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How to Can Salsa the Easy Way

by Laura Fuentes

May 28, 2019
updated Sep 15, 2023
4.96 from 139 votes
A fresh batch of salsa is possible when you have these step-by-step canning instructions for beginners!
Jump to Recipe

All the articles & recipes on this website have been created through real-life testing and experience (no ai) since 2010.This post may contain affiliate links. Please read our disclosure policy.

Having salsa in your pantry at all times can be a huge lifesaver when it comes to mealtimes. You know there’s nothing like a fresh batch of salsa and today, I’m sharing how to can salsa the easy way so you can keep it year-round.

In the post, I’m going to answer all of your salsa canning questions, so keep reading.

image: Four full jars of canned red salsa

This recipe originated from my friends at Ball® Home Canning, my go-to resource on all things preserving. Why not go straight to the pros to give you this step-by-step guide?

I’ve also linked everything I used in this post; which is great because Ball canning products are easy to find online and in major retailers.

If you’ve found yourself with more tomatoes in your garden you can consume and already figured out you can’t freeze tomatoes, you’re in the right post. Preserving them in salsa is the way to go!

This post will explain everything you need to know to keep your garden tomatoes for months to come; from how to make the tomato peeling process 1000x easier to how to store your precious canned salsa and more.

You know why I love having canned salsa in my pantry? Because I can always have it on hand for all the taco recipes on this website and for chips, of course!

Woman with a dish full of corn chips and cans of salsa

Today, I’m going to show you how to can salsa at home with a simple and easy-to-follow canning process. You’ll need a few canning supplies to get the job done so let’s go over those first.

What Do You Need to Start Canning

When it comes to canning, most beginners get overwhelmed with the canning supplies. Thankfully the Ball® Home Preserving Starter Kit comes with everything you need to get started.

With a starter kit, you’ll have everything you need to can your first batch of salsa or jelly.

A starter kit includes:

  • A preserving rack
  • 3 16-ounce jars
  • Basic Preserving Utensils
  • Home Preserving Guide & Recipe Booklet

Along with the canning items above, you’ll also need a canner, which is a large pot big enough to fill with water and jars. I used my stock pot, the same one I use to make stock or boil spaghetti –yes, that one.

Is Canning Easy

Whether it’s pickling vegetables, making jam with berries, or sauces and salsa with tomatoes canning is an easy way to save money and enjoy our favorite foods year-round.  

The process is simple, although it does take some time, and there are several steps that need to be followed to a T, or you might end up with a bad batch, and that would be a tragedy!

image: Open mason jar full of red salsa next to dish of corn chips and bowl of the same salsa

Easy Recipe for Salsa

This salsa recipe is similar to how I make my fresh salsa, and with the addition of vinegar and proper processing time inside Ball® Jars, we have a deliciously preserved fresh salsa for months to come!

How to Remove the Skins from Tomatoes for Salsa

Unlike my traditional, make-and-eat salsa recipe, this version calls for peeled tomatoes –all canned salsa recipes do.

You didn’t think I was going to peel fresh tomatoes with a vegetable peeler, did you? Hah, please! That’d be a mess and nearly impossible. There are two ways to peel tomatoes; blanching them in boiling water and roasting them.

To blanch the tomatoes, you’ll need to score an X at the bottom of the tomato skin. Then submerge them in boiling water for 1 minute, and remove them using tongs into an ice bath, one by one.

Roasting the tomatoes is the easiest way to remove the skins in bulk. Once roasted, the skin separates on its own, making the tomato peeling process a breeze.

image: hand peeling skin off of roasted roma tomatoes

Do you Have to Peel Tomatoes to Can Them?

Tomato skins can be tough and bitter, so it’s nice — but not necessary — to remove them from tomatoes to be canned. For this recipe, I’ve chosen the roasting method to remove the peel, since I found this to be the easiest and best way to do this in bulk.

How to Roast Tomatoes for Salsa

If roasting tomatoes seems like something your grandmother would do, it’s because she probably did! I know my grandmother roasted tomatoes to make all sorts of recipes and I remember the process being easy –and it is!

By simply placing all the tomatoes on a baking sheet and roasting them, you’ll get the skins off easily. You are going to roast them in the oven until the charred skins begin to peel themselves back.

At that point, you’ll remove the sheet pan from the oven, let the tomatoes cool down to room temperature and then, they peel back like magic! Roasting tomatoes also brings out the natural sweetness on tomatoes and gives them a deep caramelized flavor we love.

image: Roma tomatoes roasting on a pan

Which Tomatoes are Best for Salsa?

The best tomatoes for salsa are the ones that are abundant, ripe, and have more meat on them. The easiest to find are Roma tomatoes; although some people use San Marzano tomatoes.

In the end, whatever is in season will make prime salsa and sauces. They also cost less so buying them in bulk at your local farmer’s market or grocery store and canning them is a smart way to enjoy summer tomatoes year-round.

The key to fresh salsa is using a tomato with few seeds such as Romas, but I’ve found that removing the seeds and core with a spoon does the trick.

image: freshly washed roma tomatoes laid out on a roasting pan

How Do I Make a Smooth Salsa?

If you prefer a smoother salsa recipe rather thank chunky, either use an immersion blender in your pot before filling your jars or, transfer the salsa into a blender or food processor and pulse until your desired consistency.

Once you have the texture of salsa you like to enjoy, transfer it to your jars before canning.

How to Can Salsa

Here’s where you might need a notebook and pencil –or simply print the recipe below. The steps aren’t complicated, but all of them are equally important.

Here is how to can salsa:

1. Preheat the Jars
First things first, place the jars in a large pot of simmering (180F) water. This will prevent them from bursting when filled with hot food.

image: tongs lifting a canning jar out of a pot of hot water on a stove

2. Prepare the recipe
Once the tomatoes are roasted, remove the skins and give them a rough chop.

Add them to a large pot along with the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt, stir, and bring to a simmer. Simmer for 15 minutes or until cooked down. Remove from heat.

image: freshly crushed tomatoes, green onions, seasoning and diced jalepeno in a saucepan

3. Fill Jars with Salsa
Carefully, remove the jars from the simmering water with the Jar Lifter and set onto a flat surface. Fill each jar with the hot salsa.

image: a black funnel on top of a mason jar filled with freshly made red salsa

4. Remove Air Bubbles
Gently tap the bottom of the jar on a flat surface to remove any air bubbles; this will keep the salsa from spoiling due to trapped air.

Leave ½ inch of space between lid and salsa.

image: tool wiping down rim of canning jar with red salsa inside it

5. Wipe the Rim
Using a clean, damp cloth remove any residue or food from the tip of the jar. Top it with a lid and apply the band until it’s fingertip tight.

image: Four mason jars of red salsa

6. Place the Jars in the Canner.
Make sure the water covers each jar by 1 to 2 inches and bring it to a rolling boil over medium-high heat for 15 minutes.

image: Full mason jar of red salsa being lowered with tongs into pot of hot water

7. Process
When complete, turn off the heat and allow jars to sit in hot water for 5 minutes.

8. Rest
Not you, the jars. Once you’ve removed them from the water with the tongs and set aside onto a flat surface. Leave the jars undisturbed for 12 to 24 hours.

image: Four jars of canned red salsa

9. Inspect
Time to apply the flex test! Apply pressure to the center of the lid with your fingertip, if it bends, it’s a bad egg. Second, remove the bands and try to lift the top with your fingers. Properly sealed lids will remain attached, otherwise, toss it!

