The Best Canning Salsa


This recipe for canning salsa makes great use of fresh garden tomatoes and bell peppers. Try your hand at canning salsa with this big-batch recipe that makes enough to last you through the winter, even if you share with friends. Nothing tastes better than homemade. Enjoy!

Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
12 hrs 35 mins
Total Time:
13 hrs 35 mins
17 pints

Garlicky, tangy salsa is even better when it's homemade, and cookingmama's 5-star recipe for canning salsa is a surefire winner. Garden-fresh tomatoes, bell peppers, and onions combine with garlic and vinegar for a deliciously bright and herbal dose of flavor. Learn the secrets to this sensational canned salsa recipe, plus get tips on how to serve and store it.

Do You Cook Salsa Before Canning?

Salsa can be cooked before or after canning. This recipe calls for cooking the salsa beforehand, cutting down on processing time in the hot water bath.

How to Make Salsa for Canning

Enjoy irresistibly zesty homemade salsa year-round with this easy-to-follow recipe. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Begin by combining all ingredients except cilantro in a large stockpot and bring the pot to medium-high heat. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.

While the salsa simmers, immerse sterilized jars in hot water to prepare for filling. Pack the cooked salsa into jars before boiling for 35 minutes. Allow the jars to cool and rest for 12-24 hours before storing.

How to Store Canned Salsa

Store canned salsa in a cool, dark space for maximum shelf life. If the seal remains intact, unopened jars will last up to 18 months in storage.

Can I Freeze Canned Salsa?

Yes, you can freeze homemade canned salsa, but be aware that the high moisture content will result in a slight change in texture. Store unopened, straight-sided jars in the freezer and enjoy them for up to two months. Thaw in the refrigerator and drain off excess liquid.

Allrecipes Community Tips and Praise

"This was really good," says reviewer Cyd. "I adjusted for heat but otherwise followed the recipe as written. It is on the sweet side but really tasty!"

"So often salsa is too hot for my husband and me — this one is not," shares Liberty Belle. "I did not put in sugar until I tasted it and decided to omit it because of being diabetic. I also added an extra green bell pepper because my husband's pepper plants are going nuts in the garden!"

"Very good base recipe," says IrishMule. "Had to adjust the ingredients — less vinegar, less cilantro, more garlic, and heat.

Editorial contributions by Rai Mincey


  • 30 medium tomatoes, peeled and chopped

  • 10 cups chopped onions

  • 2 cups vinegar

  • 2 (8 ounce) cans tomato paste

  • ½ cup white sugar, or more to taste

  • 2 medium green bell peppers, chopped

  • 2 medium red bell peppers, chopped

  • 4 banana peppers, chopped

  • 10 cloves garlic, chopped

  • 8 teaspoons pickling salt

  • 2 teaspoons ground black pepper

  • ½ bunch fresh cilantro, chopped


  1. Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.

  2. Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.

  3. Remove from the heat and stir in cilantro.

  4. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.

  6. Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.

  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.


Substitute 1 cup chopped jalapeno pepper for the banana peppers, if desired.

Nutrition Facts (per serving)

9 Calories
0g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 272
Calories 9
% Daily Value *
Total Fat 0g 0%
Sodium 83mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 0g
Vitamin C 5mg 25%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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