This is the BEST homemade salsa for canning, perfect for using up fresh tomatoes. Whether you prefer it hot or mild, this recipe is delicious and inexpensive!

This recipe is so good, it’s practically drinkable! It’s perfect for canning, but you can also make it without canning and gift it to friends. Don’t be intimidated by the canning process – it’s easier than you think!

This recipe has hundreds of 5-star reviews, and this post will walk you through everything you need to know to make your own homemade salsa.

Everything You Need to Can Homemade Salsa

• Salsa Ingredients: Detailed below.
• Safe Substitutions: Explained below.
• Spicier Salsa: Tips below.
• Other Acids: Information on using lemon juice instead of vinegar.
• Salt Adjustment: Guidance on adjusting salt levels.
• The Salsa Canning Process: Step-by-step instructions.
• Peeling Tomatoes: Detailed instructions.
• Cleaning Jars: How to clean and sterilize jars.
• Best Tomatoes: Recommendations for the best tomatoes for salsa.
• No Canning Version: Information on making this salsa without canning.
• Pressure Canning: Instructions for pressure canning.
• High Altitude Adjustments: Necessary adjustments for higher altitudes.
• Frequently Asked Questions: Answered below.

Salsa Ingredients

• 9 cups peeled and chopped tomatoes
• 2 1/2 cups chopped green bell peppers
• 2 1 2 cups chopped white onion
• 4 medium jalapeños, chopped
• 8 large cloves garlic, chopped
• 6 teaspoons canning salt
• 1 cup white vinegar
• 1 (12-ounce) can tomato paste

Prepping ingredients beforehand makes the canning process much smoother. Removing tomato skins is the most time-consuming part (see instructions below). If making hot salsa, wear gloves when chopping peppers.

While some adjustments are possible (see below), this recipe has been tested for safety, so other changes are not recommended. If making this salsa without canning, you have more flexibility with adjustments.

Safe Substitutions

• Spicier Salsa: This recipe is mild to medium. For a hotter salsa, don’t add more peppers, but substitute some bell peppers with spicier peppers. For example, use 2 cups bell peppers and 1/2 cup jalapeños (with seeds) for a hotter salsa. For a milder salsa, remove seeds and ribs from jalapeños or omit them entirely.
• Other Acids: Bottled lemon juice can be used instead of vinegar in the same amount. Fresh lemon or lime juice is not pH standardized and should not be used. Even if you dislike vinegar in salsa, this recipe doesn’t taste vinegary.
• Salt: You can use more or less canning salt. Taste and adjust as you go, as it’s easier to add more than to take it away.
• Herbs: Fresh herbs like cilantro are best added when you open a jar, as they will darken and lose flavor when canned. A small amount of dried herbs can be added during cooking.

The Salsa Canning Process

1. Make the Salsa: Combine all ingredients in a large stockpot and simmer for at least 30 minutes, or until thickened.
2. Pour into Jars: Pour salsa into clean jars (see below for cleaning instructions). Use a funnel to keep things tidy, and wipe the jar rims before sealing. Place lids and rings on jars and tighten.
3. Process in a Water Bath: Place filled jars in a boiling water bath canner and process for 30 minutes, ensuring jars are fully submerged in boiling water.
4. Cool: Carefully remove jars and let them cool completely on a rack or towel.

How to Peel Tomatoes

Make an “X” on the bottom of each tomato, then blanch them in boiling water for 60 seconds. Immediately transfer them to a bowl of ice water. The skins should slip right off.

How to Clean and Sterilize Jars

Jars should be clean and sterile before canning. Wash jars and lids in the dishwasher (using a sterilizing cycle if available) or by hand. Keep jars warm until ready to fill.

Best Tomatoes for Salsa

Paste tomatoes, like Roma, Little or Big Mama, or Amish Paste, are ideal because they have less juice and fewer seeds. However, any tomatoes you have on hand will work. If your tomatoes are watery, remove some seeds before chopping. “Uglies” from local farms are perfect for salsa making!

Homemade Salsa without Canning

This recipe is great for canning, but it’s also delicious without canning! You have more flexibility with ingredient ratios if you’re not canning. You can also halve or quarter the recipe for smaller batches. Freeze any leftovers.

Pressure Canning

Pressure can at 5 pounds pressure for 10 minutes (below 4000 ft).

High Altitude Adjustments

Add 10 minutes to the processing time if you are above 4000 feet.

Frequently Asked Questions

• Is this recipe safe to can? Yes, this recipe has been tested and verified for safe canning practices.
• Can I add more peppers? No, but you can substitute bell peppers for hotter peppers.
• Can I use lemon juice instead of vinegar? Yes, bottled lemon juice is acceptable. Fresh lemon or lime juice is not.
• Can I use less salt? Yes, salt doesn’t affect pH levels.
• Is cilantro OK to add? Fresh cilantro is best added when serving. Dried cilantro can be added during cooking.
• How many jars does this recipe make? This recipe makes approximately 7-8 pint jars. The exact number may vary.

Best Homemade Salsa for Canning

Make the best homemade salsa for canning with fresh tomatoes. Whether you prefer it hot or mild, this recipe is delicious, budget-friendly, and perfect for preserving garden-fresh flavors.

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 7–8 pints
Category: Canning, Sauce, Condiment

Ingredients

• 9 cups peeled and chopped tomatoes
• 2 1/2 cups chopped green bell peppers
• 2 1/2 cups chopped white onion
• 4 medium jalapeños, chopped (see notes)
• 8 large cloves garlic, chopped
• 6 teaspoons canning salt
• 1 cup white vinegar
• 1 (12-ounce) can tomato paste

Instructions

1. Bring a large pot of water to a boil. Score an “X” on the bottom of each tomato and blanch for 60 seconds. Transfer to an ice bath and peel off the skins.
2. In a large pot, combine all ingredients and simmer for 20–30 minutes until thickened.
3. Ladle the hot salsa into sterilized jars, leaving 1/2 inch headspace. Wipe the rims clean and secure the lids.
4. Process the jars in a boiling water bath for 30 minutes, ensuring they are fully submerged.
5. Let the jars sit undisturbed for 24 hours. Store sealed jars for up to 18 months.

Notes

• Adjust the spice level by seeding some or all of the jalapeños.
• For a hotter salsa, swap jalapeños with serrano or habanero peppers.
• Do not increase the total amount of peppers, as this may affect the pH balance.

Nutrition Information (Per Serving – Approx. 2 Tablespoons)

• Calories: 10
• Carbohydrates: 2g
• Protein: 0.5g
• Fat: 0g
• Sodium: 150mg
• Fiber: 0.5g