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.

This post may contain affiliate links.

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.

Ball Complete Book of Home Preserving The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best DIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles

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.

Granite Ware Covered Preserving Canner with Rack, 12-Quart Vidalia Chop Wizard Hoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.Jar Prepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars

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
Glycerin Soap Recipe from Scratch - Simple Life Mom
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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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.

Read The Full Story ›

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.

Get More Info ›

Do I need to peel tomatoes for salsa? ›

You don't have to, but you could

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.

Discover More Details ›

What does vinegar do for canning salsa? ›

Adding acid is necessary to safely preserve salsa

Because the acidity level of tomatoes varies greatly, more acid must be added to produce a safe salsa. Commercially bottled lemon or lime juice or 5% acidity vinegar are Commercially bottled lemon juice or 5% acidity vinegar are used.

Read On ›

Why do you turn jars upside down when canning? ›

Inversion Canning

Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.

Keep Reading ›

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

Yes, you really do need to add it, as the acidity from the lemon juice helps to make this recipe safe for water bath canning. If you prefer the flavor of lime in your salsa, it is safe to use that instead.

Know More ›

How much vinegar do you put in salsa before canning? ›

Add one of the following for acidification:	Pint Jars	Quart Jars
Bottled Lemon Juice	1 tablespoon	2 tablespoons
Citric Acid	¼ teaspoon	½ teaspoon
Vinegar (5 percent acidity)	2 tablespoons	4 tablespoons

1 more row

Aug 11, 2020

Explore More ›

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.

Find Out More ›

What is the best pepper for salsa? ›

For mild salsa, use banana peppers, Anaheim peppers, and/or canned diced green chile peppers. For medium salsa, add one finely chopped jalapeno to the mix. For hot salsa, add two finely chopped jalapeno peppers or the even hotter serrano peppers.

Explore More ›

What are the best tomatoes for salsa? ›

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

Discover More Details ›

How do you add flavor to salsa? ›

Upgrade #1: Add Fresh Flavor

Good for: tomato-based salsas, pico de gallo, green (tomatillo-based) salsas, fruit salsas.
Examples: minced fresh cilantro, fresh lime juice, diced plum tomato, diced cucumber, diced radish, diced onion.

More items...

Learn More Now ›

Why is my homemade salsa bitter? ›

As tomatoes ripen, their sugars start to convert to acids, resulting in a bitter taste. It's important to use fresh, firm tomatoes for your salsa to avoid any bitterness. Additionally, removing the tomato seeds can help reduce bitterness, as they can contain bitter compounds.

Learn More ›

How much vinegar should I put in my salsa? ›

ingredients

2 medium ripe red tomatoes.
1 cup canned diced tomato, undrained.
1 -2 fresh anaheim chili, seeded (depending on how spicy the peppers are and how spicy you want your salsa)
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar.
¹⁄₄ cup chopped cilantro.

More items...

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

Assuming that is similar to your recipe, if the vinegar was left out we cannot be sure the finished product has a low enough pH to inhibit bacterial growth in the processed jars. I would recommend that you mark the jars without the vinegar, store them in the refrigerator and use them within a month or two.

Can you can salsa without cooking it first? ›

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 any recipe for canning salsa first to remove the excess water.

Find Out More ›

Does homemade salsa need to be cooked? ›

Leave your ingredients raw for a salsa with a bright, refreshing taste. Raw salsa is also known as "salsa cruda." 2. Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter.

Read On ›

Why do you boil 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.

Read On ›

How long should you water bath can 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.

Tell Me More ›

Best Salsa Recipe for Canning (2024)

Step by Step Canning Video

The Best Salsa Recipe

Salsa Canning Instructions

Related Articles

43 Comments on "Best Salsa Recipe for Canning"

Leave a Reply

FAQs

Do you have to boil salsa before canning? ›

How do you add flavor to salsa? ›

References