Favorite Canned Salsa Recipe
An easy and flavorful salsa for canning that’s safe, uses all-natural ingredients, and is thicker than typical canned salsas.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Total Time: 1 hour 30 mins
- Yield: 4-5 pints 1x
- Category: Condiments
- Method: Canning
- Cuisine: Mexican
- 7 cups chopped, cored, peeled tomatoes (if using a food processor, no need to peel)
- 1 cup chopped onion
- 1 cup chopped green peppers (anaheim,* ancho* – or red/yellow sweet for a milder salsa)
- 1/2 cup jalapeños,** finely chopped (and seeded if you’d like – leaving the seeds makes it spicer)
- 3 cloves garlic, minced
- 1 6-oz. can tomato paste
- 3/4 cup white or apple cider vinegar (it is okay to substitute lemon juice if you’d prefer)
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1–2 teaspoons pepper
- 1–2 teaspoons dry oregano
- 1–2 teaspoons cayenne powder to taste
- In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
- Prepare canner, jars, and lids.
- Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim and attach lids.
- Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, then remove jars to cool on a towel-lined surface for 12 to 24 hours. Check seals before labeling and storing.
*Don’t forget the gloves when working with hot peppers!
**NOTE: An older version of this recipe called for “8 jalapeños,” which I have standardized to 1/2 cup chopped jalapeños using a USDA recipe to determine the best measurement since each year my jalapenos were different sizes – like a huge difference!
- Serving Size: 1/4 cup
- Calories: 17
- Sugar: 2g
- Fat: 0.2g
- Carbohydrates: 3.5g
- Fiber: 1g
- Protein: 0.7g
- Cholesterol: 0mg
Keywords: salsa, homemade, canned
Other easy tomato canning recipes you may like:
Note: This was salsa for canning recipe originally published in 2009 and has been updated with larger photos, updated content, clearer formatting, and printable recipe. Enjoy!
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