Salsa tastes like summer sweat and spice, like ripe tomatoes dripping from your fingertips, like the slow burn of a jalapeño and the comfort of tortilla chips eaten barefoot on the porch.
We go through a lot of salsa in this house. It shows up on venison tacos, enchiladas, wet burritos... and in heaping scoops with chips that disappear before dinner’s even on the table. So every July, I carve out a full day to make a big batch of this basic, perfect, home-canned salsa.
This is the kind of recipe that earns its place on your shelf.
It’s flexible, beginner-friendly, and better than anything from the store.
🍅 Why You’ll Love This Salsa Recipe
Uses fresh summer produce... whether homegrown or market-bought.
Balanced flavor: not too hot, not too mild.
Shelf-stable for up to 18 months.
Great for gift baskets, late-night nachos, or weekday dinners.
Can be water bath or pressure canned.
Beginner-friendly with a little old-school soul.
What Tomatoes Work Best for Canning Salsa?
You can use any kind of tomato, but here’s the breakdown:
- Roma (Paste) Tomatoes: Less juice, more flesh = thicker salsa
- Slicing Tomatoes: More juice = thinner salsa, but still delicious
- Clingy Hybrids: Somewhere in between
Whatever variety you use, make sure they’re ripe, firm, and full of flavor. Overripe or mushy tomatoes = watery salsa with less zing.
Rustic Tip: If using slicing tomatoes, let your salsa simmer longer to cook off excess juice.
Ingredients for Canning Salsa (Yields ~6–7 pints)
- 7 cups diced fresh tomatoes (peeled + cored)
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- ½ cup chopped jalapeños (deveined/seeded for mild)
- 4 garlic cloves, minced
- 6 oz tomato paste
- ¾ cup white vinegar (5% acidity only)
- ½ teaspoon ground cumin
- 3 teaspoon canning salt
- Optional: ⅓ cup chopped cilantro (fresh + loosely packed)
Want it spicier? Leave in the jalapeño seeds and veins or swap some bell peppers for extra heat.
Just keep the total amount of peppers to 1½ cups to stay safe for canning.
How to Can Salsa (Step-by-Step)
Prep the Goods
Peel tomatoes (boil-blanch method or your preferred way). Chop all veg finely by hand or in a food processor. Add everything to a large nonreactive pot.
Simmer & Stir
Bring salsa to a boil over medium-high heat. Stir frequently and reduce heat. Simmer for at least 30 minutes until slightly thickened.
Prepare Jars & Canner
Wash jars, lids, and bands. Heat jars in simmering water or dishwasher to keep them hot. Get your water bath canner ready—jars should be covered with 1"+ water.
Ladle & Process
Ladle hot salsa into hot jars, leaving ½" headspace. Remove air bubbles, wipe rims, add lids, and screw on bands fingertip-tight. Process pints & half-pints in a boiling water bath for 20 minutes*. Turn off heat, rest 5 mins, then move jars to a towel-lined counter.
*Adjust time for altitude... see guide below
Cool + Store
Let sit undisturbed 12–24 hrs. Check seals, label, and store in a cool, dark place. Shelf-stable up to 18 months
Safe Variations & Pro Tips
You can change:
- Cumin, salt, cilantro, or add dry herbs
You cannot change:
- Amounts of tomatoes, onions, peppers, vinegar, or paste
- Substitutions:
- Apple cider vinegar is fine (must still be 5% acidity)
- Lemon juice or lime juice (bottled only!) can replace vinegar
Do I Have to Peel the Tomatoes?
Technically, no. But here’s the thing, peels = bitter flavor, weird texture, and a higher bacteria load. It’s worth it to take the time to peel. Your jars (and your tastebuds) will thank you.
Canning Time Adjustments by Altitude
| Elevation | Water Bath Time |
|---|---|
| 0–1,000 ft | 20 minutes |
| 1,001–3,000 ft | 25 minutes |
| 3,001–6,000 ft | 30 minutes |
| 6,001+ ft | 35 minutes |
For pressure canning:
- Pints = 20 mins @ 10 lbs pressure (15 lbs if over 1,000 ft)
- Quarts = 25 mins @ 10 lbs pressure
Tools I Actually Use
🔗 Water Bath Canner
🔗 Canning Funnel & Tool Set
🔗 Wide Mouth Pint Jars
🔗 Food Mill (optional)
Related Recipes You’ll Love:
- Canning Tomatillo Salsa
- Black Bean & Corn Salsa
- Zucchini Relish ← great pantry pairing
- How to Can Peaches
📖 Recipe
Canning Salsa That Tastes Like Summer
This homemade salsa is the kind you’ll want to make every summer. It’s zesty, balanced, and perfectly spiced... just right for dipping, topping, or canning for later. Made with fresh tomatoes, peppers, onions, garlic, and a splash of vinegar, it’s a safe and easy water bath canning recipe that beginner and experienced preservers alike will love. Whether you’re stocking your pantry or gifting jars, this salsa is always a hit.
