Homemade Salsa For Canning Recipe (With Fresh Tomatoes)

Homemade canned salsa stacked on a wooden counter.

5 from 4 votes

Homemade Salsa For Canning Recipe (With 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.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Snack

Cuisine: American, Mexican

Servings: servings

Calories: 28kcal

Author: Jeri Walker

Equipment

Canning jars, lids, screw caps
Large pot
Water bath canner
Jar lifter, bubble remover tool

Ingredients

6 cups blended tomatoes about 4 pounds
¾ cup red onion chopped
2 cups bell peppers chopped
¼ cup garlic chopped
½ cup jalapeno peppers chopped
¼ cup lime juice freshly squeezed
2 teaspoon paprika
2 teaspoon sea salt
3 tablespoon granulated sugar
¼ cup white vinegar
⅓ cup white vinegar

Instructions

Prep the vegetables

Tomatoes: Wash and remove the stem of the tomatoes. Decide if you want to peel them or not; it's up to your preference.
If Peeling: Prepare an ice bath. Score an "X" on the bottom of the tomatoes, and blanch for 45-60 seconds in boiling water. Transfer to an ice bath to cool, and peel the skin away from the "X" upwards.
Blending: Cut tomatoes into quarters or halves (peeled or unpeeled). Pulse in a food processor in small batches, and transfer to a large pot.
6 cups blended tomatoes
Other Vegetables: Slice onions, bell peppers, jalapenos, and garlic cloves (for a milder salsa, de-seed jalapenos). Use a food processor for quick slicing.
Combine: Add sliced vegetables to the pot with tomatoes. Add the lime juice, paprika, sea salt, sugar, and the first part of the vinegar. Mix well.
¾ cup red onion, 2 cups bell peppers, ¼ cup garlic, ½ cup jalapeno peppers, ¼ cup lime juice, 2 teaspoon paprika, 2 teaspoon sea salt, 3 tablespoon granulated sugar, ¼ cup white vinegar

Simmer On Stove

Bring mixture to a gentle boil over medium heat, stirring occasionally.
Reduce heat and simmer on a low boil for one hour, uncovered, stirring occasionally.

Prepare Canning Jars

Wash and sterilize jars with hot, soapy water or in the dishwasher.
Place jars upside down on a rack in a boiling water canner and heat the water to 180°F/82°C. Keep jars hot until ready to use. You can also sterilize them in the dishwasher and keep them in there to keep them hot.

Add Vinegar

Stir in the remaining white vinegar after simmering for an hour.
⅓ cup white vinegar

Fill Jars

Fill jars using a canning funnel, leaving ½ inch of headspace.
Remove air bubbles with a bubble remover.
Wipe the rims, place the lid and screw cap, and finger tighten. Place upright in the rack of the canner.

Process In Water Bath Canner

Once the rack is full and lowered, ensure the jars have at least one inch of water over them and are not touching each other. Cover the canner with a lid and bring to a full boil.
Once boiling, process the jars for 15 minutes.
When the processing time is up, carefully lift up the rack and remove jars with a jar lifter. Ensure the jars do not tilt. Cool the jars upright, undisturbed, for 24 hours.
After 24 hours, check to ensure each jar has sealed. Remove the screw bands, wipe the jars with a damp cloth, and replace the screw band loosely or leave it off.
Label and store jars in a cool, dark place for up to one year.

Enjoy!

Notes

Nutritional information is approximate and is meant as a guideline only.

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.

Nutrition