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Canned Garden Salsa

Canned Salsa

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!
Course Appetizer
Cuisine Mexican/Spanish
Keyword salsa, canned salsa, canning
Prep Time 30 minutes
Cook Time 3 hours
Processing 30 minutes
Total Time 4 hours
Servings 64
Calories 31kcal
Author Erica Walker


  • Large Stockpot
  • Glass Quart jars



  • *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 1/2 hour).
  • Pour into jars hot and process 30 minutes (see Mel's Kitchen Cafe for tips on canning and processing). Makes 8 quarts.


Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 518mg | Potassium: 205mg | Fiber: 1g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 1mg