Salsa to Can

Canning salsa doesn’t have to be complicated. This simple recipe uses just a handful of ingredients—fresh tomatoes, onions, peppers, garlic, vinegar, and salt—to create a bright, flavorful salsa that’s perfect for preserving. With fewer ingredients, the natural taste of garden-fresh tomatoes really shines through. Using the water bath canning method keeps it safe and ready to enjoy all year long. Whether you’re dipping chips, topping tacos, or adding a little zest to your meals, this easy homemade salsa is a pantry favorite that anyone can make. Let’s get started!

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Salsa to Can

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Servings: 7 quarts

Ingredients Method Notes

Ingredients

14 cups fine chopped tomatoes, strained well (no need to peel or remove seeds)
3 cups fine chopped onion
½ cup chopped jalapeño peppers (remove seeds for mild salsas, include seeds for hotter salsa)
1 cup chopped bell peppers
3 cloves garlic
½ cup apple cider vinegar
½ cup chopped cilantro
3 tbs salt
1 tbs chili powder
2 tsp cumin
1-2 tbs granulated sugar (optional)

Method

Mix all together in a large, heavy bottom pot
Simmer together uncovered (a fast simmer) until salsa starts to thicken and liquid is evaporated. 30-45 minutes, depending on how juicy your tomatoes were or how well you strained them.

If you feel your salsa remains too thin...

If you feel your salsa remains too thin you can thicken it: 5 TBS clearjel, Thermflo, or Permaflow, dissolved in 1 cup cool water.
Mix the clearjel and water until smooth and add it to your boiling salsa and stir until incorporated and boil for another 5 minutes.

Once your salsa is at your desired thickness...