• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Honeybunch Hunts
  • About
  • Recipe Index
  • Subscribe
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipe Index
  • Subscribe
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Subscribe
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Canning Recipes

    Homemade Salsa for Canning

    Published: Aug 29, 2019 · Modified: Nov 14, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    36895 shares
    • Share
    • Tweet
    • Yummly
    This is the best canning salsa recipe. Processed in a hot water bath, It is made with fresh tomatoes, jalapenos, vinegar, and a little sugar for tangy salsa with a little sweet heat.
    Featured image for homemade salsa for canning.
    Pin image for Homemade Salsa for canning.

    This Homemade Salsa Recipe is a canning recipe made with fresh veggies, flavored with cilantro, and gets its heat from the jalapeno pepper. It is the best homemade salsa to serve with tortilla chips, on tacos, burritos, and more.

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

    I love fresh salsa, but salsa made with the best fresh ingredients from your own garden makes it even more special. The fresh and delicious flavor is far better than what you can buy in the grocery store so be sure to make plenty!

    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • Equipment
    • 🥫Storage
    • 💭 Tips
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    ❤️ Why you'll love it

    ✔️ It is easy to control the flavor and heat of of the salsa and you can make hot, medium, or mild salsa.

    ✔️ This canned homemade salsa is easy to make and great to enjoy year round.

    ✔️ The sweet, tangy, and spicy combination of flavors makes this the best salsa recipe!

    Garden fresh roma tomatoes in shite bowls on a countertop.
    Garden fresh paste tomatoes, like these Roma tomatoes make the best salsa.

    🥘 Ingredients

    Fresh tomatoes, be sure to use paste tomatoes, such as roma or german paste. These have less liquid and more substance to the vegetable.

    White onions, these have more bite and balance out nicely with the tomatoes.

    Green peppers, added for its sweeter flavors

    Garlic cloves fresh garlic is the best and it helps pump up the flavor of salsa. I

    Jalapeño peppers add the spice to the salsa.

    Cilantro, gives the salsa a freshness and flavor.

    Salt and sugar, to balance out flavors

    Apple cider vinegar, for the acidity

    Fresh Roma tomatoes, skin and seeds removed then diced and in a large black stockpot.
    Diced drained tomatoes are added to a large pot to cook with the other veggie ingredients.

    🔪 Instructions

    For the tomatoes

    1. Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
    2. Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
    3. Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
    4. Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.

    To make the salsa

    1. Add the onion, green peppers, garlic, and jalapeno peppers to a large stockpot with the tomatoes. Bring to a boil. Reduce heat and cook the vegetable mixture for 15 minutes.

    Sterilize the canning jars and lids

    1. While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.

    To fill the canning jars

    1. Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
    2. Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.

    To process the salsa

    1. 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.
    2. Boil for 15 minutes. Remove from heat. Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
    3. Carefully remove jars from the canner and place on a counter lined with kitchen towel.
    4. Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.
    Salsa ingredients piled in the pot with jalapenos, tomatoes, onions, cilantro garlic, salt, and sugar.

    Equipment

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    • 9 piece canning kit, this includes a funnel, grip, canning spatula and more.
    • Pint jars for canning (with lids and screw caps)

    🥫Storage

    Store jars of canned salsa in a cool dark place such as a basement shelf or pantry up to 18 months.

    Diced tomatoes with flecks of white onion, jalapeno, and cilantro cooking on the stovetop in a large stockpot.

    💭 Tips

    • Roma tomatoes are a meatier fruit with fewer seeds and less water and are best for making salsa
    • Dice the tomatoes into small pieces and place them in a colander to drain while the other vegetables are being prepped to allow any remaining water in the tomato to escape.
    • Approximately 9 ½ pounds of tomatoes will yield what you need for this recipe.
    Pint jars in the canner and covered in water ready to process.

    🙋 FAQ's

    Can you freeze this salsa instead of canning it?

    To freeze this salsa recipe, be sure to place in an airtight freezer safe container and label the container. It can be stored in the freezer up to 4 months.

    Can you double the recipe and can in quart jars?

    The recipe can be doubled, however I do not recommend canning in quart jars as there is no official processing time for quart jars.

    I want to use canned tomatoes in place of fresh tomatoes, can this be done?

    You can do so, however I prefer to use fresh tomatoes. If you do decide to use canned tomatoes, be sure to pick a plum tomato or san marzano tomato and drain the liquid.