Ingredients
- 7 Cups Tomatoes (peeled, cored, chopped)
- 2 Cups Onion (chopped)
- 1 Cup Green Bell Pepper (chopped)
- ½ Cup Jalapeno Pepper (devined, seeded, and chopped)
- 4 Cloves Garlic (chopped)
- 6 Oz Tomato Paste
- ¾ Cup Vinegar
- ½ teaspoon Ground Cumin
- 3 teaspoon Canning Salt
- ⅓ Cup Cilantro (chopped, optional)
Instructions
- Prep the Produce: Peel and core the tomatoes (boil-blanch method recommended). Dice tomatoes, onion, peppers, and garlic. Add everything to a large nonreactive pot.
- Simmer the Salsa: Stir to combine and bring the mixture to a boil over medium-high heat. Reduce to low and simmer for at least 30 minutes, stirring occasionally, until thickened.
- Prepare Canner & Jars: Wash jars, lids, and bands. Keep jars hot until ready. Fill water bath canner with enough water to cover jars by at least 1 inch and bring to 180°F.
- Fill the Jars: Ladle hot salsa into hot jars, leaving ½” headspace. Remove air bubbles, wipe rims, and add lids and bands finger-tight.
- Process: Place jars into the water bath canner. Bring to a rolling boil, cover, and process pints and half-pints for 20 minutes (adjust for altitude).
- Cool + Store: Turn off heat, remove the lid, and let jars rest 5 minutes before removing to a towel-lined counter. Let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.
Notes
• 1,001–3,000 ft → 25 minutes
• 3,001–6,000 ft → 30 minutes
• 6,001+ ft → 35 minutes
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 895mgCarbohydrates: 17gFiber: 4gSugar: 10gProtein: 3g
Cindy says
Hey Danielle! Perfect timing for this to arrive in my mailbox 🙂 Can you tell me about how many pint jars of salsa will this recipe make?
Danielle McCoy says
It will make 4-5 pints, depending on how cooked down you make it and how juicy your tomatoes are. I usually wind up with just shy of 5 total pints and refrigerate one.
Dorothy says
I am anxious to try your recipe for this salsa. My question? I have 6 qt. jars of thick tomato(sauce))already canned so can I start over with these and reheat and recan after the fact if I add the other ingredients. How many pint jars will I need and will I have to add more tomatoes
Danielle McCoy says
No, you'll have to use diced tomatoes and some tomato paste. The sauce would require a different processing time and the flavor would be kind of off. This salsa is not pureed, the juice just thickens around the salsa as it cooks down so it's kind of a chunky, restaurant style salsa when all is said and done. Hope that helps!
Linda says
How hot is this salsa? We like a medium
Danielle McCoy says
It is fairly mild to our tastes, if you want it to be slightly less hot, you can reduce the jalapenos to 1/4 cup and increase the bell peppers to 1 and 1/4 cup. If you want it slightly hotter, you can increase the jalapenos to 3/4 cup and decrease the bell peppers to 3/4 cup. The peppers are interchangeable in this recipe, you just can't increase or decrease the total amount.
Carol says
I like my salsa a little bit sweet, can I add a little brown sugar? Also I am going to pressure can it, so it should be safe to adjust the recipe?
Danielle McCoy says
Yes you can add sugar. It would be safe either way as the sugar is just there to add flavor, it won't affect the acidity of the final product so it is safe to water bath or pressure can.
Lynn says
@Danielle McCoy,
How much sugar would you recommend if I were to add some?
Danielle McCoy says
About a half a tablespoon. It doesn't take much.
Robyn says
Are you able to can this in quart jars?
Danielle McCoy says
For safety reasons, it's important to follow tested recipes specifically designed for canning. Since there are no tested recipes for canning salsa in quart jars, it's best to stick with pint or half-pint jars. This ensures that your salsa is safely preserved. Thank you for pointing that out, and happy canning! God bless!
