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This Canned Salsa Recipe is packed with garden tomatoes, peppers, onions, and just enough sugar to give it the sweet and mild flavor my family loves. It is a great way to preserve your summer tomato harvest, and you will be so happy to have jars of this sweet salsa ready for chips, tacos, nachos, and Mexican dinners throughout the year.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“The BEST salsa recipe hands down!” – Sharon
“I had a lot of fresh tomatoes and peppers this year so I thought I would try to make salsa. I found your recipe and my family loved it. I was told I had to make more, so I just finished my second batch. Thank you!” – Jon
“I found this just in time to make for holiday gifts! The flavors are amazing!” – Alison
Why I Love This Canned Salsa Recipe
There is nothing better than walking out to the garden and finding ripe tomatoes, onions, and peppers ready to pick at the same time. That is always my sign that salsa season has officially started.
This recipe began with Elise’s salsa, and our family has been making it for years. I love that it has a little sweetness to balance the vinegar and peppers. It has plenty of flavor without being overly spicy, so it is a salsa my whole family will eat.
I also like the texture. The tomatoes are not drained, so the salsa simmers slowly until the excess liquid cooks down. This takes longer than some salsa recipes, but it gives the finished salsa a thicker consistency that is perfect for scooping with tortilla chips.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Canned Salsa Recipe
- Equipment You’ll Need
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Canned Salsa
- Water-Bath Processing Times by Elevation
- Important Canning Safety Information
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Canning Recipes
- More Salsa Recipes:
- Canned Salsa Recipe
Equipment You’ll Need
- Boiling-water canner with a rack
- Large, heavy, nonreactive stockpot
- Quart jars, lids, and bands
- Blender or food processor
- Large pot for blanching tomatoes
- Large bowl for an ice-water bath
- Canning funnel
- Jar lifter
- Bubble-removing and headspace tool
- Ladle
- Clean kitchen towels
- Food-safe gloves for handling hot peppers
Ingredients You’ll Need
- Tomatoes: Use ripe, firm tomatoes and peel and dice them before measuring. Roma tomatoes are a good choice because they are meaty and contain less liquid.
- Onions: Medium white onions add flavor without overpowering the tomatoes.
- Bell peppers: Green, red, or yellow bell peppers add mild pepper flavor, color, and texture.
- Garlic: Minced garlic adds savory flavor to the salsa.
- Fresh cilantro: Remove as many of the thick stems as possible before blending the cilantro with the vegetables.
- Jalapeños: Remove the seeds for a milder salsa, then blend the peppers with a small amount of tomato juice.
- Serrano peppers: These are included as an optional ingredient in the original recipe for additional heat.
- Green chiles: Canned green chiles add mild chile flavor without making the salsa too spicy.
- Tabasco sauce: Red Tabasco sauce adds a little heat and tang.
- White vinegar: Use white vinegar with 5% acidity. Do not reduce the amount or replace it with a lower-acid vinegar.
- Sugar: Sugar gives this Sweet Salsa its signature flavor and balances the vinegar and peppers.
- Salt: Salt seasons the large batch of tomatoes and vegetables.
- Lime juice: Lime juice adds acidity and bright citrus flavor.
- Mrs. Wages salsa mix: Use a packet of medium Mrs. Wages Salsa Tomato Seasoning Mix for the spices and seasonings in the original recipe.
Ingredient Additions and Substitutions
Because this is a canned salsa, this is not a recipe where I recommend improvising with ingredients. It was tested for acidity using the ingredients and quantities in the recipe card.
The only choices I would use are the ones already included in the original recipe:
- Red or yellow bell peppers
- Fresh jalapeños or the specified amount of canned jalapeños
- The listed optional Serrano peppers
Do not add more onions, bell peppers, hot peppers, garlic, corn, beans, fruit, tomato paste, or fresh herbs before canning. Do not reduce the vinegar or lime juice, and do not add flour, cornstarch, or another thickener.
Once you open a jar, you can customize the salsa however you like. Try stirring in:
- Fresh cilantro
- Diced avocado
- Corn
- Black beans
- Mango or pineapple
- Fresh lime juice
- Additional hot sauce
- Chopped jalapeño
- Diced fresh tomatoes
Keep any salsa with fresh additions refrigerated and use it promptly.
