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Canning salsa is a great way to use up the summer bounty of tomatoes
Preserving the taste of summer is the next best thing to eating fresh, and canning garden tomato salsa and enjoying it during the winter months is a true delight!
That’s why we wanted to share this homemade salsa recipe for canning with fresh tomatoes for you to enjoy!
Here are two salsa recipe for canning with fresh tomatoes
What tomatoes & peppers you should use
Paste/Roma tomatoes work great for canning as there’s less seed & juice ( I like San Marzano, Amish Paste, Black Icicle).
You can also play around with all sorts of heirloom tomatoes just remember some have higher water content and might need to be boiled down further. They will also contain more seeds to remove (although I’m sometimes lazy and leave them).
Salsa recipes tend to use jalapeno as the hot peppers but you can experiment with varieties and taste combinations.
One year our jalapeno peppers didn’t yield a crop but our hot banana peppers did so we used those instead and it tasted great.
Related Content: Canning Meat Recipes, for optimum flavor and quality!
Two salsa canning recipes
The first recipe is from a book called ‘Food in Jars’.
A few have mentioned that this first recipe is a little vinegary, and I do agree although I don’t mind the taste. Because of this, I’ve added a second salsa recipe for canning with fresh tomatoes to this post that includes less vinegar
My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.