Canning Tomatoes, Tomato Products & Salsa

tomatoes(Photo source: National Center for Home Food Preservation)

New to canning or need a refresher course? Check our general canning information page.

Important Salsa Information: Canning your own salsa recipe or changing the proportions of ingredients in a tested salsa recipe can be unsafe –see link below. Also, salsa must be processed in a boiling water canner for safety.

If you don't have a tested recipe or a boiling water canner, you might try freezing your salsa. Be aware there may be changes in texture and and flavor after freezing and thawing. Try freezing a small amount the first time. Herbs and spices may taste better if they are added fresh just before serving. Some cooks feel that a cooked salsa freezes more satisfactorily than one frozen with raw ingredients.

University of Nebraska–Lincoln Extension Canning Publications

  • Canning Tomato and Tomato Products
    Procedures for safely canning a variety of tomato products; includes recipes for tomato sauces, ketchups, relishes and salsas, plus recommended process times.
  • Canning Tomatoes, Tomato Juice
    Brief, 2-sided brochure including recipes from Buy Fresh, Buy Local® Nebraska and UNL Extension.

  • Salsas
    2-sided brochure including recipes from Buy Fresh, Buy Local® Nebraska and UNL Extension.

Related Link: Click here for more information if you are interested in freezing raw tomatoes.

Additional Canning Materials from Other Sources

The National Center for Home Food Preservation (NCHFP) offers individual recipes sheets for a variety of foods plus answers to some common questions. The Penn State flyer gives both canning and freezing information for tomatoes.

USDA Complete Guide to Home Canning, 2009 revision

Penn State Canning Series (includes freezing information): Tomatoes

Please also see our freezing pages for more tomato recipes.


Quick Links to Canning, Freezing & Drying Sections


  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)




▸Email contact for Home Food Preservation webpages: Carol Larvick