Homemade Salsa for Canning

Late-summer tomatoes, onions, and peppers come together in this bright homemade salsa for canning. This tested recipe lets you choose a mixture of sweet and hot peppers while preserving the exact vegetable and acid proportions required for safe boiling-water canning.

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Canning Safety First

Salsa combines acidic tomatoes with low-acid onions and peppers, so the tested ingredient proportions and added acid are essential. Do not change the amounts of tomatoes, vegetables, or bottled lemon or lime juice.

Use commercially bottled regular lemon or lime juice to provide consistent acidity. Do not substitute vinegar or bottled key lime juice in this recipe.

Wear plastic or rubber gloves when handling hot peppers, and avoid touching your face or eyes. If gloves are unavailable, wash your hands thoroughly with soap and water immediately afterward.

Recipe at a Glance

• Official recipe: NCHFP Choice Salsa
• Canning method: Boiling-water canner
• Expected yield: About 6 pint jars
• Jar sizes: Half-pints or pints
• Headspace: ½ inch
• Processing time: 15–25 minutes, depending on elevation
• Tomatoes: 6 cups prepared tomatoes
• Combined onions and peppers: Exactly 9 cups
• Required acid: 1½ cups commercially bottled lemon or lime juice

This recipe follows the tested National Center for Home Food Preservation Choice Salsa recipe.

Ingredients

• 6 cups peeled, cored, seeded, and chopped ripe tomatoes
• 9 cups diced onions and/or peppers of any variety
• 1½ cups commercially bottled lemon or lime juice
• 3 teaspoons canning or pickling salt

The onions and peppers must total exactly 9 cups. You may choose sweet peppers, hot peppers, onions, or a combination, but do not change the total amount or add other vegetables.

Prepare the Vegetables

Tomatoes

1. Wash the tomatoes.
2. Dip them in boiling water for 30–60 seconds, or until the skins split.
3. Transfer them immediately to cold water.
4. Remove the loosened skins and cores.
5. Remove the seeds.
6. Chop the tomatoes into ¼- to ½-inch pieces.
7. Measure exactly 6 level cups.

Onions

1. Peel and wash the onions.
2. Remove the cores.
3. Dice them into approximately ¼-inch pieces.

Sweet Peppers

1. Wash and core the peppers.
2. Remove the seeds and membranes.
3. Dice them into approximately ¼-inch pieces.

Hot Peppers

1. Put on plastic or rubber gloves.
2. Wash the peppers and remove the stems.
3. Keep or remove the seeds and membranes depending on the desired heat level.
4. Dice them into approximately ¼-inch pieces.

Measure the prepared onions and peppers together using level dry measuring cups. Their combined total must equal exactly 9 cups.

Cook the Salsa

1. Combine the prepared tomatoes, onions, and peppers in a large stainless-steel pot.
2. Add the commercially bottled lemon or lime juice and canning or pickling salt.
3. Bring the mixture to a boil over medium heat while stirring.
4. Reduce the heat and simmer for three additional minutes, stirring as needed to prevent scorching.

Fill and Process the Jars

1. Prepare a boiling-water canner and keep clean half-pint or pint jars hot until needed.
2. Ladle the hot salsa into the hot jars.
3. Leave ½ inch of headspace.
4. Remove trapped air bubbles and adjust the headspace back to ½ inch if necessary.
5. Wipe each jar rim with a clean, damp paper towel.
6. Center the lids and apply the bands according to the lid manufacturer’s directions.
7. Place the jars upright in the canner. The water must cover the jar tops by at least 1 inch.
8. Cover the canner and bring the water to a vigorous boil.
9. Begin timing only when the water reaches a full boil. Keep the canner covered and maintain a complete boil throughout processing.

If the water stops boiling during processing, return it to a vigorous boil and restart the full processing time from the beginning.

Boiling-Water Processing Chart

Jar size	0–1,000 feet	1,001–6,000 feet	Above 6,000 feet
Half-pints or pints	15 minutes	20 minutes	25 minutes

Do not use quart jars for this recipe. Always confirm your elevation before selecting the processing time.

Cooling and Storing the Jars

When processing is complete, turn off the heat and remove the canner lid. Wait five minutes before removing the jars.

Lift each jar straight up with a jar lifter and place it upright on a towel or cooling rack. Leave at least 1 inch of space between jars.

Allow the jars to cool undisturbed for 12–24 hours. Do not retighten the bands or press the centers of the lids while they cool.

After cooling:

• Check every lid for a proper seal.
• Refrigerate any unsealed jar and use it promptly.
• Remove the screw bands from sealed jars.
• Wipe the jars clean.
• Label each jar with the contents and date.
• Store sealed jars in a cool, dry, dark place.
• Refrigerate the salsa after opening.

For best quality, use properly processed and sealed jars within one year.

Ways to Use Homemade Canned Salsa

• Serve it with tortilla chips.
• Spoon it over tacos, nachos, or quesadillas.
• Add it to burrito bowls or taco salads.
• Serve it with scrambled eggs or breakfast potatoes.
• Use it as a topping for grilled chicken, pork, or fish.
• Stir it into rice, beans, soups, or casseroles.
• Add freshly chopped cilantro after opening for extra flavor.
• Mix it with avocado after opening for a quick salsa-guacamole dip.

Recommended Salsa Canning Supplies

These tools make preparing, measuring, filling, and processing homemade salsa easier:

• Boiling-water canner with rack
• Half-pint or pint canning jars with new lids
• Wide-mouth canning funnel
• Jar lifter
• Bubble remover and headspace tool
• Large stainless-steel stockpot
• Sharp chef’s knife
• Non Toxic cutting board
• Dry and liquid measuring cups
• Plastic or rubber food-preparation gloves
• Ball Complete Book of Home Preserving

Frequently Asked Questions

Can I change the amount of tomatoes, onions, or peppers?

No. Keep the tested proportions of 6 cups prepared tomatoes, 9 cups combined onions and peppers, and 1½ cups bottled lemon or lime juice. Changing these amounts could make the salsa unsafe for boiling-water canning.

Can I use fresh lemon or lime juice?

No. Use commercially bottled regular lemon or lime juice because its acidity is standardized. Fresh citrus juice varies in acidity.

Can I substitute vinegar?

No. The tested Choice Salsa recipe specifically requires bottled lemon or lime juice. Do not substitute vinegar or bottled key lime juice.

Can I use different varieties of peppers?

Yes. The 9 cups of combined onions and peppers may include sweet or hot pepper varieties. Keep the total volume exactly the same.

Can I leave the seeds in hot peppers?

Yes. Keep or remove the seeds and membranes depending on the desired heat level. Wear gloves when handling hot peppers.

Can I add garlic, corn, beans, or fresh cilantro?

Do not add untested vegetables or fresh herbs before canning. Add optional ingredients such as fresh cilantro, corn, beans, or garlic after opening the jar and refrigerate any leftovers.

Can I use quart jars?

No. This recipe provides tested processing times only for half-pint and pint jars.

Why does this salsa taste more acidic than fresh salsa?

The bottled lemon or lime juice provides the standardized acidity required for safe boiling-water canning. The flavor often mellows during storage.

A Garden-Harvest Pantry Favorite

Homemade salsa for canning is a flavorful way to preserve ripe tomatoes, onions, and peppers from the garden. By keeping the tested vegetable and acid proportions unchanged, measuring carefully, and adjusting the boiling-water processing time for elevation, you can create a versatile pantry staple for snacks and family meals.

Before beginning, read the complete NCHFP Choice Salsa recipe and the instructions for your boiling-water canner.