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.
🍅 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.
9 ½ 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.
🍽 Canning Equipment needed
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💭 Top Tips
- 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.
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.
- If you like a thicker salsa, add ¼-1/2 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.
Other Canning Recipes To Make
Homemade Salsa for Canning
- 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 tbsp kosher salt
- [¼ cup Classic Monkfruit Sweetener] or granulated sugar
- 1 cup apple cider vinegar
- 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 9-½ 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.