Best Homemade Salsa for Canning (with Fresh Tomatoes)

I’m going to go out on a limb here and proclaim that this is the best homemade fresh salsa recipe for canning. It’s the recipe I’ve used for canning salsa for years. This salsa recipe is full of summertime flavor using fresh tomatoes and is great for stocking the pantry. Use it as a dip with chips, or as an addition to recipes like chili or soup.

Originally published in August 2011; this post has been updated.

multiple canning jars of salsa.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 in lieu of canned tomatoes. Since it can be made with fresh ingredients, canning salsa is a great way for me to preserve not only the tomatoes, but peppers and onions from the garden, too.

Be sure to read this detailed post about safely canning tomatoes before you dive in. 

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bowl full of salsa with yellow chip

Canning Salsa at Home

I’ve tried a lot of recipes over the years; this is our favorite homemade salsa recipe for canning. Note that this recipe for salsa for canning is substantially different from my garden fresh tomato salsa recipe

I learned the basics of canning from my mom, but I don’t ever recall her making salsa. Now I’m a certified Master Food Preserver and it delights me a little bit that these days when she cans salsa, she uses my recipe. No more store bought salsa for her!

tomatoes, onion, lemon, peppers on a surface

Salsa Ingredients

Tomatoes – This recipes uses tomatoes fresh from the garden. I use an assortment of tomatoes, both red and yellow. Roma tomatoes, beefsteak, even cherry tomatoes if I have an abundance. The tomatoes are combined with onions, garlic, fresh hot peppers, lemon juice, and an assortment of spices, then cooked for about 30 minutes. 

Onions & Garlic – You can use yellow, white, or red onions for this recipe, depending on what you like and what’s readily available. Garlic? If you’re not a fan you can leave it out, but is there anyone who doesn’t like fresh garlic?

Peppers – Using a combination of peppers provides a nice balance of heat and flavor in this salsa. I use jalapeno peppers for heat, but if you’re growing a different variety of hot pepper, by all means, use that. Adding a mild chile like banana peppers or green peppers to the mix adds flavor without increasing the heat too much. It is safe to vary pepper varieties in canning recipes as long as you do not change the volume.

Lemon Juice – The recipe calls for two cups of bottled lemon juice. I’ve been questioned about this a lot. No, it will not make your salsa taste overly sour. Yes, you really do need to add it, as the acidity from the lemon juice helps to make this recipe safe for water bath canning. If you prefer the flavor of lime in your salsa, it is safe to use that instead.

Spices and Seasonings – Add the salt and pepper in the measurements I suggest; if you find that you’d like the salsa a bit saltier, it’s safe to increase the amount. The sugar balances out the acidity of the lemon juice.

onions and peppers in a food processor from above

Making the Salsa

Wash tomatoes and remove the cores. The National Center for Home Food Preservation recommends peeling the tomatoes, too. (Here’s how to peel tomatoes quickly.) Remove the ends of the onions and peppers. 

Hot tip: This home canned salsa recipe calls for lots of chopped vegetables. My easy, shortcut way to do this is with a food processor using the metal blade. I simply core and quarter the tomatoes and pulse them in the food processor until they’re the consistency I like in a salsa.

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. 

Once they’re chopped, I  measure the tomatoes directly into a large stock pot. I do the same with the peppers, onion, and garlic. 

You’ll heat the salsa before proceeding with the canning process.

🍅 Safety First!

Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.

  • Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety. 
  • Altering ingredients may change the recipe’s pH, posing a safety issue. I highly recommend investing in pH paper to test your products for acidity level when canning. Note: For safe water bath canning, the Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6 or lower.
  • Use the proper jars and lids. Never reuse lids, with the exception of the Tattler or Harvest Right hard plastic lids that are intended for such a purpose.
  • For more on canning equipment, please go here
  • Want to learn more? The National Center for Home Food Preservation is the go-to resource for safe canning information.

ingredients in a stock pot with tomatoes, peppers, and salt visible

Prepare the Canning Pot

Fill a large water bath canner with enough water to cover jars with water by an inch or two. (No canner? You might have equipment in your kitchen that will work

Adding the full jars of salsa to the boiling water bath will cause the water level to rise; how much depends on how many jars you’re processing at once. Most canners will hold seven to nine jars at a time, but you can process fewer than that if you don’t have a full load. Small batch canning is a great way to fill the pantry as the tomatoes ripen in the garden.

ladling salsa into a canning jar

Water Bath Canning Instructions

Once the ingredients are chopped and cooked, you’ll ladle the salsa into pint-sized canning jars.

I have a canning funnel for this purpose, that makes it easier to transfer the salsa into the jars without a lot of mess. If you have more salsa, keep it warm until you’re ready to process a second batch.

Use a damp cloth to wipe the rim of each jar; a little bit of food on the jar rim can prevent the lids from sealing properly. Set the lids in place and screw the bands on firmly tight (but not too tight). Use a jar lifter to transfer jars into the gently boiling water.

As stated above, the water in the pot should cover the jars by about an inch or two. If necessary add more water to the canner.

Hot tip: Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.

Process jars for the recommended time. (See below.) When time is up, use the jar lifter to transfer jars to a flat surface that’s padded with a kitchen towel. Allow jars to cool completely. As they cool, you’ll begin to hear a canner’s favorite sound: That lovely little tink! that indicates a successful seal.

Once jars are thoroughly cooled, check the seal on all of the jars. The lid should be concave and solid. If it flexes at all, it’s not sealed. (Place any jars that didn’t seal in the refrigerator and use them first. They are not shelf stable.)

Remove bands from cooled jars and rinse the jars. Store jars without the bands.

Do you have questions about home canning? First time canner? Check out this list of 101 frequently asked canning questions!

label for canned salsa.

Making gifts? Grab a FREE download of these cute printable canning labels — complete with a gentle reminder to return the jar!

This homemade salsa for canning is a good beginner recipe for novice home canners. (Find more easy canning recipes here.) Canning salsa at home is not hard. It’s basically a lot of chopping.

Go here for more on canning tomatoes.

jar of salsa, with hand putting lid in place

★ Did you make this canned salsa recipe? Don’t forget to give it a star rating below! ★

multiple canning jars of salsa.

The Very Best Salsa Recipe for Canning

Yield: 9 pints
Prep Time: 30 minutes
Cook Time: 30 minutes
Canning time: 25 minutes
Total Time: 1 hour 25 minutes

This salsa canning recipe is a great way for to preserve not only tomatoes, but peppers and onions from the garden, too. Use this printable step-by-step guide to get started.


