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Learning to make and can your own salsa at home is a great way to create the perfect recipe for your family! These instructions are curated for beginners learning to at home. Learn simple canning techniques and how to make your own salsa in this post!

Already a pro canner? Skip on down to the end for a great salsa recipe to try!

Why Salsa is Great for Beginners

Salsa is a prime starting point for beginners who want to learn how to can their own food in their own homes! It is simple, yet involves all the steps of canning just about any food so it is the perfect place to dip your feet in.

Salsa is also completely customizable to your taste preferences. You can make it spicy or sweet, thick or thin. Add things like specialty fruit or peppers is a breeze and makes customizing such an enjoyable process!

It is also a great option because it does not require the use of a pressure canner (which intimidates many people). However, if you want to venture into the world of pressure canning it is a great place to start as well because it is very simple and streamline.

Choosing the Right Produce

Most salsa recipes are comprised of three main vegetables as the base- tomatoes, peppers, and onions. Other things such as seasonings, herbs, and other fruits/vegetables are added. However, these three make up the main part of salsa. Any variety of these vegetables can be used but the results will vary. Here are some basic tips when picking out produce for your salsa…

Roma tomatoes. You cannot get better salsa tomatoes than the Roma variety in my opinion. When boiled for canning the skins can be easily removed. This is not the case with other varieties that may require more diligent peeling. They are also a sauce variety- this simply means they are not quite as watery so more of the tomato is usable. Any sauce variety is great for salsa but none surpass Roma.

Onions. The onion variety you choose will mostly depend on your taste and not the functionality. They basically all function the same except in the area of taste. My go to is yellow onions because they are not quite as strong as white onions, however they are not as sweet as some other varieties. If you are going for a more fruity, sweet salsa a sweet variety would probably be best. If you are reading this and you have no clue, maybe just start with yellow or white!

Peppers. One of the best parts about canning your own salsa is that you get to customize the heat and flavor brought in by the peppers. If you are a beginner and do not know much about peppers or salsa I would recommend starting off with a basic jalapeño pepper. However, if you like more heat and you know what you are getting into when it comes to peppers playing around with the flavors can be fun!

Pick quality produce. This is optional of course, but I decided that if I am going to do all the work of baking and canning my own salsa I am going to use quality, organic ingredients! Most are grown from local gardeners, or in the past from our very own garden (hopefully next year from our own garden). I highly recommend getting out in your community to find and support local gardeners, homesteaders, and farmers!

Water Bath Canning vs. Pressure Canning

One of the main reasons salsa is a great place for beginners to start is that you do not need to use a pressure canner to can salsa. Water bath canning is the method that uses heat to preserve food instead of pressure. It is much safer and simpler than pressure canning- making it the perfect place to start your journey!

Let’s be clear- pressure canning is not unsafe! Many people have an unnecessary fear of canning explosions and mishaps involving pressure canning that are 99.9% avoidable when following safe calling practices. However, of the two methods, water bath and pressure canning, water bath canning is safest. 

Water bath canning is also the simplest canning method. It simply involves boiling water, placing your jars in, and putting the lid on. There are way less parts and pieces to deal with and a few less steps. 

The main difference is in the taste of the salsa. I find that water bath canned salsa tastes much fresher than pressure canned salsa. This is due to the fact that it is less cooked down when pressure is not used in the process. You are still cooking the salsa to some degree in the water canner but the use of pressure seems to be more intensified.

Salsa made in the pressure canner seemed to be more runny, even if the texture was just right before canning. Water bath canning keeps the salsa looking and tasting fresh while also keeping a thick, consistent texture.

Click here to learn how to use the water bath canner to can pickles!

The Steps to Canning Any Salsa Recipe

My goal in these beginner canning posts is not to just give you all the basic “abc” recipes but to leave you with a knowledge that you will be able to use to can and preserve any food! Learning a new skill set does not just involve getting the main idea but also grasping the knowledge you need on the whole subject. As always, the best place to begin is to just start doing it! Here are the basic steps to canning any salsa recipe.

*These steps are designed for the water bath canning method.

