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September 17, 2013 · 10 Comments

Salsa Recipe for Canning

Food· Tutorial

I love this time of the year. Harvest time! Which also means canning time. For the past few years, we have planted a garden at our house, and I usually end up canning tomatoes and peaches. I’m excited to share my most favorite canned salsa recipe ever.

This Salsa recipe is tried and true. I took a few different recipes I liked and mixed them together and subtracted some things to get the mother of all yumminess in a bottle. Trust me when I say that this is the PERFECT salsa recipe for canning.

Get my salsa recipe for canning here.

Don’t lose this salsa recipe like I did! You can pin this salsa recipe to your pinterest board, simply by hovering over the image above with your mouse and clicking on the “pin it” button that pops up. 

And if you have more produce, try my recipe for canning tomatoes and peaches


Thanks for reading my tutorial for how to can salsa. If you liked this post, you might also like these canning posts:

How to Can tomatoes

how to can tomatoes

How to can peaches

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Comments

  1. Anonymous says

    October 1, 2019 at 1:42 pm

    Good recipe but I think it’s too salty. I would cut salt down a bit next time

    Reply
  2. susan says

    August 8, 2019 at 9:52 pm

    Boil for 45 minutes? Is that correct? That seems like a long time

    Reply
  3. Angela says

    September 8, 2018 at 11:24 am

    How long do you usually cook it for before canning?

    Reply
  4. M. Christopher says

    July 4, 2018 at 4:22 pm

    I made this recipe today and it is wonderful. I added two large cans of diced peaches and upped the heat a bit. I use it to make a Mexican shrimp cocktail by adding avocado and several table spoons of catsup.

    Reply
  5. Aliza B says

    May 24, 2015 at 8:23 pm

    I like your recipe! I have a question about the skins of the tomato. You said it doesn’t matter if you take them off and I was wondering if the skin changes the taste? I made spaghetti sauce last year and didn’t take the time to remove the skins and the sauce is bitter. The stewed tomatoes that I made with the same tomatoes and removed the skin isn’t bitter at all.

    Reply
  6. Sue says

    January 18, 2014 at 1:53 pm

    Making thi we speak(or more accurately, as I type) and it is wonderful. My question is how many quarts/pints will it make. ? I guess 6/8 quarts.

    Reply
  7. Ida says

    January 13, 2014 at 8:57 am

    My first time making salsa. We all loved it.
    Will be making more soon as garden is ready. Thank you !

    Reply
  8. Tracy says

    October 11, 2013 at 11:28 am

    Very good… Tweaked it a bit, I am like your hubby and do not like cilantro , replaced it with a bunch of parsley… Wonderful post and thanx for the recipe.

    Reply
  9. Melissa says

    October 1, 2013 at 9:14 pm

    Thanks for sharing this awesome recipe! My husband loves it!

    Reply
  10. Kami says

    September 17, 2013 at 1:17 pm

    Great minds think alike! I shared a canned salsa recipe today too. I can’t wait to try your variation.

    Reply

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