Canning season is here! Get my tips and see how I make the best homemade salsa…the easy way!
*This post is sponsored by Mrs. Wages®. All thoughts and opinions shared here are 100% my own. To learn more, you may read my Disclosure Policy. Thank you for supporting my blog and the brands I truly love!
Late Summer into early fall is one of my favorite times of the year. Cooler temps are setting in, and my garden is bursting with fresh tomatoes ready to be canned. Every year that is, except this year.
This is the first time In five years of growing tomatoes in our urban garden that they didn’t produce.
We’re talking zip. Zilch. Nada.
Or at least not enough to can my favorite homemade salsa. The good news is, you don’t need a garden to can salsa. You can grab fresh tomatoes from your local Farmer’s market, grocery store, or you can even use canned ones.
And, lucky for me, I have some amazing friends at work (whose gardens fared better than mine) that were willing to share their harvest and save the day.
The thought of making homemade salsa might seem daunting, but I promise you it’s anything but.
If I can do it, anyone can!
So grab your supplies and get ready as I spill all of my tips and secrets to make the best homemade salsa. The easy way!
The Best Tips To Make Easy Homemade Salsa
My tips to make the best homemade salsa are easier than you might think. Are you ready to hear my secret?
It’s Mrs. Wages®!
Mrs. Wages® mixes have been around for more than 70 years, and If you’re looking for an “easy button” when it comes to canning, Mrs. Wages is it.
Their Medium Salsa Mix has just the right amount of seasoning and spices. It makes creating homemade salsa a snap!
Ingredients For The Best Easy Homemade Salsa
- 6 pounds fresh tomatoes, blanched and diced or 6 cans (14.5 oz. each) petite diced tomatoes, undrained
- 1/2 cup Mrs. Wages® White Distilled Vinegar (5% acidity) or cider vinegar
- 1 packet Mrs. Wages® Medium Salsa Mix
What Equipment Do You Need To Can Salsa?
- A kettle or large stock pot with a rack and lid for the water-bath
- Tongs
- Jar lifter
- Funnel
- Ladle
- Pint canning jars
- Paring knife
Instructions For The Best Easy Homemade Salsa
Step 1: Prepare Your Tomatoes
First, wash your fresh tomatoes. Use a paring knife to cut a small “x” in the bottom of each tomato. (This will make it easier to remove the skins after the tomatoes are blanched.)
*NOTE: If you use canned tomatoes, open the cans, do not drain the juices, and skip to step 2.
Next, use a slotted spoon to carefully place the tomatoes in a large pot of boiling water. Blanch for up to 3 minutes or until the skins begin to split.
Using the slotted spoon, remove the tomatoes from the heat and dip them in a large bowl of cold water. The cold bath shocks the tomatoes and stops them from cooking more.
When the tomatoes are cool enough to handle, use a paring knife to remove the skins, cut out the cores and chop coarsely. (This should equal about 10 cups of tomatoes)
Step 2: Sterilize Your Jars
Sterilize your canning jars and lids according to the manufacturer’s instructions by boiling them in hot water. Once finished, carefully remove them from the water and place them on some towels to pack your salsa.
Step 3: Mix Your Salsa
To mix the salsa, combine the tomatoes, vinegar, and Mrs. Wages® Medium Salsa Mix in a large, non-reactive stockpot. (Do not use aluminum.)
Bring the mixture to a boil and stir as needed. Reduce the heat to a low and simmer for 10 minutes, stirring occasionally.
Step 4: Can And Process Your Salsa
Using a ladle and a canning funnel, pour your salsa into some clean, hot pint canning jars, leaving 1/2 inch of space at the top of each jar.
Remove any air bubbles, clean the rims of the jars with a damp rag or paper towel and screw the lid on each one as you fill them.
Then, carefully place the jars in a large canning bath of boiling water and process the jars for *40 minutes.
When the jars are finished processing, remove the canning bath lid. Let the jars sit for 5 minutes, and then use a jar lifter to remove them from the heat. Let the jars cool undisturbed for 12-24 hours.
For food safety reasons, it’s always a good idea to test the airtight seal of your jar. To test the seal, press on the center of each lid. The jar is sealed if the lid is firm. If the lid bounces up and down, the jar isn’t sealed.
If a jar does not seal completely, store the salsa in the fridge and eat it within one week.
*Use all shelf-stable products within 1 year.
*NOTE: Processing time listed is for altitudes of less than 1,000 feet. At an altitude of 1,000 feet or more, increase processing time by 1 minute for every 1,000 feet of altitude.
How To Make Quick-Serve Salsa
Canning is a great way to have fresh homemade salsa all year long. But, if you still want that fresh from the garden taste without a canning bath, you can also make quick-serve salsa.
To make quick-serve salsa, combine your tomatoes with a packet of Mrs. Wages® Medium Salsa Mix as directed in step three.
Then pour the salsa into containers and let it cool. Cover and chill in the fridge for at least 30 minutes before serving.
You can keep quick-serve salsa in the fridge in an air-tight container and store it for up to 1 week.
Is Salsa Better Canned or Frozen?
I love to can my salsa and store it in our pantry, but if your cupboard storage is limited, you can freeze it too!
To freeze salsa, combine your tomatoes with a packet of Mrs. Wages® Medium Salsa Mix as directed in step three.
Then pour it into freezer-safe containers, cover it, and let it cool. You can store the salsa in the freezer for up to 1 year. When you’re ready to use it, place the salsa in the fridge to thaw. Once thawed, you can keep the salsa in the fridge for up to 1 week.
What To Serve With Fresh Homemade Salsa
You can never go wrong with chips and salsa, but there are also plenty of other great recipes you can make including a salsa breakfast braid, baked salsa chicken, and bean and cheese roll-ups with salsa.
