Homemade Canned Tomato Salsa

Appetizers

Home » Appetizers

By Tara Noland on September 10, 2016 | Updated April 22, 2024 | 65 Comments

Jump to Recipe

We have been doing a lot of canning as of late and we love it. We have made for years Homemade Canned Tomato Salsa. We came up with our own recipe to show you, one that I think you will love!

Nothing like a homemade product as opposed to store-bought. We started adding in our favorite parts of other recipes and coming up with something we can now call our own. Also, try some of our other tomato recipes like Homemade Tomato Juice, Tomato Jam, or Canned Pomodoro Sauce.

Helpful Items for This Recipe

This post contains affiliate links.

So today I am sharing with you our recipe. This is how we like it and the heat we like but that can all be adjusted to your preferences too.

Just be careful, we have done some mighty powerful stuff over the years that we have regretted.

In my opinion there is nothing as wonderful as farmer’s market tomatoes in the summer. Here is Ken working with skinned tomatoes chopping them up for the salsa.

Fast forward to 2019 and we are making a batch up again. This year with Ken’s own cayenne peppers that he grew. We truly love canning!!

Canning Salsa

We go to the farmers market a few times at this time of year getting the best produce we can find for our canning.

Plus, we grow some of our own tomatoes on the balcony and use them too. All the ingredients though are farm fresh making the best salsa you will ever have!!

I like a salsa that is between mild and medium so that the other ingredients of dishes can still stand out.

You can always add heat to your dish that you are serving. For example jalapenos on nachos to gain that extra heat you may desire.

We also now have a new post for How to Remove a Tomato Skin to help you with that task.

There are a variety of ways you can spice up your salsa. There are loads of hot peppers on the market, dried or fresh but some really hold a punch of heat.

We have used habanero peppers with success but for this salsa today we used red hot peppers, that are similar in appearance to jalapenos and also jalapenos but leaving some seeds in.

Also purchased from the market were Red Thai peppers and we added those in also. We have used these before for pickles to give them extra heat.

Simple Easy Homemade Canned Tomatoes

Also for Simple Easy Homemade Canned Tomatoes we have the best recipe and make them almost every year.

I love using my own tomatoes throughout the winter, they add so much more to my dishes!

I use my fresh basil and oregano that I have grown in the summer and add it to my tomatoes for some extra flavor. They are always a hit!!

OTHER CANNING RECIPES

Easy Pickled Beets

Easy Pickled Carrots

Tomato Jam Recipe

Pickled Green Beans

Garden Fresh Zucchini Salsa

Blueberry Rhubarb Jam

Red and Green Pepper Jelly

Jalapeno Jam

Homemade Sweet Hot Mustard

PRINTABLE FOR WATER BATH CANNING

Homemade Canned Tomato Salsa Recipe

Tara Noland

Homemade Canned Tomato Salsa is a fun way to venture into the world of canning. Using fresh produce from the farmers market gives you the best results.

4.40 from 150 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Canning and Pickling

Cuisine American

Servings 7 (16 oz.) jars

Calories 18 kcal

Ingredients

14 cups peeled Roma tomatoes
3 cups onions chopped
1 red pepper chopped
1 green pepper chopped
2 red hot pepper chopped and seeded
4 jalapeno peppers chopped and two with seeds and two without
2 Thai chili peppers chopped, one with seeds and one without
2 Tbsp. minced garlic
4 Tbsp. sugar
2 tsp. pickling salt
1 tsp. ground cumin
1 3/4 cups cider vinegar

Instructions

In a large pot add the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin and vinegar. Stir often and bring up to a boil, reduce heat to simmer and boil gently for about an hour, continuing to stir occasionally. Sauce should be reduce by half and somewhat thickened. Adjust taste with salt if needed.
Add lids to hot water for 5 min.Pour into sterilized jars and remove air pockets, and fill to 1/2". Wipe rims and seal with lids and apply rims to fingertip tight. Process jars in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 20 minutes (25 minutes for altitudes 1000 to 3000 ft, 30 minutes for 3,001 to 6,000 ft, 35 minutes for 6,001 to 8,000 and 40 min. for 8,001 to 10,000 ft ). Then turn off heat and let the jars sit in the hot water for 5 minutes.
Remove the jars to a tea towelled lined counter and let cool. You should hear a popping noise when they seal. If any don't seal, place in the fridge and use within a week.
Canned salsa should be used within the year.

