Best Salsa Recipe for Canning (2024)

July 29, 201543 comments on "Best Salsa Recipe for Canning"

If you are looking for the best salsa recipe for canning, then you have come to the right place! I have been searching for a good salsa recipe for years. Personally, I like a salsa that is more like pico de gallo, or more chunky.

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My husband, however, loves his La Victoria. I have been looking for a recipe that more resembles La Victoria, that is more thick like tomato sauce.

Related Recipe:Canning Peach Salsa

I finally realized that tomato sauce is what was missing from the recipe. Adding tomato sauce to your homemade salsa makes it thicker and more like store bought salsa.

Making homemade salsa is also a great way to use up all of the extra tomatoes from your garden and store them for winter. You should try this salsa recipe. You won’t be disappointed. This recipe is one of my 13 favorite tomato recipes for canning.

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Step by Step Canning Video

New to canning? This video will show you step by step how to can the best salsa you’ve ever eaten.

The Best Salsa Recipe

Ingredients:

8 c. tomatoes, chopped and drained
2 1/2 c. onions, chopped
1 1/2 c. green peppers
3-5 jalapeno peppers, chopped
1/4 c. fresh cilantro, chopped (optional)
6 garlic cloves, minced
2 tsp. cumin
2 tsp. pepper
1 tbsp. salt
1 c. white vinegar
2 (15 oz.) cans tomato sauce
1/3 c. clear jel (optional)

This salsa only has a few steps to it. First you need to chop the onions, green peppers, and jalapenos. You can peel the tomatoes first if you want, but I didn’t.

To make life a lot easier, if you don’t already have a vegetable chopper, you might consider getting one like this one. It takes all the work out of chopping vegetables and makes cooking and canning much more enjoyable.

Combine the chopped vegetables, garlic, spices, vinegar, and tomato sauce together in a large pot. Simmer for 10-15 minutes. If you find the salsa is not as thick as you would like, add 1/3 c. or so of clear jel.

Clear jel is a great tasteless thickener that can be used for canning and is a great solution for runny salsas, pie fillings, etc.

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Salsa Canning Instructions

While the tomatoes are simmering, sterilize your canning jars, rings, and lids.

Ladle hot mixture into sterilized canning jars, leaving 1/2 inch head space. You can easily measure the head space with this inexpensive canning funnel.

Related Article:Canning Green Tomato Salsa Verde

43 Comments on "Best Salsa Recipe for Canning"

Melanie
September 25, 2023 3:35 pm
I just made this salsa and it’s delicious! I’d like to give 1/2 pint jars to my family and was wondering if I can water bath can them and how long do I let it boil for (15 minutes like the pint size)?
I look forward to hearing from you.
Thank you in advance for your help.
Reply
Shelly
September 5, 2023 3:54 am
Just wondering if I could pressure can this salsa? If so, do you know for how long? Thank you!
Reply
Bev
August 2, 2023 8:55 pm
Can I put sugar in this? I like my salsa sweet
Reply
Julie
July 31, 2023 6:51 pm
Can u add sugar? It is perfect for husband. He likes heat. I added around 1/2 cup sugar. Love it. Been usunfyanother recipe for years. This is the best. Will it be ok?
Reply
Rick Stewart
July 25, 2023 11:49 pm
This will be my 3rd year making this salsa. Tomatoes are starting to turn so it won’t be long. Love the recipe but I add a twist to it. I mix everything together in a cast iron pot and cook it outside on my Weber giving it a generous dose of wood smoke. Stir it constantly and it will take on a mild Smokey flavor that really sets it off. Don’t put the pot over the coals or it will cook to quickly.
Reply
Kali
September 23, 2022 3:19 pm
You guys!!! The reviews are right. I followed this recipe to a T. I did not need the clear gel though. It’s AMAZING!!! The best salsa I’ve ever had. Thank you so much for sharing.
Reply
Kendra
September 14, 2022 1:24 pm
Just made yesterday…texted my husband at work “best salsa ever!” I used a green pepper plus a variety of different colored peppers. Some hot some sweet. I don’t even notice the skins from the tomatoes. Thank you!!!!! I think I have enough to make a second batch, this will be devoured quickly.
See Also
Farmer's Cheese Recipe
Reply
Sally Frenette
August 26, 2022 6:51 pm
This is my second year making this salsa and I love it as well as all our friends and family. So delicious and the spices are just right.
Reply
Melanie Denison
October 8, 2021 3:01 am
How long do I process jars in boiling water if altitude is above 1000?
Reply
Becky
August 31, 2021 2:44 pm
Did you use table salt or pickling salt?
Reply
1. admin
  November 21, 2021 4:38 am
  Table salt
  Reply
Susen
August 10, 2021 12:28 pm
Why do you cook all 1st, then process for 15 mins? Why dbl cook? I’ve never processed bathed my salsa, jams, jellies or pickles & they last a yr & are quite fresh upon opening. I don’t waste my time in doing any job twice.
Reply
1. admin
  November 21, 2021 5:00 am
  Processing the jars isn’t the same as cooking the salsa. I know that some people can that way and that’s your choice, but it is not an approved method of canning. Blessings!
  Reply
Sherie
September 17, 2020 3:23 am
Can I add other spices to this recipe? Like rosemary, cumin, cyanne pepper and some fresh cilantro? I have a recipe I love but can’t find a recipe for canning with these spices. I would follow all the other ingredient. Maybe cut back on the sugar. What do you think?
I have not tried this recipe yet.
Thank you
Reply
Kathleen Puruczky
September 5, 2020 3:00 pm
If I substitute corn starch for the clear gel, how much should I use?
Reply
CA Bauer
August 4, 2020 6:23 pm
Made this salsa taste great . Didn’t have all equipment to can how long will it keep in refrigerator.
Reply
1. admin
  August 15, 2020 8:58 pm
  The salsa will last in the refrigerator for several months without canning it. 🙂
  Reply
Jen
August 4, 2020 1:52 am
When do I add the clear jel? After sealed ? It says after sealed open up and add?
Reply
1. admin
  August 15, 2020 8:59 pm
  You add the Clear Jel while the salsa is simmering, before canning 🙂
  Reply
Cate
August 3, 2020 4:11 pm
Finally, a blog that uses Clear Jel instead of cornstarch. Thanks!
Reply
Debbie
July 26, 2020 2:24 pm
I live in small town Alaska and fresh tomatoes, in quantity, can be hard to come by and expensive. Can I use drained diced canned tomatoes instead?
Reply
1. admin
  August 15, 2020 9:01 pm
  Yes, you can use canned diced tomatoes to make this salsa 🙂
  Reply
Kris Rillema
May 26, 2020 1:18 pm
Any suggestions on making a canned cherry salsa? I have only found fresh salsa recipes.
Reply
Diana
March 30, 2020 4:22 pm
Hi. You mentioned you didn’t peel your tomatoes first, I was wondering if you peeled them at all or if you left the skins on and just chopped? Also I’ve seen lots of recipes that say to deseed your tomatoes, is that necessary with this recipe? I LOVE salsa but I’m having a problem finding one to make myself that’s not too soupy or tastes like apple cider vinegar .
