Best Salsa Recipe for Canning

Best salsa recipe for canning. Easy canning recipe for beginners.

How to Make Homemade Salsa


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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.


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.


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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.


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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


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.


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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.


Wipe rims of jars with a clean dish towel and place lids and rings on jars.


Process jars in boiling water canner for 15 minutes.


Remove jars from canner and let them set on a towel on the counter until they cool and the jars have sealed. If any of the jars don’t seal, you can place those jars in the refrigerator to eat in the next couple of weeks. Sealed jars will last for a year or more in the pantry.


This recipe makes 4-5 pints or 2 quarts of medium salsa.


Note: You can adjust the amounts of spices, seasonings, and salt in this recipe, but don’t adjust the amount of vinegar, vegetables, or tomatoes.


This recipe needs to maintain a certain acidity level in order to process it in a boiling water canner instead of a pressure canner.


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Easy recipe for canning salsa.

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24 Comments on "Best Salsa Recipe for Canning"

  1. Made this salsa taste great . Didn’t have all equipment to can how long will it keep in refrigerator.


  2. 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?


  3. 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 .


    1. 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!


      1. 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?


  4. 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!


  5. 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 🙂


  6. 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.


    1. 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.


  7. Hi This recipe sounds really good. Just wondering if I could use tomato paste instead of sauce for this salsa?


    1. 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.


      1. 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.


    1. 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!


    1. 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.


  8. 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??


    1. 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!! 🙂


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