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)

There's nothing better than opening a jar of homemade salsa in the middle of winter and tasting summer's tomatoes again. This easy canned salsa recipe is fresh, flavorful, and tastes so much better than anything you can buy in the store.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Snack

Cuisine: American, Mexican

Servings: servings

Calories: 28kcal

Author: Jeri Walker

Ingredients

6 cups blended tomatoes (about 4 pounds)
¾ cup red onion, chopped
2 cups bell peppers, chopped
¼ cup garlic, minced
½ cup jalapeno peppers, chopped
¼ cup bottled lime juice (not fresh - see Notes)
2 teaspoons paprika
2 teaspoons sea salt
3 tablespoons granulated sugar
⅔ cup white vinegar, (5% acidity) (divided)

Instructions

Prepare the Vegetables: Wash the tomatoes and remove the stems. If you prefer peeled tomatoes, score an "X" on the bottom of each, blanch in boiling water for 45-60 seconds, then plunge into ice water. Slip off the skins once cooled. Cut into quarters and pulse in a food processor until chunky (not puréed). Transfer to a large pot. Chop the onions, bell peppers, jalapeños, and garlic, then add them to the pot along with the bottled lime juice, paprika, salt, sugar, and ¼ cup of vinegar. Stir well.
Simmer the Salsa: Place the pot over medium heat and bring to a gentle boil. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally to prevent sticking. During the last few minutes of cooking, stir in the remaining vinegar (⅓ cup).
Prepare Canning Jars: To sterilize your jars, wash them with hot, soapy water and rinse well. Place them upside down in a simmering water bath canner (180°F) until ready to fill, or run them through the dishwasher on a sterilize cycle and keep them warm until use. Wash snap lids and screw bands as well. Place clean snap lids in a small saucepan with hot water to soften for 5 minutes before using.
Fill Jars: Using a canning funnel, ladle hot salsa into jars, leaving ½ inch of headspace. Remove any air bubbles with a bubble removing tool or spatula, wipe rims with a clean damp cloth, and secure lids and bands until fingertip tight.
Process Jars: Place jars upright in the rack of your water bath canner, making sure they are fully submerged with at least 1 inch of water above the lids. Add more water if necessary. Cover with a lid and bring to a full rolling boil. Process pint jars for 15 minutes (increase time if you live above 1,000 feet).
Cool and Store: Turn off the heat and let jars rest in the canner for 5 minutes before removing with a jar lifter. Place jars on a towel-lined counter and cool, undisturbed, for 12-24 hours. Check the seals by pressing the center of each lid - if it doesn't flex, the jar is sealed. Label and store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 1 week.

Notes

This recipe makes about 3 x 500 mL jars (pints), depending on how much liquid you cook off.

For the best flavor, use ripe, firm garden tomatoes. A mix of tomato varieties works well.
If using quart jars (1 L), increase processing time by 5 minutes.
Always use bottled lime juice and vinegar with 5% acidity for safe water bath canning.
Refrigerate any jars that don't seal properly and use them within 1 week.
Properly sealed jars can be stored in a cool, dark place for up to 1 year.
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.

Nutrition