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Two mason jars filled with a chunky red sauce are placed on a wicker tray, with fresh tomatoes and peppers in the background.
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The BEST Homemade Salsa Canning Recipe

This easy homemade salsa canning recipe is made with fresh tomatoes, peppers, jalapeños, onions, garlic, and plenty of flavor. Even better, there is no need to peel the tomatoes! Make a batch during tomato season and stock the pantry with homemade salsa for winter.
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Prep Time:30 minutes
Cook Time:4 hours
Processing Time:20 minutes
Course: Canning, Snack
Cuisine: American, Mexican
Keyword: best salsa recipe for canning, canning salsa with fresh tomatoes, homemade canned salsa, salsa canning recipe, salsa canning recipe without peeling tomatoes, water bath canning salsa
Servings: 6 pints

Equipment

Ingredients

  • 10 cups fresh tomatoes
  • 1 ¾ cups green peppers
  • 3 jalapeños
  • 3 cups onions
  • 7 to 10 garlic cloves
  • 12 oz tomato paste
  • 2 ½ teaspoons salt
  • 2 ½ teaspoons black pepper
  • 2 ½ teaspoons cumin
  • ¼ cup sugar
  • 1 cup vinegar
  • 2 tablespoons lemon juice

Instructions

  1. Wash the tomatoes, peppers, jalapeños, onions, and garlic. Roughly chop the vegetables. There is no need to peel the tomatoes.
  2. Add the tomatoes to a blender and pulse until they reach your desired consistency. Pour into a large stockpot.
  3. Add the green peppers, jalapeños, onions, and garlic to a food processor. Pulse until finely chopped. Add to the stockpot.
  4. Add the tomato paste, salt, black pepper, cumin, sugar, vinegar, and lemon juice.
  5. Stir everything together and bring the salsa to a simmer.
  6. Simmer uncovered for 1 to 4 hours, depending on how deep you want the flavor and how thick you like your salsa. Stir occasionally.
  7. Prepare your water bath canner and canning jars.
  8. Ladle the hot salsa into prepared jars, leaving the required headspace.
  9. Wipe the jar rims clean. Add the lids and rings.
  10. Place the jars into the water bath canner.
  11. Process pint jars for 20 minutes or quart jars for 25 minutes.
  12. Remove the jars from the canner and place them upright on a towel.
  13. Let the jars sit undisturbed at room temperature for 24 hours.
  14. Remove the rings and check the seals.
  15. Label the jars with the contents and date, then store them in a cool, dark place

Notes

  •  Makes approximately 6 to 7 pint jars.
  • The recipe can be doubled for a larger batch.
  • The tomatoes do not need to be peeled.
  • Use a blender for the tomatoes and a food processor for the peppers, onions, jalapeños, and garlic to make prep faster.
  • Simmer longer if you prefer a thicker salsa.
  • Once opened, store salsa in the refrigerator.