Canning salsa is a fantastic way to enjoy the flavors of summer all year round. Whether you’re growing your own tomatoes and peppers, or picking them up at the farmer’s market or grocery store, salsa is a great way to preserve the fresh flavors of the season.

We go through a lot of salsa here. I use it to put on our favorite Mexican-inspired dishes like venison tacos, venison enchiladas, and wet burritos. We also use it to dip copious amounts of tortilla chips.

So, canning salsa of various varieties is a must-do on my food preservation list. This recipe is fairly basic, but so delicious. It’s also incredibly easy to do, making it a fantastic recipe for beginning canners.

Do you have to cook salsa before canning it?

Yes. The processing times for canning salsa are set based on beginning the process with cooked/hot salsa. Canning salsa raw would take a very long time, the flavor would be off, and it would be very thin.

Cooking it beforehand gives you time to prep your jars and canner while you’re waiting on it to cook down a little, so you won’t even notice the time it takes.

Best Tomatoes for Canning Salsa

Any type of tomato will technically work in a homemade salsa, the results will just bit a bit different.

Roma tomatoes, or paste, are meatier and have less juice, which will result in a thicker salsa.

Slicing tomatoes will work, and that’s usually what I use. The resulting salsa will be a bit thinner/more watery.

Whatever variety you choose, make sure you select firm tomatoes at peak ripeness for the best flavor.

Canning Homemade Salsa

This canning recipe is pretty straightforward, but it will require a bit of time. Unlike tomatillo salsa, tomatoes need peeled prior to making it. I promise it is well worth the time, though.

Canning Salsa Recipe Ingredients

• 7 Cups Fresh Tomatoes – peeled and cored, then diced. Here’s the easiest way to peel tomatoes if you are unsure how to do so.
• 2 Cups Onion – chopped
• 1 Cup Green Peppers – chopped
• 1/2 Cup Jalapeno peppers – chopped (deveined and seeds removed for a milder salsa)
• 4 Cloves Garlic – chopped
• 6 Oz Tomato Paste
• 3/4 Cup White Vinegar – you can substitute bottled lemon juice, but I highly recommend you don’t
• 1/2 tsp Ground Cumin
• 3 tsp Canning Salt
• Optional – 1/3 Cup Fresh Cilantro – chopped and loosely packed

Can I change the salsa recipe and it still be safe for canning?

You can change a few things and this recipe still be safe for canning. You cannot change the amount of tomatoes, onion, tomato paste, or vinegar.

You also cannot change the total amount of peppers, but you can change the varieties and swap out the bell for hot peppers or hot peppers for bell peppers.

You can change the amount of salt and cumin and add more or omit them altogether and the cilantro is completely optional and can also be added when it is served if you choose.

You can also add in other herbs, dried or fresh, if you choose but I recommend adding them to the salsa when it’s served.

Changing the heat of homemade salsa

If you want a spicier homemade salsa recipe, leave the veins and seeds in the jalapenos and/or change up the pepper to a hotter variety. You can also add more hot peppers and fewer bell peppers, just make sure the total amount of peppers equals 1 1/2 cups and you’ll be fine.

Is lemon juice or vinegar better for salsa?

All canned salsas, and tomato products, need an acid added to them to make sure the pH level is safe for water bath canning.

While you cannot change the amount of vinegar, you can substitute bottled lemon juice or bottled lime juice if you choose. This doesn’t taste like vinegar, though and vinegar, if you check the label, is one of the main ingredients in most store-bought salsa recipes.

Using lemon juice doesn’t change the flavor as much as vinegar will, but I think you’ll find the flavor of the salsa with the vinegar is fantastic.

You can also use apple cider vinegar in this recipe. However, you cannot use fresh lemon or lime juice, it must be bottled.

Note, when using vinegar for home-canning projects make sure you are using 5% acidity!

How to Can Salsa

Follow these steps to make your own homemade salsa and check the recipe card at the bottom of the post for complete measurements and instructions.

Prep the ingredients

Begin by peeling the tomatoes and dicing up the onions, peppers, and garlic, and placing all of the ingredients in a large pot. You can dice everything by hand or use a food processor, if you have access to one.

Heat and Thicken

Bring the ingredients to a boil over medium-high heat, stirring constantly. Then, reduce the heat to low, allowing the mixture to simmer until it is thickened, at least 30 minutes.

Prepare the canner, jars, and lids

While the salsa is simmering, go ahead and prepare your boiling water canner, canning jars, and lids. Wash jars and lids in hot, soapy water and fill them 2/3rds full of water.

Place the jars on a rack in the canner and fill with water. Bring everything to 180°F and wait until jars are ready to be packed.

Pack the Jars

Once ready, ladle the hot salsa into the hot jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust for proper headspace if necessary.

Wipe the rim of the jar with a damp cloth, center the lid and finger tighten the screw band. Place all of the jars back in the waiting canner and ensure that the top of the jar is covered by at least 1-inch of water.

Process

Place the lid on the canner and bring to a rolling boil. Process both pints and half-pints for 20 minutes. There is no recommended processing time for quarts in a water bath canner.

After processing, turn off the heat and remove the lid. Allow everything to sit for 5 minutes before removing to a towel-lined counter.

Leave the jars undisturbed for 12 hours before checking for proper seals. Remove the screw bands and store in a cool, dark place at room temperature for up to 18 months.

Do I have to peel tomatoes to can tomato salsa?

Technically, no. Just like when canning pickled green tomatoes, you could actually leave the skin on. However, it comes down to flavor and texture.

Tomato skins, especially when cooked, can be bitter and the texture can be a bit off-putting. So, it is recommended to take the extra step of peeling the tomatoes just so you have a better-tasting finished product.

The National Center for Home Food Preservation also recommends removing the skins to omit a little extra bacteria. While it should be taken care of in the canning process, removing the skin reduces the amount of bacteria.

Can I pressure can homemade salsa?

You can! However, the processing time is the same. You’ll process pints for 20 minutes at 10 pounds of pressure or you can process quarts for 25 minutes at 10 pounds of pressure. Half-pints cannot be pressure canned.

Altitude adjustments for canning salsa

When processing at elevations 1,001 feet and higher, you will have to adjust the processing time. The reason for this is that water boils at higher temperatures the higher the elevation.

The directions above are for elevations at 1,000 feet and lower.

To water bath, at elevations of 1,001 feet to 3,000 feet you will process half-pints and pints for 25 minutes.

For 3,001 feet to 6,000 feet process pints and half-pints for 30 minutes.

For elevations above 6,000 feet process for 35 minutes.

When pressure canning, simply can at the same time frame, 20 minutes for pints, 25 minutes for quarts and use 15 pounds of pressure for elevations of 1,001 feet and above.

Other Canning Salsa Recipes You’ll Love:

• Canning Tomatillo Salsa (Easy Roasted Salsa Verde)
• Black Bean & Corn Salsa

If you try this salsa canning recipe, I’d love to hear about it in the comments below! Also, feel free to leave me a five star ⭐️⭐️⭐️⭐️⭐️ in the recipe card below and tag me on instagram @therusticelk!