This Savory Salsa Recipe for Canning is thick, chunky and slightly spicy. The flavor from fresh ingredients is bottled to perfection. Plus it’s easy to make!
Savory Salsa Recipe for Canning
This Savory Salsa Recipe for Canning is the best way to use up all those ripe tomatoes from your garden at the end of the summer. We currently have tomatoes growing like CRAZY in our garden. I honestly can hardly keep up with them. I feel like I have been canning non-stop the last few weeks but I have been loving it! So far I have done two big batches of spaghetti sauce, tomato juice, and a huge batch of this savory canned salsa. This salsa tastes just like what you can get at a restaurant, made with wholesome ingredients and no sugar added! If you’ve never tried your hand at canning, this is a good recipe to start with. It’s easy, super flavorful and can be used in so many ways.
Let’s Talk Tomatoes
Our family knows tomatoes. You could even say we are tomato “whisperers”. Our uncle Larry has passed his tomato-growing knowledge onto us and we have actually shared our family secrets here on FFR with you (click HERE). If you ask our friends and neighbors they will tell you our garden gets tomatoes the first week of July and we are overflowing with tomatoes until the first freeze. Once you get your tomato-growing strategy down, you are good to go.
Staying with tomatoes here: some of you may want to know what varieties we like best. We have grown pretty much every variety you can think of, but our go-to favorite the last couple years is the “Jack’s Whopper”. This is a big ol’ juicy tomato, perfect for slicing and putting on sandwiches but also great for canning. We also love Early Girls, Better Boy, Big Boy, Roma, and Sun Golds (cherry tomato). Any variety will work great with this savory canned salsa recipe. Feel free to use your favorite!
Adding Heat with Jalapenos
Now let’s talk jalapenos. As mentioned above, this is a “medium salsa” when you add one or two cups of jalapeno. If you like it on the “hot” side, feel free to add another cup! I like to use jarred/canned jalapeno rather than fresh because I actually like the taste better, but that is totally my own personal preference. I like to buy them whole (because it is cheaper), chop off the stems and then just throw them in the blender with the other ingredients. You can even add a little of the juice from the can into it as well for flavor.
- I adapted this recipe from one I found at food.com and according to their recipe this has a PH level well under 4, so it is perfectly safe for canning.
- This recipe is a “no sugar added” recipe. I’m not saying adding sugar is a bad thing, and some people may prefer it, but I like my salsa nice and savory like you get at a restaurant. I feel like home-grown tomatoes are sweet enough as they are. If you are looking for a salsa recipe that is on the sweeter side, you may want to try our Garden Canned Salsa recipe which is sweeter and a little more mild.
- If you don’t know how to peel tomatoes or how to prep for canning, check out our original Garden Canned Salsa for tips.
How to Make Savory Salsa Recipe for Canning
- 25 c. tomatoes peeled, chopped, and drained
- 1/3 c. Kosher salt
- 1 c. vinegar
- 1/4 c. lime juice
- 5 onions yellow, chopped
- 2 c. jalapeno peppers chopped (I like to use the canned jalapeno-- see notes above)
- 18 garlic cloves chopped (SO much easier to get the pre-peeled garlic cloves)
- 3 bunches cilantro remove stems, roughly chop
- 3 Tbsp. cumin
- 1 Tbsp. pepper
- 45 oz tomato sauce 3 cans
- 36 oz tomato paste 3 cans
- Place tomatoes and salt in a LARGE stock pot. Bring to a simmer.
- Using an immersion blender, coarsely blend until you reach your desired consistency (my kids don't like big chunks of tomato so we blend it pretty well)
- While tomatoes are boiling, combine vinegar, lime juice, onions, jalapenos, garlic, and cilantro in a blender and pulse until blended to desired consistency (you may have to do this in 2-3 batches). If you need liquid to help it blend, add some of the tomatoes from the stock pot.
- Add blended onion mixture to the stock pot and add remaining ingredients (add more salt to taste, if needed).
- Simmer for 30 minutes to 1 hour, stirring often (tomatoes burn easily so keep checking it).
- Pour into jars hot and process 30 minutes (see Mel's Kitchen Cafe for tips on canning and processing).
- Yields 9-12 quarts (18-24 pints)
- Quart (or pint) size canning jars