    Will omitting the onions change the acidity of the salsa?

    The vinegar adds enough acidity that you can omit the onions.

    Can you add fresh corn to this canned salsa recipe?

    If adding fresh corn add it to the cooking pot with the other veggies when cooking them down so the corn is cooked as well.

    I forgot to add the vinegar to the salsa mixture, is it still ok to eat?

    If you forget to add the vinegar, open the jars, place the salsa back into a stock pot and bring the to a boil with the vinegar added, then return to the jars and put it through a water bath canning.

    Can you replace the apple cider vinegar with white distilled vinegar?

    White distilled vinegar can be used in place of the apple cider vinegar.

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

    📚 Related Recipes

    Bread and Butter Pickles

    Crisp Sweet Pickles

    Pickled Green Beans

    Garlic Dill Pickles

    Homemade Pasta Sauce

    Homemade Salsa for Canning

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for homemade salsa for canning.

    Homemade Salsa for Canning

    Shelby Law Ruttan
    This is the best canning salsa recipe. Processed in a hot water bath, It is made with fresh tomatoes, jalapenos, vinegar, and a little sugar for tangy salsa with a little sweet heat.
    4.15 from 650 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 1 hr
    Cook Time 15 mins
    Processing Time 15 mins
    Total Time 1 hr 30 mins
    Course Appetizer
    Cuisine Mexican
    Servings 6 pints
    Calories 26 kcal

    Equipment

    • 9 piece canning kit this includes a funnel, grip, canning spatula and more
    • Pint jars for canning

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 9.50 cups fresh tomatoes diced
    • 2 cups onions diced
    • 2 cups green bell pepper diced
    • 10 cloves fresh garlic minced
    • ¾ cup jalapeno peppers diced
    • ½ cup cilantro chopped
    • 2 tablespoon kosher salt
    • ¼ cup granulated sugar
    • 1 cup apple cider vinegar

    Instructions
     

    For the tomatoes

    • Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
    • Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
    • Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
    • Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.

    To make the salsa

    • Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.
    • Bring to a boil. Reduce heat and cook the vegetable mixture for 15 minutes.

    Sterilize the canning jars and lids

    • While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.

    To fill the canning jars

    • Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
    • Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.

    To process the salsa

    • 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 set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
    • Carefully remove jars from the canner and place on a counter lined with kitchen towel.
    • Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.

    Video

    Notes

    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.

    Nutrition

    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!

    More Canning Recipes

    • Homemade Pasta Sauce with canned tomatoes
    • Muscadine Jam
    • Bread and Butter Pickles Recipe
    • Pickled Green Beans aka Dilly Beans

    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

    Reader Interactions

    Comments

    1. Mikki

      June 30, 2020 at 4:32 pm

      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

      Reply
      • Shelby Law Ruttan

        July 02, 2020 at 6:39 am

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

        Reply
    2. Lynn

      August 03, 2020 at 9:27 pm

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

      Reply
      • Shelby Law Ruttan

        August 04, 2020 at 9:30 am

        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

        Reply
        • Sharon

          September 06, 2022 at 10:10 am

          I am curious to know why you think quart jars wouldn't be safe. Canning tomato sauce in quart jars is perfectly safe...is the difference that you are using hot water bath and not a pressure canner?

          Reply
          • Shelby Law Ruttan

            September 07, 2022 at 8:12 am

            Because after researching this on canning websites, it has not been tested using quart jars. So, because of this, I cannot recommend it myself.

            Reply
    3. Catherine Engel

      August 06, 2020 at 11:10 am

      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.

      Reply
      • Shelby Law Ruttan

        August 07, 2020 at 8:51 am

        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

        Reply
        • Joan

          June 09, 2021 at 1:54 pm

          Could you use canned tomatoes

          Reply
          • Shelby Law Ruttan

            June 13, 2021 at 11:15 am

            I don't recommend canned tomatoes. I created this recipe using fresh tomatoes and have never used canned tomatoes to make it. I am also not sure about using a canned product to can something made out of it. I haven't done that and not sure what the recommendations would be. Thanks for stopping by! Shelby

            Reply
            • Cathy

              August 16, 2021 at 12:17 am

              Can I omit onions without changing acidity

            • Shelby Law Ruttan

              August 16, 2021 at 12:32 pm

              Yes, the vinegar adds enough acid. Thank you for stopping by!

