Canning tomatoes has become a tradition for me around August & September.
But this year we had a minor drought in Wisconsin these past few weeks, prime harvesting time.
We waited and waited for a call from our local farm supplier who we get our tomato bushels from every year finally told us in the beginning of October:
“the crops just didn’t turn out this year. I can only get you guys a half bushel at most from the greenery.”
What a bummer. It was maybe enough to can tomatoes, but this year, since it’s so late and I had some quarts left from the past two years still in my basement pantry…. I decided to do something different.
This year, we were going to make canned SALSA!
I’ve seen people in chat groups and on other sites do salsa and I’ve always wanted to try it.
My aunt had a salsa recipe for canning, so that was what we decided to do!
BTW, they turned out FANTASTIC…. So, here’s my journey making and canning salsa for the first time.
First Time Canning Salsa: Canned Salsa Recipe
Salsa is a versatile condiment that adds flavor to a ton of dishes. Whether you’re hosting a party, enjoying a casual family dinner, or just snacking with friends, homemade salsa can elevate your culinary experience.
Below I will share with you my experience on how to make salsa, can it, and share a basic salsa recipe.








How Do You Make a Salsa to Can?
If you want to preserve your salsa for later, follow these guidelines for making salsa to can.
This is the recipe I used.
Canned Salsa Recipe
Ingredients:
- 5 cups diced tomatoes (peeled)
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped yellow bell peppers
- 1 cup diced banana peppers
- 1/2 cup jalapeño peppers (optional for spicy)
- 4 tb cloves garlic, minced
- 4 tb parsley (I used fresh)
- 1/2 cup fresh cilantro (fresh, optional)
- 3 tablespoon sugar
- 1 teaspoon cumin
- 2 tablespoon salt
- 1 teaspoon black pepper
Instructions:
- In a large pot, combine all ingredients.
- Bring to a boil, then simmer for about 30 minutes.
- Prepare canning jars by sterilizing them in boiling water (or dishwasher)
- Fill jars with hot salsa, leaving 1/2-inch headspace.
- Wipe the rim, seal with warmed lids, and I turned upside down and let sit on the counter overnight in a process called OPEN KETTLE. If you prefer, you can do the waterbath process by boiling the jars in a water bath for 15-20 minutes.
This canned salsa recipe will yield delicious homemade salsa that can be stored shelf stable for up to a year.
I prefer to do the open kettle style like my family has always done, but as I mentioned, you can do the waterbath processing as a a prefered safety option approved through the FDA.
How to Can Salsa Safely
When canning salsa, it’s important to follow safe canning practices to prevent spoilage.
Always use fresh ingredients and ensure your jars are properly sealed. For tips on how do I can salsa safely, refer to guidelines provided by your local extension office or canning resources.
How to Make a Classic Salsa
Making salsa at home is easy and rewarding. Here’s a simple fresh classic salsa recipe to get you started:
Classic Salsa Recipe
Ingredients:
- 6 ripe tomatoes, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 jalapeño pepper, diced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- In a bowl, combine the tomatoes, onion, garlic, jalapeño, and cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper.
- Mix well and let it sit for about 30 minutes for the flavors to meld.
Now you know how to make salsa, can it, and even create variations like salsa verde. With this recipe, you can enjoy homemade salsa any time of year!
~~ And as always friends, take care, be kind to yourself and others, and always keep learning to be better and do better.
COMMENTS QUESTION:
Have you ever tried canning salsa?
Let me know what you think👇 in the comments below! |
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