• Wash all your produce well and sterilize jars/lids/rings.
• Boil tomatoes for about 15-20 minutes in a large stockpot.
• While tomatoes cook chop other produce by hand or in a food processor (I personally prefer the food processor for chopping peppers to avoid pepper burn! If you are chopping by hand use gloves and follow the safety steps in the next section of this post.)
• Allow tomatoes to cool (takes about 30 minutes) then remove skins, tops and rotten spots. (Rotten spots can be removed before boiling but I find it is much cleaner to do it after.)
• Run tomatoes through the food processor to the desired thickness.
• Combine tomatoes and onion/pepper mixture in food processor. This step may need to be done in batches if your processor is small like mine.
• Add in other ingredients like seasonings, herbs, etc. Mix well. You will want a bag of tortilla chips handy to taste test before canning!
• When salsa is just right fill quart or pint jars leaving 1/2 inch headspace (the space between the salsa and the lid).
• Fill water bath canner 3/4 the way full and place on high heat. Allow water to come to a full, rolling boil.
• Once water is at a good boil add full jars with lids screwed on tightly.
• Adjust water level to 1 inch above the jar lids. You may need to add or remove water.
• Place the lid on the canner and begin processing time as soon as the water begins to boil steadily once again.
• Processing time is 20 minutes for pints jars and 25-30 minutes for quart jars.
• After processing time is complete turn off the heat. I prefer to let my canner and jars cool on the stovetop versus having to move the heavy canner while hot. Simply turn the heat off and allow to come to room temperature after several hours or overnight.
• Place jars on the counter for 24 hours after processing time. Check seals by pressing the middle of the jar lid. If there is any give or popping your jar is not sealed. If things are tight and no popping sound is heard your jars are successfully sealed!
• If the jars have sealed properly they are safe to store for years in a cool, dry place- freshest date is within one year of canning date. (*If jars do not seal correctly simply place in the refrigerator and use within two months of canning date.)

Canning Salsa Safely

Despite popular belief, canning is completely safe when following proper procedures and safety tips. You have absolutely no reason to fear explosions, botulism, or other incidents that have made us scared to preserve our own food at home. 

You can read more about this here in another post about canning and preserving but here are a few main safety tips to practice when canning salsa…

Wash produce well and remove rotten spots. Botulism is avoided when food is properly cleaned. 

Clean and sanitize jars and lids/rings. Sterilize jars and parts by boiling them in water for a few minutes. At very least, wash them well with warm water. 

Use gloves when handling peppers. Even non-spicy varieties of jalapeños can sometimes cause what is known as pepper burn when they come in contact directly with the skin for longer periods of time. Because you will be chopping serval peppers you will want to wear gloves or use the food processor. Avoid contact with eyes and face until hands have been thoroughly washed.

Open canner lid away from your face. Water bath canners create a lot of steam. When opening the lid, open the lid to the side or opposite where your body/face is. The lid will also be hot so be sure to use a dry towel or oven mitt.

Place jars in gently. Your water bath canner has already been on high heat by the time you add the jars of pickles. Be mindful of this and place jars in carefully by hand or use a jar lifter to lower them in. 

As mentioned before, water bath canning is much safer. You do not need to fear explosions and jars rarely brake because you are not using pressure, just heat and water. Your biggest concern should be burns and practicing safety when dealing with the hot water and hot jars. 

What You Need

The essential equipment for canning salsa is simple and inexpensive. Most home cooks already have some form of these utensils in their kitchen. If you do not they are readily available and easy to find online or in stores near you!

• Water bath or pressure canner.
• Large stockpot for boiling tomatoes.
• Food processor (optional but highly recommended!)
• Quart or pint mason jars with lids and rings
• Jar lifter (optional; can wait for them to cool)

You do not need fancy gadgets or expensive equipment to begin learning the art of canning. I suggest starting with the basics and learning what you like best!

Tips for Canning Salsa

Canning salsa is simple and a great place to learn how to can your own food in your own home. It does not have to be complicated or even time consuming once you get the hang of it! Here are some tips to remember when canning your salsa….