        • Meri

          June 30, 2022 at 9:48 pm

          I have used several different kind of peppers when I make my salsa. You will have a little different flavor and it can be hotter if you use a hotter pepper.

          Reply
          • Noelle

            September 02, 2022 at 11:37 pm

            5 stars
            Delicious..simple, easy with no extra frills, but all the taste.

            Reply
        • Therese

          September 07, 2022 at 12:44 pm

          Hi! Can I use frozen tomatoes? I just picked a bunch and won't have time to do anything with them for a few days so I stuck them in the freezer whole.

          Thanks!

          Reply
          • Shelby Law Ruttan

            September 07, 2022 at 4:16 pm

            I don't see why not as they will be cooked anyway. You might want to thicken the salsa with a little tomato paste if it seems too runny.

            Reply
    4. Carol

      August 21, 2020 at 10:22 pm

      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!

      Reply
    5. Cathy

      August 29, 2020 at 12:05 pm

      Can do without any kind sugar?

      Reply
      • Shelby Law Ruttan

        August 29, 2020 at 3:04 pm

        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.

        Reply
        • Amy

          August 29, 2021 at 1:37 pm

          Can I replace the apple cider vinegar with white distilled vinegar?

          Reply
          • Shelby Law Ruttan

            August 30, 2021 at 7:12 am

            Yes, you should be able to substitute with white vinegar.

            Reply
          • Michelle

            October 16, 2022 at 2:15 pm

            Can I use basil in this recipe?

            Reply
            • Shelby Law Ruttan

              October 17, 2022 at 11:47 am

              Basil has a distinct flavor that I wouldn't use in salsa. If you don't like cilantro, you can just leave it out.

        • Chris

          February 10, 2023 at 10:29 am

          Your recipe is fantastic Shelby and not sure why a commentator called it soup….it is absolutely delicious and definitely will make again and again, thank you for sharing this recipe!! ❤️❤️❤️AWESOME!!!

          Reply
      • Cindy Leigh

        June 16, 2021 at 5:24 pm

        I made it without sugar, and it was great.

        Reply
        • Shelby Law Ruttan

          June 18, 2021 at 1:48 pm

          That's awesome, thank you for letting me know! Shelby

          Reply
          • Beth

            August 23, 2021 at 9:30 am

            Is the vinegar enough to preserve in jars long term or should lemon juice be added as well? Thank you

            Reply
            • Shelby Law Ruttan

              August 24, 2021 at 7:35 am

              Vinegar is sufficient.

    6. garry

      September 04, 2020 at 5:43 pm

      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.

      Reply
      • Shelby Law Ruttan

        September 09, 2020 at 1:40 pm

        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

        Reply
        • Gale

          August 04, 2022 at 12:57 pm

          5 stars
          Just finished my first batch of this salsa, left out the sugar and cilantro. Very pleased with this recipe.

          Reply
      • Colette

        September 03, 2022 at 1:53 pm

        use tomatoe past to thicken

        Reply
    7. Kim

      September 04, 2020 at 9:17 pm

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

      Reply
      • Shelby Law Ruttan

        September 09, 2020 at 1:38 pm

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

        Reply
    8. Christine

      September 12, 2020 at 1:50 am

      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.

      Reply
      • Shelby Law Ruttan

        September 12, 2020 at 9:10 am

        It should be ok as long as the fresh corn was cooked with the other fresh veggies.

        Reply
    9. Christine

      September 12, 2020 at 10:50 pm

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

      Reply
      • Shelby Law Ruttan

        September 13, 2020 at 5:00 am

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

        Reply
    10. Tom

      January 10, 2021 at 9:08 pm

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

      Reply
      • Shelby Law Ruttan

        January 10, 2021 at 9:30 pm

        Hi Tom, thanks for sharing!

        Reply
    11. Sharon Cameron

      August 04, 2021 at 1:02 pm

      Made the salsa. Drained my tomatoes, so not soupy. I substituted 1-4oz can of diced jalapeños for the 3/4 cup fresh jalapeños. Also added 1 small can of tomato sauce to equal 9.5 cups of tomatoes to make the salsa thicker. Love this recipe. It turned out great. Thank you for sharing.