To see more recipes and tips, check out Mrs. Wages® Home Canning Guide, or visit their website mrswages.com.
Other Mrs. Wages Products
Mrs. Wages® makes more than just salsa mixes. They have over 60 products from quick process pickle mixes to ranch dip mixes, and their new line of 1 Step® mixes that make preparing dishes like coleslaw or kimchi fast and simple.
A few of my other favorite mixes include the kosher dill pickle mix, bread and butter pickle mix, the pizza sauce mix, and fruit pectin to make jelly.
And I can’t wait to try some of Mrs. Wages® new 1 Step® mixes, including the ready-made coleslaw dressing mixes, cherry habanero pickling mix, and 1 Step Kimchi®.
The Best Tips To Make Easy Homemade Salsa
Thanks so much for stopping by the blog today! I hope you enjoyed reading about my tips and tricks to make the best easy homemade salsa.
Canning friends, have you used Mrs. Wages® before? What’s your favorite product(s)? I’m already planning my garden for next spring, and I’d love to try something new.
Is there a mix you can’t live without? Let me know in the comments below.
Cheers and happy canning!
Recipe for the Best Easy Homemade Salsa
The Best Easy Homemade Salsa
Equipment
- Tongs
- Jar lifter
- Canning funnel
- Ladle
- Pint canning jars with rings and lids
- Paring Knife
- Large Stockpot with rack for water-bath
Ingredients
- 6 pounds fresh tomatoes, blanched and diced or 6 cans (14.5 oz. each) petite diced tomatoes, undrained
- ½ cup Mrs. Wages® White Distilled Vinegar (5% acidity) or cider vinegar
- 1 packet Mrs. Wages® Medium Salsa Mix
Instructions
- Wash, blanch and, coarsely chop tomatoes. (*Note if you use canned tomatoes, open the cans, do not drain the juices, and move to step 2.)
- In a large water bath, sterilize some pint canning jars as instructed by the manufacturer. When finished, remove them from the water and place them on some towels to pack your salsa.
- To mix the salsa, combine tomatoes, vinegar, and Mrs. Wages® Medium Salsa Mix in a large non-reactive stockpot. (Do not use aluminum.)
- Bring the salsa mixture to a boil, stirring occasionally. Reduce the heat to low and simmer for 10 minutes.
- Use a ladle and canning funnel to pour salsa into clean, hot pint jars, leaving 1/2 inch of space at the top of each jar.
- Remove air bubbles, wipe the rims clean with a damp rag, and screw on the lids.
- Place the jars in a large canning bath of boiling water and process for *40 minutes. When finished, let the jars sit for 5 minutes before removing them from the heat.
- Let the jars cool undisturbed for 12-24 hours. Test to ensure the jars are properly sealed and store for up to one year.
Notes
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Can you use smaller jars without changing the times, etc? I’m low on pint jars but have others. Didn’t know if cooking time is the same.
Hi there,
I have only ever used pint jars, so I can’t say from experience. But I did find some information in one of my canning cookbooks. If you want to go with a smaller sized jar than a tested recipe calls for, then it’s okay. You could process it maybe more than it needs, but you’ll be processing it for long enough. They just suggested not going for less time for food safety reasons. I hope that helps! If you try it I’d love to know how it turns out!
This sounds so good I want to try it but in the blog part it says don’t drain the canned tomatoes, and in the ingredient list it says do. Which is it? I’m thinking don’t! Also if I go buy tomatoes to use, should I get roma or on the vine? My big tomatoes didn’t produce either just TONS of cherry ones that came back from last year!! I couldn’t stand that variety I planted but at least 12 plants grew back from the seeds I guess! Go figure! Thanks for the help.
Oops! Good catch, Lisa. Yes, it should be undrained. Thanks for letting me know about the error in the recipe notes. I’ve fixed it now. As for what variety to get at the store, I’ve used both Roma and on-the-vine varieties. The last time I made salsa, I used Roma. I had to get a few more to equal the correct number of pounds per the recipe, but I like working with them more than I like some of the larger, seedier varieties. Hope this helps!
This looks so yummy girl!
Thanks so much, Ana!
It looks delicious and these products look great. Salsa is one of my favourite treats!
Thank you, Shawna. It is one of my favorites too!
I have never tried to make my own salsa but now I totally want too! I’ve not liked any of the salsa’s that we’ve gotten from the store. Bleh. Thanks for sharing this. Pinned
Oh, yay! That makes me so happy to hear that you want to give it a try. Honestly, the hardest part is prepping the tomatoes, but the rest is a breeze! You really can’t beat that taste of fresh homemade salsa. I just had some last night as a snack before bed. Delish!😉
Hey Jen. I live in a small town of you and I would like to know where you purchase your Mrs. Wages products? I shop in Lincoln from time to time. Thanks so much for your easy recipe
Hi Claudia! You are so welcome. I use Mrs. Wages every summer to make our salsa, and it always turns out perfectly.😋 I often get my mixes at Hy-Vee, but I know they are also carried at Walmart and you can find them on Amazon too if you like to shop online.
There is a full list of retailers on Mrs. Wages website. You might want to contact your store before going shopping. Not all stores carry the same product, so it’s good to check if they have what you want before you make a trip. And I know with it being peak canning season, some products might be out in certain places.
I hope that helps and happy canning!
I wonder why your tomatoes didn’t produce this year? I had that happen last year but it was because our irrigation system saturated the soil with water. We love salsa and I need to can some to enjoy this fall and winter.
I’m wondering the same thing too, Paula. I’ve had issues with pests/diseases before, but this is something different. We had a VERY wet and cool late spring, followed by a very hot and dry summer so I wonder if has something to do with the weather and soil conditions? Oh, well. I still have some yummy salsa and hoping for a better outcome for my garden next year!