How To Make A Sensational Salsa For Canning!

by Suzan Ferreira
How To Make A Sensational Salsa For Canning! jarred salsa

Who doesn’t love a great salsa?  Tomato salsa with fresh tomatoes or canned, Mexican salsa, fruit-based salsa, hot, spicy, medium, mild.  So many to choose from!  It can be difficult to find the best one to make fresh.  Go no further!  This super easy, as spicy or not as you want it, salsa recipe made with fresh tomatoes and vinegar is as awesome to eat as it is easy to make.

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SALSA IS ONLY AS GOOD AS THE INGREDIENTS

I’ve always been a firm believer with anything that I make, that your end result will be based on the quality of your ingredients.  I am fortunate enough to organically grow most of my fresh produce during the summer months.  It’s at the height of the season that I whip this sensational salsa up and can for winter eating.  If you don’t have a garden, I recommend going to your local farmers market (often times if you chat up the local farmer you can buy bulk, usually by the bushel, tomatoes for a reduced cost) or your local food shop if need be for all the fresh ingredients listed.  The fresher the better!

How To Make A Sensational Salsa For Canning pinnable image for Pinterest

This recipe makes a chunky spicy salsa.  You can make this as chunky or not as you like or as spicy or mild as you want.   A full list of ingredients and recipe card will be listed at the end of this post.  No worries to jot anything down, just print and go!  

DETERMINE QUANTITY

As with any recipe, the first step is determining the quantity of each ingredient needed to make as much or little as you like.  When my produce comes on, it’s a matter of weighing my product, specifically the tomatoes to determine how many batches I will be making.  I can then determine the rest of the ingredients based on the number of batches.

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For fresh tomatoes, I have found that roughly 9-10 pounds of tomatoes (depending on the size of the fruit) will be enough for one batch. 

PREPARE SALSA INGREDIENTS

Once you have your fruit weighed out, begin to prepare your tomatoes.  Blanch the tomatoes, remove the skins, and core.  My post, How To Prepare Tomatoes For Canning!  It’s All About The Process goes into detail about these steps.

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Once you have the tomatoes peeled and cored, give the tomatoes a good squeeze to get out as much of the juice and seeds as possible without losing any of the flesh.  Chop or break up to desired consistency (chunkiness)  and place into a measuring container.  I use the Pyrex Prep-Ware 8 Cup measurer.  I let the tomatoes sit as I am processing.  A lot of water will gather from the tomatoes.  Continue draining periodically as you prep.

Salsa

Next up?  Preparing the rest of the produce.  This is where I break out my Cuisinart Food Processor.  Makes the work quick and easy!  If you don’t have access to a processor, chop away.  Chop to the size you would like for your salsa’s consistency.  I will be giving food processor instructions for the remaining ingredients.  

PROCESS SALSA INGREDIENTS

Peel the onions and quarter them.  Give a few whirls in the processor to chop as chunky or as fine as you like.

Green peppers, quarter, core and remove the seeds.  Give a few whirls to the desired size.

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Jalepeños remove the stem.  Remove as many seeds for a milder salsa as you wish.  WARNING! Wear gloves while chopping or cutting into thirds for the processor.  Process to pretty fine consistency.  You can see in the picture below how fine.  DO NOT INHALE the peppers after opening the processing cover.  Trust me, hold your breath until it ventilates a bit.

Peel the garlic.  Add all to the processor and chop very fine.       

Salsa

ADDING IT ALL TOGETHER

In a large stockpot, add the tomatoes and your prepped ingredients.  Give a good stir.  Add the remaining ingredients, tomato paste, tomato sauce, vinegar, sugar, canning salt, pepper, and cumin.  Stir to combine well. 

Bring the mixture to a slow boil and cook at a slow boil for about 10 minutes.  Once cooked, can according to your preferred method.  Utilize the water bath method for canning this salsa, processing for 15 minutes when at 1-1000 feet altitude.

Salsa

I’ve tried a lot of salsa recipes for canning over the last 13 years, and this is by far the BEST recipe I’ve made.  There is not a time that we have it while entertaining that the recipe (or a jar) is not asked for.  Guaranteed!

Give it a try!  Do not want to can it?  Make it and give away as gifts, eat fresh or freeze it.  Freezing salsa is not my favorite method, but if you do, be sure to drain when un-frozen as there will be a bit of excess fluid due to the freezing process.

Be sure to print the recipe, give it a go and let me know your thoughts!  

How To Make A Sensational Salsa For Canning! jarred salsa
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5 from 2 votes

Sensational Salsa

This super easy, as spicy or not as you want it, salsa recipe made with fresh tomatoes and vinegar is as awesome as it is easy to make.
Course Appetizer, Snack
Cuisine American, Mexican
Keyword salsa, gluten free,
Author It’s My Sustainable Life

Ingredients

  • 8 cups Tomatoes peeled, cored, drained
  • 2.5 cups Onions chopped
  • 1.5 cup Green Peppers chopped
  • 1 cup Jalepano finely chopped/minced
  • 6 cloves Garlic minced
  • 1 6 oz can Tomato Paste
  • 1 15 oz can Tomato Sauce
  • 2 tsp Cumin
  • 2 tsp Pepper
  • 1/8 cup Canning Salt
  • 1/3 cup Vinegar apple cider
  • 1/3 cup Sugar

Instructions

  • 1.  Mix all ingredients together in a large stockpot.
  • 2.  Bring to slow boil for 10 minutes.
  • 3.  Seal in jars and can according to the water bath canning method (15 minute processing time.
  • 4.  Yields roughly 3 Qts or 6 Pints

Notes

**When adding Jalapeños, be careful of handling with bare hands.  Never inhale the fumes of processed hot peppers.

Happy Salsa’ing!

Be Well,

Suzan

NOTE: As stated, this recipe is “loosely” taken from the original Ball salsa recipe. The amount of ACV required in the original recipe is for 1/2+ cups of vinegar for approximately the same amount of product. I personally find this too acidic for my liking. Should you want an original recipe from Ball, look to their Ball Blue Book for canning. Otherwise, understand this recipe has not been “tested” by the powers that be, other than our own family for the last 18 years 😊

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23 comments

BB July 26, 2021 - 3:46 pm

5 stars
This is absolutely the best!!! I’m making another batch now, so glad I found this recipe!

Reply
Suzan Ferreira July 27, 2021 - 3:29 pm

Thank you, Betty! I’m so glad you enjoy it. I know it’s one of our fav’s here on the hill!

Reply
Jill Miller August 5, 2020 - 6:24 pm

Could you tell me what kind of tomatoes you used? I see your squeezing moisture out and draining it as well, but with Romas I dont get that much liquid. Could I be using the wrong tomatoes?

Reply
Suzan Ferreira August 5, 2020 - 7:38 pm

I use all kinds. The ones I am squeezing the moisture & seed from are heirloom tomatoes. The Roma’s will definitely not give or have as much as they are paste tomatoes & wonderful to use in this recipe as well. I like to use a variety of tomatoes as I think it just adds a bit more flavor, but whatever your preference would work fine. Hope you enjoy!

Reply
Kippi July 13, 2020 - 3:12 am

5 stars
Thank you for linking up at YTS blog hop. This recipe is perfect for all those tomatoes from our garden!
See you soon,
Kippi
Ps. I pinned the recipe:)

Reply
Beth Shields June 16, 2020 - 5:18 pm

I also add Hatch Green Chiles to my salsa – I have the benefit of being able to get roasted chiles every year. Can you freeze this? I am not a canner – so wondering if you can freeze this salsa. Looks delicious. Thanks.

Reply
Suzan Ferreira June 17, 2020 - 1:30 pm

I have not tried freezing this recipe. Let me know if you give it a try & how it works!

Reply
Margy June 14, 2020 - 1:06 am

I do my canning up at the cabin where we have limited electricity with solar and wind power. Almost all of my appliances are manual. That makes the whole process more personal to me and links me back to my mom and grandmother who were the original owners. – Margy

Reply
Suzan Ferreira June 14, 2020 - 12:35 pm

What a wonderful gift to be able to complete your processing in such a way! I, too, have my grandmothers canning tools that I use every year. Brings such a closeness. Thank you for sharing & stopping by!

Reply
Beverly June 12, 2020 - 1:13 am

Suzan,
I love this salsa. Congratulations, You are being featured on Thursday Favorite Things. I hope you hope by.
https://www.eclecticredbarn.com/2020/06/thursday-favorite-things_11.html
Hugs,
Bev

Reply
Cherelle | The Inspired Prairie June 9, 2020 - 9:46 pm

Ooooh, this salsa recipe sounds perfect! If my tomato plants do well this year, I will have to try out this recipe!

Thanks for linking up with us on the Homestead Blog Hop!
-Cherelle | The Inspired Prairie

Reply
Stacie June 8, 2020 - 6:07 pm

This salsa sounds delicious and perfect timing since I’m overwhelmed with tomatoes right now! I found your recipe through You’re the Star blog hop.

Reply
Suzan Ferreira June 9, 2020 - 11:52 am

Thanks so much for stopping by, Stacie! Let me know how you like the recipe! It’s one of our favorites here on the hill.

Reply
Linda S June 5, 2020 - 1:43 am

The only reason my family wants to begin gardening again is so I can keep them supplied with salsa! We put up 92 quarts last year!
Your recipe sounds delicious, thank you for sharing it with us!

Reply
Suzan Ferreira June 6, 2020 - 10:44 am

Wow, you’ve got us beat! We typically put up about 75 jars for our family & thought that was a lot! Happy canning & let me know how you like the recipe!

Reply
Deborah Davis June 4, 2020 - 12:42 am

Hi Suzan,
I hopped over from Homestead Blog Hop to check out your delectable salsa for canning recipe. Since I love hot and spicy sauces,I look forward to making some myself. I’m pinning and sharing this well.

Reply
Suzan Ferreira June 6, 2020 - 10:47 am

Hi Deborah!
Thanks so much for stopping by & sharing. I hope you enjoy the recipe as much as we do!

Reply
Sandi July 16, 2020 - 7:01 pm

I made this recipe last yr will again in a few days it’s the BEST‼️ I put extra peppers ? Jalapeño, Serrano’s and habeneros because I like it HOT… thank you for such a great hot sauce recipe ♥️

Reply
Suzan Ferreira July 18, 2020 - 11:08 am

So glad you enjoy this salsa as much as myself & my family, Sandi. We like ours extra hot as well. Enjoy!

Reply
Lisa Lombardo May 28, 2019 - 3:33 pm

Your salsa looks delicious! I found your recipe on the Simple Homestead Hop and would love to have you join us on Farm Fresh Tuesdays! Hope to see you there!

Reply
Suzan Ferreira May 29, 2019 - 5:25 pm

Hi Lisa! Thank you for the suggestion! I will definitely check it out.

Reply
Candace July 29, 2020 - 8:36 pm

This recipe looks delicious! Can you tell me what size tomato sauce and paste you used please?

Reply
Suzan Ferreira July 30, 2020 - 12:59 pm

Hi Candace~
Happily! Tomato paste 6 oz
Tomato Sauce 15 oz
I’ve also updated the printable recipe card if you would like to print it out. Thanks so much for stopping by and let me know how you enjoy the salsa!

Reply

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