This post is sponsored by Ball® Home Canning. All opinions in the post are my own.
Having salsa in your pantry at all time 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 for all those tortilla chips, Taco Tuesdays, and burrito bowls!
This recipe originated from my friends at Ball® Home Canning, my go-to resource on all things preserving. With a lot of experience and expertise, it’s not hard to see why Ball® jars are the #1 consumer choice in mason jars.
They’re the go-to containers for canning, and their classic look makes them useful as drinking glasses, storage for pantry goods, decor, and homemade gifts.

In the past, I’ve only canned strawberry jelly during the late spring because we live near strawberry fields and they are abundant between April and June. When you have more strawberries than you can eat, making jelly and canning it is the way to go!
And right when the strawberry abundance phases out in my area, my parents’ garden yields more tomatoes than we can humanly consume. They show up with a few pounds of them every other day; and since you can’t freeze tomatoes, preserving them in salsa is the way to go.
I wouldn’t consider myself a canning expert –not even an aficionado- I just know the basics for some of my favorite things to eat; and you know how I feel about salsa given all the taco recipes on this website.

To make many easy meals possible, not just dipping chips, today I’m going to show you how to can salsa. You’ll find that the process is simple and it’s easy to get started with minimal tools required –I mean, I just headed to Target and grabbed a Starter Kit and a case of jars and you can too!
What Do You Need to Start Canning
When it comes to canning, acquiring the right materials is where most beginners get overwhelmed. Thankfully the Ball® Home Preserving Starter Kit comes with everything you need to can your first batch of salsa, jelly- you fill in the blank! 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.
The kit includes:
- A preserving rack
- 3 16-ounce jars
- Basic Preserving Utensils
- Home Preserving Guide & Recipe Booklet
Along with the basics, 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 a smart 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 which need to be followed to a T, or you might end up with a bad batch, and that’s no bueno!
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; boiling them and roasting them.
In my experience, roasting the tomatoes is the easiest way to remove those skins.
First, you can boil the tomatoes until the skin becomes tender enough. You remove them from the pot, set them aside until they cool down enough to handle, and remove the skins.
Roasting them practically self-removes the skin in the process and they peel back super easy
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.
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.
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.

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.

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.

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.

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.

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.

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 tongues and set aside onto a flat surface. Leave the jars undisturbed for 12 to 24 hours.

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 with remain attached, otherwise, toss it!
Is vinegar necessary for canning salsa?
The acid in 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 tomoatoes 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.
Best Jars for Canning
It helps that Ball® jars have been around for 135 years and are top quality for all things canning.
And since 2012, both Ball® and Kerr brands, which Ball® acquired in 1996 are entirely BPA free since 2012 making them a safe choice for food and beverages.
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.
Pressure Canning Salsa
This form of canning uses high temperature 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 destroy bacteria and create 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.
I’d also like to add, this doesn’t taste like your grocery store jarred salsa, but FRESH! The tomatoes, cilantro, and garlic really come through, it’ll make you want to keep tortilla chips all year round.

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:
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.
PrintHow to Can Salsa the Easy Way

A fresh batch of salsa is possible when you learn how to can salsa the easy way!
- Cook Time: 1 hour + 15 minutes
- Total Time: 1 hour + 30 minutes
- Yield: 4 – 16 ounce jars salsa 1x
- Category: Tacos
- Method: Canning
- Cuisine: Sauces
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 Ball® (16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars 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.
Equipment

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.
Nutrition
- Serving Size: ¼ cup
- Calories: 33
- Sugar: 4.3g
- Sodium: 299mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Carbohydrates: 6.9g
- Fiber: 2.1g
- Protein: 1.4g
- Cholesterol: 0mg
Trish
If I cant find a starter kit,what essentials do I need?
Laura Fuentes
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.
mary
Can I blend this salsa before i start the 15 minute cooking process? I do not like chunky salsa chips
Laura Fuentes
Yes, you can absolutely blend the salsa.
Bonnie
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
★★★★★
Laura Fuentes
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.
Bonnie Hren
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!
★★★★★
Laura Fuentes
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.
Andrée
Just made it and it is delicious. We added tomato paste as we found it too liquidy. Will make again for sure.
★★★★★
Liz Murray
Hi, this is my first time canning salsa, I was wondering what kind of vinegar to use, white or raw apple cider?
Laura Fuentes
I recommend white vinegar.
Mary Breen
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
★★★★
Mary Breen
Figured out how to print recipe. I clicked on the recipe itself and was loading 69 pages. Thanks!
Laura Fuentes
I’m so sorry that happened. Yes, definitely click on the “print recipe” button. All my recipes typically fit in 1-2 pages.
Amy Mendez
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.
Shelly
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?
Laura Fuentes
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.
Cheyenne
If subsistuting lime juice for all the vinegar in the recipe, how much lime juice would you need?
Laura Fuentes
same amount. Enjoy!
Lisa
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
Hi Lisa, I can only attest to successful salsa canning following this recipe, which was created in partnership with Ball canning, the canning experts.
Lisa
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!
Laura Fuentes
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.
Shivangi Patel
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 🙂
★★★★★
Laura Fuentes
I hope this helps get you started!