My Go-To Salsa Recipe (For Canning)

by Merissa on September 3, 2012

in Canning and Preserving, Featured

Post image for My Go-To Salsa Recipe (For Canning)

OK, I know that there are lots and lots and lots...of recipes out there for salsas, especially this time of year. BUT, I wanted to share with you my tried and true recipe that I make every year with the abundance of garden produce. This has been my families favorite and it has only taken about 10 years to get it perfected. Hope that you will give it a try and let me know what you think! This is my salsa recipe for canning!

Salsa

  • 16 cups peeled and chopped tomatoes
  • 4 cups diced onion
  • 3 cups diced green bell pepper
  • 6 jalapenos, chopped finely
  • 12 cloves of garlic
  • 4 t. cumin
  • 2 t. ground black pepper
  • 1/8 cup sea salt or canning salt
  • 1/2 cup chopped up fresh cilantro
  • 1/4 cup sucanat (or white sugar)
  • 1 cup apple cider vinegar
  • 1 cup lime juice
  • 18 ounces of tomato paste

Mix all the ingredients in a large stock pot.

Bring the mixture to a boil.

And simmer it for at least 15 minutes.

Pour the hot mixture into pint canning jars and seal.

Process in hot water canning bath for 20 minutes. Makes 12 pints.

You should always try a little bit of the mixture before you are ready to place in jars and adjust the seasonings to your preference.

Until next time, Julie

Please check with your local extension office for any changes on times/temps/high altitude.

What should you try next? How about Canning Zucchini?

What is your favorite salsa recipe for canning?

Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.

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{ 38 comments… read them below or add one }

1 Christine September 3, 2012 at 9:34 am

this looks SOOO good! thanks for sharing this recipe, I have been waiting for it! :D

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2 Christine Mitchell Mann September 3, 2012 at 9:38 am

AWESOME!! :D thanks!!

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3 Fortner chicken Ranch, specializing in Rhode Island Reds September 3, 2012 at 9:47 am

I will be making this… THANK YOU!!

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4 Connie September 3, 2012 at 9:51 am

Thank you soo much for posting this Salsa Recipe! I have 9 tomato plants that are full of fruit and starting to ripen. I was wondering if Homemade salsa cold be canned. I plan to fire roast the tomatoes and some garlic. I do need to ask. What is the shelf life of something canned that contains tomatoes?

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5 Merissa September 3, 2012 at 9:52 am

I’m not sure exactly because we tend to eat it up quickly but we’ve had no issues with canned salsa that was 2 years old.

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6 Kerry September 3, 2012 at 10:02 am

HI! This recipe sounds wonderful! Could I make it without the lime juice or tomato paste? Or do you think it really adds to the flavor? Thanks!

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7 DeAnna September 3, 2012 at 2:07 pm

Made this today with our over abundance of veggies from the garden. It is absolutely delicious! Thank you, for sharing.

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8 Julie September 3, 2012 at 2:12 pm

Yes, if you take out the lime juice, you will need to replace the same amount with some acid, like apple cider vinegar or plain vinegar, or you could use lemon juice, also. We like the flavor of the lime juice combination, so that is what we use. The tomato paste you could leave out. I have done that, but we prefer the small amount of thickening that it adds to the salsa, without using a cornstarch for thickening. If you like it a bit runny, you could leave it out altogether, though.

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9 Katie September 4, 2012 at 8:56 pm

I still haven’t made the jump to canning tomatoes. I’m going to have to this weekend though- someone has asked me for hot sauce.

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10 Merissa September 4, 2012 at 8:58 pm

In case you are looking to can simply tomatoes you can find my tutorial here: http://www.littlehouseliving.com/canning-tomatoes.html

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11 Heidi September 5, 2012 at 2:03 am

Ive been looking for a salsa recipe to can – thank you!

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12 Becky September 5, 2012 at 8:24 pm

Thank-You for the wonderful Salsa recipe, I made it with everything from my garden but the lime juice lol, I have never found a good recipe but this is great ,but I tried it before I canned it and it’s hot! But good, made 10 and 1/2 half pints will have to make more in jelly jars for Christmas with homemade tortillas chips, thanks again, love you blog!

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13 Nancy W September 6, 2012 at 8:53 am

I love salsa this looks like an awesome recipe, I wish my tomatoes had done better this year so I could have tried it!

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14 Debbie September 6, 2012 at 12:22 pm

Wish I had seen this before last night! I just made some with a very similiar recipe, just not as many tomatoes. I only use salsa when I am cooking so I didn’t have cilantro, but I figure it’s only for cooking it should be ok. If I’m going to serve it I’ll add some to it :) Will definitely keep this handy for next year!