Equipment

Ball freshTECH Automatic Home Canning System

Victorio VKP1130 Stainless Steel Multi-Use Canner with Temperature Indicator w/ Stainless Steel Canning Rack

Bellemain 6 Piece Canning Tool Set - Vinyl Coated Stainless Steel

Notes

As a rough guide, I have found that 10 pounds of Roma tomatoes gives me about 12 cups, depending upon the size of the tomatoes.

If you would like your salsa a bit thicker add 2 Tbsp of tomato paste towards the end of cooking. If you want it spicier add a tsp of red pepper flakes.

Nutrition

Serving: 1Calories: 18kcalCarbohydrates: 4gSodium: 16mgSugar: 2g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Reader Interactions

Let us know what you think!

We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!

Leave A Reply!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

Myra Sattler says
November 29, 2023
Can you use canned tomatoes for the recipe
Reply
- Tara Noland says
  November 29, 2023
  Thinking about the salt that is added to canned tomatoes won’t be good for canning them again but I honestly am not sure. I would say that fresh is far superior.
  Reply
Connie Miller says
August 29, 2023
Can you leave the skins on the tomatoes?
Reply
- Tara Noland says
  August 29, 2023
  I don’t like to as they don’t cook down. The only time I do is with cherry or grape tomatoes as they are so small and that would be in my tomato jam.
  Reply
Carol says
November 9, 2021
Recipe looks amazing. Is it ok to just use jalapenos and omit the other hot peppers?
Reply
- Tara Noland says
  November 10, 2021
  Sure you can make it your own with the heat!!
  Reply
Brenda says
September 2, 2021
seems like alot of vinegar .. can you cut the vinegar back ? I am unable to use apple cider vinegar do to an apple allergy is 5% white not distilled ok to use ?
Reply
- Tara Noland says
  September 2, 2021
  I don’t know if I would cut back on the vinegar but you can use 5% white for sure, as long as it is 5%.
  Reply
Jandy Liebl says
August 1, 2021
We enjoy this recipe – although, I’ll admit…. We’ve adjusted it a bit. We use whatever ripe tomatoes that come from our garden. We don’t peel them. We use jalapenos and Cayenne peppers from our garden (we usually add more & seeds for more heat). The recipe is sweeter than we like – so we don’t put in as much sugar. This recipe make about 8-9 pint jars. Thank you for recipe!! We’ve used it many times!
Reply
- Tara Noland says
  August 1, 2021
  I think it is a great base to change it how you like it. If you up the heat the sweetness helps to make it not too hot but I love that you make it your own!! Enjoy!!
  Reply
  See Also
  Homemade Tomato Relish
Bruna McLaren says
September 17, 2020
Hello,with the peppers you have listed, is this recipie medium heat?
Reply
- Tara Noland says
  September 17, 2020
  For us, it always seems to be more mild than medium in heat.
  Reply
James says
September 3, 2020
We have been doing a lot of canning as of late and we love it
Reply
- Tara Noland says
  September 3, 2020
  So rewarding and fun to do. You feel proud of having your own homemade ingredients to use throughout the year too!
  Reply
Linds Vesnefsky says
August 20, 2020
How many jars does this salsa recipe make?
Reply
- Tara Noland says
  August 20, 2020
  The yield is at the top of the recipe card. YIELD: 7 (16 OZ.) JARS, hope that helps.
  Reply
Kati says
August 5, 2020
This salsa is amazing!! I added 2 large Anaheim peppers and an additional green pepper but honestly I don’t think you could go wrong with this recipe. Totally love it and plan to make again!! Thanks for posting it
