Homemade Salsa for Canning

This Homemade Salsa Recipe is a canning recipe made with fresh ingredients. Flavored with cilantro and jalapeno that is easily adjusted to match preferred heat factors, from mild, to medium, to hot and spicy. An easy to make salsa recipe that preserving the garden harvest and canned in pint jars to enjoy year-round.

What is more delicious to serve your family and guests than a recipe made from the fruits of your labor? The fresh and delicious flavor is so addicting, you may go through all 6 pints lickety-split! I love it so much I will make this Venison Burger recipe and top it with the salsa instead of the sun-dried tomato pesto. 

A pint jar of Homemade Salsa on a green and white striped towel with other pint jars surrounding it in the baackground.

A Canning Recipe Preserving Garden Produce

Tomatoes are one product I cannot get enough of in the garden. You can do so many things with them and it actually takes quite a few tomatoes to get a decent amount of end results. One of my favorite things to make with fresh tomatoes is this homemade salsa recipe for canning.

The freshness of homemade salsa can’t be beaten. When your own homemade salsa, it is easy to  can control the flavors and heat of it yourself whether you like hot, medium, or mild salsa. 

Garden fresh roma tomatoes in shite bowls on a countertop.

Homemade Salsa Ingredients

9 1/2 to 10 pounds of Roma tomatoes are needed for this recipe. 

I prefer to use White Onions in this salsa recipe. They are sharper and balance out nicely with the tomatoes. 

Green Bell Pepper is a super food high in iron and vitamin C and are less sweet with a bitter grassy flavor. 

Jalapeno Peppers are used to add heat to this homemade salsa recipe. They also add vitamins A, C, and potassium to the table.

Garlic cloves, fresh garlic is the best and it helps pump up the flavor of salsa. It is also a heart healthy ingredient that aids in preventing colds!

Cilantro, also known as coriander, is an important ingredient in homemade salsa.

Fresh Roma tomatoes, skin and seeds removed then diced and in a large black stockpot.

Canning Equipment needed

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What You Should Know About Prepping Salsa Ingredients

  • Roma tomatoes are best for salsa making. They are a meatier fruit with few seeds and less water.
  • The tomatoes need to be blanched before using them. This means immersing the tomato in boiling water for a few seconds. Then remove and immediately place in ice-cold water. Then remove the skins, seeds, and the core from the tomato.
  • Dice the tomatoes and place them in a colendar to allow any remaining water to escape. I let the tomatoes drain while I am prepping the rest of the ingredients.
  • This Homemade Salsa is not meant to be thick. If thicker salsa is desired, mix in some tomato paste to help thicken it. 
Salsa ingredients piled in the pot with jalapenos, tomatoes, onions, cilantro garlic, salt, and sugar.

The Canning Process

  • Wash and sterilize the canning jars and lids before using them.
  • When filling the jars with salsa, use a funnel to aid in a clean transfer. Fill the jar with homemade salsa until it just reaches the neck of the jar. Wipe the rim of the jar with a paper towel, and place the sealing lid on the jar and screw the cap on. Be sure the screw cap is on tight.
  • Place the jars in your water bath canner on the rack, and lower the rack into the bottom of the canner. Fill the canner with water until it just covers the top of the jars.
  • Cover the canner with the lid and bring to a boil. Once boiling, process the homemade salsa in the canner for 15 minutes.
  • When the the boiling process is finished, turn off the heat, remove the lid from the canner, and let the jars sit for at least 15 minutes before lifting the rack up.
  • Once the homemade salsa jars have been removed from the canner, place them on a kitchen towel. Cover the hot jars with another towel to prevent drafts on the jars. This helps to prevent the hot jars from coming into contact with circulating cool air.
Diced tomatoes with flecks of white onion, jalapeno, and cilantro cooking on the stovetop in a large stockpot.

