How to Can Your Own Homemade Salsa

How to Can Your Own Homemade Salsa | The Baking Beauties
Are you all set & ready to go? Are the tomatoes turning red faster than you know what to do with them? Well, that’s not really my problem this year.

I’ve been making homemade salsa for quite a few years already. I used to make it into taco sauce (few more steps involved) because I didn’t like chunky things. Now, I have gotten lazier matured my palate, I don’t mind having the peppers & onions in chunks (although, it’s still in small chunks, thank goodness for a food processor).

My Mother-in-law gave me this recipe years ago, and although I’ve tried maybe one different recipe for salsa, I’ve never found the need to look for anything else. This one is simple, with few ingredients, but has great flavour. And now that the whole family eating it (kids included), I find that we go through it quite quickly.

The last few years I’ve started my tomatoes from seed. I prefer to use romas, but will use whatever I can get my hands on. This year my tomatoes ended up being diseased, and from all 24 plants, I have enough tomatoes to make only 2 batches of salsa. Better than none though! :) Let me teach you How to Can Your Own Homemade Salsa.


How to Can Your Own Homemade Salsa | The Baking Beauties
How to Can Your Own Homemade Salsa
Serves: Approx. 15 8-ounce jars
When I made salsa, I prefer to peel the tomatoes first. You don't have to do this, however, if you don't, you will have pieces of rolled up pieces of tomato peel in your salsa. The easiest way to do this is to blanch your tomatoes. You do this as follows: Fill sink with some warm water and wash your tomatoes. Remove green stems and leaves, and with a sharp knife, cut an "X" into the bottom of your tomato. Fill a large pot about half full of water, and bring to a boil. Have another large bowl filled about half way with cold or ice water. Working in small batches, first put the tomatoes into the boiling water, allow them to cook for 30-60 seconds. Remove from boiling water with slotted spoon, and place in ice water. Once the tomatoes have cooled for a few minutes, you should be able to easily remove the peel from the tomato. I also like to cut the stem part away at this time. Continue with this long, tedious process until you have peeled all of your tomatoes. :) Now that your tomatoes are all peel-less, you can go ahead and start cutting them up into chunks. They don't need to be cut too small, as they will break down & fall apart some while cooking.
  • 16 cups tomatoes, peeled and chopped
  • 4 jalepeno peppers (approximately, I used a hot pepper blend this year, as seen in the picture above, I also left the seeds in, for some extra heat)
  • 2-3 green peppers, seeded & chopped
  • 3 medium onions, chopped
  • 6 tablespoons pickling salt
  • 1 cup white vinegar
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  1. Chop all vegetables. I use a steak knife to cut up my tomatoes, and the food processor for everything else.
  2. Combine all vegetables, salt & vinegar in a large stock pot. Slowly bring the mixture to a boil (if you try to do this too quickly, it will burn on, and you don't want that to happen).
  3. Once you have a slow boil, cook (without a lid on) for about 1 1/2 hours, stirring frequently.
  4. Combine cornstarch and cold water. Slowly pour into salsa mixture, while stirring. Stir to evenly distribute & continue cooking for 5 minutes.
  5. Place your canning jars in a large canner with enough water to cover them by at least 1-inch, and bring to a boil. Boil for at least 10 minutes. Also place your lids in a pan of simmering water, and simmer for 10 minutes. This ensures that the jars and lids are sterilized before adding the salsa to them.
  6. Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.
  7. Fill each jar with salsa, to within 1 cm of the rim. Wipe the rim clean with a paper towel dipped in boiling water, and place the lids and rings on top of the jar. Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water.
  8. Remove from water bath and set jars on a dry towel, free from drafts. Allow to cool completely before checking that each jar has sealed (the lid is pulled down slightly, and no longer "pops" when you push on it). Label and store in cool, dark place. It is best to used home canned goods within 12 months.


  1. Shoshana says

    This sounds great. What kind of canning lids do you use? All of mine are metal, which would make the microwave step a bit tricky. How long would you process the salsa in a water bath instead?

  2. Susan says

    I did mine in the microwave as well. It will be ok as long as the metal doesn't touch the side and if there is more glass than there is won't spark. place the lid on the jar ,not covering the opening completely so steam can escape. worked for me..

  3. Jeanine says

    Betty, how ya gonna make salsa without onions?? 😉 Did you find any tomatoes this year? Seems everyone's are rotting at the stem before they ripen.

  4. betty r says

    Well Jeanine..that's why I won't make can't taste so much of the onion in the store bought salsa so I shall just stick with that.
    Tomatoes in the garden did not do well but I had one in a pot which did very well although they were a smaller variety of tomatoes. Some hybrid kind..forget the name.

  5. Tasty Eats At Home says

    Yum! I just canned salsa myself. Yours is really pretty. That stinks about your tomato plants! But what would you do if all 24 plants were prolific? That's a LOT of tomatoes! If you succeed next year, ship me some salsa…and canned tomatoes…and homemade ketchup…lol!

  6. Jeanine says

    Ha! Actually, the past 3 years I've had that many tomatoes. I can the salsa (a LOT of it, usually), and usually make a few batches of canned tomato soup. I've done tomato juice, veggie juice, spaghetti sauce & taco sauce. I admit, by the end, I'm really tired of looking at tomatoes! lol Your salsa looks really good too! Wow! I bet it tastes great!

  7. rose says

    This was one of 5 different salsa recipes that I tried this weekend. I liked the flavor but WAY to salty. I remade it by making it again without the salt and then mixed the two together. Still a little salty but the flavor was pretty good. Thanks!

    • says

      Hi Rose, I noticed that my last batch seems salty too, I’m not sure why. I’ve been using this recipe for years. I did, however, make sure to have very little liquid this time, and my salsa turned out thick, so it could be from that.

  8. Amber Siar says

    I used your recipe for canning salsa last year because it was my first time making salsa and wanted to find the easiest possible recipe. This was very easy and everyone in my family loves the salsa much more than store-bought! I made two batches and that lasted me about 6 months. Many people asked me to bring it every time we had a family get-together, and with 2 kids (now 3 kids) who love salsa, it didn’t last long. I’m making at least 3-4 batches this year and needed to reprint the recipe, so I thought I’d let you know how much we love it. The only substitution I made was Hungarian hot peppers instead of jalapenos because that’s what I had on hand. Thank you!

    • says

      Thanks so much, Amber! My family loves it too, and I usually have to make 3 or 4 batches just to make it through the year. :) Once you’ve had homemade, store-bought just doesn’t do it anymore. :) Thanks for the review, i appreciate it!


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