Farm To Table | Sauces / Dips / Dressings

How to Can Salsa with Roasted Garlic

Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

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!

Jar of canned salsa with cherry tomatoes, red and yellow peppers and garlic heads on a white plate with silver spoonPin
Homemade Salsa with Roasted Garlic

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, and cherry salsa. Yum! I love them all!

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Silver spoon filled with salsa on white plate next to jar of canned salsa with cherry tomatoes, yellow peppers and garlic headsPin

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 Homemade Salsa

Fresh cherry tomatoes sliced in half, on roasting panPinIf you’d like to roast tomatoes, which adds a great smoky flavor.
Roasted cherry tomatoes sliced in half, on roasting panPinRoast at 350°F for about 45 minutes.

 

Roasted garlic on tin foilPinWrap garlic in foil. Drizzle with olive oil. Roast garlic along with tomatoes.Roasted garlic on wooden cutting board, removed from skin.PinRemove garlic from skins.

Roasted heirloom cherry tomatoes in pot to cook down liquid.PinPlace the tomatoes in a large pot and cook down over medium low heat, stirring occasionally.Cooked down roasted tomatoes in pot with immersion blender, to make a creamier sauce.PinMy husband likes a smoother consistency, so I use an immersion blender to blend the tomatoes.

 

Roasted garlic cloves with skins removed on cutting board.PinRemove garlic from skins.Roasted garlic smashed on wooden cutting board with chef's knife.PinSmash garlic with the side of your chef’s knife.

 

Chopped onion, yellow peppers, jalapeno, parsley and oregano on wooden cutting board.PinCut up ther rest of the herbs and vegetables.Pot with cooked down cherry tomatoes with peppers, onions, and spices.PinAdd the onions and peppers to the pot and cook for another 30 minutes, or so, until desired thickness.

 

Cooked down slasa in pot.PinThe salsa has cooked down enough to my desired consistency.Addition of parsley and oregano to salsa in pot.PinAdd the herbs and cook on low another few minutes.

 

Fresh cherry tomatoes sliced in half, on roasting panPin

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.

Man's hand holding silver spoon filled with salsa on barn wood board with cherry tomatoes, yellow peppersPin

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!

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

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!

Binky’s SignaturePin

Tools Needed to Can Salsa

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

Open jar of salsa on white plate.Pin

How to Can Homemade Salsa

Canning salsa at home is easier than think and it tastes so much better than the store bought stuff!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Condiment
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 64 tablespoons
Calories: 6kcal
Author: Beth Neels

Ingredients

  • 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

Instructions

  • 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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

Quantities are not crucial in this recipe, except the lime juice, if canning in a water bath. Depending on your desired thickness of the salsa, the yield could be more, or less. I cooked mine for about 1 hour.
Makes approximately 4 pints.
Follow safe canning practices, if using water bath canning pot.
pH levels should be below 3.5, for canning.
Be sure to test lids for seal after thorough cooling. When lids are pushed in the middle, they should not flex up and down. If they do, jar is not sealed. Store in refrigerator.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Sodium: 165mg | Potassium: 64mg | Vitamin A: 265IU | Vitamin C: 6.8mg | Calcium: 7mg | Iron: 0.3mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

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.

20 Comments

  1. 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.

    1. 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!

  2. 5 stars
    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.

    1. 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!

  3. 5 stars
    Beth I think my French friends would love this! They love anything homemade and preserved and this looks so delicious.

  4. 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.

  5. Wouldn’t these make excellent gifts to giveaway! I’ve always been so intimidated about the canning process!

    1. 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!

  6. 5 stars
    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating