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Easy Home-canned Homemade Salsa | Kitchen Cents

Canned Homemade Salsa

Course Appetizer, Snack
Keyword canning, salsa
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes


  • 10 cups tomatoes peeled, drained (depending on the variety of tomatoes you'll need about 15-22 lbs)
  • 6-12 oz tomato paste
  • 1 1/3 cup apple cider vinegar
  • 4-6 jalapenoes ribs and seeds removed (keep in for more spice)
  • 3 cups onions chopped (about 2 lbs)
  • 1 1/2 cups green bell peppers chopped (about 2-3 peppers)
  • 1/4-1/2 cup sugar optional, depending on how sweet your tomatoes are
  • 3 tbs salt pickling or canning is best (avoid iodized)
  • 1 tbs cumin
  • 2 tbs black pepper
  • 8 cloves garlic peeled and crushed
  • 1 bunch cilantro (about 1/2 cup loose packed)


  1. Add all ingredients to large pot.  Stir and simmer for 10 minutes.

  2. Fill sterilized pint-size jars with salsa.  Wipe clean rim then secure lid and ring on each jar.

  3. Process jars of salsa in a water bath or preferred canning method.

  4. When finished, remove jars from water and allow them to cool to room temperature.  Once cooled, check lid for secured seal (gently press down the center of the lid.  It should be firm.  If it bounces back like a button, it did not seal.  It will need to be refrigerated and used within a week or reprocess).

Recipe Notes

  • *PEELING TOMATOES: to peel the tomato skins I've used to different methods.  1) blanch them in boiling water (dip them in boiling water for a minute or so until the skin slides off easily). 2) Roast them in the oven. Cut tomatoes in half placing cut side down then roast at 350°F for 15-20 minutes or until the skins slide off easily. After removing skins, crush and drain to avoid making the salsa to watery.
  • ** CHOPPING VEGGIES: to speed up chop time I use my BlendTec blender and pulse until I have small chunks.  If you don't have a blender that will do this a food processor works great too.
  • ***THICKEN SALSA: you can add up to a total of 12 oz tomato paste to help thicken salsa.
  • ****This recipe can be doubled or tripled if desired. Just make sure you have a VERY large pot.
  • *****TOMATO VARIETY: any tomatoes will work for this recipe, just make sure you have 10 cups drained total.  If you use roma or another paste tomato that has less water in it you will need less per pound (I'd guess around 15-18 lbs).  If using a large slicing tomato or garden tomato you may need as much as 22 or 23 lbs because they will contain more liquid.
  • ******WATER BATH PROCESSING: To process PINT jars-->  15 minutes if you're at sea level to 1000 feet elevation (add 5 minutes if you live at 1001-3000 feet, add 10 minutes if you live 3001-6000 feet, add 15 minutes if you live at 6001-8000 feet elevation). QUART jars will need to be processed 5 minutes longer than pints.