I’m pretty sure I’ll be making another batch this afternoon because I kinda over shot how many tomatoes I needed for this recipe. I’ll be trying a different recipe as well. This salsa turned out really great and is so very easy to make and preserve. I’m just not wowed by the results, especially after sampling the teeny (just sayin’…) jar a friend gave me of their recent batch. I’ll share both recipes!

This recipe I used is one that Krista shared with me and one I also found googling “canning salsa“, looking for some helpful hints.

Before Processing

Tomato/Tomato Paste Salsa

Yield: 11 500 ml jars

  • 12 cups Slicing Tomatoes, peeled and chopped
  • 2 12-ounce cans Tomato Paste
  • 3 cups Onions, chopped
  • 2 cups Lemon Juice, fresh bottled
  • 6 Jalapeños, finely chopped
  • 1 Tbsp Salt
  • 1 Tbsp Sugar
  • 4 long Green Chiles, chopped
  • 1 Tbsp Ground Cumin
  • 2 Tbsp Oregano Leaves
  • 5 cloves Garlic, finely chopped
  • 1 tsp Black Pepper

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes.

Tomatoes for SalsaChopped Jalapeños, Chilies and Garlic


  1. I minced the peppers and garlic together and then the onions in my hand food processor for quick and easy chopping.
  2. Even with all the seeds from the peppers left in, this salsa wasn’t hot.
  3. I sautéed the peppers and garlic very briefly in hopes of bringing out a bit more flavour and spiciness.
  4. I peeled the tomatoes by putting them in a pot of gently boiling water until the skins cracked and then in a cold bowl of water to remove the skins the rest of the way by hand.
  5. I put my lids in warm water about 5 minutes before I used them.
  6. After the salsa was put in the jar I put a knife in in case of bubbles (too soon from doing peaches, I think) and wiped the rims before putting the lids on.
  7. I tighten the lid rings only very loosely before processing.
  8. I put the processed jars on a folded dish towel to allow a little circulation under the jars while they cooled.

Cooked Salsa ready for jars

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6 Responses to Canning Salsa take one

  1. Debbie says:

    Oh, I made salsa a couple of weeks ago. It was SO much work but I know it’ll be worth it in the dead of winter and I remember that it’s fresh from the garden. Ours didn’t turn out spicy either which was a little disappointing. Might have to give it another go. I hope your second batch turns out more to your liking. LOVING your blog. It’s inspired me ways I can’t put into words. Thank you. xo

  2. Nosualcy says:

    After having made this, what would you different?
    This sounds like a good recipe and your instructions are nicely detailed.

  3. Annie says:

    Thanks so much, Debbie! I’ve enjoyed blogging and connecting with others this way so much! The second batch was fantastic and I’ll share later. I’m still not sure I’ve yet found that one great standby recipe though.

    Nosualcy, this salsa was good, don’t get me wrong but it was just lacking some pizzaz and we do like a spicier salsa. This second one I made was “Beyond Spicy”. It’s nice and spicy but only with a bite and not a long spicy aftertaste. I can’t wait to try and new recipe… when I find one…

  4. I’ve been wondering what to do for salsa now that I’m out of range for Don Antonio’s salsa. I’m looking forward to getting that other recipe Annie!

  5. ruralmamma says:

    oh my goodness soo yummy. We are having tomato problems in my neck of the woods and we lost soo many plants I only have a small amount set aside — your post makes me long for tomatoes…I will check the farmers market next weekend and maybe make a batch. xxthanks.

  6. LivingSimply says:

    Looks like a good one…will have to try! Thanks for sharing the recipe!

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