  • 14 cups fresh tomatoes, chopped (8-10 pounds of tomatoes)
  • 3 cups onions, chopped (about 3 large)
  • 1/2 cup hot peppers, diced and seeds removed (about 6)
  • 1 cup mild chiles, diced and seeds removed (about 4 )
  • 4 cloves garlic, chopped
  • 2 cups lemon juice, bottled
  • 1 tablespoon sea salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon pepper
  • 1-2 6 ounce cans of tomato paste (optional, for thickening)


Prepare for Canning

  1. Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
  2. Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
  3. Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat when salsa comes to a boil.

Making the salsa:

  1. Chop tomatoes, onions, and peppers into a quarter-inch dice by hand or in a food processor.
  2. Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer salsa for 30 minutes, stirring occasionally.

Canning the salsa:

  1. Ladle hot salsa into half-pint or pint jars, leaving 1/2" head space. A canning funnel makes this easy.
  2. Wipe jar rims to remove any salsa that may have spilled. A clean rim is essential to a good seal.
  3. Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.
  4. Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
  5. Process for 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.
  6. Allow jars to cool overnight.
  7. Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
  8. Wash jars, remove rings, and store in a cool, dry place for up to a year.


Makes 7-9 pints

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.

Changes made: converted ingredient measurements to cups

Don't use salt that is iodized or treated with clumping agents.

It is safe to substitute lime juice for the lemon juice in this recipe.

You can safely use any type of pepper - green bell peppers, banana peppers, hot peppers - as long as you do not alter the quantity called for in the recipe.

Boiling lids or heating above 180°F as once recommended can damage the sealing compound.

SOURCE: This recipe for salsa for canning is adapted from the Tomato/Tomato Paste Salsa on NMSU's College of Agriculture & Home Economics site (

Nutrition Information:
Yield: 32 Serving Size: 1/4 cup
Amount Per Serving: Calories: 50Unsaturated Fat: 0gSodium: 323mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 1g

Did you make this recipe?

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Using your Homemade Salsa

Of course, you’ll serve this up as a snack with your favorite tortilla chips, but if you’ve got a pantry full of this tasty tomato salsa, how can you use it in the kitchen?

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

202 comments… add one
  • Chris Nov 5, 2023 @ 7:20

    I would love to try this recipe again but avoid the tomato paste. I’d also only use lime juice for a preservative. I used one cup of each but still taste lemon.

    • AttainableSustainable Dec 29, 2023 @ 10:14

      You can safely leave out the tomato paste, and using lime rather than lemon juice is a safe substitute.

  • Jessica Sep 25, 2023 @ 4:47

    First time canner here and this recipe was great! I read all of the reviews and made just a few tiny tweaks. I only had jalepenos so used 1 1/2 C of them, used 1 can of tomato paste, and added 1/4 C cilantro after cooking. This morning we checked all of the lids and all 8 sealed! But of course we had to crack one open to see how it tastes (I will admit I was worried because it didn’t really smell like salsa when it was cooking) but OMG it’s perfect! Seriously delicious. I’m so excited!

    • AttainableSustainable Sep 28, 2023 @ 6:35

      So happy to hear it was a success, enjoy! 🙂

  • Dawn Sep 11, 2023 @ 13:44

    This turned out very enjoyable, but fair warning, if you add both cans of tomato paste to counteract your stubborn habit of leaving the tomato guts in the recipe instead of squeezing them out to reduce the water content, your salsa WILL end up tasting somewhat like pizza sauce.
    What it didn’t taste like at all was citrus. Two cups of juice and a few tablespoons extra for good measure and it all disappeared into the background.
    If I make it through all eleven jars (I processed seven pints and then just dumped the rest into odds and ends containers to keep in the fridge) in time for my next tomato harvest, I will be revisiting this recipe.
    Thank you!

    • AttainableSustainable Sep 14, 2023 @ 8:16

      Lol, noted! Glad you made it work for you 🙂

  • Ken Sep 4, 2023 @ 4:45

    I had to modify this recipe. Added Cumin, cilantro, garlic powder and onion powder. I used Anaheim peppers. Tastes like restaurant salsa and looked great in Ball jars.

  • springkaye Sep 1, 2023 @ 2:42

    >can celery be added to the veggies ?

    • Kris Bordessa Oct 10, 2023 @ 12:47

      No. Celery is a low acid food and will alter the pH of the recipe.

  • Patty West Sep 1, 2023 @ 2:40

    Can you use San Marzano tomatoes along with other tomatoes for your salsa recipe?

    • AttainableSustainable Sep 14, 2023 @ 9:20

      Yes, Roma tomatoes like San Marzanos are an excellent choice.

  • adelaide blanchette Aug 29, 2023 @ 15:45

    Simple & tasty! We made two batches, using lime juice in the first (kinda weird) & lemon in the second. The salsa was mild & not overpowering vinegary.
    Thank you!

    • AttainableSustainable Sep 14, 2023 @ 9:38

      You’re welcome, glad you found what worked for you! 🙂

  • Samantha Adelmann Aug 11, 2023 @ 10:23

    Hey! I am fairly new to canning and have tried this recipe. I’m nervous because the first batch I didn’t measure the peppers I added in so it was likely more than the recipe called for. I know this can change the PH. Can I test the salsa that is already canned to make sure it’s safe to eat? If so, what tool do you recommend using to test it?

    • Kris Bordessa, National Geographic author/certified master food preserver Jan 2, 2024 @ 7:55

      I’m so glad you’re concerned about safe canning! Without knowing how far off the measurements are, it’s hard for me to say if the salsa is safe or not. If you wish to test the pH, you can do so with pH paper.

  • Ted Aug 10, 2023 @ 14:48

    1. Can you can tomato salsa in quart jars? I’ve heard ‘No’ but did not understand why that was not a good idea.

    2. Is consistency of the end product the main reason you don’t can salsa in a pressure canner?

    • Kris Bordessa Oct 10, 2023 @ 14:19

      1. Based on recommendations from the National Center for Home Food Preservation, there are no currently research tested guidelines for processing salsa in quart jars. 2. The acidity of this recipe means pressure canning isn’t necessary. And yes, the product would be very mushy.

  • Georgi Aug 8, 2023 @ 14:45

    Can I use fresh lemons? I have a ton of lemons from my tree & hate to buy lemon juice.

