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Freshly canned salsa stacked in a pyramid by The Healthy RD
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4.60 from 10 votes

Tasty Canning Salsa Recipe

This canning salsa recipe is by far my favorite tomato salsa recipe for canning ever! It is think, chunky and AMAZING!
Prep Time20 mins
Cook Time1 hr 30 mins
28 mins
Total Time2 hrs 18 mins
Course: Appetizer
Cuisine: Mexican
Keyword: canning salsa recipe, canning salsa verde
Servings: 45
Calories: 24kcal
Cost: $1.50 per jar

Equipment

  • Water bath canner
  • Jar funnel
  • 8 quart or larger stock pot
  • Jar Grabber
  • Food processor
  • Ladles and spoons
  • Ball pint jars, lids, and rims
  • Cutting board and knife

Ingredients

Instructions

Prepare for canning:

  • Wash all jars and lids thoroughly with soap and water and rinse well. Place the jars on a baking sheet and keep them in a preheated oven that is set at 225 degrees F.
    Have fresh, new lids handy for the canning process. As long as they are clean, you do not need to heat them.
    You can re-use rims from prior canning.
    Add water to your water bath canner and bring to a boil. You can prepare the vegetables during this step. Once the canner is at a boil, you can reduce heat until you are ready to process the jars.
    Toast the spices: Place the coriander and cumin in a pan on moderate heat. Toast them until they are fragrant, being mindful not to burn. This will take 2-3 minutes.

Prepare for canning:

  • Wash all jars and lids thoroughly with soap and water and rinse well. Place the jars on a baking sheet and keep them in a preheated oven that is set at 225 degrees F.
    Have fresh, new lids handy for the canning process. As long as they are clean, you do not need to heat them.
    You can re-use rims from prior canning.
    Add water to your water bath canner and bring to a boil. You can prepare the vegetables during this step. Once the canner is at a boil, you can reduce heat until you are ready to process the jars.
    Toast the spices: Place the coriander and cumin in a pan on moderate heat. Toast them until they are fragrant, being mindful not to burn. This will take 2-3 minutes.

Prepare the vegetables:

  • Wash all vegetables. Wearing latex or plastic gloves, cut jalapenos in half and remove the seeds, if desired. The seeds are the hottest part of the pepper, so be mindful of your personal tastes. Cut the onions, bell peppers, and tomatoes in quarters. Peel the garlic, cut in quarters, or mince if you don't like garlic pieces.
    Add all of the vegetables into the food processor in about 4 different batches. Pulse the food processor until the ingredients are at your desired consistency, small to moderate chopped pieces are great.

Cook the salsa:

  • Place all of the vegetables, salt, tomato paste, citric acid, and spices into your large stock pot. Season with salt and spices to your preferences.
    Bring the mixture to a boil, then reduce the heat and simmer on a low boil for 20-30 minutes.
    Fill and close the jars: Set the jars next to the salsa in the saucepan. Use a ladle to pour the salsa into the jars through a canning funnel, leaving about 1/2-inch head space at the top. Dislodge any trapped air by running a wooden spoon through each jar. Wipe the rims of the jars with a clean paper towel.
    Place the lids on, and screw on the rings securely but not extremely tight.
    Ladling salsa into canning jars by The Healthy RD

Seal the jars:

  • Make sure your water is at a boil in the water canner. Next, using canning tongs, gently transfer the jars to the canner until all the jars are in place. If you can't fit them all, don't worry. You can set them aside and process them after the first batch. You will want the water to cover the tops of the jars. If you need more, add boiling water until the jars are completely covered.
    Bring the water to a full rolling boil, and process for 20 minutes for pint jars. For quart jars, bump that up to 25 minutes. If you are at sea level, pint jars can process in as little as 15 minutes.

Remove and cool:

  • Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.

Store:

  • You should make a label on the lid with the date of processing. After 24 hours, inspect all jars to make sure they all have a vacuum seal. Loosen or remove the rings and store jars in a cool, dark place. The sealed jars will last for up to 18 months

Notes

Tips: always have boiling water ready for topping off the water canner if needed. You can use Roma tomatoes, but I like a softer, sweeter heirloom tomato.  They definitely have more flavor than Romas!  If texture is what you are after, Romas are the way to go.
If the mixture tastes too acidic, you can add in a bit of sugar to cut the acidity.  Keep in mind, jalapenos or other hot peppers can vary tremendously in the amount of heat they provide a recipe.  Taste and adjust to your preferences. You can always make this a hot salsa by adding in some cayenne or chipotle peppers in adobo at the end.

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1216IU | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg