How to Can Salsa with Roasted Garlic? It is so much easier and it tastes so much better than store bought salsas! I rarely buy store bought anymore and if perchance, I run out before my tomatoes are ready the following year, it is a sad day, indeed!
In case you haven’t noticed, I make salsa out just about everything! Like this Salsa Verde, with tomatillos. Or this Peach Salsa. How about Roasted Corn and Black Bean Salsa? I also make citrus salsa, pineapple edamame salsa, cherry salsa. Yum! I love them all!
Canning salsa is so very easy! There is no reason not to make your own at home! With a few special tools that will cost under $50, you too, can have fresh from the garden salsa all year long!
The process of How to Can Homemeade Salsa
If you’d like to roast tomatoes, which adds a great smoky flavor.
Roast at 350°F for about 45 minutes.
Wrap garlic in foil. Drizzle with olive oil. Roast garlic along with tomatoes.
Remove garlic from skins.
Place the tomatoes in a large pot and cook down over medium low heat, stirring occasionally.
My husband likes a smoother consistency, so I use an immersion blender to blend the tomatoes.
Remove garlic from skins.
Smash garlic with the side of your chef’s knife.
Cut up ther rest of the herbs and vegetables.
Add the onions and peppers to the pot and cook for another 30 minutes, or so, until desired thickness.
The salsa has cooked down enough to my desired consistency.
Add the herbs and cook on low another few minutes. 
Ladle the salsa into hot canning jars and process in a water bath canner. Here is link that will show you the canning procedure. Here is another great article for the canning procedure.
It’s fun to play with the flavor profiles of salsa. I love using roasted garlic, instead of fresh garlic.
I also roast the tomatoes and peppers for added smokiness, sometimes. Add more heat or less heat with the jalapenos.
Use different hot peppers, such as; habanero, ancho, guallijo, serano. They will all give you a slightly different kick!
I hope you enjoyed this post today for Cannning Salsa. Leave me a comment down below and let me know what your favorite salsa is!
As always, Enjoy! And have fun cooking!
Tools Needed to Can Salsa
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Canning salsa at home is easier than think and it tastes so much better than the store bought stuff!
- 3 lbs roughly chopped tomatoes Optional, roast tomatoes in a 350°F oven for 45 minutes to 1 hour
- 4 jalapenos, finely chopped Optional, roast tomatoes in a 350°F oven for 45 minutes to 1 hour
- 1 bell pepper, any color, chopped
- 4-5 cloves garlic, diced or roasted and smashed
- 3 tbsp chopped fresh parsley
- 1 1/2 tbsp fresh oregano, chopped
- 1 1/2-2 tbsp salt
- 2-3 tbsp lime juice
- 3 tbsp ground cumin
Wash jars in hot soapy water and rinse thoroughly. Sterilize jars in water bath canner for 10 minutes. Let jars sit in hot water until ready for use.
Cook down tomatoes for about 1 hour. Add the onion, peppers and spices and continue to cook down for another 30 minutes, or until desired thickness is obtained. Add parsley and oregano and cook for another 10 minutes.
Ladle hot salsa into hot jars. Process 20 minutes in water bath. Let rest in hot water 5 minutes. Remove from canner. Cool jars on counter for twenty four hours. Test lids. If lids flex up and down, the jar has not sealed and should be stored in the refrigerator. Store jars that have sealed in a cool, dark place for up to one year.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Elaine
Woohoo! I love these tutorials. But not as much as I love homemade salsa! I love how chunky your salsa is and it looks so incredibly delicious!! Great recipe Beth!
Binky
Thanks, Elaine! I’ll have to send you some for Christmas!
Tina Dawson
Wouldn’t these make excellent gifts to giveaway! I’ve always been so intimidated about the canning process!
Binky
Canning gets a bad rap. It is really so much easier than you think, with the right tools! I give a selection to friends for Christmas! Thanks, Tina!
Jacque
I have pinned this for later! I have always wanted to make my own 🙂
Binky
Do give it try, Jacque! It is easier than you think! And so much better than store bought!
Janette | Culinary Ginger
I wish I could keep homemade salsa around long enough to can it, it always gets eaten. I need to do this and make a big batch.
Binky
i have the same problem! I just do a huge batch and leave some fresh and then can the rest! Thanks, Janette!
Lauren
Homemade salsa is the best! So much better than the store bought stuff. This recipe looks great!
Binky
Thanks so much, Lauren! I couldn’t agree with you more!
Lisa | Tiny Kitchen Capers
I love homemade salsa! Roasting the tomatoes and garlic first is such a great idea!
Binky
Yes, it really adds a great smokiness and beautiful depth of flavor! Thanks, Lisa!
Amanda Wren-Grimwood
Beth I think my French friends would love this! They love anything homemade and preserved and this looks so delicious.
Binky
Great! I hope they love it as much as we do! Thanks, Amanda!
Michelle
I love salsa on just about everything! Yum. Your recipe with the roasted tomatoes and garlic is a great idea. I’m starting to get into canning more too. It really isn’t as hard as people think. Thank you for your detailed tutorial.
Binky
It’s really not difficult at all! I have really gotten into it in the last few years myself. Thanks, Michelle! Glad you enjoyed the post!
Laura
Just the look of it is mouth-watering, at roasted garlic you had my full attention. Delicious!
Binky
Nothing better than roasted garlic, is there, Laura? Love it! Thanks you!
Bonita Rasmussen
Going to try your recipe. Also wanted to know, I have my grandmother’s green salsa recipe, which has no tomatoes of any kind. Just roasted jalapeños, onion, garlic and salt to taste. I make it all the time. I remember her canning it. But I’ve been afraid to do this because I don’t know her process, except that I do remember her using the hot water bath process. Heating the jars, filling them and putting them back into the hot bath. I don’t remember her using vinegar in her recipe. Can you advise me what or how to can my salsa. Do I need to add the vinegar or something else.
Binky
Hi Bonita! Thanks for your contact! The thing with water bath canning is that the food you are canning must be acidic enough, I believe a pH of below 4.6. Therefore, for canning peppers, you need to add vinegar, or bottled lemon or lime juice! I explain a bit about it in this post. https://www.binkysculinarycarnival.com/easily-pickle-hot-peppers/ My grandmother would can peppers with just vinegar in a water bath, but she had an old fashioned root cellar that was very cold, too. If you are worried about it, store it in the refrigerator. Hope that helps!