    • AttainableSustainable Aug 10, 2023 @ 5:52

      The acidity of bottled lemon juice is predictable whereas the lemons from your tree could vary, so for canning safety bottled lemon juice is best.

    • Brett Thompson Aug 31, 2023 @ 0:15

      If wanting to use your own lemons then best to buy a pH meter. You can get a decent one for around 30$. I have taken a federally required course on acid and acidified foods. A pH below 4.6 is safe for canning but for longevity I stay at 4.0 or lower. Better safe than sorry.

  • Mandi Jul 21, 2023 @ 14:32

    I followed the recipe and used 9lbs of tomatoes along with everything else listed. I replaced the second pepper you listed with a Carmen pepper. We were able to test what didn’t fit in jars after refrigerating and all we taste is tomatoes. Any tips?

    • AttainableSustainable Jul 24, 2023 @ 13:03

      I’m not sure I understand the question, but you can safely add more dry seasonings if you like.

    • Tabitha Cooper Aug 21, 2023 @ 16:56

      Mandy, this recipes takes muyuuuuuuuuch more seasoning with the amount of tomatoes here. We added at least a half cup (honestly closer to 3/4 or a cup) of chicken bouillon and 1/4 cup of sugar. We used half the lemon juice and whatever peppers we had from the garden. Hot and mild peppers. We ended up with 7 pints although we ate a ton of it as we tested the ingredients 🙂

  • Sarah Jul 19, 2023 @ 3:04

    I have lots of green peppers and jalapeños from my garden, but my tomatoes are not ready yet to make this. Could I freeze the peppers and then use them when the tomatoes are ready?

    • Kris Bordessa Oct 10, 2023 @ 14:37

      Yes. The peppers may get a little soft, but I don’t think you’ll notice in the salsa.

  • Liz Jul 14, 2023 @ 9:51

    Can I use canning salt instead of sea salt?

    • AttainableSustainable Jul 26, 2023 @ 7:22


  • Bo Apr 30, 2023 @ 9:43

    If you want your salsa to have more spice can you leave the seeds?

    • Kris Bordessa Jun 6, 2023 @ 9:58


      • Emily Aug 15, 2023 @ 15:02

        Can fresh cilantro be added?

        • Kris Bordessa Oct 10, 2023 @ 12:54

          Cilantro is a low acid food. Add it after you open the jar.

  • CHERYL Ann Owen Jan 26, 2023 @ 2:55

    Hi, you said cilantro is a low acid item. But dried spices are allowed. Would this include dried cilantro?

    • Kris Bordessa Oct 10, 2023 @ 14:39

      It is safe to add *dried cilantro, yes.

  • Maureen Williams Nov 20, 2022 @ 13:05

    Why is there no cilantro?

    • Kris Bordessa Dec 6, 2022 @ 15:25

      The recipe wasn’t tested with cilantro and adding a low acid ingredient like this isn’t recommended.

      • jaimie Aug 29, 2023 @ 11:05

        would adding citric acid if you want the cilantro recommend?

        • Kris Bordessa Oct 10, 2023 @ 12:48

          It is not recommended to add cilantro, even with the acidification.

      • MARY GARCIA Sep 17, 2023 @ 16:37

        This salsa recipe can be tweaked, but what is posted here is fabulous! Fresh cilantro can be added just before serving. I will say one thing though, I’ve been canning my own salsa for a couple of decades now, and I’ve had no problems adding the cilantro right at the very end of cooking, just before ladling the mixture into the canning jars. Also, I use about the same citrus amount, although I use limes. Love your recipes, Kris Bordessa.

        • AttainableSustainable Sep 21, 2023 @ 5:15

          Glad you love the recipe! It is safe to add DRIED cilantro to this canning recipe.

  • Laura Oct 12, 2022 @ 15:56

    Do You peel the tomatoes before dicing?

    • AttainableSustainable Oct 13, 2022 @ 3:36

      The National Center for Home Food Preservation recommends that you do.

  • Mo Fay Oct 1, 2022 @ 6:44

    This is my second batch, it is sooooo good! Could I use the green tomato’s from my garden before the frost comes? Or will that mess up the acidity?

    • Kris Bordessa Oct 7, 2022 @ 17:34

      Tomatoes from frost kissed vines should not be canned.

  • Steve Sep 28, 2022 @ 5:37

    This will be my first attempt at canning salsa and am wondering if I was to add a cup of corn would this still be a safe recipe to follow.

    • Kris Bordessa Oct 7, 2022 @ 17:35

      Corn is a low acid food and will alter the pH, making it possibly unsafe for canning.

  • Cherry Sep 11, 2022 @ 19:39

    I hope this review is helpful for those who are wondering about the lemony flavor. I used the ingredients as specified (including the optional 2 6oz cans of tomato paste) and followed the directions almost exactly. Indeed, the overwhelming flavor of lemon was there even after simmering for 30 min, but I had half a pint leftover which I stuck in my fridge as an experiment. I tasted the salsa about 24 hours later, and the lemony taste was much reduced as I believe it had melded with the other flavors. It’s hard to trust your garden bounty with a new recipe, but I can share my own experience. While the salsa was milder that I would have liked (I probably could have used more spicy peppers) and the addition of tomato paste seemed a little strange for a homemade recipe, I think this is a great beginning salsa canning recipe! Thank you 🙂

    • AttainableSustainable Sep 13, 2022 @ 3:07

      I’m glad you ended up liking it, thanks for the input!

    • Lori Sep 16, 2022 @ 5:34

      I also was concerned about the lemon, but I’ve already sampled my canned salsa and it is VERY good. My brother and his wife and my husband agree! Yes, it is a milder salsa but not everyone I’m sharing with likes hot. Just add a few drops of hot sauce to the jar after opening if you like hotter!

      • AttainableSustainable Sep 20, 2022 @ 11:32

        Good spice advice!

  • Lisa Sep 7, 2022 @ 9:25

    Did you place salsa in hot jars

    • Kris Bordessa Oct 7, 2022 @ 17:39

      The salsa should be hot and transferred to jars that have been kept warm.

  • April Sep 6, 2022 @ 6:53

    Can I add a tsp of ground cumin?

    • AttainableSustainable Sep 8, 2022 @ 12:11

      It is safe to add dried spices, so yes.

