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Home / Latest Posts / Recipes / Course / Sauces and Dressings / Canned Salsa Recipe

Canned Salsa Recipe

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By: Leigh Anne WilkesPosted: 10/01/19Updated: 8/23/24

This post may contain affiliate links. Please see disclosure policy here.

jars of canned salsa

This Canned Salsa Recipe is easy to make and full of amazing flavor. The perfect combination of sweet and heat.

Canned Salsa

Why. You’l Love This Recipe!

Easy to Do: You use a water bath canning method for this homemade salsa, there is no pressure cookie needed.

Perfect Flavor: The flavor of this salsa is just right. A little sweet, just the right amount of heat, and all the delicious flavors simmered together. The pint size jars are perfect for enjoying or sharing. I think it is the best salsa recipe!

jars of canned salsa

Ingredients Needed

  • Tomatoes. I used the tomatoes I had left in my garden which was a combination of roma tomatoes and Early Girl tomatoes. A meaty tomato works best for salsa. If you like chunky salsa chop your tomatoes by hand. I like to put mine in the blender and pulse them a few times but don’t pulverize them though!
  • Onions.  One thing you should know about me is that I don’t chop onions. They make me bawl like a baby! This salsa recipe calls for a lot of onion so Jim chopped them for me. He also chopped the peppers and come to think of it he also chopped the tomatoes too. I guess I better say Jim made salsa.
  • Peppers. This particular salsa recipe is a very mild one, in fact it is sweet.  It uses very mild peppers such as green bell peppers and Anaheim peppers. 
  • Garlic. Fresh and minced.
  • Brown Sugar. If you prefer a less sweet salsa, use less sugar.
  • Kosher Salt and Black Pepper
  • Apple Cider Vinegar. You can also use white vinegar.

How to Make Canned Salsa

  • Place all your ingredients into a large pot and bring to a boil.
  • Reduce heat and simmer on the stove for 3 hours.
  • Pour salsa into clean, sterilized jars.
  • Ladle salsa into prepared jars. Leave a one inch head space and wipe off rims of canning jars with a kitchen towel. Add the lids.
  • Process in water bath canner or steam canner for 15 minutes.

Tips

  1. The recipe makes 9 pint size jars of salsa.  Pint size jars are great for sharing and gifting. Give a jar of salsa along with a bag of tortilla chips as a gift to friends and neighbors.
  2. If you want a hotter salsa use some jalapeno peppers or serrano peppers.
container of salsa

Frequently Asked Questions

Do I need to peel my tomatoes?

It is up to personal preference if you peel your tomatoes before making salsa. If you want to remove the skin, you can find some tips for here. I left the skins on.

How many tomatoes does it take to make 16 cups of tomatoes?

It totally depends on the size and type of tomato you use. I used Romas which were a bit smaller so needed more than if I had used a bigger tomato such as an Early Girl or a Beef Steak.

What is the shelf life for canned salsa?

If processed correctly and with a proper seal, canned salsa has a shelf life of one year.

Can I substitute lemon juice or lime juice for the vinegar?

According to preservation educators it is safe to substitute bottled lemon juice OR bottled lime juice for the vinegar in salsa recipes. But NOT the other way. It is not safe to substitute vinegar for lemon juice in other recipes, since lemon is more acidic than vinegar.

Can I add other things into this salsa such as mango or pineapple?

Not if you are going to can it. Those things will change the acidity level and this recipe has only been tested as written.

Check out more of my favorite recipes:

  • Instant Pot Salsa
  • Slower Cooker Salsa Chicken
  • Strawberry Salsa
  • Fruit Salsa
  • Cranberry Salsa
  • Slow Cooker Steak Soup
  • Fruit Salsa

Be sure and follow me over on You Tube for weekly cooking demos.

4.89 from 18 votes
jars of canned salsa

Canned Salsa Recipe

Recipe From: Leigh Anne Wilkes
This Canned Salsa Recipe is easy to make and full of amazing flavor. The perfect combination of sweet and heat.
serves: 9 pints
Prep:30 minutes minutes
Cook:15 minutes minutes
Total:45 minutes minutes
Rate Recipe

Ingredients

  • 16 cups tomatoes blended. Do not pulverize, you still want some chunks
  • 5 green peppers chopped
  • 5 onions chopped (I only used 4)
  • 4 anaheim peppers chopped fine
  • 4 cloves garlic
  • 1 1/2 cups brown sugar
  • 3 Tbsp salt
  • 1 Tbsp pepper
  • 2 cups apple cider vinegar

Instructions

  • Put all ingredients into pot
  • Boil down for 3-4 hours
  • Put into pint jars
  • Process for 15 minutes
  • Makes 8-10 pints

Nutrition Facts:

Calories: 246kcal (12%) Carbohydrates: 58g (19%) Protein: 4g (8%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 2439mg (106%) Potassium: 935mg (27%) Fiber: 6g (25%) Sugar: 48g (53%) Vitamin A: 2456IU (49%) Vitamin C: 97mg (118%) Calcium: 88mg (9%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Appetizer
Cuisine:Mexican
jars of canned salsa
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4.89 from 18 votes (17 ratings without comment)

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  1. Meryl says

    Posted on 9/17 at 1:44 pm

    Can I use white vinegar instead of acv?

    Reply
    • Leigh Anne Wilkes says

      Posted on 9/18 at 11:29 am

      yes you can

      Reply
  2. Jenny says

    Posted on 9/4 at 8:43 am

    This is the best salsa recipe so yummy been making this for 4 years now make 2 or 3 batches yearly

    Reply
  3. Mary says

    Posted on 8/30 at 2:31 pm

    I was wondering and assume that is canning salt you used in your salsa recipe? Thanks in advance.

    Reply
    • Leigh Anne says

      Posted on 9/16 at 8:08 am

      Mary, I actually used Kosher salt.

      Reply
      • Debbie says

        Posted on 9/25 at 9:09 pm

        I’m new to canning. What do you mean by process for 15 minutes

        Reply
        • Leigh Anne says

          Posted on 9/29 at 8:59 am

          That is the amount of time it is in the canner.

          Reply
  4. Anna Moon says

    Posted on 7/30 at 3:13 am

    Since cooking the salsa to more of a tomato jam salsa why not pressure can fresh ingredients to insure safety. It must turn out like Tostito style salsa, right? I am looking for a way to preserve restaurant style salsa. Thanks for sharing. 🙂

    Reply
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