Fresh Salsa vs Canned Salsa

The difference between fresh salsa and canned salsa is that fresh salsa, as the name entails, is a mixture of raw ingredients, while canned salsa is often cooked to preserve it and cook out any bacteria.

At the grocery store, fresh salsa is always refrigerated and has a short shelf life, while the salsa found on the grocery shelves has been cooked and canned using the same process below.

Another ingredient used to preserve salsa is an acid, like vinegar, explained further below.

Is Vinegar Necessary for Canning Salsa?

The acid in the vinegar helps preserve the salsa you are canning. I assure you that you will not be tasting the vinegar in the salsa itself, it’s used to preserve it. The natural acidity in tomatoes isn’t often enough to preserve it long-term, which is why vinegar is used in this recipe for canning.

Can I Use Lime Juice or Lemon Juice Instead of Vinegar When Canning Salsa?

If you want to use lime juice or lemon juice in this recipe instead of vinegar, I recommend you use the bottled kind since they have higher acidity than squeezing fresh lemon or lime juice out of the fruit.

Do You Need to Cook Salsa Before Canning?

Yes, cooking salsa is a necessary step before canning to cook out any bacteria left in the food, which would only multiply when sealing and storing for long periods of time.

To can or preserve food for long-term storage you can store the food in a jar filled with an acidic liquid (like pickles or olives) or cooked, such as jams, sauces, and salsas.

When you open your previously canned salsa months from now, it will not taste like tomato sauce, it will taste like a better version of salsas you find in your grocery shelf not in the fresh/refrigerated aisle.

Best Jars for Canning

The best jars for canning are always made from glass and with lids that are BPA-free. The jar size is always a matter of preference, with smaller 8-ounce jars being traditionally used for jelly and 16-ounce and 32-ounce jars for canning salsa, sauces, and vegetables.

There are also two lid sizes, traditional, regular-mouth canning jars, and wide-mouth jars. And while each is best for different foods, it always boils down to a matter of preference and what will make the canning process easier.

The ones I used in this post are made by Ball, which has been making the most popular jars for canning since 1880.

Water Bath Canning

There are two approaches to safe canning: water bath and pressure canning. For this recipe, I’m using the water bath; it’s the simplest and beginner-friendly method.

Water bath canning is best for high-acid foods and recipes that include the right amount of acid. The combination of time and temperature destroys bacteria while the heat creates a vacuum seal.

Items such as fruit, jams, jellies, salsa, tomatoes, pickles, sauces, pie fillings, and condiments use this method.

image: Full mason jar of red salsa being lowered with tongs into pot of hot water

Pressure Canning Salsa

This form of canning uses high temperatures to safely preserve foods that are low in acid such as meat, poultry, vegetables, chili, and seafood.

Once again, the combination of time and temperature destroys bacteria and creates a tight vacuum seal, so food stays fresh longer.

How Long Does Canned Salsa Last?

Canned salsa will last 12 to 18 months, given that the seal of your jar’s seal has not been broken. If you are canning a lot, make sure to rotate your jars often so you always enjoy the freshest salsa.

After opening, salsa can be kept in the fridge for up to 2 weeks.

The best thing about canned salsa, whether you open it after 3 months or 9, is that you’ll be able to taste all the flavor from your garden tomatoes, the same ones you put lots of work into months ago.

image: can of red salsa next to tray of corn chips and bowl of red salsa

Best Tacos to go with this salsa recipe

So, what does one do with homemade salsa? Tacos! At this rate, your canned salsa won’t last a month, but tacos are worth it. Here are 3 of my favorites:

  • Grilled Fish Tacos
  • All American Beef Tacos
  • Salsa Chicken Tacos

The real question is, do you can? If so, what are your favorite recipes? For more fresh ideas, go check out what they are making at Ball® Jars Fresh Preserving.

How to Can Salsa the Easy Way

Laura Fuentes
4.96 from 139 votes
A fresh batch of salsa is possible when you have these step-by-step canning instructions for beginners!
Servings: 16
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins

Ingredients

  • 10 lbs Roma tomatoes, about 16 cups of chopped tomatoes
  • 12 green onions, chopped
  • 4 jalapeno peppers, diced
  • 8 cloves garlic, minced
  • 1 cup vinegar
  • ¼ cup fresh lime juice
  • 8 drops hot pepper sauce
  • ¼ cup minced cilantro
  • 1 tablespoon + 1 teaspoon salt
  • 4 16 oz pint or 8 Ball® (8 oz) half pint glass preserving jar, with lids and bands

Instructions
 

  • Preheat the oven to 450F.
  • Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down to room temperature.
  • Meanwhile, fill the canner with water and bring to a simmer over medium heat. Add the empty Ball® jars to the water and simmer on medium-low heat until ready for use, making sure the water does not boil.
  • Meanwhile, chop the green onions, jalapeno peppers, and garlic.
  • Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.
  • To the tomatoes add the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.
  • Once the salsa has cooked down, remove the jars from the water and fill each with salsa, ½ inch from the rim.
  • Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.
  • Place the jars back onto the rack and lower into the canner full of water, making sure the water covers the jars by 1 to 2 inches.
  • Bring to a boil for 15 minutes. Remove from heat and allow to sit in hot water for 5 minutes.
  • Remove from water and allow to rest for 12 to 24 hours before applying the flex test. Using your fingertip, apply pressure to the center of the lid, if it bends it didn’t seal correctly.
  • Store all safely preserved jars for up to 12 to 18 months.

See How It’s Made

Notes

Bulk Method:
If you’re canning salsa in large quantities, I suggest you slice the tomatoes in half first, roast them, then peel, and use a spoon to scoop out the seeds and watery insides. 

Equipment

the taco tuesday cookbook
The Taco Tuesday Cookbook
Canning starter kit

Nutrition

Serving: 0.25 cupCalories: 33kcalCarbohydrates: 6.9gProtein: 1.4gFat: 0.3gSaturated Fat: 0.1gSodium: 299mgFiber: 2.1gSugar: 4.3g
Like this recipe?Rate and leave a comment below

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    Recipe Rating




  1. Beth

    September 18, 2023 at 1:10 pm

    5 stars
    So glad I found this recipe! I think I’ve probably processed 60-70lbs of tomatoes using this recipe just in the past couple weeks. I made a mild batch, a medium batch with jalapeños and a hot batch with habanero peppers. I did use an immersion blender instead of chopping the tomatoes because we like a smooth salsa. This is my go to salsa recipe now! Thanks for sharing!