Robyn says
I'm so sorry, I see the answer to my question right there in plain sight! My apologies, can't wait to try this recipe!
Danielle McCoy says
It's okay! Happy canning!
Sara says
Hello. Would it be ok to cook the salsa the night before and refrigerate it until canning the next morning? I would reheat it at the time of canning. I worry about it getting a little runny by refrigerating it, but it would be a big time saver for me to do it that way. Many thanks.
Danielle McCoy says
Hello Sara! Yes, it’s perfectly fine to prepare the salsa the night before and refrigerate it. Just be sure to reheat it thoroughly before canning. If you notice it’s a bit runny, you can simmer it a little longer to thicken it up before canning. I’m glad this method will help save you time, and I hope everything turns out great! Many thanks for your question. 😊🍅
Amanda Offak says
My husband loved this salsa. His ecstatic face when I put a few chips in front of him with a spoonful was priceless. I had been searching for a recipe with cilantro that I could can and have shelf stable. Thank you for sharing!
Danielle McCoy says
That’s wonderful to hear! 🌟 I’m so glad your husband enjoyed the salsa—it sounds like it was a hit! Thank you for sharing your experience!
Sam says
What kind of vinegar should be used? Is it ok to use Apple Cider Vinegar? And is it ok to use a variety of different tomatoes?
Danielle McCoy says
You can use any vinegar with at least 5% acidity for canning salsa, so apple cider vinegar works just fine! As long as it has that acidity level, it's safe for preserving. And yes, you can definitely use a variety of tomatoes! Whether you prefer Roma, heirloom, or another type, they’ll all work well in your salsa recipe. Just be sure to keep the other ingredient ratios the same to maintain the correct acidity for safe canning.
Colleen says
Hello! How many pounds of fresh tomatoes do you estimate it would take to get 7 cups?
Danielle McCoy says
I would err on the side of caution and go with around 5-6 pounds to account for any loss. Around 1 lb of tomatoes will yield around 1.5 cups, but to make sure I'd make sure you have 5-6 pounds on hand.
Connie says
Hello, Can I use bottled lemon juice instead of vinegar? If so, how much per pint? 1 tsp?
Danielle McCoy says
Great question! Yes, you can use bottled lemon juice instead of vinegar. To ensure safe acidity levels, you’ll want to use 1 tablespoon of bottled lemon juice per pint of salsa. This will keep your salsa safely preserved.
Sheila says
Hi Danielle.
Do you think that corn could be added to your recipe?
If so do you have any idea of how much?
Danielle McCoy says
Not before it is canned, no. You could certainly add some, to taste, when eating.
Jonathan says
We tried it as written, then made some improvements: eliminate the tomato paste, add 1 tbsp of smoked paprika, replace bell peppers with additional jalapenos (makes it medium-hot). EXCELLENT salsa!
Danielle McCoy says
Sounds delicious
Jonathan says
I should clarify that we replaced the tomato paste with one quart of homemade tomato sauce.
Kristen says
Do you ever freeze your tomatoes first? I know it can be done. But I’m a little uncertain how to measure the proper amount of tomatoes once thawed because they turn to mush.
Danielle McCoy says
I do freeze tomatoes first, but only to make things like juice, paste, or crushed tomatoes. It's too difficult to measure them properly for salsa.
Leana says
I used this salsa recipe today and it was delicious. I did use my immersion blender as I'm not a fan of chunky salsa. But the flavor was perfection and such an easy recipe!! I look forward to trying more of our recipes!!
Elle says
Awesome! So glad you liked it!
Penny says
I pressure canned my salsa, did not cook on stove before. The jars all sealed but when I turned them on side, bubbling noted . Are they safe to eat? Added the vinegar, processed at 10# for 11 min.
Elle says
I wouldn’t consider those jars safe, unfortunately. Salsa needs to be cooked on the stove before canning, that step isn’t just for flavor, it ensures the acidity is uniform and the product heats through properly. Processing for 11 minutes at 10 lbs isn’t a tested method for salsa either, so the jars may not have reached a safe temperature all the way through. Even though the lids sealed, bubbling after processing is a sign that something isn’t right. I’d recommend discarding those jars and re-making a batch following a tested recipe. I know it’s frustrating, but with salsa (and other mixed foods) it’s really important to follow the tested directions exactly for safety.