• Canning salsa takes a bit of time at first. Once you practice you will find your flow and it will become a streamline task. However, at first you will want to block out a couple hours from start to finish as you get the hang of things. Turn on a podcast or movie and make it an enjoyable experience in the kitchen! Get your kids involved so they can learn too!
• Play around with flavors. Make notes on what you add in the way of spices and herbs! experimentation makes salsa so fun! If your salsa does not turn out exactly how you want this time you can go back and make adjustments in the future. Soon you will be making salsa that is perfect for you and your family!
• Make your salsa in batches if you are using a food processor.
• Allow the canner to cool where it is with the jars inside instead of trying to move the heavy canner with very hot contents.
• If a jar breaks do not be alarmed, you can safely continue the processing time so the. other jars can finish undisturbed. Simply allow the processing time to continue. Turn the heat down a bit if you constantly experience breaking jars while canning.

I hope you enjoy learning to can salsa at home as much as I have! It has turned into a real family ordeal in our house and we love making the perfect flavors come together. If you are new to canning and want more canning tips and recipes be sure to subscribe and be on the lookout for my mini e-book canning guide for beginners coming soon!

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How to Can Salsa for Beginners and Salsa Recipe

One of the best places to start learning how to can your own food is with salsa! Follow my simple, from scratch instructions and check out my go to recipe for a basic, delicious salsa.

Prep Time1 hour hr

Processing Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Side Dish

Keyword: beginner canning, canning, canning salsa, preserving food, salsa, salsa recipe

Yield: 8 pints

Materials

• Water Bath Canner
• Food Processor optional but recommended
• Pint or Quart Mason jars with lids and rings

Salsa Ingredients

• 3 dozen Roma tomatoes
• 5 yellow onions
• 10 jalapeño peppers *See Note One
• 2 ½ tsp garlic
• 1 ½ cup fresh cilantro or one whole bunch minus stems
• 3 tsp oregano fresh or dried
• 3 tbsp salt
• 2 tbsp apple cider vinegar, lime, or lemon juice *see note two
• 3 tsp chili powder
• 1 tsp cayenne pepper optional, for added heat
• 2 tsp black pepper

Instructions

• Wash all produce and sterilize jars/lids/rings.
• Boil tomatoes for 15-20 minutes.
• While tomatoes are boiling chop onions, jalapeños, and cilantro by hand or throw everything in the food processor. Place chopped veggies in a large mixing bowl. *See note three.
• Allow tomatoes about thirty minutes to cool then remove skins and tops (where stem is). Make sure to strain off extra water and juice.
• Blend tomatoes in the food processor or a blender until they are the consistency you desire.
• Mix tomatoes and chopped vegetables together.
• Add the remaining ingredients and mix well.
• Bonus Step: Taste test the salsa to see if you need to add anything!
• Fill canner to 3/4 full and allow water to come to a steady, rolling boil while you fill jars leaving ½ inch headspace between salsa and jar lid. Place lids and rings tightly on jars.
• Once water in canner has come to a complete boil add jars one at a time to the canning wrack.
• Adjust water level in the canner to approximately one inch above the jar lids. Remove or add water as needed.
• Processing time begins when the water has come back to a complete boil. Processing time is 20 minutes for pints and 25-30 minutes for quarts.
• After processing time is complete, turn off burner heat and allow the canner and contents to cool.
• After cooling for several hours, place jars on the counter and allow to seal for 24 hours.
• If jars have sealed completely they are ready to store in a cool, dry place for several years. Best freshness is within one year of the canning date. *See note four for unsealed jars.

Notes

Note One: This recipe is for a mild-hot salsa. If your tolerance to heat is low start by using five peppers instead of ten. You can always add more when you taste test. Use gloves if you are chopping peppers by hand to avoid pepper burn. Avoid contact with face and eyes! 

Note Two: Some acidity is required for preserving your salsa. Salt alone will not fully preserve it long term. Each of these ingredients will be very subtly tasted in the salsa so keep this in mind. Apple cider vinegar is my go-to. 

Note Three: A food processor is not required but makes the salsa canning process much more streamline! Use it in batches to make the perfect salsa with just the right consistency. If you ask me this is one of the best investments I have made in kitchen products hands down- and not just for making salsa! 

Note Four: Should you have a jar fail to seal (the lid still makes a popping sound when pressed in the center), you can still use this salsa but it will need to be stored in the refrigerator and used within two months of the canning date. 

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