Reply
- Tara Noland says
  August 6, 2020
  So glad you enjoyed it. We love making our salsa and will be doing it very soon too.
  Reply
Gabriel says
July 30, 2020
The best salsa I have ever made! Everyone loves it! I added 2 Tbs sugar on first batch and cut it back to 1 Tbs on the next. That was our preference.
Reply
- Tara Noland says
  July 30, 2020
  So glad you liked it and adjusted it to your liking. We will be making our yearly batch very soon.
  Reply
Kathleen Savoie says
July 16, 2020
In an effort to keep home canning safe, I am bringing this peer-reviewed research article to your attention. Please contact me for additional assistance as we all share a passion for preserving and desire to help people learn the best practices for safety and success. http://www.foodprotection.org/files/food-protection-trends/sep-oct-19-savoie.pdf?fbclid=IwAR36t6hxbzSSLfr7YsO4sol6Wj3wF9GFdG3aHII19QvZRHvueT931-WSsNU
Reply
Roger says
May 18, 2020
Awesome! I was looking for a recipe for Homemade Salsa and found it on your blog again. Just follow the detailed instructions, everything becomes very easy. I was finally able to make it myself at home. Thanks for your sharing
Reply
- Tara Noland says
  May 19, 2020
  Awesome Roger and thanks for telling us too!
  Reply
Rimmy says
May 18, 2020
What about opening salsa and freezing the salsa in bags? You could use in recipes if you don’t like frozen salsa.
Reply
- Tara Noland says
  May 18, 2020
  You can do that but it does tend to get a bit runny I find.
  Reply
Dianne says
March 25, 2020
Good recipe. I may try it with more garlic next time. No doubt it will all be eaten.
Reply
- Tara Noland says
  March 26, 2020
  Glad you liked it, we just did in another jar! Yum!!
  Reply
Anthony Allen says
March 23, 2020
I made one batch and liked it, so I made 20 jars total this fall. I will use this recipe again!
Reply
- Tara Noland says
  March 23, 2020
  We just cracked one open for nachos last night!! Mmmm love salsa. Thanks for making it and taking the time to tell me. Enjoy your bounty now!!
  Reply
Moïra Pirie-Hayton says
September 27, 2019
Thank you. Your recipes are the best I have come across. Going to make the salsa. Can’t wait. XX.
Reply
- Tara Noland says
  September 27, 2019
  Thank you so much Moira, enjoy!!
  Reply
Terry Brown says
August 26, 2019
I made this last year…amazing I just love it!
Reply
- Tara Noland says
  August 27, 2019
  Thank you so much for telling me. I think we will hit the farmers market this weekend and whip up another batch.
  Reply
Lorri says
October 6, 2018
Your receipe looks interesting. I have been making my own for over 20 years. I don’t put as many hot peppers but I put a lot more fresh grated garlic.nothing like canned salsa. YUm
Reply
- Tara Noland says
  October 7, 2018
  We love canning here, have a cupboard full of it.
  Reply
Liz says
August 29, 2017
How much does this yield? #pints quarts!?
Reply
- Tara Noland says
  August 29, 2017
  7 (16 oz.) jars, so 7 pints.
  Reply
- papa rick says
  September 12, 2019
  would like to add canned black beans and frozen corn . Can I add it to your recipe ?
  Reply
  - Tara Noland says
    September 12, 2019
    Those ingredients sound wonderful in a salsa but I have never canned with them. I don’t see why you couldn’t but I can’t say for sure. I have had those ingredients more in a fresh salsa. You could always add that after the fact and then not have beans and corn in every jar.
    Reply

« Older Comments

Homemade Canned Tomato Salsa - Noshing With The Nolands (2024)