How to Make Canned Salsa
- Peel and prepare the tomatoes. Cut a shallow X in the bottom of each tomato. Place the tomatoes in boiling water for about 30 to 60 seconds, or until the skins begin to loosen. Transfer them immediately to an ice-water bath. Remove the skins, cores, and any damaged portions, then dice the tomatoes. Measure the tomatoes after dicing and before blending.
- Blend the tomatoes to your preferred texture. Pulse the diced tomatoes a few times in a blender or food processor. Do not completely puree them unless you prefer a very smooth salsa. Work in batches so the tomatoes process evenly.
- Process the remaining vegetables. Add the onions, bell peppers, garlic, cilantro, jalapeños, and optional Serrano peppers to the blender with enough tomato juice to help everything move. Pulse five or six times, or until the vegetables are coarsely chopped. You may need to do this in two or more batches.
- Combine and simmer. Add the tomatoes, blended vegetable mixture, green chiles, Tabasco sauce, vinegar, sugar, salt, lime juice, and salsa seasoning mix to a large, heavy stockpot. Bring the mixture to a simmer, then cook over low heat for 3 to 4 hours. Stir often and scrape the bottom of the pot to prevent scorching.
- Fill the jars. Ladle the hot salsa into hot, clean canning jars using the exact jar size and headspace approved for this recipe. Remove trapped air bubbles, adjust the headspace if needed, and wipe the jar rims with a clean, damp cloth. Center the lids and tighten the bands until fingertip tight.
- Process and cool. Place the jars on the canner rack and make sure they are covered with at least 1 to 2 inches of water. Process using the time adjusted for altitude (see below). After processing, turn off the heat, remove the canner lid, and let the jars rest for 5 minutes. Transfer them to a towel-lined surface and leave them undisturbed for 12 to 24 hours before checking the seals.
Water-Bath Processing Times by Elevation
Process quart jars for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less. Adjust processing time for higher altitudes:
- 0 to 1,000 feet: 40 minutes
- 1,001 to 3,000 feet: 45 minutes
- 3,001 to 6,000 feet: 50 minutes
- 6,001 to 8,000 feet: 55 minutes
- 8,001 to 10,000 feet: 60 minutes
Start the timer only after the water returns to a full rolling boil. If the water stops boiling at any point during processing, bring it back to a rolling boil and restart the full processing time.
Important Canning Safety Information
Do not change the quantities of tomatoes, onions, peppers, garlic, vinegar, lime juice, cilantro, or seasoning mix when canning this recipe. Adding more low-acid vegetables or reducing the acid can change both the final pH and the way heat moves through the salsa.
Recipe Tips
- Measure the tomatoes at the right time. The 25 cups are measured after the tomatoes have been peeled and diced but before they are blended.
- Use meaty tomatoes. Roma or other paste tomatoes have less liquid and will usually produce thicker salsa. You can also use regular garden tomatoes, but they may take longer to cook down.
- Do not drain the tomatoes. The original recipe uses the tomato juice. The long simmering time reduces that liquid and creates the thicker texture.
- Pulse instead of pureeing. Short pulses give you better control over the consistency. Remember that the salsa will soften more as it cooks.
- Use a heavy pot. Tomatoes and sugar can scorch easily in a thin pan. A heavy-bottomed stockpot distributes the heat more evenly.
- Stir more frequently near the end. As the salsa thickens, it is more likely to stick to the bottom of the pot.
- Wear gloves when handling hot peppers. Avoid touching your face or eyes, and wash your hands and cutting board thoroughly afterward.
- Keep the jars hot. Filling cold jars with hot salsa can cause the glass to crack.
- Do not overtighten the bands. Fingertip tight allows air to escape during processing.
- Let the jars cool naturally. Do not press the lids, retighten the bands, turn the jars upside down, or place hot jars in cold water.
- Label each jar. Write the recipe name and canning date on the lid or a label before storing it.
Frequently Asked Questions
Roma tomatoes and other paste tomatoes work especially well because they are meaty and contain less water. You can also use ripe garden or slicing tomatoes, but the salsa may need the full simmering time to thicken. Always measure the required 25 cups after peeling and dicing.
Yes. Peel the tomatoes when following this recipe. Blanching them briefly in boiling water and transferring them to an ice bath makes the skins easy to remove. Peeling also gives the finished salsa a smoother, more pleasant texture.