  • Brittany Sep 4, 2022 @ 18:22

    Hi! I’m interested in trying out this recipe because it is very similar to my grandmother’s salsa recipe which I love but I have found that the one she uses is not an approved canning recipe. Can you tell me if it would be ok to add dried oregano to your recipe? If so, what amount would you suggest? Thank you!

    • AttainableSustainable Sep 8, 2022 @ 12:18

      It is safe to add dried spices, so yes. Maybe a tablespooon of dried oregano?

  • Julie Sep 3, 2022 @ 10:42

    I made it today and I made it very hot! I wanted to try it because it didn’t have vinegar. I used pint jars and put it into 9 jars.

  • MMC Aug 20, 2022 @ 6:29

    This looks like a great recipe. I can salsa every year (and lots of other things). You mentioned that you have canned this in quart jars using the same boil-water bath method. What was the time you boiled the quarts? If you process pints for 15 mins (below 1,000 ft altitude) would 20 mins for quarts be safe?

    • Kris Bordessa Aug 21, 2022 @ 7:42

      It looks like you saw a comment, which I neglected to catch for updating! The National Center for Home Food Preservation recommends only canning salsa in pint-size jars.

  • OHbwhtr Aug 15, 2022 @ 10:17

    Such an easy recipe to do and what a great taste! Thanks for sharing it with everyone!

    • AttainableSustainable Aug 16, 2022 @ 8:00

      You’re welcome, so glad you love it! 🙂

  • Jeremie N Aug 12, 2022 @ 2:40

    If I wanted to pressure can instead of using the hot water bath, can you recommend the proper pressure and length to process? Thank you.

    • AttainableSustainable Aug 16, 2022 @ 8:33

      This recipe has only been tested as written; altering canning recipes is not recommended and can result in an unsafe food product.

  • Christel Aug 2, 2022 @ 17:06

    We had a really good tomato crop this year, I am trippling your recipe, do I need to allow for long cook time? I plan on using a large stock pot.

    • AttainableSustainable Aug 9, 2022 @ 3:29

      Keep your eye on it, you might want to cook it a little longer.

  • Rick Rydzewski Jul 23, 2022 @ 2:24

    I am a beginner and will be trying this recipe to can tomatoes for the first time. A little scared that I will do something wrong, or the jars will explode.

    Just confirming that once the jars with the rings on, have cooled, you REMOVE the rings so that just that flat lid is on the top? If so, why do you remove the rings?

    • Kris Bordessa Oct 7, 2022 @ 19:16

      Be sure the jars are cooled before fiddling with the lids. The lids should be sucked down, solid, and sealed. Then you remove the rings, wash, and store. The reason? So you don’t keep a jar with a false seal in the cupboard. This way, you’ll see sooner if the jar is open/leaking/compromised. (And I apologize; this slipped through the cracks and I’m very slow to respond.)

  • Jeanne Marie Apr 4, 2022 @ 18:08

    Can you use canned tomatoes?

    • AttainableSustainable Apr 5, 2022 @ 6:13

      I wouldn’t, I’m not sure how that would turn out as far as the texture and tomatoes breaking down being twice processed. Also, for canning recipes, it’s not recommended to change them at all for safety reasons, so that would apply here too.

  • Tina Ray Mar 27, 2022 @ 6:31

    Any reason why you don’t use cilantro? It’s like the main reason I like Mexican food. Lol

    • AttainableSustainable Mar 29, 2022 @ 7:37

      It’s not recommended to change a canning recipe, so I wouldn’t add any ingredients. However, you can always add it on top whenever you go to serve and eat it and it would be a delicious addition!

  • Donna Martz Oct 2, 2021 @ 14:43

    I found this recipe because I wanted one that does not use vinegar. This looks good. I have a question about the “other chilis” besides the hot ones, presumably jalapenos. What kind of chili peppers would you suggest? If I was going to use bell peppers, what quantity would that be equal to? Thanks

    • Kris Bordessa Nov 10, 2021 @ 7:46

      I’ve used and like banana peppers.

  • DIANE stoinoff Sep 22, 2021 @ 4:30

    Diane July 1, 2021
    I made 65 pints using this recipe. I love it. I used 2 cans of tomato paste and scoop out alittle tomato juice after chopping tomatoes in food processor. I couldn’t find any banana peppers so I used green peppers from my garden. I seeded my jalapeno peppers and used 6 still very mild so in order to get medium added seed from 1 jalapeno. I share my salsa at church and they all love it too! Thanks so much!


    • AttainableSustainable Oct 19, 2021 @ 11:06

      You’re welcome, I’m glad you all love it.

      • Conchessa Watson Sep 10, 2022 @ 3:19

        Can you use kosher salt instead of sea salt?

        • AttainableSustainable Sep 20, 2022 @ 11:48

          Yes, that should be fine!

  • Peggy Lamb Sep 15, 2021 @ 17:00

    Your recipe looks yummy. I have been canning for many years and have never seen organic cane sugar used. Is there a reason u are using that instead of regular sugar.?

    • Kris Bordessa Sep 18, 2021 @ 7:49

      Personal preference, though I’m updating things to remove that reference — it seems to just confuse people. 😉 (I opt for cane sugar; other granulated sugars are made from GMO beets, which I prefer to avoid.)

  • Jay Sep 11, 2021 @ 3:57

    Made this the other night, followed the recipe exactly except that I added the ghost peppers one by one at the end to control the heat. It worked. I only added 2 peppers and it has enough heat so it will be edible to most people. Added the lemon juice per the recipe and you don’t taste it all. It’s a little thinner than I had hoped but its probably due to the tomatoes I used, very ripe. I will make this again, thank you!

    • Kris Bordessa Sep 12, 2021 @ 8:32

      Glad it turned out well! You can rough cut the tomatoes and let them “juice out” a bit before using them if you like.

  • Anna Sep 5, 2021 @ 13:45

    Hi! If I were to halve this recipe, would I also use half the lemon juice? I don’t have PH tests, but that seems like it would be okay since the ratios would be the same. I’m short on tomatoes, which is why I’d do half. Alternatively, could I open a can of diced tomatoes to make up for my shortage?

    • Kris Bordessa Sep 6, 2021 @ 16:06

      Yes, if you halve everything and maintain the proportions, it should be fine.

  • Stephanie Sep 5, 2021 @ 13:16

    What type of bottled lemon juice do you use? When I went to the grocery store all I could find was the “green” bottle of lemon juice concentrate which has other things added to it.

    • Kris Bordessa Sep 6, 2021 @ 16:07

      You can use that or there are some more natural options, maybe at a health food store?

  • CarolynEvans Aug 26, 2021 @ 10:53

    Can you add cilantro?

    • Kris Bordessa Sep 12, 2021 @ 8:48

      If you add anything to alter the recipe, you need to test the pH to make sure that it’s below 4.6 (4.2 in the tropics).

  • Darel Sanchez Aug 25, 2021 @ 20:57

    Can i add fresh corn to this recipe?

    • Kris Bordessa Sep 18, 2021 @ 7:53

      No, not without impacting the pH. And that’s important for safety when canning.

  • Ashley Aug 7, 2021 @ 13:52

    How long do these keep for? And have you tried pressure canning? Or is water bath preferred for this specific recipe? I just want to make sure the cans seal to store longer.

    • Kris Bordessa Aug 14, 2021 @ 7:30

      Sealed jars will keep for at least a year. I usually consider 18 months to be the outside of my comfort zone. Water bath is sufficient for this; pressure canning won’t gain any shelf life.

  • laura Aug 5, 2021 @ 8:28

    Would it be safe to halve the amount of peppers? My jalapeno plant is giving me super spicy peppers and I know this would come out too hot for me.

    • Kris Bordessa Aug 6, 2021 @ 14:10

      Yes. The peppers are low acid and reducing them will not negatively impact the acidity level.

  • Crystal Aug 4, 2021 @ 5:39

    Can I use lime juice instead of lemon juice? OR can I use citric acid instead of lemon juice? I’ve been reading mixed comments about the lemon flavor. Thanks!

    • Kris Bordessa Aug 14, 2021 @ 7:31

      Citric acid and lime juice can also be used to acidify, but if you make any changes, you’ll need to test the pH.

  • Mandy Jul 27, 2021 @ 7:07

    Can I freeze instead of can?

    • Kris Bordessa Jul 30, 2021 @ 9:11

      You *can — it’s not unhealthy. But salsa tends to get quite watery when frozen, in my experience. Fine for cooking with, not so delicious to eat with chips!

  • Trina Jul 13, 2021 @ 6:15

    I have saw several comments talking about tomato paste. I didn’t see where that was an ingredient in the recipe. Am I just missing it or are they just adding it on their own. Can’t wait to try making this salsa tonight! Thanks!

    • Kris Bordessa Jul 16, 2021 @ 17:00

      Somehow that got deleted. It’s optional as an ingredient, but I’ve fixed it now. Thanks!

  • Celeste Wood Apr 17, 2021 @ 7:31

    can’t you leave the lemon juice out? I would think the tomatoes would have enough acid in them by there self.

    • Rachel Aug 1, 2021 @ 10:38

      No, you cannot leave it out. You can substitute lime juice for lemon as it is more acidic, but you cannot leave it out. It’s not just the tomatoes you need to worry about. The peppers and onions change the acidity level. Approved recipes like this have been tested to be sure the ratios of ingredients are safe and shouldn’t be altered (except herbs & spices). You could likely use citric acid if you contacted your local extension center about the proper ratio, but it certainly wouldn’t give you that bright, fresh flavor. The sugar will mask the acidity so it won’t taste too citrusy. I’ve made this and that was my personal observation.

      • Kris Bordessa Aug 14, 2021 @ 7:34

        Any changes made to canning recipes can alter the pH. Lime is another acidifier, but you’ll want to test the pH to make sure it’s safe.

  • Val Sep 24, 2020 @ 14:53

    This looks so good ,,iam roasting all my vegetables for this recipe except the cilantro,,the. I will can it up everything in here is what I like,I guess for the tomatoe sauce it calls for I could just uses my home canned should be fine,just wondering if I could leave a few seeds I. For more like a medium salsa

    • Kris Bordessa Sep 27, 2020 @ 12:07

      Yes, certainly.

  • Debi Sep 11, 2020 @ 3:04

    Hi! I just found your recipe and it looks wonderful. Was curious, if I could omit the green chillies…would I still be able to can this recipe safely?

    • Kris Bordessa Sep 11, 2020 @ 8:11

      You should be fine to omit the chiles. It’s important to maintain enough acidity in a canning recipe; chiles are not acidic, so omitting them won’t create a problem.

  • susan Sep 7, 2020 @ 7:52

    Hi, thanks so much for this recipe using lemon juice versus ACV. It was truly a breeze to make. I pan roasted all of the vegetables, after coring the tomatoes. That made it easy to take some of the peel away prior to chopping in the food processor. I did not seed or skin the peppers and that made for a really hot salsa. Next time I will know better. The lemon juice did tone it down a bit. Looks beautiful once jarred. Have bookmarked this recipe and plan on making it again. Thanks once more for an easy and delicious recipe-. -*Susan

  • Erin Woods Aug 28, 2020 @ 6:31

    Hi, I wanted to apologize for my comment. I have spoken with a few friends who have been canning for years and was advised that the lemony taste should dissipate. I have confidence that it will. Thank you!

  • melissa Aug 20, 2020 @ 19:34

    Hello, I was curious if it could be fresh lemons or had to be bottled store bought lemon juice? Thank you

    • Kris Bordessa Aug 28, 2020 @ 7:36

      This is something about canning that makes me crazy. Experts suggest NOT using fresh lemon juice because of its variable acidity.

  • Erin Woods Aug 20, 2020 @ 5:43

    I had the same problem as Barbara. All I can taste is the lemon juice. I don’t have the heart to throw it all out after all that work. Any suggestions on how to reduce the bitterness when I’m ready to open a jar?

    • Kris Bordessa Aug 20, 2020 @ 16:06

      I wish I could *taste it. I hear from people that this is the best recipe they’ve ever tried, and then get the occasional “too lemony” comment. I can’t figure out why, unless it’s a tastebud preference. Adding a bit of sugar can reduce bitterness. If you don’t like it as a salsa, try using it in a recipe like chili.

  • Barbara L Aug 14, 2020 @ 14:44

    I just made this I tasted it in the pot after cooking. Extremely bitter from lemon juice. Did I do something wrong. I canned them and wondered if this will go away plus how long do u need them sealed before eating a week or what…… pls tell me.

    • Kris Bordessa Aug 18, 2020 @ 7:33

      You can eat it right away. Since I wasn’t in your kitchen, I can’t say what might have gone wrong. If you find it too bitter to serve as salsa, use it in chili?

  • Beka Aug 4, 2020 @ 18:44

    Made it! I really wanted a lemon juice recipe rather than vinegar.
    I added fresh cilantro and omitted the sugar. Hopefully that doesn’t affect the safety of the recipe. The taste is mild but flavorful.
    Great explanation for a novice like me.

    • Kris Bordessa Aug 6, 2020 @ 15:23

      I’m glad you like it!

  • Karen Jul 17, 2020 @ 13:02

    I am new to canning and anxious to try your recipe. When you say “store jars without the rings”, are you referring to the jars filled with salsa or the empty jars? I read that you should store the filled jars without the rings because the vacuum sealing of the lids is all that is needed and that by leaving the rings on during storage you could miss identifying a jar that is not truly sealed and unsafe to eat. What is your experience? TIA

    • Kris Bordessa Jul 18, 2020 @ 14:16

      Store filled, processed jars without rings, for the reasons you mention!

    • Karen Aug 12, 2020 @ 3:01

      Question..have you ever measured, or weighed the onion & peppers? Since the sizes can vary much & i read how important it is not change the ratios of ingredients, I would like to be as precise as possible. TIA

      • Kris Bordessa Aug 13, 2020 @ 7:35

        You make a good point. But no, I have not.

  • Debbie Jun 13, 2020 @ 6:07

    I’m an intermediate canner. I usually can tomatoes and tomato recipes in the summer when they are in season. I am water bath canning 6 pint jars of salsa at this moment. I’ll have 2 more to do. The recipe made a total of 8 pint jars. I hand chopped all the vegetables. I used 2 large green peppers instead of the chili peppers. I used 4 jalapenos instead of 6. I was afraid it would be too spicy. I did add one 6oz. can of tomato paste. I added an additional tablespoon of salt as I could taste the lemon juice. Adding a bit more salt made it perfect. I took the advice of a comment left and added about a fourth of a cup of chopped fresh cilantro to the pot before filling the jars. Really added great flavor. I also took the advice of an another comment left by using a slotted spoon to fill the jars leaving some of the extra juice. I will take their advice and save the juice for another purpose. Thanks for the recipe!

  • Kathy Savoie Apr 27, 2020 @ 8:32

    In an effort to keep home canning safe, I am bringing this peer-reviewed research article to your attention. Please contact me for additional assistance as we all share a passion for preserving and desire to help people learn the best practices for safety and success.

    • Ted Aug 10, 2023 @ 15:29

      Hello to Kathy Savoie, I’m not sure if this is a way to reach you or not, but I have some questions regarding your research provided in your comment in April 2020. Is there a way to connect with you directly?

  • April Foster Jan 3, 2020 @ 1:31

    My family and I LOVE this recipe!! Thank you so much for sharing it. We have ran out bc I didn’t know it would go so quick lol. Definitely making it again this year!

    • Kris Bordessa Jan 3, 2020 @ 7:56

      Yay! I’m so glad!

  • Tammy Reizner Sep 23, 2019 @ 11:28

    Kris, In place of the lemon juice could a person use white vinegar or apple cider vingegar? Do you remove the seeds from the tomatoes first?

  • Cherie Sep 8, 2019 @ 7:21

    I made this recipe and I did not like the flavor or texture. Too watery and the lemon juice flavor came out full force. I did use tomato paste as well. Complete waste of my garden produce and time. I thought for sure this would be good after reading the reviews. Totally disappointed.

    • Kris Bordessa Sep 13, 2019 @ 5:20

      Sorry to hear this.

  • Deb Sep 8, 2019 @ 2:20

    Why do you water bath? My jars seal fine, hot jares, hot lides, and hot mixture.

    • Kris Bordessa Sep 13, 2019 @ 5:22

      For safety. Safe canning practices are crucial.

  • Becky Aug 18, 2019 @ 10:40

    Hi, I have question about the lemon juice. I am brand new to canning so I’m reading all that I can to learn. Am I using fresh lemon juice? I just assumed and so I bought a bunch of lemons but I read somewhere else to not use fresh. Will fresh work?

    • Kris Bordessa Aug 23, 2019 @ 14:37

      Canning experts suggest using processed lemon because the pH consistent. Frustrating for those of us who want to use our own fresh lemons!

  • Vanita Edmonds Jul 23, 2019 @ 3:58

    Home canned Delicious. Can’t wait to make more. Our children and 9. grandchildren love it also. Our daughter-in-law will be making it this week for their bunch of 6. Yum yum!

    • Kris Bordessa Jul 23, 2019 @ 7:33

      Glad to hear it!

      • Trish Calhoun Aug 1, 2019 @ 5:44

        This recipe looks like just what I want! I am wondering, though, if I could put all ingredients in my slow cooker for 4-5 hours on low and fill my jars and can it later? I have every single ingredient in my garden but some health issues have me slowing down so that’s the root of my question.

        • Kris Bordessa Aug 1, 2019 @ 8:34

          Hm. Interesting question. I’ve never done it this way, but I don’t see why it wouldn’t work to cook the salsa this way. The one thing you want to be sure of is that the salsa is HOT when you decant into jars for the water bath.

  • Shelley Jul 22, 2019 @ 15:24

    I love this recipe, and love that that I didn’t have to peel tomatoes. We produce and sell tomatoes, and I’m always looking for recipes that help me use what we grow, with very little waste. Thank you!

    • Kris Bordessa Jul 23, 2019 @ 7:33

      You’re so welcome!

  • Karly May 28, 2019 @ 10:48

    Do you have to skin the tomatoes first or no?

    • Kris Bordessa May 28, 2019 @ 13:49

      I never do, but some people dislike the skin. Totally up to you!

  • Michelle Sep 26, 2018 @ 16:39

    I’m just finishing up my second batch as we speak (I had a great tomato crop this year!!) Both times the mixture was super watery, and I did add the tomato paste, but once cooled I found that the finished product was a good consistency, and really tasty. Thanks so much for the great recipe!! Aloha!

  • Rick Sep 6, 2018 @ 9:41

    Sounds great except unlike your husband we like spicy. I’d double the jalapeños. And I always use limes in Mexican recipes.

  • Am Aug 25, 2018 @ 3:31

    Is 2 CUPS lemon juice correct???!? We added 1 cup and it’s WAY LEMONY… maybe 2 tablespoons?

    • Kris Bordessa Aug 27, 2018 @ 12:29

      Yes. The lemon juice provides acidity and once cooked, it’s not nearly as strong.

  • Kelly Jul 21, 2018 @ 4:24

    Is the salt used canning or regular salt?

    • Kris Bordessa Jul 21, 2018 @ 8:22

      Regular – I use sea salt.

  • Michelle Mar 24, 2018 @ 22:09

    Super yummy!

  • lorraine ludvigson Jan 7, 2018 @ 18:35

    I strain my salsa and can the juice and use it for spaghetti sauce, I add extra celery, onions, garlic and peppers to the juice and cook it then I put it into the hot water bath

  • Danielle Anderson Oct 22, 2017 @ 13:56

    Could you use lime juice instead of lemon juice?

    • Kris Bordessa Nov 14, 2017 @ 8:09


  • Seminte Oct 9, 2017 @ 18:39

    I love this salsa recipe. I make my own salsa every season using Roma tomatoes from my garden using the same formula, plus vinegar and fresh basil leaves to be more spicy.

  • Annemarie Sep 27, 2017 @ 14:58

    Yay! Now I finally know how to make salsa! Thanks, for another wonderful tutorial!

  • LauraJean Hawley Sep 10, 2017 @ 10:47

    I used this recipe and I added 2 quarts of gazpacho for more flavor. I doubles the recipe and the yield was 18 jars of salsa. It was so good that they were eating it as I was filling my jars. A for make and keep. Thanks so much

    • Kris Bordessa Sep 17, 2017 @ 18:36

      I’m glad it turned out well for you. I have to say, though, that adjusting a “safe” canning recipe isn’t something I recommend.

  • Lorrie Aug 21, 2017 @ 3:10

    Just a thought…..I make my own tomato paste
    puree tomatoes till they are nearly liquid. Cook it down till it reduces by half
    then pour it into cookie sheets and into a low 200 degree oven.
    check it every 15 minutes or so and stir.
    Keep drying it till you get the paste consistency you like.

  • Judy Stoll Aug 2, 2017 @ 11:13

    can one use citric acid instead of lemon juice or vinegar I don’t like the taste of these items in my salsa it alters the flavor to much for me, for example like using two cups of boiled and cooled water and two table spoons of citric acid, mix then add like vinegar? I read that this is a good substitute, but I was just wondering if it is true and can be used that way.

  • Kim Mar 22, 2017 @ 15:47

    I make homemade salsa every summer with the 6 lbs of tomatoes from my garden in each batch. I put green, red, jalapeno peppers and large onion in the salsa. I also add spices and vinegar. I do not seed the jalapeno’s. The salsa is medium heat with a touch of sweetness from the red peppers.

  • Bethany Dec 9, 2016 @ 5:04

    Hi! This recipe looks great. This will be my first time canning anything. Thanks for the recipe!

  • Ruth Oct 17, 2016 @ 16:53

    I would have tried this but it wasn’t printer friendly, the ads were all included…just a mess, so couldn’t print or make

    • Kris Bordessa Oct 25, 2016 @ 13:34

      Thanks for letting me know. I just added a new – hopefully better – print button. Give it a try!

  • Wendy Sep 13, 2016 @ 10:57

    Can you substitute Serrano peppers for the jalapeño peppers? I also like lime juice in my salsa, so would one be able to substitute lime juice for 1/4 to 1/2 of the lemon juice? Would it be alright to add cilantro? I ask because I don’t want to compromise the safety of the recipe… You sure have fantastic recipes, thank you for sharing so much!

    • Kris Bordessa Sep 13, 2016 @ 11:23

      I would feel comfortable using Serrano chiles and lime instead of lemon juice, but I wouldn’t add cilantro. You don’t want to alter the amount of non-acidic ingredients. Thanks – I’m glad you’re finding useful recipes here!

  • Donna Sep 10, 2016 @ 19:33

    This came out great!
    I made 2 batches separeatly and pressure canned them.
    I got 21 pints, would have been more, but we ate some before canning.
    Other than adjusting for heat with Jalopinos adding or subtracting, I used the recipe as is.
    25 minutes with 10 pound weight. leave a 1/2 inch headspace at the top of the jar.
    9 pints in a 12 quart Miirro pressure canner.
    It didn’t take long to cool after, so I was able to start the next batch in about 20 min.
    Ended up water bathing 3 pints, because I didn’t want to wait for the cooker at 2 in the morning….
    This recipe is tangy and medium to mild heat. 7-8 Jalopinos would be nice & hot!

  • Kelly Bellew Aug 30, 2016 @ 5:50

    I just started canning this year. I’ve canned tons of pickles (all different kinds) and some pickled banana peppers so now I’m going to try my hand at salsa. We’ve got lots of ghost and habenero peppers that are just now going ripe to pick. Should I cut down on the amount I use of them or should I use 6 like the recipe calls for? I like my salsa to be hot but not so hot that it makes me miserable. Lol

    • Kris Bordessa Aug 30, 2016 @ 7:18

      Oh, yes. I’d cut down on the amount for sure. You might try adding a few extra mild peppers to keep the flavor balance, but 6 ghost peppers might kill you. 😉

  • Becky Aug 24, 2016 @ 5:33

    How long does the sala last after you can it?

    • Kris Bordessa Aug 24, 2016 @ 8:23

      Processing the salsa makes it shelf stable for at least a year, but I know plenty of canners who keep things longer than that.

  • Amanda Jones Aug 10, 2016 @ 7:43

    Well, I’m super bummed. I followed directly but my salsa turned out so watery. It’s like semi spicy watery tomatoes. I just bought a Hamilton beach 10qt processor. It has the metal blades. Not sure what the heck I did wrong. I am waiting for the lids to ping. It won’t go to waste,I can use it in chili or possibly even spaghetti but darn it,I wanted some salsa. Any ideas?

    • Kris Bordessa Aug 10, 2016 @ 7:48

      I doubt you did anything “wrong” and I’m glad you will be able to use it, but that IS disappointing. I have two thoughts. If your tomatoes were *really juicy ones, that could thin out the salsa. Using fewer (or smaller) peppers and onions could also impact the texture. Did you add the tomato paste? That does help thicken. You’ve prompted me to add a couple more notes inside the recipe, though.

