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Tomato Jalapeño Salsa Canning Recipe

Canning homemade salsa is a delicious way to preserve the harvest. This jalapeño salsa recipe is made from tomatoes, jalapeño peppers, onions, and cilantro from the garden.
Prep Time1 hour
Cook Time25 minutes
Course: Pantry
Cuisine: American
Keyword: tomato jalapeño salsa
Servings: 12 half cup servings
Calories: 20kcal
Author: Grow a Good Life


  • 2 pounds paste tomatoes chopped (about 4 cups after removing skins and seeds)
  • 1 medium onion finely chopped (about 1/2 cup chopped)
  • 2 jalapeño peppers seeded and minced
  • 2 cloves garlic minced
  • 1/2 cup fresh lime juice from about 6 limes
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon salt optional for flavor
  • 1/2 teaspoon black pepper


Prepare the canning equipment:

  • Wash your jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Make the salsa:

  • Combine all the ingredients in a medium pot. Bring the salsa to a boil over medium-high heat, reduce the heat to a simmer (180˚F), and cook for 5 minutes.

Can the salsa:

  • Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
  • Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave a little space in between the jars.
  • Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
  • When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • 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. Place the jar in the refrigerator and use up within a week.
  • Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for up to 12 to 18 months.
  • Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeno salsa.


This is a tested safe canning recipe from The All New Ball Book of Canning and Preserving. Altering the recipe may make it unsafe for canning. If you make changes, freeze the salsa instead.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Altitudes of 1,001–6,000 feet = 20 minutes, above 6,000 feet = 25 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.


Serving: 0.5cup | Calories: 20kcal | Carbohydrates: 4g | Protein: 0.6g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 152mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g