    Reply
  2. Mike

    September 10, 2023 at 10:43 am

    What kind of vinegar?Apple cider or White vinegar?

    Reply
    • Laura Fuentes

      September 10, 2023 at 3:23 pm

      White vinegar.

      Reply
  3. Bridgitt

    September 02, 2023 at 2:24 pm

    I’m canning this salsa now and it seems really watery, should I drain any liquid off before putting in the jars?

    Reply
    • Laura Fuentes

      September 10, 2023 at 3:47 pm

      The excess liquid is due to the tomatoes and will vary. You can remove some of it before canning if you want a thicker texture.

      Reply
  4. Marina Rae

    August 31, 2023 at 5:19 pm

    5 stars
    This is quite similar to my salsa recipe and it always turns out great! Just one comment- if a jar doesn’t seal don’t throw it out! Put that jar in the fridge and use it right away. You’ll know in a couple hours if it doesn’t seal and that’s not long enough for it to spoil.

    Reply
    • Laura Fuentes

      September 01, 2023 at 3:22 pm

      thanks for sharing that tip, Marina Rae!

      Reply
  5. kathy L garrard

    August 20, 2023 at 11:27 am

    5 stars
    absolutely the best and easies receipe ive ever made. ive never canned salsa befor but every one wants me to make them some. Thank you so much.

    Reply
    • Laura Fuentes

      August 28, 2023 at 11:47 am

      Thank you for sharing how easy this was for you as a first-time canner!

      Reply
  6. Terri

    August 17, 2023 at 8:08 pm

    5 stars
    Great video and recipe, my question is can I leave out the the jalapeño peppers and hot sauce?

    Reply
    • Laura Fuentes

      August 28, 2023 at 11:49 am

      Hi Terri, you can leave out the jalapeño and hot sauce if you wish without altering the other ingredient measurements. Enjoy!

      Reply
  7. Wanda

    August 17, 2023 at 4:08 pm

    4 stars
    I’m getting ready to can it but sadly I find it too vinegary for my liking. Hoping that if I combine it with beans I can salvage it after it is canned.

    Reply
  8. Ryan Larrabee

    August 16, 2023 at 4:46 pm

    5 stars
    My family absolutely loves this recipe. The flavor is perfect and adjusting the heat is easy. We are right now trying with canned whole peeled tomatoes just to see if it’ll work out. Canning is complete, now we wait. We are trying this method as up here in the Midwest of Wisconsin we don’t always have the best prices or home grown options available. Hopefully it turns out, otherwise we will just have to bless one of our local farmers with a LOT of Roma tomatoe purchases.

    Reply
    • Laura Fuentes

      August 28, 2023 at 11:46 am

      Thank you for sharing how much you enjoy this recipe!

      Reply
  9. Jennifer Mohr

    August 14, 2023 at 10:06 pm

    5 stars
    Very helpful video and instructions! I have a couple of questions that I wasn’t able to get answered by reading the comments – I have my own family salsa recipe which is almost identical to yours however 1. it only calls for 2 tablespoons of vinegar, 2. it uses canned tomatoes not fresh and 3. it doesn’t call for simmering all of the ingredients once chopped and mixed and before placing in the jars. Can you give any input into whether or not the differences I listed would be an issue?? Thanks in advance for any input!!

    Reply
    • Laura Fuentes

      August 28, 2023 at 11:53 am

      Hi Jennifer, you can follow your exact family’s recipe to make the salsa. However, for the canning process, I recommend you add the tomatoes and all the ingredients in your receipt to a pot, and follow the directions from there. I hope this helps!

      Reply
  10. Cathy

    August 10, 2023 at 7:09 am

    5 stars
    Hello, I was wondering can we add other spices to the salsa? I would like to add cumin. Just wasn’t sure if adding extra would change the consistency or outcome.
    Thank you
    Cathy

    Reply
    • Laura Fuentes

      August 14, 2023 at 12:56 pm

      Hi Cathy, you can definitely add your own spices to this recipe to the pot. For this amount, 1 tsp cumin per batch should get you started.

      Reply
    • Debbie

      August 24, 2023 at 3:40 pm

      Can I use Canning Salt for this recipe

      Reply
      • Laura Fuentes

        August 28, 2023 at 11:33 am

        Yes.

        Reply
  11. Becky

    August 05, 2023 at 5:22 pm

    5 stars
    Once the jar is opened, how long until it needs to be consumed?

    Reply
    • Laura Fuentes

      August 06, 2023 at 12:00 pm

      After opening, in the fridge for up to 2 weeks.

      Reply
      • Jerry Johnson

        August 12, 2023 at 8:43 pm

        5 stars
        Do you have to remove the seeds from the tomatoes?

        Reply
        • Laura Fuentes

          August 14, 2023 at 12:51 pm

          Hi Jerry, if you watch the video or read the post, you’ll see that I scoop out the tomato juices and seeds. While not required, it ensures that the salsa isn’t too liquidy (thin).

          Reply
  12. Tammy

    June 17, 2023 at 9:30 pm

    Do you put your jar lids in hot water before placing them on the jars once filled?

    Reply
    • Laura Fuentes

      June 19, 2023 at 9:43 am

      I do not.

      Reply
  13. Esther

    June 08, 2023 at 8:31 am

    5 stars
    A few days ago, I had some extra tomatoes and decided to make salsa for the first time. (spure of the moment kind of idea) Not only was I successful at canning due to the simple instructions, but it was DELICIOUS!

    Reply
    • Laura Fuentes

      June 19, 2023 at 9:47 am

      I’m thrilled you found this recipe helpful and delicious!

      Reply
  14. Patricia

    September 18, 2022 at 2:17 pm

    5 stars
    Thank you for this great recipe. It was delicious by all who tasted it! My son tasted the difference and it was the roasting that made the difference. I will make it again!

    Reply
    • Laura Fuentes

      September 22, 2022 at 3:03 pm

      Glad you enjoyed this canned salsa, Patricia!

      Reply
  15. Jen

    June 03, 2022 at 10:18 am

    5 stars
    Hello,

    Does the salsa have to be cooked before canning in water bath? Can I add my homemade but uncooked salsa straight into the hot jars? Thanks for any advice for a newbie canner!

    Reply
    • Laura Fuentes

      June 06, 2022 at 1:04 pm

      If you follow the recipe, there is no step for cooking the salsa. The tomatoes are roasted to remove the peel easily, which I highly recommend doing. Print the recipe, follow the steps, no need to cook everything after it’s mixed. Just follow the canning directions.

      Reply
      • Debbie

        July 26, 2022 at 1:21 pm

        Isn’t step #6 cooking?

        Reply
        • Laura Fuentes

          July 27, 2022 at 11:32 am

          the steps in the post are summarized to give you an idea of what’s to come. the printable recipe has different step numbers because it’s more detailed. please print and follow the detailed printable recipe card. I hope this helps.

