Homemade Salsa For Canning Recipe (Fresh Tomatoes)

Packed with flavor, this Homemade Salsa For Canning will instantly spice up your pantry and become a staple in your kitchen. This fresh salsa will elevate any dish, whether you're enjoying it with tortilla chips, tacos, or even as a topping on grilled meats.

If you love this recipe, try my canned diced tomatoes next!

I am so excited to finally share my homemade salsa recipe with you! This recipe has been years in the making, tweaking it with every batch until I got it just right.

Made with the freshest ingredients, this recipe guarantees a salsa that is full of flavor.

The combination of ripe tomatoes, zesty onions, and fiery jalapenos creates the perfect flavor that your whole family will love.

Plus, canning this salsa means you can enjoy it year-round, even when tomatoes are out of season.

Don't settle for store-bought salsa when you can easily make your own at home. And it's a great way to use up an abundance of tomatoes!

With this canned salsa recipe, you'll not only impress everyone, but you'll also have a sense of pride in creating something delicious from scratch.

If you are looking for more quick salsa recipes that don't require canning, be sure to check out my Mango Habanero Salsa, Homemade Chunky Salsa, Pineapple Salsa, Blackbean Corn Salsa, Peach Pico de Gallo, and Authentic Pico de Gallo.

For more delicious canning recipes, check out my Mustard Bean Pickles, Homemade Canned Spaghetti Sauce, Small Batch Canned Cowboy Candy, and Old Fashioned Pickled Beets!

❤️ Why You Will Love This Recipe

• Freshness: Nothing beats the flavor of using fresh, ripe tomatoes in your homemade salsa. It adds a depth of flavor that store-bought versions often lack.
• Your salsa, your rules: Making your own salsa gives you full control over what goes into it. Spice it up or keep it mellow - it's completely up to you!
• Healthy and Nutritious: Homemade salsa is low in calories and packed with vitamins and minerals from fresh veggies. It's a healthier alternative to many store-bought versions that may contain additives or preservatives.
• Versatile: More than just a dip, homemade salsa breathes life into tacos, grilled meats, and more. Experiment with it in enchiladas or casseroles; the possibilities are endless.
• Summer flavors year-round: By canning your homemade salsa recipe with fresh ingredients at their peak ripeness during the summer months, you get to enjoy flavorful salsa all year long. Opening up a jar of homemade salsa during wintertime will instantly bring back memories of warm sunny days.
• Economical: Making your own salsa using fresh tomatoes for canning is cost-effective, especially if you grow your own tomatoes or purchase them in bulk during the peak season. This way, you can make large batches and stock up on salsa for later without breaking the bank.
• Gifts from the heart: Homemade salsa makes a thoughtful and delicious gift for friends and family. Put your salsa in decorative jars, add a homemade label, and you have a personalized present that shows you put time and effort into creating something special.
• Little to no waste: If you have an abundance of fresh tomatoes, making homemade salsa allows you to utilize and enjoy these ingredients before they spoil. Canning lets you preserve your ingredients and reduce unnecessary food waste.

🔪 Equipment

• Large pot for cooking salsa
• Water bath canner
• Glass pint jars with lids
• Canning funnel
• Jar lifter
• Bubble remover and headspace tool
• Kitchen towels
• Cutting board and sharp knife
• Food processor or blender
• Wooden spoon
• Measuring cups and spoons

🛑 Safety Precautions For Canning

• Use Proper Equipment: Always use the correct canning jars, lids, and bands specifically designed for home canning.
• Avoid Cracked Jars: Inspect your jars for cracks before using them. Cracks can prevent a proper seal, leading to spoilage.
• Sterilize Jars: Before you start canning, all jars must be sterilized by boiling or using a dishwasher with a sterilization cycle. This helps eliminate any harmful bacteria that may be present.
• Follow the Recipe: Stick to the tested recipe and processing times. Altering ingredients, quantities, or processing times can affect the safety and quality of the finished product.
• Handle Hot Jars Carefully: Use a tool like a jar lifter to handle hot jars.
• Check the Seal: After canning, it's vital to ensure that the jars have sealed properly. An improper seal can lead to spoilage. Any jars that haven't sealed correctly should be refrigerated and used within a week.
• Store Properly: After canning, store your jars in a cool, dry, dark place to preserve the quality of the salsa.
• Watch for Signs of Spoilage: If you notice any signs of spoilage, such as off-odors, bulging lids, or leaking, discard the jar immediately. Consuming spoiled food can lead to food poisoning.