How To Make This Recipe Your Own

  • If you like a thicker salsa, add 1/4-1/2 cup of tomato paste to your salsa while it is simmering on the stovetop.
  • This recipe is keto-friendly – just use Monkfruit in place of sugar.
  • You can make this as hot or mild as you like. This recipe has a hint of heat from the jalapeno. I personally would call this recipe mild. Go for hot and double the jalapenos.
  • Always remove the seeds and the liquid membrane inside the tomato. This part holds a lot of water and the seeds are bitter.
  • If a few seeds make it into the salsa, that will not destroy the recipe.
  • Canned green chiles can be substituted for the jalapenos.
  • Reduce the number of carbs by cutting the amount of garlic used in half.
Pint jars in the canner and covered in water ready to process.

Other Canning Recipes To Make

Bread and Butter Pickles

Crisp Sweet Pickles

Pickled Green Beans

Garlic Dill Pickles

Homemade Pasta Sauce

A pint jar of Homemade Salsa front center cooling on a green and white striped towel surrounded by other pint sized jars.
Homemade Salsa for Canning

Homemade Salsa for Canning

Shelby Law Ruttan
The fresh taste of garden grown vegetables in this homemade salsa for canning make it one of the best tasting salsa recipes ever!
4.47 from 69 votes
Prep Time 1 hr
Cook Time 15 mins
Processing Time 15 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Mexican
Servings 6
Calories 26 kcal



  • Bring a large pot of water to a boil. While water is boiling, core tomatoes and score bottom of tomato with an X with a knife.
  • Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
  • Remove skins and seeds with membranes from tomatoes. Set aside to compost later.
  • Dice the fruit of the tomato. You should have 9-1/2 cups of diced tomatoes for this recipe.
  • Dice and mince remaining ingredients. Add to a large stockpot with the tomatoes. Bring to a boil.
  • Reduce heat and cook for 15 minutes.
  • While salsa is cooking, sterilize the canning jars and lids by boiling for 1-2 minutes in hot water.
  • When ready to pack homemade salsa into jars, using a funnel, scoop salsa into jar until salsa reached the neck of the jar.
  • Wipe the rim of the jar with a towel, place sterilized lid on jar and screw on cap.
  • Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil.
  • Boil for 15 minutes. Remove from heat. Lift rack in canner and let cool 15 minutes.
  • Carefully remove jars from canner and place on a counter lined with kitchen towel. Cover hot jars with another towel to prevent drafts.
  • Jars will pop and seal as they cool down. Any jars that have not sealed should be reprocessed in the canner or placed in the refrigerator.



Yield: 6 pints
This recipe has 4 net carbs per 2 tablespoons. You can cut that to 2 net carbs by using only 5 cloves of garlic rather than 10.


Serving: 2tablespoonsCalories: 26kcalCarbohydrates: 5gProtein: 1gSaturated Fat: 1gSodium: 877mgFiber: 1gSugar: 3g
Keyword Homemade Salsa, Homemade Salsa for Canning, homemade salsa recipe
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.


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  12. […] Homemade Salsa for Canning is low carb, sugar-free, and my very favorite salsa recipe of all. We already ran out of last year’s jars, so this year we will be more than doubling what we made last year. […]

    • Holly September 21, 2020 at 12:10 pm - Reply

      Can I substitute red, orange, or yellow bell peppers for the green?

      • Shelby Law Ruttan September 21, 2020 at 7:37 pm - Reply

        Hi Holly, yes, I would think any of those peppers would work.

  13. […] out the Homemade Salsa and […]

  14. […] I like to make my own tortilla chips by baking these homemade flour tortillas in the oven with a little salt and butter spray until crispy. Then I serve them up with this tasty Homemade Salsa Recipe for Canning! […]

  15. Mikki June 30, 2020 at 4:32 pm - Reply

    Hi, can you please tell me how many pints will your salsa recipe make. Also, I am omitting the bell pepper, so what adjustments should I make? Thank you

    • Shelby Law Ruttan July 2, 2020 at 6:39 am - Reply

      Hi Mikki, this recipe makes 6 pints. Omitting the bell pepper requires no adjustments but you will likely have less volume.

  16. Lynn August 3, 2020 at 9:27 pm - Reply

    Is it ok to double this recipe, I am using quart jars and would still like To end up w/ 6 jars (quarts 🙂

    • Shelby Law Ruttan August 4, 2020 at 9:30 am - Reply

      Hi Lynn, its ok to double the recipe, but as for canning in quart jars, I don’t recommend it. I did a lot of research before canning salsa myself and there is no recommended processing time for quart jars (as per Ball). I highly recommend researching on your end before using quart jars. Pint jars are the only safe method I am aware of. I know some people process in quart jars, but until I find a viable source approving it for a certain amount of time, I can’t recommend it. I hope you still make the recipe, and doubling it is not a bad thing! I plan to make plenty of jars this year! Let me know how it goes 🙂 Shelby

  17. Catherine Engel August 6, 2020 at 11:10 am - Reply

    I have lots of poblano peppers. Could I use a combination of green peppers and poblanos? I also have Hungarian hot wax peppers. Could I substitute those for the jalapenos? Thank you.

    • Shelby Law Ruttan August 7, 2020 at 8:51 am - Reply

      Hi Catherine, I feel you could use poblano peppers. I would roast, peel, and seed them first though. There are already 2 green peppers in the recipe so I think I would just substitute the poblano for the jalapeno. I feel the Hungarian Hot Wax Peppers would be better pickled on their own, but I don’t have a lot of experience with them so I really can’t give you a recommendation for using them in this recipe. Thanks for stopping by and let me know how it turns out if you use poblano. Thanks! Shelby

  18. Carol August 21, 2020 at 10:22 pm - Reply

    So I made this salsa the other day and it turned out amazing! I have some leftover fresh corn. Would that be a good addition to a batch of this? Again it was amazing as it is I juts like corn sals and just wondered. Thanks so much!

  19. Cathy August 29, 2020 at 12:05 pm - Reply

    Can do without any kind sugar?

    • Shelby Law Ruttan August 29, 2020 at 3:04 pm - Reply

      Hi Cathy, you can leave it out if you want, however the sugar helps balance out the flavors, I recommend it, but your recipe shouldn’t fail by leaving it out.

  20. garry September 4, 2020 at 5:43 pm - Reply

    I agree with some of the comments. this is a soup. i followed the recipe to a “T”. not my first time canning a salsa. was looking for something different. but it turned out very liquidy. not happy with the outcome.

    • Shelby Law Ruttan September 9, 2020 at 1:40 pm - Reply

      Hi Garry, in the tips for this recipe I indicate to add tomato paste to the salsa if you want a thicker salsa. You could still do so by putting the salsa back on the stove top and adding enough tomato paste to thicken to your taste. Also, I do not see where anyone has indicated it is like soup, for us this was more like fresh salsa and we completely enjoyed it. Shelby

  21. Kim September 4, 2020 at 9:17 pm - Reply

    What if I forgot the vinegar? Are the canned salsa still ok to eat?

    • Shelby Law Ruttan September 9, 2020 at 1:38 pm - Reply

      I would open the jars, bring the salsa to a boil with the vinegar added, then reseal.

  22. Christine September 12, 2020 at 1:50 am - Reply

    Hi, I canned your recipe today but put in a cup of fresh corn. Is this safe to store in my pantry or should I keep in the refrig?
    Thanks in advance.

    • Shelby Law Ruttan September 12, 2020 at 9:10 am - Reply

      I would keep it in the fridge. Corn is a low acid vegetable that requires pressure canning.

  23. Christine September 12, 2020 at 10:50 pm - Reply

    Thank you for your response. How long would you recommend it being left in the frig unopenned?

    • Shelby Law Ruttan September 13, 2020 at 5:00 am - Reply

      Hi Christine, As long as it has not been opened, it could stay in the fridge at least up to a year. Shelby

  24. Tom January 10, 2021 at 9:08 pm - Reply

    I added 1 1/2 tsp of ground cumin, it needed that little punch.

    • Shelby Law Ruttan January 10, 2021 at 9:30 pm - Reply

      Hi Tom, thanks for sharing!

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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