I’m going to go out on a limb here and proclaim that this is the best salsa recipe for canning. It’s the recipe I’ve used for canning salsa for years. This salsa recipe is full of fresh summertime flavor and is great for stocking the pantry. Use it as a dip with chips, or as an addition to recipes like chili or soup.
Salsa is one of our favorite home canned goods; we use it not only as a snack, but it’s also a staple ingredient that I use in chili recipes and other spicy dishes.
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Canning salsa is a great way for me to preserve not only the tomatoes, but peppers and onions from the garden, too.
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I’ve tried a lot of recipes over the years; this is the best salsa recipe for canning, in my opinion.
Canning salsa at home
This home canned salsa recipe calls for chopped vegetables.
My easy, cheat-y way to do this is with a food processor using the metal blade.
I simply core and quarter the washed tomatoes (I do NOT peel them; who’s got time for that?) and pulse them in the food processor until they’re the consistency I like in a salsa. Once they’re chopped, I measure them directly into the stock pot.
I do the same with the peppers and garlic.
If you don’t have a food processor, use a knife and aim for a quarter-inch dice on the tomatoes and onions and an even finer dice for the peppers.
Canning salsa at home is not hard. It’s basically a lot of chopping.
This salsa recipe is a good recipe for novice home canners. (Find more easy canning recipes here.)
If you have an abundance of garden fresh tomatoes, hot peppers, and onions, but don’t want to delve into home canning, be sure to try my easy five-ingredient fresh salsa recipe! (And if you have green tomatoes aplenty, this chow chow recipe is a great way to utilize those!)
★ Did you make this canned salsa recipe? Don’t forget to give it a star rating below! ★
The Very Best Salsa Recipe for Canning
- 14 cups chopped tomatoes
- 3 large onions, chopped
- 6 jalapeno peppers, diced and seeds removed (avoid touching the seeds if possible, and for goodness sake, keep your hands out of your eyes!)
- 4 long green chiles, diced and seeds removed (I use banana peppers)
- 4 cloves garlic
- 2 cups lemon juice yes, really
- 1 T. sea salt
- 1 T. granulated organic cane sugar
- 1 tsp. pepper
- Optional: add 1-2 12-oz cans of tomato paste for a thicker salsa (I like this because it's organic and doesn't come in BPA-lined cans.)
Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer for 30 minutes. Stir occasionally.
Following standard canning procedures, ladle hot salsa into jars, leaving about 1/2" head space. Screw on lids and bands, then process in a boiling water bath. 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.
Note: If your tomatoes are really juicy ones, squeeze out some of the juice before processing to avoid a thin salsa. The texture of the salsa when it first goes in the pot is essentially what the texture will be in the jar. If you're not happy with it, strain some of the juice off until you are. My recipe is adapted from one that I found years ago on NMSU's College of Agriculture & Home Economics site, that as far as I can tell is no longer available online.
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