Salsa is the perfect accompaniment to all sorts of dishes.
And it’s packed with vitamins, including Vitamin C, Vitamin A, and potassium.
In short, this is the perfect food for your pantry.
Once you learn how to can salsa, you’ll have plenty put up for a long winter.
Step-by-Step Guide to Making & Canning Salsa
There are literally thousands of recipes for salsa out there.
However, not all of them are safe for canning (as they aren’t high in acids).
This version from the National Center for Home Food Preservation is both very safe and super tasty.
I’ve modified it a bit for my tastebuds.
Equipment Needed
- Sharp knife
- 2 saucepans
- Water Canner
- Bowl
- Gloves
- Canning funnel
- Jar lifter
- Lid lifter
- Half-pint jars with Lids & Rings (about 7)
Ingredients
- 6 cups tomatoes
- 9 cups onions and/or peppers
- 1 ½ cups lemon juice
- 3 teaspoons pickling salt
Step 1: Choose Your Raw Materials
This recipe calls for a mixture of onions and peppers.
I use a mixture of sweet peppers, bell peppers, and hot peppers.
The more hot peppers you include, the zestier your salsa will be.
The more onions you use, the sharper the taste profile.
You can use any kind of tomatoes in this recipe, but you’ll need to peel them and ensure you have meat left behind.
I typically use Roma tomatoes, as they peel very easily and are super juicy.

Step 2: Wash Your Raw Materials
Like all canning recipes, this one calls for a lot of food processing. However, you should always start with very clean produce.
Leaving your food unwashed can mean bringing bacteria to your final product.
Rinse all of your produce under warm water, and rub the surface with your fingers to remove any dirt, leaves, and contaminants.
Step 3: Peel and Dice Your Onions
Remove the peel from your onion, and toss that in the compost heap. Then, dice the meat of your onion.
If you like a chunky salsa, you can chop your onion a little rough. However, I like to keep my dice tighter. That leads to a smoother salsa.
Place your prepared onions in a stainless steel pan. Don’t turn on the heat quite yet.
Step 4: Prepare Your Hot Peppers
If you’re using hot peppers, slide gloves on for this step.
The juice and seeds of hot peppers can damage your eyes, and it’s really hard to wash the heat away.
Gloves will protect you.
Remove the stems of your peppers, and cut a slit in the sides.
If you like your salsa with a bit of kick, retain some of the seeds. If you prefer a mild taste, shake out the seeds into your compost heap.
Dice your hot peppers and place them in the pan with your onions. Keep the heat off for now.

Step 5: Prepare Your Other Peppers
Remove the stems from your bell and sweet peppers, and cut each one in half.
Remove the seeds from your peppers and place them in your compost pile.
Then, dice the peppers into slices that are about a quarter-inch pieces.
Place them in your pan, and keep the heat off.

Step 6: Prepare Your Jars and Lids
Take a break from preparing your salsa and get your jars ready to go.
Start by washing your jars in hot water with plenty of soap. Rinse well.
As you wash your jars, examine them for cracks and chips.
Set aside anything that’s too damaged to go into your canner safely. Cracks and chips can widen in the hot water and dump their contents.
Don’t take that risk.
Place your approved jars in your water canner and cover them with water. Place the lid on the canner and bring to a boil.
Allow the jars to simmer until you need them.
Place your lids in a saucepan. Cover with water and place on low heat. This step will help the adhesive to soften, so it’s ready to attach to your jars during processing.
Step 7: Peel and Chop Your Tomatoes
Tomato skins can harbor bacteria, even after the fruit has been washed. Skins can also harden inside the canner and alter the final flavor of your salsa.
In this step, you’ll take the skins off. It goes much faster than you might think.
Start by bringing water to a boil in a saucepan. Dip each tomato in the boiling water for about a minute.
Then, put those same tomatoes in a bowl filled with cold water and ice. Within about a minute, the skins should loosen. You can slip them right off with your fingers.

Chop your peeled tomatoes and place them inside your stainless steel pan.
Step 8: Acidify and Flavor Your Salsa
Turn back to your salsa and prepare it for processing.
Start by adding your lemon juice and salt to the items inside your stainless steel pan.
Mix those ingredients well to ensure they touch all of the items you’ve prepared.

Step 9: Cook Your Salsa
With your burner on medium heat, bring your salsa to a boil.
Stir frequently as the mixture heats, as the bits on the bottom could burn if left in place for too long.
Once the salsa boils, reduce the heat and simmer for 3 minutes.
This step allows the tomatoes to break down a bit, so your jars will have enough liquid for processing.
Step 10: Fill Your Jars
With your jar lifter, remove your jars from the water bath. Place the funnel inside the jar and fill it with your salsa.
Leave ¼ inch at the top for the salsa to expand during processing.
Run a knife around the inside of each jar to remove trapped air and bubbles. They can harbor bacteria.

