There’s nothing quite like the taste of homemade salsa made with fresh garden tomatoes. And when that flavor is preserved to enjoy all year long? That’s kitchen magic. This homemade salsa for canning recipe captures the brightness of summer with every spoonful. It’s tangy, zesty, and perfectly balanced for preserving.

Whether you’re a seasoned canner or just getting started, this is the fresh tomato salsa to have in your repertoire. It’s ideal for dunking tortilla chips, topping tacos, or adding a fresh kick to weeknight dinners. And yes, it’s safe for water bath canning—just follow the instructions below.

Why You’ll Love This Homemade Salsa for Canning

Made with fresh tomatoes: No tinny canned flavor here.
Perfectly balanced acidity: Great taste and shelf-stable.
Ideal for beginners: Simple steps and pantry ingredients.
Multipurpose magic: Use it on everything from tacos to omelets.

Ingredients

6 cups (1.4 kg) blended fresh tomatoes (about 1.8 kg/4 lbs whole)
¾ cup (115 g) red onion, chopped
2 cups (300 g) bell peppers, chopped
¼ cup (40 g) garlic, chopped
½ cup (75 g) jalapeño peppers, chopped
¼ cup (60 ml) freshly squeezed lime juice
2 tsp (4 g) paprika
2 tsp (10 g) sea salt
3 tbsp (37.5 g) granulated sugar
¼ cup (60 ml) white vinegar (initial)
⅓ cup (80 ml) white vinegar (added later)

Step-by-Step Canning Recipe

Prep the Tomatoes: Wash and remove stems. If peeling, score an X on the bottom of each tomato, blanch in boiling water for 45–60 seconds, then plunge into an ice bath and peel.
Blend the Tomatoes: Quarter or halve the tomatoes. Blend in batches until smooth. Pour 1.4 kg of purée into a large stockpot.
Add the Vegetables: Chop onions, bell peppers, garlic, and jalapeños (remove seeds for less heat). Add to the pot with the tomato purée.
Mix in Seasonings: Stir in lime juice, paprika, sea salt, sugar, and the initial 60 ml of vinegar.
Simmer the Salsa: Bring to a gentle boil over medium heat. Reduce to a low boil and simmer uncovered for 1 hour, stirring occasionally.
Sterilize Your Jars: Wash jars in hot, soapy water or sterilize in a water bath canner at 180°F (82°C). Keep warm until ready to fill.
Add Final Vinegar: Stir in the remaining 80 ml vinegar after simmering.
Fill and Process: Pour hot salsa into hot jars, leaving 1/2-inch (1.25 cm) headspace. Wipe rims, seal with sterilized lids, and process in a water bath canner according to your altitude and safety guidelines.

Tips for Salsa Preserving Success

Stick to the recipe for safe acidity levels.
Use ripe, firm tomatoes for the best texture and flavor.
Add cilantro or cumin only after opening a jar, not during canning.
Label jars with the date. Best used within 12 months.

Why I Make This Salsa Every Summer

I stumbled into canning during a summer when my backyard tomato plants exploded. Rather than watch them spoil, I learned to preserve them, and this salsa was my first win. Now it’s my go-to for gifting, potlucks, and quick flavor boosts year-round. There’s something so satisfying about popping open a jar in January and tasting July.

What to Serve with This Fresh Tomato Salsa

Classic tortilla chips: Because salsa and chips are soulmates.
Tacos and burritos: A homemade upgrade.
Grilled chicken or fish: A spoonful adds instant flavor.
Eggs or breakfast bowls: Wake up your plate.

How to Store Canned Salsa

After canning, Store in a cool, dark place. Best within 12 months.
After opening: Refrigerate and use within 1–2 weeks.
Safety check: Always check for a sealed lid and discard any jars that bubble, leak, or smell off.

FAQs

Can I adjust the spice level?

Yes, but don’t reduce total acidity. Add more jalapeños or include seeds for extra heat.

Can I use lemon juice instead of lime?

Yes, just make sure it’s fresh and not sweetened.

What if I want a chunkier salsa?

Pulse your tomatoes less or hand-chop some of the veggies.

Can I pressure can instead of a water bath?

Absolutely. Follow your pressure canner’s guidelines for timing and pressure.

Preserve the Flavor of Summer with Homemade Salsa for Canning

There’s something deeply rewarding about filling your pantry with jars of homemade salsa. With this canning recipe, you get all the zesty, fresh tomato flavor in a shelf-stable form you can enjoy any time. It’s a labor of love—but one that pays off in every tangy, tomato-y bite.

Discover more delicious recipes by following me on Facebook and Pinterest.