The tomatoes are not drained, so the long simmer allows excess liquid to evaporate. This creates the thicker consistency our family prefers. Use low heat, leave the pot uncovered, and stir regularly to prevent scorching.
I do not recommend changing the sugar when canning this recipe because the formula was tested for acidity as written. If you need a low-sugar salsa, use a separate research-based canning recipe specifically developed without sugar. You can adjust sweetness in an opened jar when serving.
Use only the jalapeño and optional Serrano pepper amounts included in the recipe card. Do not add extra peppers before canning because peppers are low-acid ingredients. For more heat, add hot sauce or freshly chopped hot peppers after opening the jar.
Use peeled fresh tomatoes when making this recipe for canning. Canned tomatoes can have different amounts of liquid and added acids, and they were not part of the version tested for acidity.
Different tomato varieties can vary in moisture and acidity. For this specific recipe, I recommend using standard ripe red tomatoes or Roma tomatoes and following the measured amount exactly. Do not add unpeeled tomatoes or increase the total quantity.
The number varies depending on the variety and size of your tomatoes. Roma tomatoes are smaller, so you will need more of them than large slicing tomatoes. The most reliable method is to peel and dice the tomatoes, then measure until you have exactly 25 cups.
Yes. Use short pulses and work in batches so you do not accidentally turn the vegetables into a completely smooth puree. Include a little tomato juice when blending the onions and peppers to help the blades move.
After the jars have cooled undisturbed for 12 to 24 hours, press the center of each lid. A properly sealed lid should be concave and should not flex up and down. Remove the bands before storing so a failed seal is easier to notice.
Refrigerate an unsealed jar immediately and use it promptly. Do not store an unsealed jar in the pantry.
Yes. Cool the cooked salsa and transfer it to freezer-safe containers, leaving room for expansion. The salsa may be slightly softer after thawing, but the flavor will still be good. Thaw it in the refrigerator.
Make Ahead and Storage
You can prepare the vegetables ahead of time, but keep them covered in the refrigerator and make the salsa within 24 hours. Do not leave peeled or chopped tomatoes sitting at room temperature.
Store properly processed and sealed jars without the screw bands in a cool, dry, dark place. For the best color, flavor, and quality, use home-canned salsa within one year.
Check every jar before opening it. Discard the contents without tasting if the jar has a bulging or loose lid, leakage, mold, unusual bubbles, spurting liquid, an unusual color, or a foul odor.
Once opened, refrigerate the salsa in a covered container and use it within about one week. Always use a clean spoon when serving from the jar.
Pairing Ideas
This Sweet Salsa is always good with a big bowl of tortilla chips, but it can do so much more. Spoon it over Birria Tacos, serve it with Veggie Quesadillas, or add it to Honey Lime Chicken Enchiladas. For a full Mexican-style meal, pair it with Restaurant-Style Mexican Rice and Restaurant-Style Refried Beans.
It is also great spooned over scrambled eggs, breakfast burritos, taco salads, baked potatoes, grilled chicken, burgers, nachos, or rice bowls.
More Canning Recipes
- Canning Homemade Tomato Juice
- How to Can Peaches
- How to Can Pears
- Pickled Beets
- Virginia Chunk Sweet Pickles
- Jalapeño Jelly
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 canning recipes and others to share that I think you’ll love.
- Homemade Salsa with Fresh Tomatoes
- Tomatillo Salsa Verde
- Cranberry Salsa
- Fresh Corn Salsa
- Savory Canned Salsa
This Canned Salsa Recipe is one of my favorite ways to use a big summer tomato harvest. The sweet and mild flavor makes it easy to serve to a crowd, while the long simmer gives it a thick texture that stays on the chip.
When you make it, please leave a comment and a star rating below. I would love to hear how your salsa turned out and what your family served it with! 💛🍅
Canned Salsa Recipe
Ingredients
- 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 tablespoon garlic, minced
- 1 bunch cilantro, as few stems as possible
- 4 small jalapeños, 2", no seeds (or ½ small can jalapeños), blended in some tomato juice to puree
- 2 Serranos, optional, depending on how spicy you want it
- 1 can green chiles
- 1 1/2 tablespoons Tabasco sauce, red
- 2 1/2 cups white vinegar
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons 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
Instructions
- Cut a shallow X in the bottom of each tomato. Place the tomatoes in boiling water for 30 to 60 seconds, or until the skins loosen. Transfer immediately to an ice-water bath. Peel, core, and dice the tomatoes. Measure 25 cups after dicing and before blending.
