There’s something incredibly satisfying about popping open a jar of salsa you made yourself. With this Zesty Salsa Canning Recipe, you get a homemade canned salsa bursting with the bold, spicy flavours of fresh garden tomatoes and peppers. It’s the kind of pantry staple that instantly upgrades tacos, chips, and even scrambled eggs.

This spicy salsa recipe balances heat, tang, and freshness—all in a jar that keeps your summer harvest alive well into the cooler months. Whether you’re a seasoned canner or just dipping your toes into home preservation, this recipe is straightforward, safe, and packed with flavour.

Why You’ll Love This Zesty Salsa Canning Recipe

Uses fresh garden tomatoes and peppers
Bold, spicy, and customizable
Safe and USDA-recommended for water bath canning
Makes amazing edible gifts

Ingredients You’ll Need

10 cups chopped, peeled, seeded, cored paste tomatoes (about 6 lbs)
5 cups chopped onions
5 cups chopped, seeded bell peppers
2 1/2 cups chopped hot peppers (adjust for spice preference)
3 garlic cloves, minced
1 1/4 cups vinegar (5% acidity)
2 tbsp finely chopped cilantro (optional)
1 tbsp salt (or to taste)
1 tsp hot pepper sauce (optional)

How to Make This Garden Tomato Salsa for Canning

Prep your jars and tools: Wash jars, lids, and bands in hot soapy water. Rinse well. Preheat jars in simmering water (180°F) until ready to fill.
Cook the salsa: In a large pot, combine tomatoes, onions, bell and hot peppers, garlic, vinegar, cilantro (if using), salt, and hot sauce. Stir to mix.
Bring to a boil over medium-high heat. Reduce to a simmer and maintain at 180°F for 10 minutes.
Fill the jars: Using a canning funnel and ladle, spoon hot salsa into jars, leaving 1/2-inch headspace. Wipe rims clean, apply lids, and tighten bands to fingertip tightness.
Process in a water bath canner: Place jars in the canner, ensuring they’re covered by at least 1 inch of water. Process for 15 minutes (adjust for altitude: 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft).
Let jars sit in the canner for 5 minutes after processing. Remove carefully and place on a towel-lined counter. Do not disturb for 12–24 hours.
Check seals, label jars, and store in a cool, dark place for up to 18 months.

Pro Tips for the Best Homemade Canned Salsa

Use paste tomatoes like Roma or San Marzano for less water and a richer texture.
Always use vinegar with 5% acidity to keep the salsa safe for canning.
For less heat, substitute some or all of the hot peppers with more bell peppers.
Taste before canning, but remember—flavours intensify over time.

The Story Behind the Jar

This recipe came from years of tweaking my grandma’s original garden salsa. I remember her lining her shelves with rows of sealed jars, each one a tiny time capsule of summer. Now I make this every August with the kids, turning our overflowing tomato plants into jars of zesty, homemade joy. There’s something magical about opening a jar in February and tasting July.

Serving Suggestions

Serve this spicy salsa recipe with tortilla chips, spoon it over tacos or burritos, or stir it into chilli and soups. It also makes a killer base for huevos rancheros.

FAQs: Your Canning Questions Answered

Can I freeze this instead of canning?

Yes! Let the salsa cool, then portion into freezer-safe containers. Thaw in the fridge before use.

Can I use a food processor for chopping?

Definitely—just pulse carefully so you don’t over-puree.

Can I skip the vinegar?

No, the vinegar is crucial for safe acidity levels. You can substitute bottled lemon juice in equal amounts.

How do I know my jars sealed properly?

The lids should not flex when pressed. If one didn’t seal, refrigerate and use within a week.

Final Scoop: Why This Spicy Salsa Recipe Belongs in Your Pantry

This Zesty Salsa Canning Recipe is more than just a condiment—it’s a way to capture the flavors of your garden and enjoy them all year long. Whether you’re canning for the first time or restocking your pantry shelves, this homemade canned salsa delivers unbeatable taste with just the right kick.

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