The Best Ever Cooked Salsa Recipe for Canning

Cooked Salsa Recipe for Canning


I’m often asked for my salsa recipe when friends decide they want to start canning and stocking their shelves with some homemade salsa.  And now I get to share it with all of you!  So lets get started!

Psst. Don’t tell my kids…  sometimes… when I’m all alone in the middle of the day… I pig out on salsa and whole grain tortilla chips for lunch.  Yes, chips for lunch.  This salsa recipe is that delicious.  Plus it’s healthy right?  It is vegan after all…


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This has been our go to salsa recipe for years.  We love it!  Plus it’s super easy to make.  Here’s how.

  1. Start by chopping all the veggies.  I like to use roma, plum, or paste tomatoes because they are very meaty and have very little juice.  This way you don’t have to spend as much time simmering to reduce a watery mixture.  Also, I don’t peel my tomatoes first.  Who’s got the time for that!
  2. I keep all the seeds with the jalapeño when I chop it.  If you want a milder salsa then remove the seeds from the jalapeño before you mince it.

The Best Ever Cooked Salsa for Canning

Salsa is great to have on hand for use in all kinds of recipes or a quick snack!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5 500 ml jars
Author Charlene Turner


  • 12 cups diced tomatoes plum or paste tomatoes are best.
  • 1 large onion diced
  • 4 large cloves of garlic minced
  • 1 large green bell pepper diced
  • 1 minced jalapeno
  • 1 5 oz can tomato paste
  • 1/4 cup white vinegar
  • 1 Tbsp sugar
  • 1 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp olive oil


  1. In a large pot fry the onions, peppers and garlic in the olive oil until they are just browned around the edges.

  2. Add the rest of the ingredients to the pot and give it a quick stir.

  3. Bring everything just to a boil over high heat. Reduce the heat to low and simmer, uncovered for 20 minutes or until you have reached your desired thickness. Stir frequently.

  4. Preserve in sterilized jars and store up to a year.

  5. Makes approximately 5 500ml jars.

3. In a large pot bring all the ingredients to a boil, reduce and simmer for about 20 minutes; maybe longer if you are using juicer tomatoes, stirring frequently until you get the desired consistency.

4. Ladle the salsa into sterilized jars and preserve.  I find the quickest way is to use my no water bath canning method.  It’s an old fashioned method and was how I was taught to can foods.  It has never failed me but if you are worried about botulism then go ahead and use a water bath canning method.  The extra cook time won’t affect the taste.

Hints and options for this salsa recipe:

We love a chunky salsa but my brother really doesn’t.  So if you like a smooth salsa just stick an immersion blender in the pot before you ladle the salsa into jars.

Do you like your salsa chunky or smooth?

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