          Reply
        • Rob

          August 07, 2022 at 4:56 pm

          5 stars
          I am with Debbie and Jen “To the tomatoes add the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.” That is cooking the salsa. We don’t cook our salsa, so we are attempting to figure out how to can it without cooking it. Nonetheless, I made it. I opened the jar a month later and it was the best salsa I’ve made. Maybe you’re right.

          Reply
          • Laura Fuentes

            August 09, 2022 at 11:27 am

            While the process of making fresh salsa is chop, mix, and serve, when you want to preserve food, there are two options. You can store the food in a jar filled with an acidic liquid (like pickles or olives) or cooked, such as jams and other foods that are not stored in that acidic liquid. Salsa will fall under the “cooked” category, which is why while you’re “technically” cooking it, it’s part of the canning/long-term storage process. When you open your previously canned salsa months from now, it will not taste like tomato sauce, it will taste like a better version of salsas you find in your grocery shelf not in the fresh/refrigerated aisle.

    • Doris

      August 28, 2022 at 4:38 pm

      Yes you do cook it reread the recipe.

      Reply
  16. Lillian

    April 24, 2022 at 4:20 pm

    5 stars
    I get fresh-made salsa from my favorite restaurant. How do I can it from that point? The_ give it to me cold. Also, I made your recipe. it was good but I really love Jose’s from down the street. Thanks in advance.

    Reply
    • Laura Fuentes

      May 23, 2022 at 4:31 pm

      Pour salsa in your jars and follow the canning steps.

      Reply
  17. Debra Butters

    March 02, 2022 at 10:43 am

    5 stars
    What type of salt did you use in the salsa recipe ? Canning salt or ?

    Reply
    • Laura Fuentes

      March 07, 2022 at 3:37 pm

      Traditional salt.

      Reply
  18. Kathrine

    October 02, 2021 at 3:53 pm

    5 stars
    For me, 10 pounds of San Marzano-style tomatoes yielded ELEVEN pints of salsa. True, I didn’t remove seeds or skins, but that still seems like a big difference.
    Added more hot sauce — more like a tablespoon — but still… I was glad I had some extra jars in the basement!

    Reply
    • Nancy

      April 11, 2022 at 7:16 am

      5 stars
      Turned out really good. I made this with Frozen tomatoes. I’ve been freezing tomatoes for years. Don’t say can’t.

      Reply
  19. Michael

    September 27, 2021 at 4:17 pm

    5 stars
    My first time making salsa, used your recipe & it turned out amazing! I don’t really care for store bought salsa but this stuff is the bomb!! I have more tomatoes in the garden so I’m making a second batch!!

    Reply
    • Laura Fuentes

      October 04, 2021 at 6:07 pm

      Thank you for trusting my step-by-step recipe, Michael! I hope there are many batches to come. Enjoy!

      Reply
  20. Michael

    September 13, 2021 at 9:45 am

    5 stars
    Is it ok to use canned tomatoes?

    Reply
    • Laura Fuentes

      September 13, 2021 at 1:55 pm

      You could.

      Reply
      • Douglas

        November 05, 2021 at 9:09 am

        5 stars
        What type of vinegar is needed?

        Reply
        • Laura Fuentes

          November 09, 2021 at 8:35 am

          apple cider or white vinegar will work.

          Reply
    • Debbie Clemens

      October 02, 2021 at 12:36 pm

      5 stars
      Hi, I was wondering what would happen if I forgot to leave the jars in the hot water for that extra 5 minutes???? I didn’t realize it to it was too late to try and put them back in the water!!! Please tell me if will be fine!!! Thank you

      Reply
      • Laura Fuentes

        October 04, 2021 at 5:53 pm

        Hi Debbie, the jars should be fine with the extra time. Just make sure the “seal” is intact as shown in the video. Enjoy your salsa.

        Reply
      • Kay

        July 15, 2023 at 9:00 am

        Hi! Can I grill the tomatoes instead of roasting them? Would it have a different flavor?

        Reply
        • Laura Fuentes

          July 19, 2023 at 12:02 pm

          I have not tried “grilling” the tomatoes. This process is done to remove the skins from the tomatoes easier.

          Reply
  21. Maureen

    September 11, 2021 at 7:05 pm

    If your jar doesn’t pass the lid test, why toss it? Can’t you keep it in the fridge for 10 days or so and enjoy it?

    Reply
    • Laura Fuentes

      September 13, 2021 at 1:56 pm

      If your jar does not pass the test before storing, definitely consume it within a week. When a jar that has been stored in the pantry has lost its seal, then toss it.

      Reply
      • Lydia W

        September 27, 2021 at 12:21 pm

        5 stars
        Yes, Those that didn’t seal properly, refrigerate and eat within the week, definitely don’t just throw it out

        Reply
  22. Belle

    September 10, 2021 at 12:50 pm

    5 stars
    I have had so many compliments on this recipe it was my very first time to do this I am so grateful and it reminds me of my Arizona home state love it Thank you So very much

    Reply
  23. Deb Mcneal

    September 05, 2021 at 9:10 pm

    What is the big deal about tomato seeds? I love them do they get bitter when canned?

    Reply
    • Laura Fuentes

      September 06, 2021 at 1:35 pm

      Hi Deb, you can leave the tomato seeds in, removing them is optional but they do need to be roasted prior to cooking down with the rest of the ingredients.

      Reply
      • Darlene P

        June 03, 2022 at 7:11 pm

        5 stars
        Are you saying roast seeds separately? OR make sure you roast your tomatoes?
        What is difference to keep seeds in? Thank You!

        Reply
        • Laura Fuentes

          June 06, 2022 at 1:03 pm

          I did not say to roast the seeds separately. Once the tomatoes are cooled, peel them. With a spoon, remove some of the seeds and juices (if you want). Then follow the steps. You can keep the seeds and use the tomatoes whole or coarsely chopped in the salsa. The seeds and liquid will make the salsa runnier/thinner.

          Reply
  24. Jodi

    September 03, 2021 at 10:35 pm

    5 stars
    I used this recipe the first time I ever canned salsa It was so easy and turned out great!

    Reply
  25. Lauri Minton

    August 30, 2021 at 4:56 pm

    5 stars
    Hey Laura –

    Not a question, just a comment and tip I learned a few years back. You actually can freeze tomatoes! Wash them and let them dry, then just put them in the freezer in a zip-top bag.

    When you need a tomato (or a few) for soups, chili, or pasta sauce, pull a few out of the freezer and either let them thaw in a bowl, or cook them a few minutes in the microwave to thaw them out. The skin peels off easy peasy, and I often crush the tomato into whatever I’m cooking. The flavor is unbelievable!

    I grew up helping my mom can, water bath, freeze, dry, and any other means she could do to preserve the 1/2 acre garden harvest, yet I only learned this trick a few years ago from my boss. I try to share it with others, because it is by far the easiest way to keep tomatoes for future use when they start out-producing our ability to eat them fast enough!

    Reply
    • Roger Mathews

      November 04, 2021 at 10:58 pm

      5 stars
      I have done this as well. learned this trick from a co-worker.

      Reply
    • Tracy

      August 28, 2022 at 9:03 am

      5 stars
      I learned that a few years ago too!! It works great:)

      Reply
  26. Sherri

    August 28, 2021 at 9:10 am

    How long do I process this in a pressure canner?

    Reply
    • Laura Fuentes

      September 03, 2021 at 5:08 pm

      Hi Sherri, I am not sure since I don’t use a pressure canner, I can only vouch for the cooking methods I used to make this salsa.

      Reply
  27. Holly

    August 24, 2021 at 6:38 am

    5 stars
    I am excited to try this as you may this look more simple than most. I am new to the canning field. Here is my struggle, my husband is sensitive to onion and that’s why we are making our own salsa.
    To go along with the salsa, my mother-in-law makes a yummy “Texas Caviar” which includes black eyed peas, jalapeno, and Italian dressing among other ingredients. Any thoughts on whether I could can that the same way as the salsa? Are there ingredients that should not be canned?

    Reply
    • Laura Fuentes

      September 03, 2021 at 5:11 pm

      Hi Holly, I can’t provide directions on how to can the Texas Caviar, since I’ve never done it myself. If you want to make this salsa, you can omit the onions. Best of luck with canning!

      Reply
  28. Janet Lee Schultz

    August 23, 2021 at 11:47 am

    5 stars
    I was going to try this recipe. I measured out 10 pounds of my ripe Romas on a digital scale and it came to much more than you show on your cookie sheet. Do you know why there is this discrepancy?

    Reply
  29. Ron Jones

    August 20, 2021 at 12:38 pm

    5 stars
    Can I add fruit to the basic recipe, such as peaches, pineapple or mangoes? If so, how?

    Reply
    • Laura Fuentes

      August 20, 2021 at 2:17 pm

      you definitely can! diced small, up to 2 cups with this recipe. Enjoy!

      Reply
  30. Matt

    August 15, 2021 at 7:58 am

    5 stars
    I’m going to try this however if it calls for 16 cups of diced tomatoes. That would already be 8 pint sized jars. How will this recipe only yield 4 jars of salsa with everything else added in?

    Reply
    • Laura Fuentes

      August 17, 2021 at 4:59 pm

      Hi Matt, the tomatoes will cook down with the rest of the ingredients.

      Reply
    • Mckenzie

      September 07, 2022 at 9:10 am

      5 stars
      This a late resolution but I had the same question and sure enough, after it was all said and done I had just under 10 pints haha. It’s only “cooked down” for 15 mins, not nearly enough time to reduce volume by half! I did not remove seeds however, so maybe that made the difference. It did turn out amazing though, and I was really happy for the extra salsa!

      Reply
  31. WMoss

    August 13, 2021 at 11:24 am

    5 stars
    Can I use #10 cans of diced tomatoes instead of fresh? I know they won’t be roasted but I have these cans of tomatoes I need to use up.

    Reply
    • Laura Fuentes

      August 13, 2021 at 3:49 pm

      Absolutely! Discard the juice.

      Reply
  32. Carole

    August 04, 2021 at 7:11 pm

    5 stars
    Hi Laura, Does Salsa need to be refrigerated after canning or can I store in a cool dark place?

    Reply
    • Laura Fuentes

      August 05, 2021 at 3:53 pm

      Hi Carole, canned and unopened salsa can be stored in a cool dark place. Once opened, it will need to be refrigerated.

      Reply
  33. Belinda Johnson

    July 16, 2021 at 7:10 pm

    5 stars
    Is there a difference either way in using regular vinegar or apple cider vinegar? I use apple cider in a simple recipe, but have never canned any. This will be my first time. Thanks

    Reply
    • Laura Fuentes

      July 17, 2021 at 4:45 pm

      Hi Belinda, you can use white or apple cider vinegar since you will not be tasting the vinegar in the salsa itself.

      Reply
      • Tanja

        July 27, 2021 at 12:52 pm

        Hi there, I tried this recipe and it was great except for the very strong flavor of vinegar What can I do about this?

        Reply
        • Laura Fuentes

          August 02, 2021 at 3:52 pm

          Hi Tanja, you can try halving the vinegar or substituting it for lime juice. But an acid is essential for canning.

          Reply
  34. Karen Garrett

    April 18, 2021 at 9:28 am

    5 stars
    Salsa was good. I’m a fan of bell pepper can I add it to this recipe?

    Reply
    • Laura Fuentes

      April 19, 2021 at 10:24 am

      You can absolutely add bell peppers to this salsa. Enjoy!

      Reply
  35. Shivangi Patel

    January 17, 2021 at 12:23 am

    5 stars
    I’ve been trying to figure out how to can since last summer since my family’s had an abundance of tomatoes. Canning looks so daunting because of the overabundance of information. You broke it down so clearly and simply that I finally think I can do this. Thank you so much. I’ll be buying a starter kit 🙂

    Reply
    • Laura Fuentes

      January 20, 2021 at 2:44 pm

      I hope this helps get you started!

      Reply
  36. Lisa

    January 04, 2021 at 10:15 pm

    5 stars
    Hi
    I’m wanting to give canning my own salsa a try. I read your recipe but have a question. Is the vinegar or lime juice mandatory because of canning? Currently I don’t use either in my salsa so just wondering if I have to add that for canning purposes?
    Thank you!

    Reply
    • Laura Fuentes

      January 11, 2021 at 10:23 am

      If you have a salsa recipe you already enjoy, I suggest you use it. The acid in vinegar helps with the preservation of the salsa.

      Reply
    • Stacey

      May 09, 2021 at 2:57 am

      5 stars
      If I want a mild salsa could I leave out the hot sauce?

      Reply
      • Laura Fuentes

        May 10, 2021 at 5:21 pm

        The recipe isn’t very hot in heat index since it’s a little for the batch but you can absolutely leave it out.

        Reply
  37. Shelly

    November 19, 2020 at 5:44 pm

    5 stars
    Hi, I want to try this, but not a fan of Vinegar. I use Lime Juice and actually add a little Knorr Tomato Chicken flavored Broth. I can use Lemon or Lime juice instead right? Do you see any issues with adding the Knorr broth?

    Reply
    • Laura Fuentes

      December 01, 2020 at 1:33 pm

      Hi Shelly, you can use lime juice instead of vinegar as the acid in the recipe. I do not use any knorr broth in my salsas so I cannot advise on that.

      Reply
      • Cheyenne

        December 19, 2020 at 4:21 pm

        5 stars
        If subsistuting lime juice for all the vinegar in the recipe, how much lime juice would you need?

        Reply
        • Laura Fuentes

          December 21, 2020 at 12:16 pm

          same amount. Enjoy!

          Reply
          • Lisa

            January 04, 2021 at 3:50 am

            5 stars
            Hello,
            This will be my first attempt at canning salsa. Typically, my recipe doesn’t call for cooking my salsa and I only use a few drops of lime juice if that. Is cooking and the addition of vinegar and or lime juice necessary because of the canning process itself?