- Pulse the tomatoes in a blender or food processor until they reach your preferred consistency. Work in batches and avoid over-blending.
- Add the onions, bell peppers, garlic, cilantro, jalapeños, and optional Serrano peppers to a blender with enough tomato juice to help the mixture move. Pulse five or six times, or until coarsely chopped. Work in batches as needed.
- Combine the tomatoes, blended vegetables, green chiles, Tabasco sauce, vinegar, sugar, salt, lime juice, and salsa seasoning mix in a large, heavy stockpot. Bring to a simmer.
- Simmer uncovered over low heat for 3 to 4 hours, stirring often and scraping the bottom of the pot to prevent scorching.
- Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims clean, and add lids and rings.
- Process quart jars for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less. Adjust processing time for higher altitudes:1,001 to 3,000 feet: add 5 minutes3,001 to 6,000 feet: add 10 minutes6,001 to 8,000 feet: add 15 minutes8,001 to 10,000 feet: add 20 minutes
Equipment
- Boiling-water canner with rack
- Large, heavy stockpot
- blender or food processor
- Canning jars, lids, and bands
- Canning funnel
- jar lifter
- Bubble remover and headspace tool
Notes
- The finished recipe has been tested for acidity as written. Do not change the ingredient amounts or acid sources.
- Measure the tomatoes after peeling and dicing but before blending.
- Roma tomatoes work well because they contain less liquid, but the final amount must still equal 25 cups.
- Do not drain the tomatoes. The long simmer reduces the liquid and thickens the salsa.
- Stir more frequently as the salsa thickens to prevent scorching.
- Wear gloves when handling jalapeño and Serrano peppers.
- Do not reduce the vinegar or lime juice.
- Do not add extra onions, peppers, garlic, fresh herbs, fruit, corn, beans, tomato paste, or thickeners before canning.
- Add fresh ingredients or additional heat only after opening a jar.
- Process longer at elevations above 1,000 feet according to approved boiling-water canning adjustments.
- Store properly sealed jars in a cool, dry, dark place and use within one year for the best quality.
- Refrigerate after opening.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The BEST salsa recipe hands down!
Hi Erica! Question for you: Does this recipe require the sugar listed? And can I replace that with artificial sugar or honey? This sounds like a great recipe from all the comments. Would like to try it. But both my husband and I are diabetic or hypoglycemic (low blood sugar). And we can’t take too much sugar in our diets.
We have only tested this recipe for safety exactly as written, so I can’t recommend any substitutions.
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?
Unfortunately, we have only approved our exact recipe for canning safety. We cannot safely recommend any additions or omissions.
I had a lot of fresh tomatoes and peppers this year so I thought I would try to make salsa. I found your recipe and my family loved it. I was told I had to make more, so I just finished my second batch. Thank you!
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.
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!
Such a simple recipe to follow! I love canning salsa for my whole family
Sounds like a great recipe. Could you make a smaller batch and freeze the salsa instead of canning it?
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!
What kind and size onions? Can I use Roman tomatoes?
We use medium white onions and yes you can use Roma tomatoes!
I found this just in time to make for holiday gifts! The flavors are amazing!
I love this recipe and so does my extended family….when I share! Only a couple of clarifying questions, is 25 cups measured off the consistency desired? (ie after dicing and blending). I generally chunk my tomatoes and let the blender/food processor finish the rest.
It is after dicing, but before blending if that makes sense!
I love canning my own salsa. This recipe was easy to follow. We will be reaping the benefits for quite some time.
This is the best! I love canning salsa.
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!
You should be able to replace it without any issues. Maybe just do 1 bell pepper as the replacement though to be sure
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!!!!
Thank you for this delish Labor Day recipe! I’ve included your post in my 15 Delicious Labor Day BBQ Party Recipes round-up.
Have a great week!
How many pint sized jars does this recipe make?
It makes about 15 pint-sized jars… give or take a jar or two.