Description
This Zesty Salsa Recipe for Canning is a fresh, flavorful way to preserve your summer harvest. Made with garden tomatoes, onions, and peppers, it’s bold, balanced, and safe for long-term storage. Whether you’re topping eggs, scooping with chips, or gifting jars to friends, this homemade canned salsa delivers a taste of sunshine year-round.
Ingredients
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cups chopped, peeled, seeded, and cored paste tomatoes (approx. 6 lbs)
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5 cups chopped onions
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5 cups chopped, seeded bell peppers
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2½ cups chopped hot peppers
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3 garlic cloves, minced
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1¼ cups vinegar (5% acetic acid)
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2 tablespoons chopped fresh cilantro (optional)
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1 tablespoon salt (optional)
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1 teaspoon hot pepper sauce (optional)
Instructions
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Wash jars, lids, and canning tools in hot soapy water. Rinse and keep jars hot in water bath canner at 180°F.
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In a large pot, combine all ingredients and bring to a boil over medium-high heat. Simmer for 10 minutes at 180°F.
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Remove one hot jar at a time and fill with hot salsa using a funnel, leaving ½ inch headspace.
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Wipe rim, apply lid and screw on band to fingertip tightness. Return jar to canner.
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Repeat with remaining jars. Ensure jars are covered by 2 inches of water.
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Bring water to a boil and process jars for 15 minutes (adjust for altitude if needed).
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Turn off heat and let jars sit 5 minutes before removing. Let cool 12–24 hours.
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Check seals, label, and store in a cool, dark place.
Notes
Always use 5% vinegar to ensure safe acidity levels.
Add extra hot peppers for more heat, but wear gloves when chopping.
Drain tomatoes if they’re very juicy to avoid watery salsa.
Jars can be stored for up to 18 months; refrigerate any unsealed jars and use within 1 week.
After opening, store in fridge and consume within 1–2 weeks.
- Prep Time: 30 minutes
- Cook Time: 25 minutes (10 minutes simmering + 15 minutes canning)
- Category: Apéritifs
- Method: Canning
- Cuisine: Mexican