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15 Teressa September 26, 2012 at 11:06 pm

Can you add black beans and corn to this recipe?

Thanks,

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16 Merissa September 27, 2012 at 7:41 am

Sure!

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17 Nancy Roberts October 27, 2012 at 8:18 am

Thanks for the recipe! I will have to try canning salsa again. I used to do so, but never liked the recipe. This one sounds really good and I’ll be pinning it! We’ll have to try this one next year! Blessings, Nancy at livininthegreen.

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18 Kat November 15, 2012 at 11:02 am

If you add black beans wouldn’t you have to pressure can the salsa?

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19 Lissa January 7, 2013 at 9:02 am

I am new to canning so, I was wondering if lime juice can replace lemon juice?

Since there is peppers in it do you need to use a pressure canner? Or does the lime juice instead of lemon juice works as the acidity?

Would you have to pressure can it if you used corn and beans? Or is it ok not to because of the lime juice

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20 Merissa January 7, 2013 at 9:04 am

You don’t need to pressure can it just because of the peppers although I would if you add in corn and beans. And I don’t see why you couldn’t replace the lemon juice with the lime.

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21 Lissa January 7, 2013 at 11:46 am

Thanks!

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22 Melissa February 7, 2013 at 10:15 pm

What is the shelf life for canning salsa?

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23 Merissa February 7, 2013 at 10:19 pm

The shelf life for most canned goods is 2-3 years minimum.

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24 carol ann May 21, 2013 at 6:10 pm

This looks simply amazingily YUMMY!

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25 Amanda August 4, 2013 at 6:26 pm

Did you remove the seeds? What was the process for preparing the tomatoes – did you just blanch them to remove the skin, or did you also put them through a sieve/remove the seeds? I’m planning on making this in a few days. :) Thanks!

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26 Merissa August 5, 2013 at 9:05 am

No, I’ve never removed seeds from tomatoes, just added them in. No need to blanch the tomatoes or remove skin in this recipe either unless you really want to.

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27 Carielle August 11, 2013 at 2:06 pm

I’m getting ready to do some major salsa canning soon and I think I’m going to use this recipe :) We like our salsa hot, does this have a lot of heat? If not, can I add more jalapenos?

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28 Merissa August 11, 2013 at 6:35 pm

You can add more jalapenos or maybe even a little cayenne pepper…or some other kinds of hot peppers. This is a mild salsa.

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29 Carielle August 11, 2013 at 9:54 pm

Great! Thank you so much :)

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30 Linda August 24, 2013 at 7:43 am

Hi! I made a batch last night and it turned out great! I did make some changes based on my tastes: 1 c jalepenos, no sugar, no black pepper, and I didn’t have lime juice so I added 2 c vinegar plus 3T of dried lime juice (True Lime)

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31 Janis August 25, 2013 at 11:33 am

I made a batch last night following the directions exactly. Everyone in the family liked it. It’s really sweet for salsa for my taste so next time I’ll just add half the sugar. And it has no heat at all too it, the mildest of salsas, so even my 3 yo could scoop it up with no problem. We like at least a little kick to our salsa so next time I’ll adjust that as well. Added some extra cilantro in the serving bowl for some fresh, yummy green goodness. Good all around recipe if you like to give home canned goods as gifts, nice base to build on to suit your tastes.

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32 Terri November 18, 2013 at 8:35 am

Could you make this without the vinegar? Thanks!

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33 Merissa November 18, 2013 at 8:46 am

Yes, since it has lime juice (acid) you should be able to leave out the vinegar.

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34 Cindy May 28, 2014 at 4:43 pm

Can you replace lime juice with pineapple and cut out the sugar? I am trying to cut out sugar completely in my diet. I want to find a good pineapple-mango salsa for canning also. All the particulars are confusing for canning. I would be willing to use coconut sugar, but don’t know if that would work!

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35 Merissa May 28, 2014 at 4:56 pm

I haven’t tried it so I’m not sure, but if you do try it let us know how it goes! I know you can cut out the sugar for sure.

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36 Abigail @ They're Not Our Goats August 20, 2014 at 9:15 am

Thank you so much for this recipe. I made it last year and it was hands down the best salsa recipe I’ve tried! I canned 15 pints of it… and it disappeared way faster than it should have. I was so disappointed to have to buy grocery store salsa halfway through the winter! Needless to say, I will try to can more of it this year as my garden pushes out the tomatoes and peppers. ;)

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37 Mary August 30, 2014 at 2:22 pm

Can you make the salsa without the canning salt?

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38 Merissa August 30, 2014 at 3:46 pm

Yes, you can use any kind of salt.

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