          • Laura Fuentes

            January 04, 2021 at 11:42 am

            Hi Lisa, I can only attest to successful salsa canning following this recipe, which was created in partnership with Ball canning, the canning experts.

  38. Amy Mendez

    October 07, 2020 at 7:27 pm

    Your rings will quite often be loose when they come out of the canner. Do NOT tighten them. This disturbs the seal that is forming. At that point the seal has been formed by the evacuation of air and does not depend on the ring being tight.

    Reply
  39. Mary Breen

    October 06, 2020 at 4:04 pm

    Figured out how to print recipe. I clicked on the recipe itself and was loading 69 pages. Thanks!

    Reply
    • Laura Fuentes

      October 06, 2020 at 4:38 pm

      I’m so sorry that happened. Yes, definitely click on the “print recipe” button. All my recipes typically fit in 1-2 pages.

      Reply
  40. Mary Breen

    October 06, 2020 at 4:03 pm

    4 stars
    I would like an easy print recipe for easy salsa without all the pictures and large print. Since you have a video to watch just need the recipe to follow without having to use up a lot of printer ink. The video was great, easy to follow. Thank you

    Reply
  41. Liz Murray

    October 06, 2020 at 4:00 pm

    5 stars
    Hi, this is my first time canning salsa, I was wondering what kind of vinegar to use, white or raw apple cider?

    Reply
    • Laura Fuentes

      October 06, 2020 at 4:37 pm

      I recommend white vinegar.

      Reply
  42. Andrée

    September 09, 2020 at 9:39 am

    5 stars
    Just made it and it is delicious. We added tomato paste as we found it too liquidy. Will make again for sure.

    Reply
  43. Bonnie

    September 08, 2020 at 2:41 pm

    5 stars
    Hi first time canning salsa. 2 of my jars did not quite yet 17 hours after started. Could I put in fridge and eat myself or could I start boiling water with those half pint jars in boiling water again? I hate to waste my tomatoes, I think I did not hand tighten rims tight enough initially as I found they were loose and did a little more light finger tightening on them. If I cannot boil jars again can I go ahead and refridgorate so I can eat it myself

    Reply
    • Laura Fuentes

      September 09, 2020 at 1:02 pm

      Hi Bonnie, after canning in the water bath, you’ll see the lids “sink” in to create a seal. If this did not happen, your jars might need additional canning time. Ok. so now might be too late. What now? two options. Refrigerate for one week and consume. Transfer salsa to freezer bag and freeze each jar individually. When ready to use, thaw one (jar) bag at a time and refrigerate up to one week. Let’s save those tomatoes and your hard work.

      Reply
      • Bonnie Hren

        October 02, 2020 at 4:37 pm

        5 stars
        Hi Laura can I use citric acid instead of vinegar? mine tasted too much like vinegar to me although my son and daughter-in-law loved it and I used regular tomatoes rather than Roma. I was trying to use up my garden tomatoes. Thanks so much for answering my questions previously that’s exactly what I did I refrigerated the two jars that didn’t seem to seal. And they were gone within 2 days it was so delicious!

        Reply
        • Laura Fuentes

          October 05, 2020 at 9:46 am

          I’m glad you’re family enjoyed the salsa, it’s definitely a great way to use up summer tomatoes! If you aren’t a fan of the vinegar you can use 2 teaspoons of citric acid to replace each cup of vinegar.

          Reply
          • Gary thull

            September 12, 2022 at 4:58 am

            5 stars
            Can I add 25% banana peppers in the mix ?

          • Laura Fuentes

            September 12, 2022 at 2:25 pm

            Sure!

  44. mary

    September 06, 2020 at 1:08 pm

    5 stars
    Can I blend this salsa before i start the 15 minute cooking process? I do not like chunky salsa chips. Tastes really good though!

    Reply
    • Laura Fuentes

      September 08, 2020 at 10:24 am

      Yes, you can absolutely blend the salsa.

      Reply
      • Rodger Mascarenas

        August 21, 2021 at 1:28 pm

        5 stars
        Do i have to use green onion? Or can i use a sweet onion?
        Is it that important to remove the seeds? Will that interfere with proper canning?

        Reply
        • Laura Fuentes

          August 23, 2021 at 8:43 am

          Absolutely. Use the onion you have on hand. The seeds are removed for liquid and texture.

          Reply
          • Rodger Mascarenas

            August 23, 2021 at 1:21 pm

            Thank you, is it safe to break down the recipe to a smaller amount?

  45. Trish

    September 03, 2020 at 12:48 pm

    5 stars
    If I cant find a starter kit,what essentials do I need?

    Reply
    • Laura Fuentes

      September 04, 2020 at 3:49 pm

      You’ll need canning jars, a rack or trivet to put inside your pot, tongs to remove the jars from boiling water, and a funnel.

      Reply
  46. Colleen Murphy

    September 01, 2020 at 8:07 pm

    5 stars
    Hi Laura, Can I use quart jars for this recipe and if so is it the same processing time of 15 minutes and additional 5 minutes sitting in bath? I’m really excited to try this. Thank you!

    Reply
    • Laura Fuentes

      September 04, 2020 at 4:15 pm

      If you use larger jars for canning, the processing time will increase by about 5-8 minutes. More than time, go by the “seal.” Enjoy!

      Reply
  47. Patricia H Bourdon

    August 30, 2020 at 4:01 pm

    5 stars
    How long can the sealed jars last? Just want to make sure we mark down best use by.

    Loved your instructions and will be making mine this week!

    Reply
    • Laura Fuentes

      September 04, 2020 at 3:56 pm

      Canned salsa will last 12 to 18 months, given that the seal of your jar has not been broken.

      Reply
  48. Brandi

    August 27, 2020 at 4:29 pm

    5 stars
    Our favorite “salsa” recipe is called chirmol, a recipe I learned to make when we lived in Guatemala. I learned to make it by taste rather than by specific amounts. It also doesn’t have vinegar in it. Could I add a teaspoon (or more?) of vinegar to my recipe and use it for canning? Thanks!

    Reply
  49. Polly

    August 18, 2020 at 9:09 pm

    4 stars
    I was wondering if I could freeze all of ingredients for when I have time to make and can this?

    Reply
    • Laura Fuentes

      September 04, 2020 at 3:55 pm

      I have not tried freezing it. Sorry!

      Reply
  50. Michelle

    August 15, 2020 at 11:16 am

    5 stars
    Can I add black beans and corn or will this mess up the ratios for proper canning?

    Reply
    • Laura Fuentes

      September 04, 2020 at 3:55 pm

      You can definitely add black beans and corn to this recipe. Maybe about 1 1/2 cups of each (about 1 can, drained).

      Reply
  51. Christina Giles

    August 15, 2020 at 11:12 am

    5 stars
    Do you have to use a hot pepper sauce? Can you just leave that out? Also how long does the canned salsa stay good for before it’s opened? Thanks in advance!