🍅 Homemade Salsa Ingredients

Look for these simple ingredients at your local grocery store or Farmer's Market:

• Ripe tomatoes. The main ingredient, they provide a juicy and rich flavor. Choose them at their peak ripeness for the best flavor. I used my garden tomatoes - and any type of tomato will work. I have used Roma tomatoes, Beefsteak tomatoes, cherry tomatoes, and yellow tomatoes. You can even mix different types together and it will be awesome.
• Red onion. It adds a hint of sweetness that pairs beautifully with the tanginess of the tomatoes. I used red onions, but you can also use yellow onions or white onions.
• Bell peppers. Mix green peppers, yellow peppers, and orange peppers together for color and added flavor.
• Garlic. Fresh garlic adds a ton of flavor.
• Jalapeño peppers. These ramp up the flavor a ton! Customize the heat by adding less or adding more. Seed them for a milder spice, or leave them in for an extra kick. I seeded all of mine because not everyone in my family is a fan of spicy food. You can also use other hot peppers.
• Fresh limes. The fresh lime juice adds incredible flavor that ties everything together beautifully.
• Sugar. This balances the acidity of the tomatoes. I used cane sugar, but you can use white sugar or a sugar substitute.

See the printable recipe card for quantities and a complete list of ingredients.

🍲 How To Make The Best Homemade Salsa For Canning

This tomato salsa recipe makes 2 pint jars. A double batch will make 4 pint jars, and a quadruple batch will make 8 pint jars.

The actual amount of jars you get will depend on how much you boil the salsa down and how watery your vegetables are.

Prep The Vegetables

Start by preparing your tomatoes. Wash them thoroughly and remove the stems. At this point, you have to decide if you want to peel your tomatoes. This is not a requirement, only a personal preference.

I DO NOT PEEL THE SKINS because I like to do things as easily as possible. However, because I understand some people are fussier, if you want to peel your tomatoes, you can do so by doing the following:

• Prepare an Ice Bath: Fill a large bowl with ice water and set it aside.
• Boil the Tomatoes: Bring a large pot of water to a rolling boil.
• Score the Tomatoes: Cut a small "X" at the bottom of each tomato. This will make the skin easier to peel off later.
• Blanch the Tomatoes: Carefully place the tomatoes in the boiling water for 45-60 seconds.
• Transfer to Ice Bath: Transfer the tomatoes to the ice water bath using a slotted spoon. This will immediately stop the cooking process and cool the tomatoes.
• Peel Tomato Skins: Once the tomatoes are cool to the touch, start peeling the skin from the "X" towards the top. The skin should come off easily.

Finally, cut the tomatoes (peeled or unpeeled) into halves or quarters.

Use a food processor to blend the tomatoes in small batches. Pulse the batches a few times until they are thoroughly blended but still retain some texture. Transfer the blended tomatoes to a large pot.

Next, slice the onions, bell peppers, jalapenos, and garlic cloves. If you prefer milder salsa, remove the seeds and membranes from the jalapenos before dicing them.

Top Tip: Use a food processor to quickly slice the vegetables.

Add the sliced onions, peppers, and garlic to the pot with the tomatoes, along with freshly squeezed lime juice, paprika, sea salt, cane sugar, and the first amount of white vinegar. Mix everything together with a wooden spoon.

Simmer On Stove

Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Reduce the heat and let it simmer on a low boil for one hour, uncovered, stirring occasionally.

Prepare Canning Jars

While the salsa is simmering, prepare your canning jars. Wash them with hot, soapy water and rinse thoroughly.

Place the jars upside down on a rack in a boiling water canner. Cover jars with water and heat to 180°F/82°C. Keep jars hot until ready to use them.

Top Tip: Wash canning jars in the dishwasher using the sterilization cycle. Leave the dishwasher closed after the cycle is done. Grab hot jars from the dishwasher when ready to fill with salsa.

Add Vinegar

After one hour, add the rest of the white vinegar and stir to combine.

Fill Jars

Once the salsa has simmered and the liquid has reduced, it's time to transfer it to the prepared canning jars. Lift the jars from the hot water with a jar lifter. Use a canning funnel to fill the jars, leaving a ½ inch of headspace at the top.

A canning funnel will help keep the jar clean and prevent drips.

Use a bubble remover and headspace tool to remove any air bubbles from the salsa.

Wipe the rim of the jar with a clean kitchen towel to ensure a good seal.

Place the lid and screw cap on the jars and tighten until fingertip tight. Return the filled jar to the rack in the water canner. Repeat with the remaining salsa.

Process In Water Bath Canner

When the jars are in the canner, ensure they are covered with at least one inch of water. Make sure the jars are fully submerged and not touching each other.

Cover with a lid and bring the water to a full boil before starting the countdown. Process the jars in boiling water for 15 minutes.

After the processing time is complete, carefully remove the canner lid, and remove jars with a jar lifter. Make sure not to tilt the jars!

Place jars on a kitchen towel and let them cool undisturbed at room temperature for 12 to 24 hours. Do not tighten the screw bands!

Once the jars have cooled, check the lids for a proper seal. Hopefully, you heard them all 'pop'!

A sealed lid will curve down in the center. Press the center of each lid to ensure it doesn't move. If the lid pops back, it means the jar is not properly sealed and should be refrigerated and consumed within a week.

Remove the screw bands and wipe the jars clean with a damp cloth. Replace bands back on the jars loosely, or leave them off. Label and store the salsa in a cool, dark place.

And that's it! If you have any leftovers that don't fit in the jar, scoop it up and enjoy right away, or use it in my Salsa Con Queso.

💭 Expert Tips

• Taste the salsa as you go and adjust the seasoning and flavors according to your preference.
• Add more jalapenos if you prefer hot salsa. Remove the seeds and membranes from the peppers or use fewer of them for mild salsa.
• Achieving the perfect salsa consistency requires attention to simmer time. To reduce the liquid content, gently boil the salsa until it reaches your desired thickness. For thicker salsa, opt for a longer simmer time, while a shorter time will give you a thinner consistency.
• You can add chopped fresh cilantro when you open up a jar of salsa if you're a fan of the herb. I do not recommend adding it to the recipe as canned herbs may change in color and taste. And not everyone has the same taste buds, so some people may perceive cilantro as having a soapy flavor. Yes, it's a real phenomenon!
• If you live at a high altitude, you may need to adjust the processing times to ensure proper canning. Consult this canning guide for specific instructions.
• Once your jars of salsa have cooled and sealed, store them in a cool, dark place away from direct sunlight. Properly stored canned salsa can last up to a year or more.

🌡️ Storage

Now that you have a batch of delicious homemade salsa, it's important to store it properly to maintain its freshness. Here's how to store it:

• Before storing your salsa, label each jar with the date it was canned. This will help you keep track of its freshness and ensure that you consume it within a reasonable time frame.
• Store jars in a cool, dark place away from direct sunlight in your pantry, cellar, or cold storage area.
• To ensure that your salsa remains fresh, make sure to rotate your stock. Use the oldest jars first and replace them with newly canned batches.
• Refrigerate any opened jars of salsa and consume them within a week for optimal freshness.

📖 Variations

While this recipe for homemade salsa is delicious, you can always customize it to suit your personal tastes. Here are some variations and add-ins to try:

• Mango salsa: Add chunks of fresh mango to your salsa for a tropical twist. The sweetness of the mango complements the tanginess of the tomatoes beautifully.
• Roasted salsa: Roast the tomatoes, onions, and jalapenos before blending them to create a smoky and intense flavor profile.
• Pineapple salsa: Add diced pineapple to your salsa for a burst of sweetness.
• Corn and black bean salsa: Add corn kernels and rinsed black beans to your salsa for added texture and flavor.

📋 Recipe FAQs

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