Many recipes combine tomatoes, spices, and onions.
Once you learn about canning harissa, you can make these dishes quickly and easily.
I like to keep harissa on hand for soups, stews, and salads.
Best of all, it’s really easy to make and can into a shelf-stable format.
How to Make & Can Harissa (Step-by-Step)
You’ll need many ingredients for harissa, but don’t be intimidated. You won’t need much equipment to put it up.
Equipment Needed
- Colander
- Sharp knife
- Stainless steel saucepan
- Small saucepan
- Water canner with lid
- Six half-pint jars with lids and rings (for a whole canner load)
- Food processor
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- ½ cup dried peppers
- 4 cups tomatoes peeled and seeded
- 2 cups chopped onions
- ½ cup bell pepper chopped and seeded
- 4 tablespoons garlic chopped
- ¾ cup brown sugar
- 1 cup cider vinegar
- 2½ teaspoons cumin
- 1¼ teaspoons coriander
- 1 tablespoon salt
Prep Time
30 minutes
Cook Time
30 minutes
Canning Time
10 minutes
Step 1: Hydrate Your Peppers
We’re starting with dried chili peppers for this recipe. Pull off the stems and shake the seeds out.
It’s fine to leave a few seeds in place, but do your best to get most of them out.
Submerge peppers in warm water. If they float, use something heavy to keep them underwater.
I use a smaller metal bowl filled with water for this purpose.

Keep your peppers underwater for 20 minutes to allow them to puff back up and rehydrate. Then, chop them into small pieces. You’ll need a ½ cup of prepared peppers.
Step 2: Prepare Tomatoes
This recipe works best with thin-skinned, meaty tomatoes. I like to use Roma tomatoes, but plum tomatoes would work well, too. I’ve also used mixed tomatoes picked from my garden for this recipe.
Each tomato should be peeled. To do that, bring water to a boil in a pan and dip a tomato inside until the skin cracks. Then, place the tomato in ice-cold water for a minute or two. The skins will slip right off between your fingers.
Next, cut each tomato and remove the stem and seeds. You’ll have just the meat of the tomato when you’re done. You’ll need 4 cups.

Step 3: Chop Your Vegetables
I used white onions for this recipe, as the flavor profile is sharp and crisp.
If you prefer a softer taste, you could use red onions instead. No matter what version you pick, ensure the vegetables are ripe and free of bruises. Wash them to remove dirt.
Remove the peel from your onions, and chop them. You’ll need 2 cups of prepared onions for this recipe.
You’ll also need chopped garlic for this recipe. Start by peeling your cloves, and then chop them into small pieces. You’ll need 4 tablespoons of product.
You’ll also need a red bell pepper. Choose one that’s bright red and free of bruises. Slit the pepper in half to remove the seeds, and chop the pepper into small pieces.
You’ll need a half-cup.
Step 4: Spice and Cook Your Sauce
Combine your prepared tomatoes, onions, and bell peppers in a stainless steel pan. Add ¾ cup of brown sugar, 1 cup of cider vinegar, 2½ teaspoons of cumin, and 1¼ teaspoons of coriander.
Stir the mixture carefully until it’s fully combined.
Over high heat, bring the sauce to a boil while stirring frequently. Reduce the heat, and boil the sauce gently until the sauce reduces and the vegetables soften.
This takes about 25 minutes.

Step 5: Prepare Your Jars and Lids
While your sauce cooks, prepare your jars for the canner. You’ll need six half-pint jars for a full batch. If you prefer, you can use 12 4-ounce jars instead.
I sometimes use a mixture of smaller or larger jars, so I always have what I need for my recipes.
Inspect each jar, and set aside any that are cracked or chipped. Wash your approved jars in hot water and soap. Rinse them well, and put them in the canner.
Fill the canner with water, put the lid on, and place the pot over medium heat. Let the jars simmer until you need them.
Put your lids in a saucepan filled with water over low heat. The adhesive will soften with time.
Step 6: Prepare a Paste
After 20 minutes, your chilis will be soft and ready for your recipe. Place those softened peppers and 3 tablespoons of their soaking liquid in a food processor.
Add your prepared garlic and 1 tablespoon of salt. Pulse this mixture until it forms a paste.

Step 7: Combine Sauce and Paste
Stir this paste into your cooked-down tomato sauce. Over medium heat, bring the sauce to a boil and cook it for 5 minutes while you stir it regularly.
The heat will help the two elements to combine (and your kitchen will start to smell really delicious!).

Step 8: Fill Your Jars
Remove your prepared jars from the canner with your jar lifter. They’ll be very hot, so you won’t be able to touch them with your fingers.
Place them on a cutting board. Your countertops are cold enough that they could crack the jars (especially if you’re canning in the winter).
Place your canning funnel in one jar and fill it with your prepared sauce. Leave a full ½ inch of space at the top for the sauce to expand.
Repeat until all of your jars are full.
Harissa tends to be chunky, so you may have trapped air between the bits inside your jars. Run a knife around the edges to allow the air to bubble up and out.

Step 9: Apply Lids and Rings
Your canning funnel protects the edge of each jar, but you may splatter sauce as you remove bubbles. Drips can keep the jars from sealing properly.
Dampen a paper towel and run it around the edge of each jar.
Use your lid lifter to remove the lids from the water bath. Place a lid on each jar, apply a ring, and screw down the ring until it’s finger-tight.
Step 10: Process Your Jars
With your jar lifter, pick up your filled jars and put them in the canner. Ensure they’re covered with at least an inch of water. Put the lid on the canner.
Process your jars for 10 minutes. Adjust for your elevation as needed.

Step 11: Let Jars Cool
When your processing is complete, remove the lid from the canner and turn off the heat. Let the jars rest in the canner for 5 minutes.
Remove your jars from the canner and place them on a cutting board. Let them rest for 24 hours without touching or moving them.
Step 12: Test Your Lids
After 24 hours, remove the rings from your jars and press on the lids. If they don’t pop or click, they’ve sealed properly. You can keep the lids off, or you can put them back on for storage.
I find jars are a little easier to stack when the lids are applied.
If the jars didn’t seal, place them in the refrigerator and freezer. Eat them as soon as you can, but know they’re not ready for long-term storage.

Photo caption: I like to keep plenty of harissa on hand for my recipes.
How Long Does Canned Harissa Last?
The USDA says foods preserved in a water canner should be eaten within about a year. This long date relies on storing canned goods properly.
That means placing them in a space that’s both dark and cool. If the jars heat up or are exposed to sunlight, the contents may not last as long as you’d like.
Ideas for Using Harissa
Once you understand how to use harissa, you’ll never worry about expired jars. You’ll eat it too fast! These are some of my favorite ways to use it.
- Stir harissa into bean-based soups you make in the slow cooker.
- Add a tablespoon of harissa to your macaroni and cheese casseroles.
- Spice up lasagna with plenty of harissa.
- Eat it directly from the jar with crackers and cheese.
- Dress up scrambled eggs with harissa and sour cream.
- Serve harissa with Moroccan dishes, like tagine.
- Roast chicken in a dressing of harissa and olive oil.
- Make your Easter ham lively with harissa.
- Spice up deviled eggs with plenty of harissa.
- Add zip to your favorite salad with harissa.
- Swap out harissa for salsa in your favorite Mexican dishes.

Equipment
Ingredients
- ½ cup dried peppers
- 4 cups tomatoes peeled and seeded
- 2 cups chopped onions
- ½ cup bell pepper chopped and seeded
- 4 tablespoons garlic chopped
- ¾ cup brown sugar
- 1 cup cider vinegar
- 2½ teaspoons cumin
- 1¼ teaspoons coriander
- 1 tablespoon salt
Instructions
Hydrate Your Peppers
- Remove stems and seeds from dried peppers. Submerge them in warm water using a colander or a bowl to keep them underwater. Let them soak for 20 minutes, then chop into small pieces.
Prepare Tomatoes
- Peel and seed the tomatoes by blanching them in boiling water, then transferring to ice water. Cut and remove stems and seeds, retaining only the tomato flesh.
Chop Your Vegetables
- Peel and chop onions and bell peppers. Ensure vegetables are ripe and free from bruises. Finely chop the garlic cloves.
Spice and Cook Your Sauce
- Combine tomatoes, onions, and bell peppers in a saucepan. Add brown sugar, cider vinegar, cumin, and coriander. Bring to a boil, then simmer for 25 minutes until vegetables soften.
Prepare Jars and Lids
- Wash jars with hot, soapy water and inspect for any cracks. Place jars in the water canner and bring to a simmer. Simultaneously, soften lids by placing them in boiling water.
Prepare a Paste
- Drain the soaked peppers, reserving 3 tablespoons of soaking liquid. In a food processor, combine peppers, soaking liquid, garlic, and salt. Pulse until a paste forms.
Combine Sauce and Paste
- Stir the pepper paste into the cooked tomato sauce. Bring to a boil and cook for 5 minutes, stirring regularly to blend the flavors.
Fill Your Jars
- Using a jar lifter, remove jars from the canner and place them on a cutting board. Fill each jar with the hot harissa mixture using a canning funnel, leaving ½ inch headspace. Remove air bubbles by running a knife around the edges.
Apply Lids and Rings
- Wipe jar rims with a damp paper towel. Place lids on jars and secure with rings, tightening until finger-tight.
Process Your Jars
- Place filled jars back into the water bath canner, ensuring they are submerged by at least an inch of boiling water. Process for 10 minutes, adjusting for altitude if necessary.
Let Jars Cool
- Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars using a jar lifter and place them on a cutting board to cool completely for 24 hours.
Test Your Lids
- After 24 hours, press the center of each lid. It should not move or pop back. Label jars with the date and store in a cool, dark place. Refrigerate any jars that haven’t sealed properly and consume within a few days.
Notes
- Pepper Varieties: Adjust the heat by selecting different types of dried peppers. Remove more seeds for a milder harissa.
- Tomato Choice: Use meaty tomatoes like Roma or plum for the best texture and flavor.
- Spice Adjustments: Customize your harissa by adding additional spices like smoked paprika or chili flakes.
- Sugar Level: Modify the sugar to balance the acidity and heat to your preference.
- Sterilization: Properly sterilizing jars and lids is essential to prevent contamination and ensure longevity.
- Processing Time: Adjust processing time according to your altitude to ensure safe sealing.
- Storage: Properly sealed jars can last up to a year in a cool, dark place. Always label jars with the date for reference.
