Easy Homemade Salsa for Canning

Recipe by Munchkin Mama
READY IN: 1hr 5mins
YIELD: 4 Quarts


  • 4
    quarts tomatoes, thickly chopped
  • 1
    cup onion, chopped
  • 1
    cup green pepper, seeded and chopped
  • 1
    cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
  • 1
    cup jalapeno pepper, chopped (use 2 cups for hot)
  • 1
    cup vinegar
  • 3
    tablespoons canning salt (I use Morton brand canning and pickling salt)
  • 14
    cup sugar (use up to 1/2 cup if you like very sweet salsa)
  • 2
    tablespoons dried oregano
  • 8
    tablespoons cornstarch
  • 8
    tablespoons warm water


  • A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
  • A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
  • To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
  • Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
  • Add the corn starch liquid to the big pot of salsa, stirring while pouring.
  • Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
  • Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.