutrition Information:

Yield:

9

Serving Size:

1 pint

Amount Per Serving:Calories: 75Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 711mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 2g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

The Best Canned Salsa Recipe (2024)

FAQs

How do you doctor up canned salsa? ›

At the very least, a little fresh lime juice and some minced cilantro can wake up even the sleepiest of salsas, ushering back in the flavor of just-squeezed citrus and herbs that taste like they came from a living plant. Beyond that, a crunchy raw vegetable or two never hurts.

Do you have to put vinegar in canned salsa? ›

You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

Do you have to boil salsa before canning? ›

Do You Have To Cook Salsa Before Canning? Yes, otherwise, if you can raw or fresh salsa, you will have to process it for a longer time than cooked salsa. This will take much longer, so it is better to cook the salsa before canning.

How to make salsa thicker when canning? ›

Slicing tomatoes produce a thinner, more watery salsa. If you use slicing tomatoes, you can thicken your salsa by adding tomato paste or by draining off some of the liquid after you chop the tomatoes. Never add flour or cornstarch to salsa before canning because an unsafe product may result.

What to add to salsa for more flavor? ›

Roasted tomatoes, peppers, or garlic because roasting anything provides a smoky flavor that we love. Black garlic for a complex, kinda sweet-kinda sour, mildly garlicky but finger-lickin fantastic taste. Smoked salts for a fuller flavor. Corn niblets or diced avocado for added texture and a hint of savory flavor.

Is it necessary to peel tomatoes for canned salsa? ›

Can you leave skin on tomatoes when making salsa? You sure can! This is the easiest way to make salsa Making this food processor salsa for canning your tomatoes and peppers is the perfect way to save some time!

Why do you turn jars upside down when canning? ›

Inversion Canning

Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.

How do you seal jars when canning salsa? ›

NEXT, LET'S CAN IT!

Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.

How long will homemade canned salsa last? ›

According to the USDA, you can expect your salsa to be safe for over a year. Higher-acid canned goods typically are safe to consume for up to 18 months, which is slightly less than low-acid ones, which should be safe for two to five years.

How much headspace do you leave when canning salsa? ›

Fill the hot salsa into prepared hot jars, leaving 1/2-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel.

How do you reprocess canned salsa? ›

Unsealed jars may be reprocessed safely within 24 hours, or the jars of salsa may be refrigerated for fresh consumption. To reprocess, empty the salsa into a pan, heat to boiling and ladle the mixture into clean, hot jars. Use new lids and process for the full recommended time.

How do you enhance canned sauce? ›

Spice It Up. Adding fresh herbs to your canned pasta sauce makes it taste like it came straight from the garden. While the pre-made sauce may already include some herbs, adding your own will help enhance those flavors. Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level.

How to make great value salsa better? ›

Usually most factory-made salsas have too much salt, but if your salsa is bland, adding some good-quality sea salt and some lime juice can give it a lot more flavor (lemon works, too, but lime juice works better in salsa). And don't forget lemon and lime zest: citrus zest elevates almost every dish it's added to.

Should I add citric acid to my canned salsa? ›

But just to be extra safe, it's recommended to increase the acidity just a little bit more. That's where the citric acid powder comes in. Before you begin filling your jars with salsa, just drop in 1/4 of a teaspoon of citric acid into each quart jar (1/8 teaspoon per jar for pints). And that's it!

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kareem Mueller DO

Last Updated:

Views: 5897

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Kareem Mueller DO

Birthday: 1997-01-04

Address: Apt. 156 12935 Runolfsdottir Mission, Greenfort, MN 74384-6749

Phone: +16704982844747

Job: Corporate Administration Planner

Hobby: Mountain biking, Jewelry making, Stone skipping, Lacemaking, Knife making, Scrapbooking, Letterboxing

Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.