    Reply
    • Laura Fuentes

      September 04, 2020 at 3:56 pm

      You do not have to use hot pepper sauce. It will be milder. Canned salsa will last 12 to 18 months, given that the seal of your jar has not been broken.

      Reply
  52. Greg

    August 09, 2020 at 3:35 pm

    Hi, this looks like a great recipe. I have a question: since peppers vary in size, how many cups of peppers should I use for the right ratio to tomatoes? Thanks.

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:00 am

      Hi Greg, anywhere between 1 1/2 to 2 cups of jalapeños will work, depending on how spicy you want your salsa.

      Reply
  53. Abby

    August 09, 2020 at 2:19 am

    5 stars
    Hello, wanting to try your recipe sounds delicious. Was wondering what hot pepper sauce you use to make it?

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:02 am

      I’m a Cholula hot sauce fan and it’s what I used. Something along the Tabasco family will work, although I’ve had people use Thai Chili paste and sait it was good.

      Reply
  54. Monica Gunning

    August 07, 2020 at 12:00 pm

    5 stars
    I’m just wondering if you can make substitutions like with different onions and peppers as long as the ratio is the same? I’m new to this and I love making salsa.

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:03 am

      As long as the ratios are the same, make it your own for sure!

      Reply
  55. Janice shorter

    August 07, 2020 at 9:28 am

    How much and when do you add your vinegar.?

    Reply
    • Laura Fuentes

      August 11, 2020 at 11:06 am

      Hi Janice, this recipe calls for 1 cup of vinegar added along with the green onions, garlic, jalapeño, and other seasonings. The full recipe can be found at the very bottom of the post.

      Reply
  56. Steve

    August 04, 2020 at 2:10 pm

    5 stars
    Can you use yellow or red onions instead of green onions? If so, how much?

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:06 am

      You can make ingredient substitutions as long as you keep the ratios the same. I hope this helps!

      Reply
  57. Lynn

    August 04, 2020 at 1:57 pm

    4 stars
    Can I replace all the hot stuff w/other peppers, (green pepper, etc) And can I use white onion instead of green? And what, in cups, would be the equivalent to the green onion? Also, can I put lemon juice instead of lime? Thanks!

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:07 am

      Lynn, feel free to make this recipe your own with substitutions. The ratios should be kept about the same and the most important part is the canning process. Enjoy your salsa!

      Reply
  58. Donna Baldridge

    August 04, 2020 at 1:39 pm

    5 stars
    Why is it necessary to peel the tomato if the salsa is being canned, other than it may separate from the tomato?

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:07 am

      Donna, tomato skins can be tough and bitter, so it’s nice — but not necessary — to remove them from tomatoes to be canned.

      Reply
  59. Diane Sue Leach

    August 02, 2020 at 1:21 pm

    I have a huge pot but does it have to have a rack to set the jars on while cooking?

    Reply
    • Laura Fuentes

      August 11, 2020 at 10:14 am

      No but do you have something to place at the bottom (a towel?) so the glass isn’t in direct contact with the surface that is next to the heat source?

      Reply
  60. Carole Tinkler

    July 31, 2020 at 8:51 am

    5 stars
    Hi Laura, I’m in the UK and new to canning but enjoying preserving the rewards from our Lottie. Would this salsa recipe make a good pasta sauce if blended a little? Thank you.

    Reply
    • Laura Fuentes

      August 01, 2020 at 4:45 pm

      I mean, you could use it as pasta sauce but it is not a traditional Italian tomato sauce. It has spicy-latin flavors. Of course, there’s nothing wrong with a little heat over your pasta.

      Reply
  61. Jer

    July 28, 2020 at 2:33 pm

    How big of a deal is it if I still have seeds I removed most but seems like I still have quite a few

    Reply
    • Laura Fuentes

      July 28, 2020 at 4:50 pm

      No big deal. Some seeds are stubborn.

      Reply
  62. Dana

    July 24, 2020 at 9:31 am

    5 stars
    Could I leave out the cilantro? I do not care for it. Thank you!

    Reply
    • Laura Fuentes

      July 24, 2020 at 3:12 pm

      Absolutely!

      Reply
  63. Kayla

    July 16, 2020 at 5:40 pm

    5 stars
    What type of vinegar do you use? And can you use other tomatoes than Roma?

    Reply
    • Laura Fuentes

      July 20, 2020 at 6:46 pm

      I use white vinegar. You can use any tomatoes you like, make sure to follow the same process as the recipe. Enjoy!

      Reply
  64. Suzi

    June 17, 2020 at 3:00 pm

    5 stars
    my family prefers lime as flavoring to salsa, can this be used instead of vinegar? Also can the tomatoes be halves and deseeded before roasting? If so would I be able to decrease roasting time? thank you

    Reply
    • Laura Fuentes

      July 20, 2020 at 7:21 pm

      the vinegar is essential for canning to eliminate bacterial growth. You do not taste it in the salsa itself. If you halve and de-seed the tomatoes, you can reduce some of the roasting time but not by much. Just watch for the skin “peeling” that’s your sign they are ready. Enjoy!

      Reply
  65. Krista

    June 15, 2020 at 4:22 pm

    I am very new to canning… If I make salsa in advance and store in the fridge for a day, am I able to still can the remaining salsa after it’s been in the fridge for a day?

    Reply
    • Laura Fuentes

      June 16, 2020 at 3:38 pm

      When you can salsa, you seal it in the water bath as you make it. Once opened, you do not want to “re-seal” since bacteria might have gotten in there from a spoon or serving.

      Reply
    • Darcie Lanthier

      August 31, 2020 at 3:33 pm

      If you’re roasting the tomatoes, try roasting the other vegetables as well, it will improve the flavour.
      It is not necessary to toss a jar that hasn’t sealed, it just needs to be refrigerated.

      Reply
  66. Elizabeth

    May 10, 2020 at 12:37 am

    5 stars
    How long do you think these jars last in storage? A year or two?
    Thanks for the well-researched recipe!

    Reply
    • Laura Fuentes

      May 11, 2020 at 4:54 pm

      Hi Elizabeth, given that you followed the recipe steps and the seal is locked, 12-18 months in the pantry. Enjoy!

      Reply
  67. Lisa

    May 06, 2020 at 12:29 pm

    5 stars
    This was great. I also added green chilis to my salsa. I didn’t experience any problems.

    Reply
    • Laura Fuentes

      May 11, 2020 at 4:55 pm

      None. Enjoy!

      Reply
  68. Lorna

    May 01, 2020 at 11:35 pm

    5 stars
    I can’t eat anything spicy. Can I omit the jalapeños and hot sauce and still can this safely?

    Reply
    • Laura Fuentes

      May 11, 2020 at 5:03 pm

      You can absolutely omit the jalapeños if you don’t want any spice. Enjoy!

      Reply
  69. Carrie

    April 27, 2020 at 12:24 pm

    5 stars
    This was a good salsa. However, I have a favorite salsa recipe that I like. Can I can it and just add the vinegar?

