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The Best Canning Salsa

Rated as 4.25 out of 5 Stars

"This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!"
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Ingredients

1 h 30 m servings 144 cals
Original recipe yields 17 servings (17 pints)

Directions

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  1. Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Footnotes

  • Cook's Note:
  • Substitute 1 cup chopped jalapeno pepper for the banana peppers, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 144 calories; 0.9 g fat; 32.8 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 1325 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

my co-workers liked it. said it was like store bought. but they like my fresh salsa better. would cut out the super, add more heat and salt. only used about 7-8 cups onion which was fine. would ...

Most helpful critical review

I questioned whether I should keep the vinegar or not. Big mistake to add it. It's way too thin and detracts from the flavors. I had to cook it a long time to get it to a good consistancy. No v...

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my co-workers liked it. said it was like store bought. but they like my fresh salsa better. would cut out the super, add more heat and salt. only used about 7-8 cups onion which was fine. would ...

I left out sugar and just used one cup of vinegar. Actually I think it can be done with even less. also didn't make it very spicy, only mild-medium. Sugar is not needed at all, I don't want sw...

I used jalapeños instead of banana peppers and when I tasted it before canning I thought it was going to be very spicy. However, after processing it and not trying it for several months, when we...

I questioned whether I should keep the vinegar or not. Big mistake to add it. It's way too thin and detracts from the flavors. I had to cook it a long time to get it to a good consistancy. No v...

Recommend using Roma tomatoes - I have made this recipe a few times, but used just regular tomatoes this year. A bit too watery and cooked the salsa down.

Very good base recipe. Had to adjust several amounts of the ingredients, hence the four stars. Less vinegar. Less cilantro. More garlic. More heat.

This is really good salsa. We loved the chunks of veggies in it. Very good!

I used jalapenos and salsa peppers. Just the right amount of heat.

This turned out yummy and easy to make! I had to alter the amount. I had to adjust the servings based on the number of tomatoes I had.