Go Back
Homemade salsa
Print Recipe

Homemade Canned Salsa

No special equipment required for this easy beginner's guide to water bath canning. The salsa is so delicious and stores for up to 18 months (about 1 and a half years)!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Keyword: canned tomatoes, canning, easy salsa, fresh salsa, garden tomatoes, gardening, homemade canned tomatoes, homemade salsa, salsa, water bath canning
Servings: 6 pint jars

Equipment

  • large pot or canning pot
  • jar grabber for canning
  • 6 pint size canning jars with lids

Ingredients

  • 10 cups tomatoes, peeled, seeds removed, and chopped I use a variety of tomatoes. San Marzano, cherry, and medium sized.
  • 4 cups chopped onions yellow or white About 4-5 medium sized onions
  • 2 cups jalapeno peppers, seeds removed, and chopped About 12 medium sized
  • 2 Habanero peppers, seeds removed and chopped
  • 1/2 bunch cilantro, chopped small About 1 cup
  • 4 cloves garlic, chopped
  • 1 tbsp. salt
  • 1/2 to 3/4 cup Distilled white vinegar

Instructions

  • Prep the jars for canning by heating the jars in boiling water. Fill the canning pot with water, bring to a boil and then submerge them in the water for 10 minutes and then remove with the jar grabber and set aside on clean towel.
    Wash the lids with soap and water, rinse and set aside.
  • To prep the tomatoes/peel
    Cut the tomatoes stem/end off and remove the seeds.
  • Lay the tomatoes cut side down on a baking sheet lined with parchment paper.
    peeling tomatoes
  • Broil in the oven for 5 minutes. Then remove from the oven and let them cool until gentle to the touch.
    peeled tomatoes
  • Peel off the skins and then chop them into small chunks. It will get messy and that is okay. We want all the juices and chunks.
    I also use cherry tomatoes. I do not seed them, just chop them into quarters or halves.
  • Add the tomatoes and juices into a large Dutch oven or large saucepan.
  • Add the onions, jalapenos, habaneros, salt, and vinegar to the pan.
    Move the pan to the stove and cook over medium heat. Let it simmer for 10 minutes.
    salsa
  • Now ladle the salsa into the jars. Leave 1/2 inch of space in the jar.
    Place the lid on and seal. Only seal the lid to finger tight. Now super tight.
  • Fill the canning pot half full of water. Cover and bring to a boil.
  • Process the cans for 15 minutes in the water bath with lid on.
  • Remove the lid after 15 minutes. Turn off the heat and let them sit for 5 minutes.
  • Remove the jars (using the jar grabber if you have one )after 5 minutes and move to kitchen towel in a cool place. Check the lids for a seal. They should not flex.
    Repeat canning process with remaining jars if needed.
  • Let them cool for 12-24 hours. While they are cooling you will hear pinging and popping noises. No alarm, this just means they are sealing properly.
    Then move to a permanent storage space. After opened, keep refigerated.
    They jars will last for up to 18 months.
    Homemade salsa
  • Enjoy!