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Homemade Canned Salsa with Tomatoes, Onions, and peppers

Homemade Canned Salsa with Tomatoes, Onions, and Peppers

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Prep Time 45 minutes
Cook Time 25 minutes
Canning time per batch + cooling 15 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Condiment, Side Dish
Cuisine Mexican
Servings 6 quarts (about 48 cups)

Equipment

  • Large stockpot (8-quart minimum)
  • Canning pot with rack (water bath canner)
  • Quart-sized canning jars with lids and bands (6 jars)
  • Jar lifter & funnel
  • Ladle & wooden spoon
  • Clean kitchen towels
  • Thermometer (optional but helpful)

Ingredients
  

Fresh produce

  • 10 pounds ripe tomatoes Roma or paste tomatoes work beautifully
  • 4 medium yellow onions finely diced
  • 6 large bell peppers mix of red, green, yellow, seeded and finely chopped
  • 4 –6 jalapeños or serranos depending on your heat preference, seeded and minced
  • 2 cups tomato juice can be salsa with canned tomatoes if fresh ones are too watery

Acid for safe canning

  • 2 cups bottled lime juice or cider vinegar

Flavor enhancers

  • 8 cloves garlic minced
  • ½ cup fresh cilantro finely chopped
  • 2 tbsp kosher salt
  • 2 tbsp sugar
  • 2 tsp ground cumin
  • 1 tsp black pepper

Optional fruity twist

  • 1 cup diced pineapple or peach for a fruit salsa flair

Instructions
 

Prepare the produce

  1. Bring a large pot of water to a rolling boil. Score the bottom of each tomato with an "X," then blanch 30–60 seconds. Shock in ice water, peel, core, and coarsely crush.
  2. Dice onions, peppers, and chilies. Mince garlic and chop cilantro. If opting for fruit salsa, fold in pineapple or peach now.

Combine and simmer

  1. In your stockpot, stir together crushed tomatoes, onions, peppers, chilies, tomato juice (or canned tomatoes), garlic, lime juice (or vinegar), salt, sugar, cumin, and black pepper.
  2. Bring to a vigorous simmer and let cook 20–25 minutes, stirring occasionally. This reduces excess liquid and blends flavors for that restaurant style salsa for canning vibe.

Sterilize jars

  1. Wash jars and lids in hot, soapy water. Place jars in simmering water (not boiling) for 10 minutes to sterilize.
  2. Keep jars hot until ready to fill. Boil lids separately per manufacturer instructions to activate sealing compound.

Fill jars

  1. Using the jar funnel, ladle hot salsa into jars, leaving ½-inch headspace.
  2. Remove air bubbles (run a non-metal utensil along inside). Wipe rims clean with damp towel.
  3. Center lids and screw on bands until finger‑tight.

Process jars

  1. Place jars into the canner rack, ensuring water is 1–2" above jar tops.
  2. Bring to a gentle boil, process 15 minutes (adjust time for altitude).
  3. With jar lifter, move jars to a towel-lined surface. Let rest 12–24 hours undisturbed.

Seal check & storage

  1. Confirm lids concave and don't flex. Label jars with date.
  2. Store in cool, dark place up to 1 year. Once opened, refrigerate and use within 1–2 weeks.