    Reply
    • Laura Fuentes

      April 29, 2020 at 12:51 pm

      Absolutely. Enjoy!

      Reply
  70. Rama Gomez

    April 15, 2020 at 4:48 pm

    3 stars
    Thank for the recipe! I made it following exactly. And I did the 2x scale. It says it’s supposed to make 8 32 oz jars but I only got 3 32 oz jars. Do you know what I did wrong?

    Reply
    • Laura Fuentes

      April 17, 2020 at 4:40 pm

      I am glad you enjoyed the recipe, Rama. It yields, on average, 4 16-ounce jars or 8, smaller 8-ounce jars.

      Reply
  71. Diana

    February 12, 2020 at 2:36 pm

    Hi, I would like to can salsa, but can I omit the lemon and vinegar?

    Reply
    • Laura Fuentes

      February 13, 2020 at 4:50 pm

      Hi Diana, I would advise against it. The lemon and vinegar help to preserve the salsa.

      Reply
  72. Jenna Marie

    October 06, 2019 at 2:54 pm

    5 stars
    A month ago, we had an abundance of tomatoes in our garden and summer is nearly over so after trying other recipes over the years, I reluctantly went to google and searched for how to can salsa. Needless to say, that I appreciate the step-by-step photos you showed. It helped me follow the recipe and not ruin the batch like I have done in the past.It was easy to make. Yesterday, we opened our first can and it was the best salsa I’ve ever had form my garden and it was preserved perfectly! I will be using this recipe from now on.

    Reply
  73. Toni

    October 05, 2019 at 8:50 am

    What kind of hot pepper sauce did you use?

    Reply
    • Laura Fuentes

      October 06, 2019 at 3:59 pm

      You can use your favorite hot sauce. We had Cholula in the fridge.

      Reply
  74. Sab

    September 25, 2019 at 1:38 am

    5 stars
    Is there a reason you cook the salsa before placing it in the jar? Is the vinegar necessary?
    I just want to make sure those aren’t crucial steps that are a necessity to successfully can the salsa [since I’ve never canned salsa before!]

    Reply
    • Laura Fuentes

      September 27, 2019 at 2:37 pm

      Hi Sab, every step you see in the video is crucial. I worked with Ball canning to share this recipe and I can’t safely recommend avoiding any of the ingredients or steps. The vinegar is added to preserve the salsa. With tomatoes, you must add an acid in order for them to be canned.

      Reply
  75. Kathy Cherry

    September 23, 2019 at 4:43 pm

    5 stars
    Hi Laura. Do you have a measurement for how many cups of tomato there should be after the seeds have been removed and they’ve been chopped? I weighed out 5lbs but only ended up with 2 jars instead of 3 or 4. I don’t think my tomatoes were meaty enough.

    Reply
    • Laura Fuentes

      September 27, 2019 at 2:38 pm

      5 pounds is about 7-8 cups. Thank you for asking this. I am going to edit the recipe to reflect that.

      Reply
  76. Sherray

    September 03, 2019 at 3:58 pm

    5 stars
    Can I substitute roasted yellow onion for the green onion and still safely water bath this recipe?

    Reply
    • Laura Fuentes

      September 27, 2019 at 2:42 pm

      Yes you can. Enjoy!

      Reply
  77. Mark Young

    September 02, 2019 at 11:45 pm

    5 stars
    Hi Laura – I canned 28 quarts of juiced, crushed, and sauced tomatoes so far this year, and it looks like have have enough for another 14 quarts or more – plus with more green ones on the vine! If we get early frost later this month, I pull the entire plants out of the ground and store in a wheel barrow that I can move from driveway to garage during frost nights. I definitely want to make & can some salsa (for the first time) this year! I recall reading USDA & other government/academic sites stress that adding other veggies to Tomatoes needs to be below a certain ratio or additional vinegar/acidity increase; do you know what the maximum no-tomato veggie ingredients can be, or do you just go ballpark w/ existing/tried & true recipes? BTW, Tomatoes CAN easily be frozen; I’ve frozen many in a ziploc bag after I’ve cored them. When thawing whole ones, the skin slides off when partially defrosted, similar to when boiled or roasted.

    Great job and delightful accent and voice – you should sing if you don’t already 🙂

    Reply
  78. Norma Tumberg

    August 25, 2019 at 9:02 am

    5 stars
    You could refrigerate any jars that don’t seal, couldn’t you? They don’t spoil that fast. I’ve done that with other canned foods and all is well. 🙂
    I’ve never canned salsa, yours looks like a good one and easy! Thanks for. I have a lot of tomatoes cn!

    Reply
    • Laura Fuentes

      August 27, 2019 at 9:57 pm

      You’re going to love it! And yes, you can refrigerate any jars that don’t seal but following this method, I haven’t had any jars that didn’t. Enjoy!

      Reply
  79. Corena Kleintop ck4

    August 20, 2019 at 11:43 am

    I tried this recipe today not sure what I did wrong but my tomatoes turned mushy and the skin would not come off.I was hoping this this would be a better method to skin tomatoes but it didn’t work for me.

    Reply
    • Laura Fuentes

      August 23, 2019 at 5:59 pm

      Oh no! even after roasting them? Mine peel off every time.

      Reply
  80. Jan

    August 18, 2019 at 10:08 am

    Can I use spices like Cumin, garlic and onion powder safely in my salsa recipe?

    Reply
    • Laura Fuentes

      August 23, 2019 at 6:07 pm

      sure thing! Feel free to use your favorite salsa recipe with this canning process! 🙂

      Reply
  81. Sandra

    June 12, 2019 at 1:25 pm

    5 stars
    I tried this recipe. It reminds me of my abuela’s salsa. Perfectly sweet from the roasted tomatoes and chunky – just the way i like it. I doubled down on the jalapeno because you know… us Texans like spicy. Thanks!

    Reply
  82. Emma

    June 11, 2019 at 11:24 am

    5 stars
    bought Ball jars today at Target. Can’t wait to make some salsa this weekend

    Reply
  83. Emma

    June 11, 2019 at 10:41 am

    5 stars
    Easy directions and the video helped A LOT!

    Reply
  84. Ella

    June 10, 2019 at 12:11 pm

    5 stars
    This recipe was delicious! We canned 4 batches with the tomatoes in our garden. This is the first time I roasted the tomatoes to peel them (I’ve always boiled them) and this process was SO MUCH EASIER!! Delicious salsa recipe and easy process. Thanks!

    Reply
  85. Connie Boyd

    June 03, 2019 at 9:47 am

    5 stars
    Laura! Is there a single batch recipe for this that I can test out? This is exciting! I look forward to doing this with my kids as a summer together activity!

    Reply
    • Laura Fuentes

      June 12, 2019 at 1:41 pm

      This recipe, while it seems like a lot of tomatoes, will make 3 of those 16oz jars. You can halve the recipe and make 3 smaller, 8ounce Ball jars. Enjoy!

      Reply

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