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5 from 2 votes

Crockpot Canning Salsa

Here’s one of my favorite recipes for that: Crockpot Canning Salsa. It preserves all the tastes of a summer garden in one container.
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  • 7 cups red tomatoes chopped – I had a ton of cherry tomatoes and they worked perfect!
  • 2 large onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 cloves garlic minced
  • 4 jalapeno peppers chopped (seeds can be left in for more heat)
  • 2 tablespoons white vinegar
  • 2 teaspoons cumin
  • 2 teaspoons sugar
  • 3 tablespoons fresh chopped cilantro
  • 2 teaspoons salt to taste


  • Place onions, peppers, tomatoes, garlic, vinegar, and cumin into your crockpot.
  • Cook on low for 4-5 hours or high for 3-4.
  • Right before salsa is done cooking, add in the cilantro.. Allow to slightly cool for a couple of minutes.
  • Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste.
  • This salsa can be frozen or you can can it for future use.
  • I used a Ball Fresh Tech Automatic Canner and it is so worth the splurge if you do a lot of canning.
  • If you are using a water bath method in a large pot bring water to a boil, start by sanitize your canning jars by submerging them for about 5 minutes.
  • Use your canning tongs to remove the jars. Spoon salsa into canning jars leaving about ½ inch of space at the top. Wipe the rim and place the lids and rings onto the can.
  • Using the canning tongs place the jars back into the water bath for about 45 minutes. Remove from heat and allow the jars to cool ensuring a secure seal.

Nutrition Information:

Calories: 21kcal (1%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 237mg (10%)Potassium: 179mg (5%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 708IU (14%)Vitamin C: 24mg (29%)Calcium: 14mg (1%)Iron: 0.4mg (2%)