Step-by-Step Salsa Canning Recipe

October 2, 2023
Blain's Farm & Fleet

Learn how to make delicious canned salsa at home.

Whether you have a lot of fresh tomatoes leftover from your garden or you’re just searching for a new canning recipe to try, this salsa recipe for canning is the perfect solution for you.

Not only does this homemade salsa taste great, but it will last you a long time. Can the salsa while your tomatoes are still ripe, and you will be able to enjoy it for months to come.

Follow along to make your very own salsa with the recipe below from Blain’s Farm & Fleet.

Salsa Canning Ingredients

  • 10 cups peeled, chopped, and drained tomatoes
  • 3 cups chopped onion
  • 1 3/4 cups chopped green bell pepper
  • 5 jalapenos, finely chopped, membranes and seeds removed
  • 7 cloves garlic, finely minced
  • 2 1/2 teaspoons ground cumin
  • 2 1/2 teaspoons coarsely ground black pepper
  • 2 1/2 tablespoons canning or pickling salt
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup sugar (optional, depending on sweetness of tomatoes)
  • 1 1/4 cups apple cider vinegar
  • 16 ounces tomato sauce
  • 12 ounces tomato paste (optional, if you want a thicker salsa)
  • 1 package Mrs. Wages Salsa Mix

Salsa Canning Instructions

1. Sterilize lids, rings, and jars in gentle boiling water for at least 10 minutes while chopping ingredients.

2. Combine all the ingredients in a large pot, and bring to a boil. Reduce the temperature, and stir often.

3. Fill sterilized pint-size canning jars, leaving 1/2-inch from the top. Wipe the lid and ring.

4. Process in a water bath canner or steam canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).

5. Carefully remove the jars from the hot water or steam bath, and let cool to room temperature, up to 24 hours. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm. If the center bubbles up and down when you press on it, it hasn’t sealed correctly. It will need to be refrigerated or re-processed).

Store the canned salsa in a cool, dark place.

For more canning tips and recipes, visit our Canning Blog.