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Homemade Salsa for Canning

Several jars of homemade salsa for canning placed on a wooden shelf, sealed with silver metal lids.
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A safe and flavorful homemade salsa for canning using fresh tomatoes, peppers, and spices. Perfect for chips, tacos, and more with a shelf life of up to 18 months.

Ingredients

Scale
  • 5 cups peeled, chopped, and drained tomatoes
  • 1 ½ cups chopped onion (about 1½ medium onions)
  • ¾ cup chopped red or green pepper (about 1 medium pepper)
  • 2 jalapeños, finely chopped (seeds and membranes removed for less heat)
  • 3 cloves garlic, finely minced
  • 1 ¼ teaspoons ground cumin
  • 1 ¼ teaspoons coarsely ground black pepper
  • 1 ¼ tablespoons canning or pickling salt
  • 3 tablespoons chopped fresh coriander
  • 2 tablespoons sugar (optional, depending on tomato sweetness)
  • ½ cup + 2 tablespoons apple cider vinegar
  • ¾ cup tomato puree

Instructions

  1. Peel tomatoes using blanching or grilling method, then core and roughly chop.
  2. Place chopped tomatoes in a colander and drain for about 30 minutes.
  3. Chop onions, peppers, and jalapeños by hand or using a food processor.
  4. Add tomatoes, chopped vegetables, garlic, cumin, pepper, salt, coriander, sugar (if using), vinegar, and tomato puree to a large pot.
  5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring often.
  6. Optional: use a stick blender to blend the salsa to your preferred consistency.
  7. Fill hot, sterilized jars with hot salsa, leaving ½ inch headspace.
  8. Remove air bubbles with a spatula or chopstick, wipe jar rims, and seal with lids and bands.
  9. Process jars in a boiling water bath for 15 minutes.
  10. Remove jars and let cool overnight. Check seals the next day. Store sealed jars in a cool, dark place.

Notes

  • Do not reduce vinegar or increase low-acid ingredients for safety.
  • Sterilize jars before filling and keep hot until use.
  • Unsealed jars must be refrigerated or reprocessed within 24 hours.
  • Use pickling salt to avoid cloudy salsa.
  • Adjust spice level by keeping or removing jalapeño seeds.

Nutrition

Find it online: https://recipeeasily.com/homemade-salsa-for-canning/