Canned Salsa

The Best Canned Salsa from FavFamilyRecipes.comI was so excited to go out to my garden last week and find loads of ripe tomatoes, onions, and peppers. I knew immediately it was time to make some salsa! This is my favorite canned salsa recipe by far.  It is Elise’s recipe and our family has been making it for YEARS. It is kind of a “cheater” recipe because we use a seasoning packet– but it saves time and still tastes fresh and amazing. If you are new to canning I found a GREAT link that was posted just this morning by Mel over at Mel’s Kitchen Cafe that will help you. She explains it FAR better than I ever could! She goes through the whole process in detail for you. Click HERE.

**This is the recipe for the mild salsa.. if you would like a spicier salsa (which I like best) blend some Serrano peppers with the jalapenos, seeds removed (1-2 for Medium spiciness, 3-4 for Hot). Be sure to wear gloves when working with the peppers… just in case!

Canned Salsa
Prep time:
Cook time:
Total time:
  • 25-30 cups (between a gallon and a half and 2 gallons) peeled and diced tomatoes*
  • 3-4 white onions, coarsely chopped
  • 3 green bell peppers, chopped
  • 2 red or yellow bell peppers
  • 1½ Tbsp garlic, minced
  • 1 bunch cilantro (as few stems as possible)
  • 4 small jalapenos, 2", no seeds (or ½ small can jalapenos), blended in some tomato juice to puree
  • 1-4 Serranos (optional, depending on how spicy you want it)
  • 1 small can green chiles
  • 1½ Tbsp. Tabasco sauce (red)
  • 2½ c. white vinegar
  • ½ c. sugar
  • ¼ c. salt
  • 2 Tbsp. lime juice
  • 1 packet Mrs. Wages salsa mix (medium) -- this can be found in the canning section in most stores. I found mine at Fred Meyer but I have also seen it at WalMart
  1. *First, to easily peel the tomatoes: add the tomatoes (whole) to boiling water for a minute or two and then place them in an ice-water bath. The peels should come off easily. Dice and pulse in a blender a couple times until you get the consistency you like.
  2. Add onions, peppers, garlic, cilantro, and jalapenos (and Serranos if you are going to make it spicier) to a blender with some of the juice from the tomatoes (fill the blender about half-way with liquid). If you are having trouble making all of the peppers and onions fit into your blender you may have to do it in 2 batches.
  3. Pulse 5-6 times or until the mixture becomes coarsely pureed (if you like chunkier salsa, just pulse until you get to the consistency you like).
  4. In a large stockpot (the good, heavy duty kind used for canning) combine diced tomatoes, pepper/onion mixture, and all remaining ingredients. Bring to a simmer and simmer over low for 3-4 hours stirring often (tomatoes burn easily so keep your eye on it-- I usually stir it about every ½ hour).
  5. Pour into jars hot and process 30 minutes (see Mel's Kitchen Cafe for tips on canning and processing). Makes 8 quarts.


  1. I am new to “canning”. Is this recipe for a water bath processing or a pressure cooker processing? I have seen salsa recipes use both types and don’t know when it’s ok to water bath instead of pressure cook.

  2. First time canning salsa. Must have added too much sugar. Tasted very sweet. All jars sealed. So I recanned the salsa after adding only red pepper flakes. All jars again sealed. Some people told me it was unsafe while others say it was ok. Can u help me with this

    • From what I understand, you shouldn’t process the same lids twice. I don’t think it will seal as well again. I’m not the most experienced canner so I could be wrong on this!


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