Reply
1. admin
  April 2, 2020 5:03 am
  Hi! No I don’t peel or seed the tomatoes at all for this recipe. This salsa recipe isn’t too soupy and doesn’t taste like apple cider vinegar. You’ll love it!
  Reply
  1. Diana
    April 8, 2020 6:14 pm
    I made this and you’re right, I LOVE it. I’m so excited to finally be able to make salsa and it taste good. I was wondering though, I’d like it to be spicier but I noticed you mentioned to not change the amount of veggies. How can I add more jalapeños without Messing it up? Also are we able to double or half the recipe without it interfering or should I make one batch at a time?
    Reply
Bev
September 23, 2019 8:54 pm
Made this yesterday, it’s awesome. I used Roma tomatoes and drained the juice, no clear jel. Consistency is perfect. I used 5 jalapeño peppers, it’s ok, but my family likes more of a kick. Will use more next Time. Thanks for the recipe!
Reply
Becca
September 18, 2018 8:07 pm
Hi! I’m curious why you don’t have to add lemon juice? All tomato recipes I’ve seen for canning require lemon juice for the proper acidity level. Thank you 🙂
Reply
1. admin
  September 21, 2018 6:30 am
  Hi! Vinegar also provides extra acidity, so vinegar and lemon juice are not needed for the same recipe. 🙂
  Reply
Alice
September 6, 2018 12:37 am
Hi I just made the salsa. It looks good have not tried it yet. My only problem was it didn’t seem to thicken as much as I would have liked and I didn’t have the clear gel.
Reply
1. admin
  September 6, 2018 7:26 am
  Hi! The Clear Jel is definitely what makes this salsa thick. You aren’t going to get the same consistency without it. There are two kinds of Clear Jel: one that has to be cooked, and one that is instant and can be used cold. When you open a jar of the salsa you made, if you take a little of the liquid out of the salsa and whisk it with a little bit of instant Clear Jel, it will get very thick and you can mix it back in with the salsa. Cornstarch would have the same effect, but you would have to heat the salsa up again to get it to thicken, and you don’t want to do that. The instant Clear Jel works like magic, no kidding. It can be used to thicken watery gravy or any liquid you want to instantly thicken.
  Reply
  1. Angie Wilhite
    August 12, 2021 1:12 am
    Can you use sure jel instead of clear jel? What’s the difference?
    Reply
    1. admin
      November 21, 2021 4:44 am
      No they are not the same. Sure Jel is for making jam, and Clear Jel is a substitute for cornstarch.
      Reply
2. Rhonda Jackson
  July 16, 2020 2:46 pm
  What kind of green peppers exactly?
  Reply
Jodi Bertrand
August 30, 2018 10:08 am
Hi This recipe sounds really good. Just wondering if I could use tomato paste instead of sauce for this salsa?
Reply
1. admin
  August 31, 2018 4:54 am
  Hi! Yes I think that would be okay, you should probably add a little water to it to make it the consistency of sauce and then use the measurement the recipe for calls for.
  Reply
  1. Angela Ellis
    August 1, 2019 1:19 am
    Used 12 oz tomato paste with 4 oz water and used 1 can of tomato sauce, added 1/2 tsp more salt and it is awesome! Perfect consistency.
    Reply
Jennifer Swann
August 7, 2018 11:32 am
Is it hot or mild?
Reply
1. admin
  August 7, 2018 10:54 pm
  Hi Jennifer, I would say this is a medium salsa. So leave out some jalapenos for mild, or add a couple more for hot 🙂 I just made some yesterday and added a couple extra jalapenos and the salsa really had a kick to it!
  Reply
Christina
August 4, 2018 10:01 pm
What if I don’t want to use the tomato sauce??
Reply
1. admin
  August 4, 2018 10:44 pm
  Hi Christina, you don’t have to use tomato sauce, but the tomato sauce gives this salsa a much nicer texture than most salsas I’ve canned. It’s fine to leave it out but the salsa will be a lot more liquid.
  Reply
Rhonda Tranter
June 29, 2018 9:44 pm
Hi, I canned some salsa last year that called for apple cider vinegar, and that’s all we could taste. It was wasted … made me so sad. Does this recipe turn out with a strong taste of vinegar??
Reply
1. admin
  July 3, 2018 7:36 pm
  Hi! There is no taste of vinegar at all with this recipe. I’ve made this recipe many times, and many people have told me this is the best salsa they have ever had (and I am not just saying that, ha ha). Even better than store bought. I’m not sure what the exact difference is with this recipe, but whatever it is it works!! 🙂
  Reply

