How to Can Salsa the Easy Way

4 pint jars filled with homemade canned salsa

Servings: 32 (8, 8oz jars or 4, 16oz jars)

Cook Time: 1 15

Total Time: 1 30

This salsa recipe for canning is perfect for beginners. With step-by-step visuals and a short video to ensure your canned salsa stores safely for months.

4.97 from 175 votes

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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 white vinegar
¼ cup fresh lime juice
½ teaspoon hot sauce
¼ cup minced cilantro, about ½ bunch
4 teaspoons salt
4 16 oz pint or 8 Ball® (8 oz) half pint glass preserving jar, with lids and bands

Instructions

Prep:

Fill the canner with water and bring it to a simmer over medium heat. Add the empty ball jars and simmer on medium-low heat until ready to use, making sure the water does not boil.
Chop the green onions, jalapeño peppers, and garlic. Set aside.

Peel the tomatoes:

Roasting method: Best for large quantities like this recipe. Place the tomatoes on 2 large baking sheets and roast in a preheated 450F oven for 20 to 25 minutes, until the skins are charred and begin to peel back. Remove from the oven and let them cool to room temperature.
Blanching method: More time-consuming, a few tomatoes at a time. Bring a large pot of water to a boil and score a shallow X on the bottom of each tomato. Boil a couple of tomatoes at a time for 1 minute, then transfer them to a round slotted turner, tray, or sheet pan. Repeat with all the tomatoes, then let them cool down.
Remove the skin from the tomatoes once they're cool enough to touch and lift the skin away from the tomato. Then, cut each tomato in half. Use a spoon to scoop out the seeds and juices. I usually let them drip onto the sheet pan since they're going to be discarded, then place the tomatoes on a chopping board. Adding them to the salsa will make it very watery. Dice the tomatoes.

Cook:

In a 5-quart pot, add the chopped tomatoes, green onions, garlic, jalapeños, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring the salsa ingredients to a simmer (uncovered) over medium heat for 15 minutes, stirring from time to time. Turn off the heat.

Fill the jars:

When the salsa is done cooking, remove the jars from the hot water (in the canner) and fill each with salsa, leaving ½-inch of headspace.
Lightly tap each jar on a cutting board to release any air bubbles. Wipe the rim with a clean cloth, place the lid on each jar, and screw the band on until fingertip tight.
Do not overtighten the bands. Air needs to escape during processing to create a proper seal.

Process:

Lower the jars back into the canner, making sure they are covered by at least 1 to 2 inches of water.
Bring the water to a boil and process the jars for 15 minutes. Remove the canner from the heat and let the jars sit in the hot water for 5 minutes before transferring them to a kitchen towel on the counter. This short rest helps reduce pressure changes that can cause liquid loss from the jars (and the lack of seal when you check them after 24h).

Cool & store:

Leave the jars undisturbed on the counter for 12 to 24 hours before testing the seals. Do the flex test by pressing the center of each lid with your fingertip. If the lid flexes, it did not seal properly. If this happens to one jar, I usually just refrigerate it and eat the salsa within 2 weeks.
Store sealed jars in a cool, dark pantry (or cellar) for 12 to 18 months. Refrigerate after opening; it keeps for up to 2 weeks.

Notes

Each recipe batch will fill 4 pint (16oz) jars or 8 half-pint (8oz) jars.
I would say this recipe yields a mild-to-medium salsa. To make it spicier, add 2 more jalapeños and their seeds.

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