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:
Tuesday 1st of October 2019
Good recipe but I think it's too salty. I would cut salt down a bit next time
susan
Thursday 8th of August 2019
Boil for 45 minutes? Is that correct? That seems like a long time
Angela
Saturday 8th of September 2018
How long do you usually cook it for before canning?
M. Christopher
Wednesday 4th of July 2018
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.
Aliza B
Sunday 24th of May 2015
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.