Homemade Salsa for Canning

Homemade Salsa for Canning with Cilantro and Jalapeno is a large batch salsa recipe. This easy to make salsa is made with fresh tomatoes, jalapenos, and cilantro from your 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 delicious, you may go through all 6 pints lickety-split! We love it so much we will make this Venison Burger recipe and top it with the salsa instead of the sun-dried tomato pesto.

Homemade Salsa for Canning

Homemade Salsa for Canning: Preserving your harvest

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.

For making salsa, the best tomato to use is the Roma tomato. They are a meatier fruit with few seeds. As a result, you have less water in your final product.

garden fresh roma tomatoes and jalapenos before processing

Why I like to make Homemade Salsa

We go through salsa like crazy and to be honest, I never have enough homemade salsa in my cupboard. And, while the store-bought salsa is not terrible by any means, I still prefer homemade salsa.

The freshness of homemade salsa can’t be beaten – unless you buy fresh salsa that is! However, I also like that you can control the flavors and heat of it yourself whether you like hot, medium, or mild salsa. This particular recipe reminds me of restaurant-style salsa.

Garden Fresh Produce for Salsa

This particular homemade salsa recipe was made from produce grown right in my own garden! I’m super excited about it! My garden produced plenty of Roma tomatoes and jalapeno peppers this year. It’s my opinion that fresh is best and when you grow it yourself it’s even more satisfying!

While I did grow cilantro and planted green peppers, my luck in harvesting them was not as successful. The cilantro went to seed before I was able to use it and the green peppers never amounted to anything. So, while I did use fresh ingredients for each, they were purchased at the grocery market.

Canning Equipment needed

How to make Homemade Salsa for Canning

This recipe will take 9-1/2 to 10 pounds of tomatoes. To prepare the tomatoes for canning, you need to blanch and remove the skin. To do this, you will bring a large pot of water to a boil, place the tomato in the boiling water and let it sit a few seconds. Remove the tomato from the boiling water and immediately place it in a bowl of ice-cold water to cool it down quickly.

Fresh Roma tomatoes, skin and seeds removed then diced

I do the blanching in batches and just keep my hot water on a very low simmer. Usually, I can get several Roma tomatoes in my stockpot to blanch. Once I put them in the cold water, I wait a few seconds, then remove them then core and peel them. The seeds and pulp are removed at this time also.

Next, I will take the tomatoes, dice them and place them in a colander to drain. I continue this process until all of the tomatoes I need are done.

ingredients for salsa in the stockpot

Once the tomatoes have been prepped, I leave them in the colander to drain while I prepare the remaining ingredients for the homemade salsa. Then, I will add all of the ingredients into a large stockpot, stir to combine and bring to a boil.

salsa ingredients cooking on the stovetop

Once the homemade salsa has come to a boil, let it simmer for about 15 minutes. This will allow some more of the moisture to evaporate.

Tip: If your salsa is still too thin for your liking, this is the point where you can add some tomato paste.

adding the cooked homemade salsa to the pint jar before processing

When your homemade salsa is done simmering, it is ready to process in your canner. The jars and lids the salsa will be canned in should be washed and sterilized before adding the salsa to 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 and screw cap on. Be sure the screw cap is on tight.

pint jars in the canner ready to process

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 the water begins to boil, process the homemade salsa in the canner for 15 minutes. Turn off the heat, remove the lid, and let the jars sit for at least 15 minutes before lifting the rack up.

Homemade Salsa for Canning

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.

Tips for making Homemade Salsa for Canning

  • 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.

What to serve with Canned Homemade Salsa with Cilantro!

We are all about salsa and Low Carb Keto Tortilla Chips! Mix this salsa into Easy Vegan Cashew Queso for a special treat!

I love to add homemade salsa for flavor, and this recipe would make a great one to use in this recipe for Avocado Egg Chilaquiles! I also love to top omelets and burgers with this salsa!

Homemade Salsa for Canning
Yield: 6

Homemade Salsa for Canning

Prep Time: 1 hour
Cook Time: 15 minutes
Processing Time: 15 minutes
Total Time: 1 hour 30 minutes

The fresh taste of garden grown vegetables in this homemade salsa for canning make it one of the best tasting salsa recipes ever!

Ingredients

  • 9.50 cups fresh tomatoes, diced
  • 2 cups onions, diced
  • 2 cups green bell pepper, diced
  • 10 cloves fresh garlic, minced
  • 3/4 cup jalapeno peppers, diced
  • 1/2 cup cilantro, chopped
  • 2 tbsp kosher salt
  • 1/4 cup Classic Monkfruit Sweetener or granulated sugar
  • 1 cup apple cider vinegar

Instructions

  1. 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.
  2. Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
  3. Remove skins and seeds with membranes from tomatoes. Set aside to compost later.
  4. Dice the fruit of the tomato. You should have 9-1/2 cups of diced tomatoes for this recipe.
  5. Dice and mince remaining ingredients. Add to a large stockpot with the tomatoes. Bring to a boil.
  6. Reduce heat and cook for 15 minutes.
  7. While salsa is cooking, sterilize the canning jars and lids by boiling for 1-2 minutes in hot water.
  8. When ready to pack homemade salsa into jars, using a funnel, scoop salsa into jar until salsa reached the neck of the jar.
  9. Wipe the rim of the jar with a towel, place sterilized lid on jar and screw on cap.
  10. 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.
  11. Boil for 15 minutes. Remove from heat. Lift rack in canner and let cool 15 minutes.
  12. Carefully remove jars from canner and place on a counter lined with kitchen towel. Cover hot jars with another towel to prevent drafts.
  13. 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.

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 Information

Serving Size

2 tablespoons

Amount Per Serving Calories 26Saturated Fat 1gSodium 877mgCarbohydrates 5gFiber 1gSugar 3gProtein 1g

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.

33 Comments

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

  2. […] 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 […]

  3. […] 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 […]

  4. Anonymous October 5, 2019 at 11:02 am - Reply

    5

  5. […] homemade salsa […]

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

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

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

  9. […] 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 […]

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

  11. […] Homemade Salsa […]

  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

Leave A Comment

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

As an Amazon Associate, I earn from qualifying purchases.

Check out my new cookbook!