Salsa Recipe for Canning

4.84 from 6 votes

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This salsa recipe for canning is my favorite version we’ve ever made! Our family makes it every summer from the tomatoes grown in our garden—but you can easily make this with tomatoes from the store too. You are going to love it!

Canned Salsa in a bowl

How to Can Salsa

I 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 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, never fear! Check out this GREAT post about canning for beginners written by my good friend, Mel, over at Mel’s Kitchen Cafe. It’s a fantastic resource that will help you learn how to can correctly. She explains it FAR better than I ever could and goes through the whole process in detail for you.

How to Make The Salsa Spicy

This salsa recipe for canning is a recipe for the mild salsa. If you would like a spicier salsa, which is my personal preference, you can still make this.

To amp up the spice, simply 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!

More Salsa Recipes:

This salsa recipe for canning is one we make after every tomato harvest. As we are HUGE salsa fans, we have a few more recipes to share that I think you’ll love.

Canned Garden Salsa

Canned Salsa

4.84 from 6 votes
This is my favorite canned salsa recipe BY FAR! Our family makes it every summer from the tomatoes grown in our garden. You are going to love it!
Prep Time 30 mins
Cook Time 3 hrs
Processing 30 mins
Total Time 4 hrs
Course Appetizer
Cuisine Mexican/Spanish
Servings 64


  • Large Stockpot
  • Glass Quart jars


  • 25 cups peeled and diced tomatoes between a gallon and a half and 2 gallons
  • 3 white onions coarsely chopped
  • 3 green bell peppers chopped
  • 2 red or yellow bell peppers
  • 1 1/2 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
  • 2 Serranos optional, depending on how spicy you want it
  • 1 can green chiles
  • 1 1/2 Tbsp. Tabasco sauce red
  • 2 1/2 c. white vinegar
  • 1/2 c. sugar
  • 1/4 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


  • *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.
  • 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.
  • 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).
  • 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).
  • Pour into jars hot and process 30 minutes (see Mel’s Kitchen Cafe for tips on canning and processing). Makes 8 quarts.

Nutrition Information

Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 518mgPotassium: 205mgFiber: 1gSugar: 5gVitamin A: 151IUVitamin C: 23mgCalcium: 32mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. I have a lot of yellow pear tomatoes that would be to difficult to skin. Do you think I could add those in cut up small with my regular tomatoes to make up the 25 cups of tomatoes with no issues?

    1. Unfortunately, we have only approved our exact recipe for canning safety. We cannot safely recommend any additions or omissions.

  2. 4 stars
    I had a lot of fresh tomatoes and peppers this year so i thought I would try to make salsa found your recipe and my family loved it. I was told I had to make more, so I’m just finished my second batch thank youjdzastrowpest@gmail.c

      1. It shouldn’t be super vinegary but you should be able to taste the vinegar. Was the vinegar you used fresh?

  3. I am using Roma tomatoes, about how many tomatoes for 25 cups? Also, why do you cook this 3-4 hours? Most recipes call for no more than 30-45 minutes for cooking. I have not made this recipe yet but excited to give it a try.

    1. We like a slightly thicker sauce and we don’t drain off the juices from the tomatoes so it takes a little longer for the sauce to reduce. As far as the Roma tomatoes, it depends on the size. To get an accurate amount you can always cook up one or two and measure how many tomatoes equals one cup and go from there. My guess would be about 2-3 Roma tomatoes per cup. Hope this helps!

    1. This is a delicious recipe, and you can freeze salsa instead of canning. I have not personally frozen this salsa, but it should work just fine. Thanks for asking!

  4. 5 stars
    I love canning my own salsa. This recipe was easy to follow. We will be reaping the benefits for quite some time.

  5. It would be safe to replace the serrano’s with 1 or 2 bell peppers, correct? I make salsa with Mrs. Wages every year, adding peppers and onions and using lemon juice instead of vinegar. But I am unable to find the ratios I usually use to keep it safe! So I am glad to have come across your recipe. However, various bell peppers, jalepenos, and onions are all I add to the Mrs. Wages, besides the lemon juice. Thanks!

    1. You should be able to replace it without any issues. Maybe just do 1 bell pepper as the replacement though to be sure

  6. Is the salsa mix necessary? Is it replaceable with dried herbs perhaps? I usually don’t use pre made packets in my canning goods.

  7. I made this Salsa last week and it is fabulous!!!!! It was my first real pick of tomatoes from my garden. It is just as good as any restaurant salsa!!! I got 6 quarts cause I was a little short on tomatoes. When we opened a jar, my family couldn’t stop eating it all day!! By the end of the day 2/3 of the jar was gone!!!! Thanks again for another great recipe!! The jalapeno jelly was a hit, the salsa is some of the best I’ve ever had, and tonight we are using your recipe to can spaghetti sauce!!!!

  8. 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

    1. 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!

  9. 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.