  • Laura Aug 3, 2016 @ 4:57

    I’ve been trying out different recipes – or more specifically my own recipes, which is a lot like yours except that I add ~ 1/4 c cilantro/quart, with different acids. I tried the recommended amount of lime juice and it was AWFUL!! Tasted like sweet and sour salsa. I’m working with citric acid now, using a formula that i found in a scientific paper and this makes the salsa “sour” without otherwise affecting the taste, but I also need to adjust the “heat” and salt to compensate and it’s still a step down from my regular, non-acidified version. Before I try out your recipe with lemon juice, can you tell me whether you find that the juice has a significant impact on the taste of the end product? I don’t want to go through any more veg’s than I need to before I settle on a version for my soon-to-pop garden! Thank you. [email protected].

    • Kris Bordessa Aug 3, 2016 @ 7:24

      Laura, I was concerned about the amount of lemon juice as well. I find the salsa to be tangy, but not over the top. Maybe halve the recipe to be sure you like it before you go all in?

  • Becky Jul 24, 2016 @ 6:05

    This may be a dumb question, but what kinds of peppers qualify as ‘green chilies?’ Would bell peppers work? I’m not sure how much to substitute for 4 banana peppers…

    • Kris Bordessa Jul 24, 2016 @ 7:05

      It’s not a dumb question. Bell peppers would work – as in, that replacement would be a fine one — but the flavor will differ a bit. I’m not a fan of bell peppers myself, so it’s not a substitute I would make. Essentially, you’re looking for a mild pepper that will add flavor without heat. Of course, if you like lots of heat, you could easily use some sort of hot pepper to replace them, too.

  • Alyssa Oct 27, 2015 @ 11:33

    Awesome recipe! 🙂 Wish I had found it during the season. Do you think this recipe would work well with previously frozen tomatoes?

    • Kris Bordessa Oct 27, 2015 @ 19:32

      I don’t see why not. Plus, if you thaw your tomatoes in a colander, all the excess liquid will drain off before you start cooking it down.

  • Kathleen Sep 3, 2015 @ 8:50

    This looks great! (Thanks to Jill Winger for sharing it.) Two questions: could lime juice be substituted for the lemon juice, and can the sugar be omitted safely? I need a sugar-free recipe, but as a canning novice (it’s my third year), I’m hesitant to make changes to official canning recipes!

    • Kris Bordessa Sep 3, 2015 @ 9:02

      Aloha! And yes, thanks Jill! I’m not a master canner (though I’ve been doing it for years) and I still hesitate to make changes. Personally, I’d feel comfortable switching it out to lime juice and eliminating the sugar, but I’m not going to *recommend that. 😉

      • Courtney Aug 16, 2016 @ 9:02

        I might agree with this. I made the recipe and halved the sugar and I was too sweet.

  • Marie Mar 8, 2015 @ 2:17

    Could you write an article for city dwellers without a garden who have trouble finding enough cheap and fresh ingredients? It took me a while to find good sources and there may be people out there who would like to do canning but don’t think it is worthwhile because they only rarely chance across “this is a great deal but how can we finish it all” situations.

  • Son of a Beach Jun 24, 2014 @ 4:15

    Add some chopped cilantro at the end (don’t cook it), then you will have some really delicious salsa!!

    • Melissa Aug 20, 2020 @ 19:29

      Hi, what about the water bath canning part? Or do you mean when you open it up after canning it? My boyfriend really loves cilantro so I’d love to add it in.

  • Cindy Green Sep 8, 2013 @ 6:00

    I have a tip for you on the tomato paste. You have a dehydrator so I think you will like this. I dry my paste tomatoes and then grind to a powder in a food processor. Then to make tomato paste you use one TB powder to 2 TB water or you can also make tomato sauce. I can;t remember the portions there at the moment. I also add the powder to soups and such.

    • Jayne Tourville Sep 4, 2020 @ 8:40

      How long can you keep it as a powder?

  • Jennifer L. Mika Aug 27, 2012 @ 13:21

    Glad I found this!! I will be making it tonight!! Thanks 🙂

  • Julana L. Schaub Aug 15, 2012 @ 8:36


  • Brette Sember Aug 15, 2012 @ 8:17

    I have been saying that I need to learn to can. And I’m getting lots of tomatoes from our CSA so maybe this is the recipe I will start with?

    • Attainable Sustainable Aug 15, 2012 @ 8:29

       @Brette Sember I’ve been canning for years, and this is by far our favorite recipe. The cooking part of it is just cooking. The canning part is easier than you’re imagining. Let me know if you decide to try it; happy to hand hold along the way!

  • Jean Feb 1, 2012 @ 17:57

    How much does this recipe make? Do you use pint or quart jars? Sounds delicious!

    • Alonnah Jul 29, 2018 @ 13:12

      Is this considered a mild or medium or spicy recipe? I have not really found a mild recipe we like. Love salsa but don’t like the spice burn

      • Kris Bordessa Jul 29, 2018 @ 13:34

        It’s pretty mild. My husband doesn’t like spicy things, really, and this is just right for him.

      • Holly May 21, 2020 @ 11:25

        Why do you take the bands off? Mostly curious…

        • Kris Bordessa May 21, 2020 @ 11:36

          Leaving the bands on can hold the lid in place, making you *think the jar is sealed when it’s not.

    • Amber Oct 24, 2020 @ 8:09

      Do you ever add cilantro to this recipe? I am excited to try this recipe using banana peppers, but I’m having a hard time imagining salsa with no cilantro.

      • Kris Bordessa Oct 26, 2020 @ 12:15

        You should be able to add a couple teaspoons of dried cilantro safely.

    • Kris Bordessa Aug 21, 2022 @ 7:42

      I’m updating an older post to clarify: The National Center for Home Food Preservation recommends only canning salsa in pint-size jars.

  • sarah henry Aug 17, 2011 @ 5:00

    Nothing says summer like tomato salsa.

  • Living Large Aug 16, 2011 @ 4:50

    I loved canned salsa, especially on cold winter days when I’m really wanting some fresh tomatoes again!

  • Christina Aug 15, 2011 @ 15:01

    This looks like a great recipe. I’m bookmarking it and plan to try it with our next batch of tomatoes from the garden!

  • Sonia Aug 15, 2011 @ 7:11

    Sounds delicious! I also make refrigerator pickles with green tomatoes, using my grandmother’s recipe for her cucumbers and onions pickles (she used to call them ‘icebox’ pickles)…but I add garlic and some of the tiny red hot Hawaiian chile peppers to mine…

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