• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
In Fine Taste
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Appetizers & Side Dishes

    Homemade Salsa and How to Can It

    Published: Sep 12, 2019 · Modified: Oct 18, 2022 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Homemade Salsa. How to Can it. Title

    Homemade salsa from the garden

    My dad has 30 tomato plants in his garden! I was visiting earlier this week, and to my delight, I brought home three boxes of fresh tomatoes. Next day, we were making delicious salsa. So here you go: Homemade salsa and how to can it! Our salsa fresca is simple and sooooo good. And bottling or "canning" it is so easy.

    jar of homemade salsa

    How to can homemade salsa

    We'll give you some step-by-step directions on how to easily peel tomatoes; how to make our yummy salsa, and how to bottle it! You can preserve that taste of summer for months to come! Our recipe makes 8 pint jars of fresh salsa. It's easy to expand the recipe if you'd like to make even more of this can't-stop-eating-it salsa!

    one open jar and six closed jars of homemade salsa

    The Perfect Flavor Combo -- restaurant style salsa for canning

    We love the consistency of restaurant-style salsa where the ingredients are blended together into a somewhat smooth sauce. By blending the salsa in our blender, we get all the delicious flavors at once -- in every bite! This salsa lets you taste those fresh tomatoes; it's slightly sweet, slightly tangy and has just a pinch of salt and a touch of heat. It's the perfect combination. The recipe has the right amount of acid (from fresh squeezed lime juice and a little vinegar) for home canning. If you adjust it, don't stray to far from the amounts of these acidic ingredients. 

    picture collage of tomatoes and jalapeños in making salsa

    Tomato peeling made easy!

    Taking skins off tomatoes is a breeze! Just cut the tomatoes in half and place them cut side down on a large rimmed cookie sheet. Broil them on high or 5-7 minutes until the skins begin to blister & shrivel. Then, remove tomatoes from oven and easily peel them.

    How to roast jalapeños

    You can remove skins from jalapenos by a similar method: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet. Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in paper bag to let them sweat. Peel.

    Removing liquid from tomatoes

    Put the peeled tomatoes in a colander and push on them to remove liquid. Don't worry about getting it all out, but removing some liquid will keep your salsa from getting runny. Save your tomato juice! It's great for soups, dressings and even to drink!

    fresh cut limes and lime juice

    Fresh limes please!

    Make sure you use fresh lime juice in this recipe. There is no substitute for that tart, fresh flavor. This salsa makes it easy. Once your ingredients are prepped, just throw them all in the blender and blend away! You will need to do this in batches as it won't all fit in the blender at the same time. Next, pour the salsa in large pot and bring to a boil. Reduce the heat, stir and simmer for 10 minutes.

    jars of salsa sitting in water bath canning pot

    Canning the Salsa

    • Fill sterilized pint-size canning jars within ½-inch of the top. Wipe rim of jar clean and seal with lid and ring.
    • Set jars in water bath canner, cover with lid and process for 15 minutes (if you live at higher altitudes, add 5 minutes for 1,001 to 3,000 feet; 10 minutes for 3,001 to 6,000 feet).
    • Remove jars carefully from the water bath and let cool to room temperature.
    • Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate salsa or re-process it). You can use any canning method you're familiar with instead of a water-bath method.

    two jars of fresh homemade salsa

    We can't put in words how much we like this salsa! Honestly, we could eat it by the spoonful. It's also great with tortilla chips and lots of other Mexican dishes. 

    Enjoy!

    Dianna

    You may also like these tasty recipes:

    Pineapple Salsa

    Peach Slush

    Tomato Basil Tart

    Mandarin Guacamole

    Pineapple Basil Salad

    Don't forget to pin this recipe for later! You can also follow us on Pinterest here!

