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5 from 3 votes
Canning salsa is a great way to preserve the abundant harvest to enjoy all year. Read on for tips to prepare and safely can salsa.
Tomato Salsa Canning Recipe
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr

This salsa recipe for canning is packed with tomato, peppers, onions, and just enough spicy tingle to tickle your taste buds. Open a jar any time and enjoy with tortilla chips or with your favorite Mexican inspired meals.

Course: Canning
Cuisine: Mexican, Tex-Mex
Keyword: tomato salsa canning recipe
Servings: 6 half-pints
Calories: 15 kcal
Author: Grow a Good Life
  • 3 pounds chopped paste tomatoes (5 cups)
  • 1 pound chopped mild peppers (2 1/2 cups)
  • 3/4 pound chopped onions (2 1/2 cups)
  • 1/2 pound chopped hot peppers (1 1/4 cups)
  • 2/3 cup apple cider vinegar (5% acetic acid)
  • 2 cloves garlic, minced
  • 1 tablespoon cilantro, minced
  • 1 teaspoon canning salt
Prepare your canning equipment
  1. Wash your jars and lids in warm, soapy water and rinse well.

  2. Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize. Keep jars warm until they are ready to use.

  3. Warm your lids in a small pot of water over low heat until you are ready to can the salsa.

Make the salsa
  1. Combine the prepared ingredients in a large saucepot. Bring it to a boil over high heat. Reduce the heat to a simmer, and cook the salsa for about 10 minutes.

Can the salsa
  1. Spread a kitchen towel on the counter. Use your jar lifter to lift the jars from the canner. Drain the water back into the canner, and line up the jars on the towel.

  2. Use your canning ladle and funnel to fill the canning jars with salsa, leaving 1/4-inch headspace.

  3. Wipe the rims of the jars. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.

  4. Use your jar lifter to place the jars into the canner leaving space in between them.

  5. Once all the jars are in canner, adjust the water level so it is at least one inch above the jar tops. If you need to add water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly on them.

  6. Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling the jars of salsa for 15 minutes at altitudes of less than 1,000 feet (Adjust processing time for your altitude if necessary: 0-1,000 feet = 15 minutes; 1,001–6,000 feet = 20 minutes; above 6,000 feet = 25 minutes.).

  7. When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes. 

  8. Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift the jars from canner and place on the towel. 

  9. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing.

  10. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week. Once the jar is open, refrigerate and use up within a week. Yields 6 half pints, 3 pints.