The Best Canning Salsa Recipe

Name: The Best Canning Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 tomatoes, peeled and chopped; 10 cups chopped onions; 2 cups vinegar; 2 (8 ounce) cans tomato paste; 2 green bell peppers, chopped; 2 red bell peppers, chopped; 4 banana peppers, chopped; 1/2 cup white sugar, or more to taste; 10 cloves garlic, chopped; 8 teaspoons pickling salt; 2 teaspoons ground black pepper; 1/2 bunch fresh cilantro, chopped; 17 (1 pint) canning jars with lids and rings

Servings: persons

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
1/2 cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
1/2 bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

1
Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
2
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
4
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

579

kcal

Calories

126

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 tomatoes, peeled and chopped, 10 cups chopped onions, 2 cups vinegar, 2 (8 ounce) cans tomato paste, and more.

Yes, The Best Canning Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Best Canning Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions