There’s something magical about popping open a jar of homemade salsa in the dead of winter. It tastes like sunshine, garden harvests, and taco nights all rolled into one. The best part? It’s easier than you think to can your own salsa at home!

In this post, I’ll show you how to make a zesty tomato-based salsa using your garden’s bounty—and how to safely water bath can it for shelf-stable storage.

🛒 Tools You’ll Need for Canning Salsa

To make the canning process smooth and safe, here are my must-have tools:

• Water Bath Canner with Rack
• Wide-Mouth Mason Jars with Lids
• Jar Lifter and Funnel Set
• Chopper or Food Processor for quick veggie prep

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🍅 Fresh Garden Salsa Recipe for Canning

This salsa is a classic red blend with a medium kick. It’s safe for water bath canning because of the added vinegar, which brings the acidity up to safe levels.

Ingredients (Makes 6–7 pints):

• 10 cups chopped tomatoes (about 6–7 lbs)
• 5 cups chopped onions
• 2½ cups chopped peppers (mix of bell + jalapeños)
• 1½ cups white vinegar (5% acidity)
• 1 tablespoon salt
• 1 tablespoon sugar
• 3–4 cloves garlic, minced
• 1 tablespoon cumin (optional)
• Fresh cilantro to taste (optional—add after opening, not before canning)

💡 Pro Tip: Use Roma or paste tomatoes for thicker salsa with less cooking time.

🍯 Instructions: How to Can Your Salsa

1. Prep Your Produce

Chop everything evenly—use a food processor for faster prep. Blanch and peel tomatoes if preferred for a smoother texture.

2. Cook the Salsa

Add all ingredients to a large pot and bring to a boil. Simmer for 10–15 minutes, stirring often.

3. Sterilize Your Jars

Wash jars and simmer them in hot water until ready to fill. Do the same with lids (or follow the manufacturer’s directions).

4. Fill the Jars

Use a canning funnel to fill hot jars, leaving ½ inch headspace. Wipe rims clean and apply lids fingertip-tight.

5. Water Bath Can

Place jars in a boiling water bath canner. Make sure water covers jars by at least 1 inch. Process for 15 minutes (adjust for altitude).

6. Cool & Store

Remove jars and let them cool for 12–24 hours. Check seals before storing. Label and date your jars!

🔥 How Spicy Is It?

This recipe is mild to medium. Want more heat? Add extra jalapeños or swap in serranos. Prefer mild? Stick to bell peppers and remove all seeds from hot peppers.

🧊 Storage & Shelf Life

Properly sealed jars last 12–18 months in a cool, dark pantry. Refrigerate after opening and use within 1–2 weeks.

💬 Final Thoughts

This homemade salsa is one of my most-used pantry staples. We use it for taco night, egg scrambles, chili starters, and nachos. And the best part? It’s all made with real ingredients straight from the garden.