How to Can Salsa - Homemade Salsa recipe

Homemade Salsa Recipe for Canning

  • Author: Carole Jones
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 12 quarts 1x
  • Category: Sauce
  • Method: Canned
  • Cuisine: Mexican


Homemade salsa recipe using fresh tomatoes! I make this salsa recipe for canning every summer and it is simply the best.



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


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 Р24 months.


  • 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