Homemade Salsa Recipe for Canning or Having Fresh

5 / 5 (2 reviews) 12 Comments

Salsa canning recipe

The Best Salsa Recipe for Canning

My garden is overflowing with tomatoes this year. I was super excited because I have been dying to make my own homemade salsa for canning.

I made some of the best canned salsa I’ve ever tasted before with my friend Stephanie two years ago and I’ve been missing it ever since! So, I called her up and got her awesome recipe and made just a few modifications, like adding a little extra of the two things I love most about salsa: cilantro, and lime.

Fresh produce for canned salsa recipe

Salsa Hotness Factor

When preparing your peppers, keep in mind the more seeds you leave in your salsa, the hotter it will be. If you want a medium salsa I recommend leaving in seeds from half of these peppers (excluding bell). If you want a mild salsa, remove all of the seeds. If you want a hot salsa, leave all of the seeds in except the bell peppers.

Cooking homemade salsa

Pepper Slicing Tip

I like to cut all of my peppers and onions in a food processor. It is so much faster. However, you will have to cut the stems off and de-seed the peppers even if you use a food processor so make sure you wear gloves.

Canning homemade salsa

Acids and Canning

When canning salsa, it is recommended to use store-bought lemon juice or lime juice or vinegar to add to the acidity of the salsa. If I am making fresh salsa and not canning it I like to use fresh lime rather than the vinegar or bottle juice.

This recipe has worked for me and I have done my best to make sure it meets food safety guidelines, but it is good practice to refer to current USDA canning safety guidelines whenever doing home canning.

Homemade salsa for canning

Final Thoughts

While documenting this homemade salsa canning recipe, I used Quart Wide Mouth jars and cut the recipe exactly in half and it made 3-quart jars. I used approximately 6 lbs of vine tomatoes to make the 3 quarts of salsa.

All in all, the whole process took me about 1.5 hours. That includes deseeding, chopping, peeling, boiling jars, etc.

Good luck with your canned salsa! I bet you’ll love it. 🙂 Let me know how it goes by leaving a comment below!

Salsa recipe for canning

Other Recipes You Might Like:

Homemade salsa recipe

Homemade Salsa Recipe for Canning or Having Fresh

5 / 5 (2 reviews)
Prep Time: 10 mins | Cook Time: 25 mins
Yield: 8 quarts | Serves: 256 servings

Ingredients

  • 20 cups diced and peeled tomatoes
  • 4 medium onions diced
  • 2 jalapenos
  • 2 aneheim peppers
  • 1 pasilla
  • 2 red bell peppers
  • 2 green bell peppers
  • 2 yellow bell peppers
  • 10 cloves garlic (10 tbs minced garlic)
  • 1/2 cup cider vinegar
  • 1/2 cup bottled lime juice
  • 1/2 cup sugar
  • 4 Tbs canning salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 bunch of cilantro
  • 2 (12 oz) cans of tomato paste

Instructions

  1. Cut onions, peppers and tomatoes to desired size.
  2. I used a food processor for everything but my tomatoes so my ingredients are pretty finely chopped.
  3. Mix all ingredients together in a large stock pan.
  4. Heat over stove to a low boil for 10 minutes.
  5. Meanwhile warm lids on the stove in a small pan of water.
  6. Ladle hot salsa into warm sterile canning jars.
  7. Wipe the rims of the jars clean and place the warm lids on them and then secure the ring on the jar.
  8. Process in boiling water for 15 minutes.
  9. Place hot jars on a towel and let cool for 24 hours before moving.
Ingredients: Apple cider vinegar, Bell Pepper, Cilantro, Cumin, Garlic, Jalapeno, Lime Juice, Onion, Pepper, Peppers, Salt, Sugar, Tomato
Meal Type: Sauces, Spreads, and Dressings, Summer
Categories: DIY, Finger Food and Dips, Mexican, Canning & Preserving

Comments & Reviews

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe:
X