Dampen a paper towel and wipe the top of each jar. With your lid lifter, remove the lids and place them on the jars.
Screw down the lids until they’re finger-tight.
Step 11: Process Your Jars

Place your filled jars inside the canner, and ensure the tops are covered by at least an inch of water.
Bring to a boil, and then set the timer for 15 minutes. Adjust for your elevation as needed.
Step 12: Cool Your Jars
When your salsa is done processing, turn off the heat and remove the lid from the canner. Leave the jars in place for 5 minutes as the pressure stabilizes.
Using your jar lifter, remove the jars from your canner and place them on a wooden cutting board or towel.
This step is especially important if you have marble, granite, or quartz countertops. Your jars can shatter if they go from the hot canner to these cold counters.
Leave your jars in place for 24 hours without moving or poking them. You may hear the lids pop and click as the jars seal.
Step 13: Check Your Seals
After 24 hours, remove the rings from your jars.
Carefully examine the lids and ensure they’re closely adhered to the jars. They should be slightly depressed, so they won’t pop when you press on them.
Write today’s date on the lids. You can keep the rings off your salsa, but I typically put them back on for easier storage.

How Long Does Canned Salsa Last?
The USDA says that all home-canned items should be eaten within 365 days of their canning.
You can ensure that they last as long as possible by storing your cans properly. That means placing them out of direct sunlight in a room that has low humidity.
Each time you prepare to eat your salsa, check the product. Your salsa should be free of problems like mold, discoloration, or funky scents.
If the jar has gone south, toss the product and the jar.
Ideas for Using Canned Salsa
Salsa has far more uses than you might imagine. Here are a few of my favorite ways to enjoy this delicious product:
- Top scrambled eggs with a dollop of salsa and sour cream.
- Spice up your quesadillas with plenty of salsa.
- Add a jar of salsa to a can of beans and a jar of diced tomatoes for an easy chili.
- Make boiled meat taste better with a dressing of salsa.
- Mix a small amount of salsa with olive oil for a new spin on salad dressing.
- Place a tablespoon of salsa as a burger topping.
- Mix a little salsa into your meatloaf.
- Use salsa as a basis for seafood dishes like ceviche.
- Slather potatoes with salsa and cheese.

Equipment
Ingredients
- 6 cups Tomatoes (peeled and chopped)
- 9 cups Onions and/or peppers (mix of sweet, bell, and hot peppers)
- 1 ½ cups Lemon juice
- 3 tsp Pickling salt
Instructions
Prepare the Ingredients
- Select Produce: Use fresh, firm tomatoes (e.g., Roma) and a mix of sweet, bell, and hot peppers for a colorful, flavorful salsa.
- Wash Produce: Rinse all vegetables thoroughly under warm water.
- Dice Onions: Peel and dice onions. Place in a stainless steel pan.
- Prepare Peppers: Wear gloves for hot peppers. Remove stems and seeds (or retain seeds for extra spice). Dice peppers and add to the pan with onions.
- Peel Tomatoes: Blanch tomatoes in boiling water for 1 minute, then transfer to an ice bath. Slip off the skins and dice. Add to the pan.
Prepare Jars and Lids
- Inspect Jars: Check jars for cracks or chips. Wash in hot, soapy water, rinse well, and place in the water canner. Simmer until needed.
- Warm Lids: Place lids in a saucepan of warm water on low heat to soften the adhesive.
Cook the Salsa
- Add Acid and Salt: Add lemon juice and pickling salt to the pan. Stir well to combine.
- Cook Salsa: Heat the mixture over medium heat, stirring frequently. Bring to a boil, then reduce heat and simmer for 3 minutes.
Fill and Seal Jars
- Fill Jars: Use a jar lifter to remove jars from the canner. Place a funnel over each jar and ladle in salsa, leaving ¼ inch of headspace.
- Remove Air Bubbles: Run a knife or bubble removal tool around the inside edges to release trapped air.
- Clean Rims and Seal: Wipe rims with a damp paper towel. Place lids on jars and screw on rings until fingertip-tight.
Process and Cool Jars
- Process in Canner: Place jars in the canner, ensuring they’re covered with at least 1 inch of boiling water. Cover and process for 15 minutes (adjust for altitude if necessary).
- Cool Jars: Turn off heat, remove the lid, and let jars sit for 5 minutes. Remove jars with a jar lifter and place on a towel or cutting board. Cool undisturbed for 24 hours.
Inspect and Store
- Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed. Refrigerate unsealed jars and consume within 1–2 days.
- Label and Store: Write the date on each lid and store jars in a cool, dark place for up to 1 year.
Notes
- Acidity Is Key: Use bottled lemon juice for consistent acidity.
- Customize Heat: Adjust the ratio of sweet to hot peppers to suit your spice preference.
- Jar Size: This recipe yields 6–7 half-pint jars. Adjust quantities as needed.