    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    two jars of fresh homemade salsa

    Homemade Salsa & How to Can it

    Fresh salsa made from tomatoes, onions, jalapenos, garlic cilantro, fresh squeezed lime juice and spices. Plus directions on canning it.
    4.64 from 22 votes
    Print Rate
    Course: Appetizers & Side Dishes
    Cuisine: Mexican
    Prep Time: 1 hour
    Cook Time: 20 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8 pints
    Calories: 20kcal
    Author: Dianna--In Fine Taste

    Ingredients

    • 12 cups peeled and drained tomatoes about 75 Roma tomatoes
    • 3 medium large yellow onions
    • 6 jalapeños membranes and seeds removed
    • 10 cloves garlic
    • 3 bunches cilantro; top leaf part twisted off
    • 1 ¼ cups fresh lime juice
    • 3 Tablespoons sugar
    • 2 ½ tablespoons sea salt or coarse Kosher salt
    • ¼ cup red wine vinegar
    Prevent your screen from going dark

    Instructions

    • Remove skins from tomatoes (hot water bath + ice water plunge, or other.) I think it’s easiest to cut tomatoes in half and place them cut side down on a large rimmed cookie sheet. Broil them for 5-7 minutes until the skins begin to blister & shrivel. Remove tomatoes from the oven and easily peel them. (I use 3 large pans.)
    • Remove skins from jalapenos by similar method: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet.Broil 5-10 minutes until the skins begin to blister. Remove from oven; place inpaper bag to let them sweat. Peel.
    • Combine all ingredients in blender or food processor and blend until smooth (you will need to do this in batches to fit in blender).
    • Pour salsa in large pot and bring to a boil. Reduce the heat, stir and simmer for 10 minutes.
    • Fill sterilized pint-size canning jars within ½-inch of the top. Wipe rim of  jar clean and seal with lid and ring.
    • Process in a water bath canner for 15 minutes (if you live at higher altitudes, add 5 minutes for 1,001 to 3,000 feet; 10 minutes for 3,001 to 6,000 feet.)
    • Remove jars carefully from the water bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate salsa or re-process it.

    Nutrition

    Serving: 4Tablespoons | Calories: 20kcal | Carbohydrates: 5g | Sodium: 260mg | Fiber: 1g | Sugar: 2g
    Share by Email Share on Facebook Share on Twitter
    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

    Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!

    Are you part of our Facebook Page? Follow along with what's new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE

     

     

     

     

    originally published Sept. 12, 2019

    More Appetizers & Side Dish Recipes

    • dish full of dip with chips, veggies, and crackers around it.
      Buffalo Chicken Dip with Greek Yogurt
    • bowl of lemon herb tahini with vegetables on wooden board.
      Lemon Herb Tahini
    • White bowl filled with a swirl of creamy roasted garlic red skin mashed potatoes garnished with green onion and a square of butter.
      Roasted Garlic Redskin Mashed Potatoes
    • featured image without description. A spoon full of spicy honey vinaigrette pouring over individual flatbread pizzas with Burrata cheese, peaches, red onion, basil and sliced almonds.
      Peach Burrata Pizza with Honey Drizzle

    Reader Interactions

    Comments

    1. Dina

      September 03, 2022 at 9:41 pm

      This looks delicious and totally doable. Thanks for sharing. Love your food.

      Reply
    2. Suzanne

      September 03, 2022 at 12:13 pm

      5 stars
      Really good salsa!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Dianna & Alyssa

    two women, Dianna and Alyssa, standing with their arms around each other.

    We are Dianna & Alyssa, a mother-daughter duo, and food lovers! We are the stomachs behind all the recipes we share here on In Fine Taste.

    Read more about us

    Subscribe to our Newsletter

    Barbecue Must-Haves!

    • two bowls of lemon tarragon pasta salad, the best salad recipe
      Lemon Tarragon Pasta Salad
    • broccoli salad in white bowl on wooden board.
      The Best Broccoli Salad (with a lightened up dressing!)
    • summer salad of pineapple, lemon & basil in glass cup.
      Pineapple Basil Salad
    • white platter with rows of vegetables for cowboy rice salad
      Cowboy Rice Salad

    Popular Posts

    • blue monster cookie with bite out of it stacked.
      Cookie Monster Cookies
    • soup in bowl with basil around and croutons on side.
      Roasted Red Pepper Gouda Soup
    • bowl of tzatziki with cucumbers on top
      Tzatziki (Cucumber Yogurt Sauce)
    • slices of pizza.
      The Best Pizza Dough
    logos displaying where In Fine Taste has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Have a question? Or want to work with us? Send us a message!
    • Contact

    As an Amazon Associate I earn from qualifying purchases.