      Reply
      • Shelby Law Ruttan

        August 05, 2021 at 6:40 am

        Hi Sharon, happy to hear it worked out well for you! Thank you so much for coming back and sharing your experience! Shelby

        Reply
      • Susan

        August 17, 2022 at 10:32 am

        Hello, want to make this salsa and was wondering if you can cut the recipe in half and still have it safe for canning?

        Reply
        • Shelby Law Ruttan

          August 19, 2022 at 5:39 pm

          Yes, you can do so. I get about 7 pints when I make the full recipe. Hope this helps! Shelby

          Reply
          • Susie

            September 03, 2022 at 4:29 pm

            I’m confused. Above you state the water bath direction but here you say you don’t water bath. Please clarify -thanks! Looking forward to trying it!

            Reply
            • Shelby Law Ruttan

              September 04, 2022 at 5:35 am

              Hi Susie, sorry for the confusion and thank you for pointing it out to me! I process the jars in the hot water bath canner. For some reason I thought I was responding to a pickle question in the comment you are referencing. I adjusted that comment also.

    12. Katrina Jenkins

      August 14, 2021 at 3:50 pm

      I followed recipe to a Tee(I think) and the Apple cider vinegar taste is very strong. How can I save this batch??

      Reply
      • Shelby Law Ruttan

        August 16, 2021 at 12:35 pm

        Pickles usually have a vinegary taste due to the pickling process. These pickles should have that vinegar tang with sweetness from the sugar. Reducing the vinegar reduces the safety of the recipe.

        Reply
      • Stephanie

        August 30, 2021 at 8:53 pm

        Hi I cut this recipe in half. So I used half the amount of all the ingredients is it still safe? Should I keep it in the fridge ? Thanks

        Reply
        • Shelby Law Ruttan

          August 31, 2021 at 7:18 am

          As long as you hot packed everything in sterilized jars and the jar is sealed you should be ok. If you have any concern that it is not safe, store it in the refrigerator. I hope you enjoyed the recipe!

          Reply
      • Jennifer

        August 23, 2022 at 3:06 pm

        I just made this salsa recipe and had the same result. It is heavy on the vinegar. I'm afraid that I wasted my homegrown tomatoes, peppers, and jalepenos. I don't usually like adding much sugar to my salsa, but found myself increasing it just to cut some of the venegar taste. I'm waiting for it to cool and will taste it again then. Fingers crossed! I wish I hadn't misplaced my other recipe!

        Reply
        • Shelby Law Ruttan

          August 25, 2022 at 2:05 pm

          When changing the recipe to make it way other than the way it was written, it is always a chance it will not turn out. As far as the vinegar goes, I personally do not feel it is too heavy, each person as their own tastes and for me this is the perfect balance. I really do hope it worked out for you and if not, that you will find a recipe that works for you. Thanks for trying. Shelby

          Reply
    13. Bianca

      September 09, 2021 at 3:39 pm

      5 stars
      Thank you for this absolutely delicious recipe!!! We tried three different recipes this year, and this was by far the family favorite. It’s bookmarked for next year and years to come. 🙂

      Reply
      • Shelby Law Ruttan

        September 10, 2021 at 5:26 pm

        Hi Bianca, Thank you so much for trying the recipe and coming back to rate it! So happy you enjoyed it and plan to make it again. Shelby

        Reply
    14. Carolyn Giovanni

      July 05, 2022 at 3:56 pm

      I like to date my canning. About how long do I have to use the salsa? Is it years or months when stored in a dark closet.

      Reply
      • Shelby Law Ruttan

        July 08, 2022 at 6:56 am

        As long as the seal does not break, it can last 2-5 years without compromising taste or nutritional value (according to Mrs. Wages canning site). I always date mine also and I have salsa dated 2 years that is still good (I just opened a jar last week!).

        Reply
    15. Debbie Weaver

      July 18, 2022 at 6:50 pm

      Hi this salsa sounds amazing my question is I can not eat anything spicy can I omit the hot pepper without compromising the flavor.

      Thank-you,
      Deb

      Reply
      • Shelby Law Ruttan

        July 19, 2022 at 6:45 am

        You can omit the hot pepper and it will remove the heat. You could substitute green bell pepper in its place. Thanks for stopping by!

        Reply
    16. Tina

      August 08, 2022 at 5:50 pm

      5 stars
      This was my first time to can salsa. It was a long project but it taste delicious! Looking forward to having home made salsa during the winter! The directions were easy to follow!

      Reply
    17. Linda S.

      August 11, 2022 at 1:43 pm

      Just made this for the first time today!! It is so good! And it looks so pretty in the jars!
      Thank you for a great recipe. It was easy and well explained. I plan on making much more!

      Reply
    18. Deb

      August 20, 2022 at 1:55 pm

      I forgot to dip a spatula a couple of times to remove excess air. My salsa was bubbling when I removed it from the canner. Should I be concerned?

      Reply
      • Shelby Law Ruttan

        August 25, 2022 at 2:02 pm

        I have forgotten in the past to do the same thing and still have had the jars sealed. The bubbling is something that will happen as the jars were in a hot water bath canner that was at the boiling point. I hope they sealed for you. Shelby

        Reply
    19. Brianna

      August 31, 2022 at 9:18 pm

      Can you tell me about how many tomatoes will be needed?

      Reply
      • Shelby Law Ruttan

        September 02, 2022 at 10:17 am

        Hi Brianna, in the blog post, under tips, I state that you will need about 9-1/2 pounds of tomatoes.

        Reply
        • Brianna

          September 02, 2022 at 3:57 pm

          Thank you I was just wondering about how many tomatoes that equals since I don’t have a scale.

          Reply
          • Shelby Law Ruttan

            September 03, 2022 at 8:26 am

            Tomatoes vary in size but about 4 medium sized roma tomatoes (the recommended tomato) is 1 pound, so approximately 38 medium sized Roma tomatoes. I hope that helped!

            Reply
    20. Angie

      September 11, 2022 at 2:52 pm

      Can I use fresh lemon or lime juice ( preferably lime) instead of vinegar & can I omit the jalapeño?

      Reply
      • Shelby Law Ruttan

        September 12, 2022 at 2:58 pm

        Hi Angie, Yes, you can make that substitute as both lemon or lime juice (lime is my preference also) are acidic and more acidic than vinegar. The jalapeno is not a requirement, its for those who like the flavor. It can be left out without damaging the recipe. I hope you enjoy the recipe!

        Reply
    21. Nikkii Leshok

      September 18, 2022 at 12:13 pm

      5 stars
      This could possibly be the best salsa I’ve ever tried! We followed the recipe & instructions almost exactly. We grow San Marzano tomatoes for our homemade spaghetti sauce so that’s what we used and replaced the jalapeño peppers with Bulgarian hot wax. I’m not too big on a lot of heat so I’m the end I think the hot wax peppers worked better for us. I know everything tastes better when it’s made from ingredients you’ve grown yourself but that doesn’t take away from this recipe!
      It’s a lot of work but the end result is definitely worth it and I’m looking at our 12 pints (we doubled the recipe) thinking I need to hurry up and do another double batch to get us through the winter. It’s seriously that good!

      Reply
      • Shelby Law Ruttan

        September 19, 2022 at 9:15 am

        Hi Nikkii, thank you so much! I appreciate you sharing your experience and the substitutions you made. I'm so happy you made the recipe! Shelby

        Reply
    22. Karen C-F

      January 08, 2023 at 7:36 pm

      5 stars
      I made the recipe and my family loved it. This was the best one i tried. Thank you for sharing.

      Reply
    23. freda caddell

      February 19, 2023 at 11:45 pm

      Can I use a sugar substitute instead of sugar?

      Reply
      • Shelby Law Ruttan

        February 20, 2023 at 9:32 am

        Yes, you can use a sugar substitute. I recommend monkfruit as I have used it myself when making this recipe.

        Reply
    24. Jennifer

      March 12, 2023 at 8:09 pm

      5 stars
      What an awesome idea! You have me over here wanting to get a canner!

      Reply
    25. Holly

      September 21, 2020 at 12:10 pm

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

      Reply
    26. Shelby Law Ruttan

      September 21, 2020 at 7:37 pm

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

      Reply
    27. Sharon Cameron

      August 03, 2021 at 6:25 pm

      ? After cutting up the tomatoes I have a lot of liquid juice. Should I drain the juice off before cooking?

      Reply
    28. Shelby Law Ruttan

      August 04, 2021 at 9:23 am

      You can do this if you wish, it will make the salsa thicker if you drain the liquid. Good luck!

      Reply
    29. Linda

      August 29, 2022 at 3:08 pm

      Just wondering if this is a really spicy recipe

      Reply
    30. Shelby Law Ruttan

      August 30, 2022 at 7:34 am

      It can be as spicy as you like. I would say this is mild, but I like spicier things. You can adjust the peppers to your own liking.

      Reply

    Trackbacks

    1. Cajun Shrimp and Avocado Chaffle Sandwich | Low Carb Maven says:
      September 19, 2019 at 7:00 am

      […] an open faced waffle sandwich and top it off with some homemade salsa and sour […]

      Reply
    2. Easy Venison Fajitas - Grumpy's Honeybunch says:
      September 27, 2019 at 1:51 pm

      […] always serve this Homemade Salsa along with a dollop of sour cream on our venison fajitas. If your more into a green sauce, you may […]

      Reply
    3. Chicken Taco Soup - Instant Pot (Low Carb) | Low Carb Maven says:
      October 3, 2019 at 7:00 am

      […] satisfy that need. I was craving a taco soup and wanted it fast. As a result, I decided to use my Homemade Salsa and Kim’s Low Carb Taco Seasoning and put it in the Instant Pot with some chicken broth to […]

      Reply
    4. Black Bean Chili with Ground Beef and Chipotle - Grumpy's Honeybunch says:
      October 22, 2019 at 7:12 am

      […] homemade salsa […]

      Reply
    5. Salami Pizza with Garlic and Chili Oil - Grumpy's Honeybunch says:
      November 1, 2019 at 4:30 am

      […] off the pizza sauce and instead, use a homemade salsa (low […]

      Reply
    6. Shrimp and Avocado Chaffle Sandwich - Grumpy's Honeybunch says:
      December 18, 2019 at 4:30 pm

      […] an open-faced waffle sandwich and top it off with some homemade salsa and sour […]

      Reply
    7. Turkey Bacon Breakfast Burrito - Grumpy's Honeybunch says:
      December 19, 2019 at 4:05 am

      […] Homemade Salsa is the absolute perfect addition to any burrito. […]

      Reply
    8. Chicken Taco Soup - Low Carb Instant Pot Recipe - Grumpy's Honeybunch says:
      January 1, 2020 at 7:00 am

      […] need. I was craving a taco soup and wanted it fast. As a result, I decided to use my Homemade Salsa and Kim’s Low Carb Taco Seasoning and put it in the Instant Pot with […]

      Reply
    9. 35 Garden Canning & Pickling Recipes - Mom, Are We There Yet? says:
      January 3, 2020 at 3:44 am

      […] Homemade Salsa (Honeybunch Hunts). […]

      Reply
    10. Beef Chili Recipe - Ready in 30 minutes - Grumpy's Honeybunch says:
      January 13, 2020 at 4:30 pm

      […] Homemade Salsa […]

      Reply
    11. Homemade Taco Seasoning - sugar and gluten-free - Honeybunch Hunts says:
      February 14, 2020 at 11:05 am

      […] 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. […]

      Reply
    12. Parmesan Cheese Crisps - Microwave Recipe - Grumpy's Honeybunch says:
      February 26, 2020 at 4:30 pm

      […] out the Homemade Salsa and […]

      Reply
    13. The best ever Homemade Flour Tortillas Recipe - only 4 ingredients! says:
      March 19, 2020 at 9:28 am

      […] 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! […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm Shelby, author of HoneyB's Homestead. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

    More about me →

    Fall Favorites

    • Cowboy Cornbread Casserole
    • Instant Pot Turkey Lentil Soup
    • Cheesy Dip for Chips
    • French Toast Muffins Made With Croissants
    • Raspberry Thumbprint Cookies with Almond Icing
    • Zucchini Lasagna with Italian Sausage

    What's Hot this Month

    • Oven Baked Haddock Recipe
    • Homemade Salsa for Canning
    • Crisp Sweet Pickle Recipe - 7 Day Pickles
    • Old Bay Shrimp Boil
    • Air Fryer Steak Bites with Venison Tenderloin
    • Wingstop Garlic Parmesan Wings
    • Cajun Shrimp with Creamy Creole Sauce
    • Boiled Ham Dinner - Instant Pot Recipe
    Homemade Salsa for Canning
    Keto Fried Fish Sticks

    Footer

    ↑ back to top

    About

    • Privacy Policy and Disclosure

    Newsletter

    • Join my Recipe Club!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme