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A picture of three jars of chunky homemade salsa for a blog about how to can salsa and how to make homemade salsa.

Easy Homemade Salsa - How to Can Salsa

Learn how to make delicious homemade salsa with this easy recipe! I'm sharing my expert tips for how to can salsa like a pro, get that perfect texture, use a water bath canner, and more. Make your very own garden-fresh salsa in just a few hours with 6 ingredients!
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Prep Time 20 minutes
Processing Time 40 minutes
Total Time 1 hour
Course Appetizer
Cuisine American, Mexican
Servings 4 quarts
Calories 181 kcal

Equipment

  •  immersion blender, vegetable chopper, food processor or food mill
  • water bath canner
  • large pot
  • jar lifter
  • canning jars, lids and rings

Ingredients
  

  • 18 tomatoes skins & cores removed, about 6 pounds total
  • 3 bell peppers chopped
  • 6 jalapeño peppers seeds and veins removed, finely chopped
  • 1 onion white, chopped
  • 3 garlic minced
  • ¼ cup vinegar
  • 6 ounces tomato paste optional for thicker salsa
  • salt & pepper to taste

Instructions
 

Prepare the Ingredients

  1. Start by peeling the tomatoes. Use a food mill or follow these instructions: Cut a small "X" on the bottom of each tomato. Boil a large pot of water and drop the tomatoes in for 30-60 seconds, then transfer them immediately to a bowl of ice water. The skins should peel off easily. Core the tomatoes (remove the tough center) and chop them into small pieces.
  2. Chop the onion and bell peppers into small pieces. Remove the seeds from the jalapeño peppers to reduce heat, then finely chop them. Mince the garlic cloves.

Cook the Salsa

  1. Place a large stainless steel pot or non-reactive dutch oven on the stove. Add the chopped tomatoes, onion, bell peppers, jalapeño peppers, minced garlic, and tomato paste (if using) into the pot. Pour in the vinegar or lemon juice.
  2. Add your desired amount of salt, pepper, cumin, smoked paprika, and dried cilantro. Stir everything together until well mixed.
  3. Turn the heat to medium and bring the mixture to a simmer. Let it cook for about 30 minutes, stirring often to prevent sticking or burning. The salsa should thicken as it cooks.

Prepare for Canning

  1. While the salsa is simmering, prepare your water bath canner. Fill it with enough water to cover the jars by at least 1 inch and bring it to a simmer.
  2. Wash the mason jars, lids, and rings in hot soapy water. Rinse well. Place the jars in the simmering water in the canner to keep them hot until ready to use. Keeping them hot prevents the jars from cracking when you pour in the hot salsa.
  3. Place the lids in a small pot of simmering water to soften the sealing compound.

Fill the Jars

  1. Once the salsa has simmered for 30 minutes, remove the jars from the canner using a jar lifter, and place them on a towel.
  2. Use a funnel to pour the hot salsa into the jars, leaving about ½ inch of space at the top (this is called headspace). This space allows the salsa to expand during processing.
  3. Remove any air bubbles by running a non-metallic utensil (like a plastic knife or a spatula) around the inside edge of the jars. Wipe the top of the jar with a clean, damp cloth to remove any salsa residue.

Seal and Process the Jars

  1. Place the lids on the jars, and screw the rings on until they are fingertip-tight (not too tight, just snug).
  2. Using a jar lifter, place the jars into the canner. Make sure the water covers the jars by at least 1 inch.
  3. Bring the hot water bath to a full rolling boil. Once boiling, start your processing time for 40 minutes. Keep the water boiling the whole time.
  4. After 40 minutes, the canning process is complete. Turn off the heat and let the jars sit in the hot water for 10 more minutes.

Cool and Store the Jars

  1. Carefully remove the jars from the canner using the jar lifter and place them on a towel, baking sheet on a hot pad or cooling rack. Leave them undisturbed at room temperature for 24 hours.
  2. After 24 hours, check the seals by pressing the center of each lid. If the lid doesn’t pop up and down, it’s sealed properly. If it does, refrigerate and use those jars first.
  3. Remove the rings, label the jars with the date, and store them in a cool, dark place. Properly sealed jars should last up to a year.

Notes

Salsa must be below a pH of 4.6 to prevent botulism. This salsa with vinegar or lemon juice added tested below 4.6.
If you do not wish to add vinegar or lemon juice, test your ph level with strips before canning salsa to verify it's safety.
Dip a pH strip into the salsa for 1-2 seconds. Compare the color to the chart provided with the strips. If the salsa is not acidic enough, add lemon juice or vinegar.
 

Nutrition

Calories: 181kcalCarbohydrates: 40gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 370mgPotassium: 2033mgFiber: 11gSugar: 26gVitamin A: 8281IUVitamin C: 227mgCalcium: 91mgIron: 3mg
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