Learn how to can salsa with this homemade recipe using fresh tomatoes from the garden! This is truly the BEST canned salsa recipe and one I have been making for 20 years and no matter how much I make, I seem to always run out.
Do I Have to Peel Tomatoes for Salsa?
Yes, you need to remove the peel otherwise you will end up with a salsa filled with tough, unpleasant pieces of that are hard to eat. You can easily remove them by roasting them in the oven or by quickly boiling them in water. Both methods are easy and described below!
How to Roast Tomatoes to Remove Skin
Turn oven to broil and place your rack so it is about 6 inches below the broiler. Slice the tomatoes in half and place them cut-side down and close together on a baking sheet. Broil until the skins blacken – about 10 minutes, then allow to cool a bit before easily pinching off the skins.
I love to roast my tomatoes in my homemade salsa recipe because it makes removing the peels a breeze, and it creates a bit of a sweeter and smokier end result. If you don’t want that, then skip down to the boiling method.
How to Boil Tomatoes to Remove Skin
Bring a pot of water to a boil on the stove and have a bowl of ice water ready on the side. Slice a shallow “X” on the bottom of your tomatoes then drop them into the boiling water for 45 seconds. Remove them and put them in the ice bath. The skins will fall right off!
How to Use a Food Strainer to Remove Tomato Skins
This is the fastest way to remove tomato skins off a large batch of fresh tomatoes because there is no need to cook them first. Use a salsa screen on your food strainer and cut tomatoes in half, put them in the top, and turn the crank. The skin free tomatoes come out the slide, while the seeds and skins go out the end in a garbage bowl.
I use my Victorio Food Strainer for all my favorite canned goods: salsa, applesauce, tomato sauce, and jellies. If you are an avid canner, you need this time saver in your life!
Do You Have to Cook Salsa Before Canning?
Yes, for two reasons. First, if you cold pack your salsa, it will take nearly two hours in your pressure cooker to come to a boil, let alone process. Second, if you cold pack your salsa, half of your finished jar of salsa will be water. You need to cook it first to remove the excess water.
Does Canning Salsa Change the Flavor?
Canning your salsa cooks your raw ingredients, which mellows their flavors a bit, which isn’t a bad thing. It takes the bitterness out of onions and spicy peppers, as well as reducing the heat of those peppers. Keep this in mind as you decide how much heat to add. Your uncooked salsa should taste spicier than what you want your finished canned product to be.
Need something to put this homemade salsa recipe on? Hurry up and grab my amazing Shrimp Tacos recipe!
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Homemade Salsa Recipe for Canning
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 quarts 1x
- Category: Sauce
- Method: Canned
- Cuisine: Mexican
Description
Homemade salsa recipe using fresh tomatoes! I make this salsa recipe for canning every summer and it is simply the best.
Ingredients
19 lbs fresh tomatoes
3 large green peppers
5 jalapeno peppers
4 poblano peppers
3 large red onions
3/4 C chopped cilantro
1/2 C red wine vinegar
3 heaping TB of salt
1/2 TB black pepper
Instructions
1. Remove the peels from the tomatoes using one of the methods mentioned above. Cut them up and set in a colander over the sink to drain. In a food processor, chop the onions, peppers and cilantro. Pour into a large stock pot. Add the vinegar, salt and pepper.
2. Chop the tomatoes in the food processor and add to the stock pot. Bring to a boil over high heat, stirring often so it doesn’t scorch on the bottom of the pot. Reduce to medium- high and continue to boil for 15 – 20 more minutes.
3. While the salsa cooks, sterilize your jars, lids, and bands in boiling water. Add the hot salsa to the sterilized jars, leaving a 1 inch gap at the top of the jar. Clean off the edge of the jar before closing with the lid and band.
4. Use a pressure canner to can your salsa at 5 pounds pressure for 10 minutes. Allow the canner to cool down completely before moving or opening. Once cool, carefully remove the jars and place on a cooling rack. Once the jars have completely cooled, test that each lid is sealed by tapping on the top. If you hear a hallow sound, you need to process that jar again. Your salsa is now shelf stable for 18 – 24 months.
Nutrition
- Serving Size: 1 Cup
- Calories: 41
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: homemade salsa recipe for canning
Why do you have to pressure cook this for the canning process? Most other recipes just use a boiling bath for 30-45 minutes?
Hi Camilla! There are definitely differing views on this because while water bath canning was safe enough in the past, acidity levels now are too close to the safety borderline. The standard recommendation is to pressure can to keep everyone healthy.
Hi there,I do it have a pressure cooker, but following online advice I put a tablespoon of lemon juice in the bottom of each pint. It acidifies, which allows for safe water bath canning. If you like you can add a little sugar to offset the taste. (Found this information online, via a State Extension Service).
Can I add a few garlic cloves to this recipe?
Hi Jolene! If that is what you think would be for, go for it! Please come back and leave a review after you try it!
Hi Carole! I just wanted to let you know that I did try this recipe last year and added a full large bulb (6 large cloves) to this recipe and it was a hit! I’ve been looking around for this recipe all over because I didn’t save it last year for some reason. SO glad I found it so I can use it again!
Thanks for the great recipe!
This was my favorite homemade salsa I have every tried! We loved it both fresh as well as once it was canned. Thank you!
★★★★★
Woo hoooo! I’m so glad you loved it. I’ve been up to my ears in salsa the past few weeks as well 🙂
Do you think it would turn out as well with frozen tomatoes? We had a huge crop that I wasn’t able to get to immediately, so I froze them. On the bright side, it makes skinning them SUPER easy.
Hi Shayna! Honestly, I think so. Having never done it, I can’t guarantee it. It may be a bit more watery but just boil it longer. Let me know how it goes because it does interest me!
I have made salsa (not this recipe) with frozen tomatoes and yes you just need to cook longer but totally works. I am eager to try this recipe this weekend!
Glad to hear it Talia!
I haven’t tried this recipe yet however I have a different one and I did use frozen tomatoes in it and it was much more watery can’t wait to try this recipe
Thanks for your help Catherine! That was my thought about frozen tomatoes as well. I think if you just boil it longer, it should take care of that side effect.
Do you think it will be a problem to leave out the cilantro? Just not a fan of that herb.
Hi Kathy! If you do, I suggest using flat leaf Italian parsley instead.
I don’t have a pressure cooker anymore, I noticed you said don’t use a water bath for safety reasons. Just want to make sure that has not changed since that answer was posted.I usually water bath about 80 minutes
Yep, all the safety directions are in the recipe using a pressure canner. I don’t know what the water bath directions are.
How much water do i putin my canner?
Hi Devon! That varies from canner to canner so check with your brand’s instructions.