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FAQs

Do you have to boil salsa before canning? ›

Do You Have To Cook Salsa Before Canning? Yes, otherwise, if you can raw or fresh salsa, you will have to process it for a longer time than cooked salsa. This will take much longer, so it is better to cook the salsa before canning.

Show Me More ›

Is vinegar or lemon juice better for canning salsa? ›

Acidic Ingredients

Lemon juice is more acidic than vinegar and has less effect on flavor. You can safely substitute an equal amount of bottled lemon juice for vinegar in salsa recipes using vinegar. However, do not substitute vinegar for lemon juice because this would reduce acidity and produce an unsafe product.

Learn More ›

Do you need to add lemon juice when canning salsa? ›

All varieties of salsa without added lemon juice tested above 4.6 and a risk for botulism. This research explains why an acid must be added to tomatoes when home canning them to lower the pH and prevent botulism.

Learn More ›

Can uncooked salsa be canned? ›

Understand that while it is possible to can your fresh (raw) salsa, it will be cooked during the heat processing/water bath.

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How long should you water bath for salsa? ›

Cover the jars with at least 1 inch of water. Bring to a rolling boil and process for 15 minutes (adjust for altitude, if needed: 20 minutes for altitudes 1000 to 6000 feet, 25 minutes above 6000 feet). Then turn off heat and let the jars sit in the hot water for 5 minutes.

View Details ›

What happens if you don t use lemon juice when canning tomatoes? ›

If the tomatoes have not been acidified prior to canning you are risking the possibility of bacterial growth, which can be fatal. If you just canned them, and they haven't been stored, you might be able to open the jars and start over, or maybe freeze them.

Get More Info Here ›

How do you thicken homemade salsa for canning? ›

For a fresh salsa (pico de gallo) straining the juice from the tomatoes seems to work really well. But for the thickness I was going for the key was experimenting with Tomato Paste/Cooking the salsa. I am able to get a much thicker salsa that I enjoy much more.

Keep Reading ›

How much vinegar do I put in a gallon of salsa? ›

on jars during processing, add ¼ cup vinegar per gallon of water used in the canner. Select tomatoes, peppers, spices, and onions. Always use fresh, firm, ripe tomatoes.

Read The Full Story ›

What happens if you forget to put vinegar in your salsa? ›

The vinegar is acidic, so presumably it's part of bringing the pH to a safe one for boiling water canning. Without it, the salsa won't be safe to can like this. If you realize right away and recan immediately, it's basically just cooking it extra. It may not be as good with the extra cooking, but it'll be safe.

Tell Me More ›

Why is my homemade salsa bitter? ›

The Jalapeno seeds and membranes could be the culprit, depending on how many you used. Tomato seeds may be a problem, also.

Why do people put vinegar in salsa? ›

All great salsa need a hit of acidity to lighten and brighten their flavors. Perry and Damuck like lime juice (skip the zest; it's too perfume-y), plain white vinegar, or red wine vinegar, which is a nice match for the tomatoes. Avoid vinegars with overly bossy or clashing flavors, like balsamic and apple cider.

Get More Info ›

How much lemon juice for 1 pint of canned salsa? ›

Pour ¼ cup bottled lemon or lime juice for each clean pint canning jar. Pour in hot salsa ingredients leaving ½ inch headspace. Attach two-piece canning lid. Invert jar several times to mix salsa and lemon/lime juice.

Do you have to peel tomatoes for salsa? ›

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them. After all, tomato skins are edible. However, if you're making a chunky salsa, leaving skins on is fine – as long as the texture doesn't bother you.

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How much lemon juice per pint of salsa for salsa? ›

For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. One to 2 teaspoons of sugar may be enough to enhance the flavor.

Discover More ›

Does homemade salsa need to be cooked? ›

I might pull out dried chiles in the winter, when good tomatoes are hard to find, or roast tomatillos if I see them at the farmers market. But on hot summer days, this fresh tomato salsa recipe is the one I crave. It's super simple to make (no cooking required!), and it's zesty, spicy, and bright.

Get More Info ›

Why do you boil salsa? ›

Boiling tomatoes serves several purposes when making salsa: Easy skin removal: By boiling tomatoes, you can easily remove their skins, allowing for a smoother and more enjoyable salsa texture. Enhanced flavor: Boiling concentrates the natural flavors of the tomatoes, resulting in a more vibrant and delicious salsa.

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Why do you boil when canning? ›

Boiling removes the oxygen remaining in the jar, which helps to form a tight seal between the lid and the rim. The heat used for this method of canning is sufficient to kill vegetative bacterial cells found in the food. Only high-acid food with a pH of 4.6 or less can be processed using the boiling water bath method.

Get More Info Here ›

How do you thicken salsa before canning? ›

Add thickeners like cornstarch or arrowroot to your salsa as a last resort. To do this, mix one tablespoon of thickener per cup of salsa with an equal amount of water. Then bring your salsa to a simmer over low to medium heat and slowly incorporate the slurry until the salsa has thickened.

Explore More ›

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43 Comments on "Best Salsa Recipe for Canning"

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FAQs

Do you have to boil salsa before canning? ›

Why do people put vinegar in salsa? ›