Can You Can Pico de Gallo? Tested Salsa Resources
Correction: This page previously included a homemade canning method that we have not verified against a research-tested recipe. Please do not use the earlier recipe or its processing directions to prepare shelf-stable jars. For home-canned salsa, follow a complete tested recipe from a trusted food-preservation source.
Love the fresh tomato, onion and pepper flavors of pico de gallo? Before putting that mixture into canning jars, it helps to understand the difference between a fresh salsa and a recipe developed for canning.
Can you can pico de gallo?
A fresh pico de gallo recipe should not automatically be treated as a canning recipe. For shelf-stable salsa, use a research-tested formula and follow its ingredient quantities, preparation, jar size and processing directions.
Where to find a tested salsa recipe
The National Center for Home Food Preservation’s Choice Salsa is one option to review. It is a separate tested recipe, not a validation of the previous recipe on this page. Follow the complete instructions at the source, including its ingredient limits and elevation-specific processing directions.
Can I change the acid, vegetables or processing time?
Follow the tested recipe’s directions for substitutions. Do not treat the acid as optional or use a general acid amount for every salsa. The NCHFP salsa ingredient guidance explains why the specified amounts matter. A sealed lid alone does not establish that a recipe is suitable for shelf-stable storage.
What happened to the earlier recipe?
We removed the previous canning recipe card and instructions while reviewing their source and consistency. We are keeping this page available so readers can find the correction and the tested resources above.
Already made jars using the earlier version?
Do not assume those jars are shelf-stable based on the earlier instructions. Contact your local Cooperative Extension food-preservation specialist for guidance about the recipe and process you used.
Correction about older comments: Some older replies below refer to the previous canning recipe. Please use the correction and tested resources at the top of this page rather than those earlier canning directions.
HI. You state 7-8 roma tomatoes.Do you have an approximate weight ? 1lb? 2 lbs?
Thank you.
Deb
Hi Deb, the weight of the Roma tomatoes should be 1.5 – 2lbs. 🙂
I just finished this recipe and I am definitely saving it! This has so many flavors! I used a couple of green bell peppers, and mostly Anaheim’s for the sweet peppers and jalapeños and 1 ghost pepper for the heat. My husbands face after his first bite was priceless. Thank you so much for this!
You’re quite welcome, so glad you liked it!
I made this recipe. Written recipe is not the easiest to follow. What is the vegetable liquid? and when do I add it? I made it. Mine is better. Sorry. I added more cilantro, and cumin to mine. Some chili powder, Plenty of lime.
Hi Ron, I looked over this recipe several times and I can’t find where it mentions “vegetable liquid” so I’m not sure what you are asking. Your take on the recipe sounds pretty good! 🙂
Vegetable liquid is the liquid left behind after you let the pico sit over night. Strain the pico and save the liquid. Then proceed with the rest of the recipe with adding the extra ingredients
Ron Doty is probably referring to the cooking liquid that is saved which basically would be vegeatable liquid. Not sure why a person would want lots of liquid in their pico de gallo though.
Just finishing making my first batch, beautiful colors and fabulous flavor!
Thank you for sharing this recipe, its a keeper
You are so welcome
Can I omit the sugar?
Hi Nicole, I looked over the recipe and I don’t see sugar listed as an ingredient in the recipe. If I’ve overlooked it, I apologize. It shouldn’t make that much difference whether it has sugar in it or not. 🙂
Your recipe says 1 cup, is it okay to leave it out?
Hi Jenny, one cup of what? What are you wanting to leave out? Just want to make sure I answer you correctly. I think whatever you are wanting to leave out will be experimental to taste 🙂
Yes, you can definitely omit the sugar when canning pico de gallo. Sugar is not a necessary ingredient for canning pico de gallo. The primary purpose of adding sugar to some salsa recipes is to balance out the acidity and enhance the overall flavor. However, in pico de gallo, which is typically a fresh and tangy salsa, sugar is not a standard ingredient and can be omitted without affecting the safety of the canning process.
When canning pico de gallo without sugar, make sure to follow a tested and reliable canning recipe that doesn’t include sugar. Ensure that you’re using appropriate acidic ingredients (such as tomatoes and lime juice) to maintain the proper pH level for safe canning. It’s also important to process the jars properly using a water bath canning method to ensure that the salsa is safely preserved. Hope that helps!
I see the ingredients calls for lemon juice but I don’t see where it is added.
Hi Tammie, lemon or lime juice is optional and can be added once you have everything mixed together – hope this helps. 🙂
This is WAY too salty!!
Hi Barb,
You do know you can easily change how much salt you add? Salt is a matter of taste , it will be different for lots of people.
Sorry about that I fixed it. Add it the same time as the lime juice and honestly you can omit the lemon if you don’t have it and just use lime.
On the nutrition label, it makes 6 servings, size of serving is 1. 1 what? Tablespoon?
Hi Christi,
That nutrition label is automatically generated by Wordpress. A serving size I think really depends what you are going to use it for? We use this on tacos so we put about a tablespoon on a taco and I can tell you if you are using a tablespoon it’s going to be way more than 6 servings. I hope that helps 🙂
Is this in a pint or half pint jar?
Hi Tracey, it’s a half pint jars
What is the shelf life of this after canning? Does it need to be stored in a refrigerator or just a cool place?
When properly canned using a water bath canning method, pico de gallo can last for around 1 to 1.5 years on the shelf. However, the quality and taste might start to deteriorate over time, so it’s recommended to consume it within the first year for the best flavor. Once opened it needs to be stored in the refrigerator and can last anywhere from 3 days to a week.
Keep in mind that pico de gallo is traditionally a fresh salsa, and canning it will change its texture and flavor compared to freshly made pico de gallo.
I love pico di gallo. Thanks for the tip!
You are so welcome!
How wonderful a recipe is this.
Thank you. Pico de Gallo was one of my father’s favorite things to add to his food or as a chip topping.
Appreciate the mention of being able to make without the sugar.
YES! My son is diabetic so we often try to find ways to do things with as little sugar as possible.
I am a huge fan of pico de gallo.
me too… it’s so good!
My neighbor always cans her vegetables and says it’s easy. I should try!
You definitely should, We also love freeze-drying!
I so have to try this recipe sounds amazing!
Let us know how you like it
I love this
Yea, so glad that you do!
What a wonderful way to share the contents of your garden with others
We love sharing with others!
I love pico de gallo
It’s great on so many things!
I’m sharing this with a friend of mine who loves preparing and canning things like this.
Now that a great friend!!!!!
I found some great recipes, thanks.
You are so welcome!
I make a good amount of chutney and relishes – I will definitely add this recipe to my file.
I hope you love it!
I love pico de gallo I just am so lazy thanks for the recipe maybe I’ll make it one of these unlazy days and put on my tacos.
it’s so good!
I only got about 1 cup of vegetable liquid. Will that work
You could try it and let us know, it’s not something we have experimented with as we have always followed our exact recipe.
These are great tips. I especially appreciated the reminders about making sure to get the acidity levels high enough so that the ph levels will be right in order to make sure that you don’t wind up with botulism. I’ve always been nervous about home canning because of that.
canning be fun and enjoyable if done safely 😉
sounds like a fairly easy recipe to make. I’ll be giving it a try later when my veggies come in. 😉 Thanks.
Definitely easy, let us know how you like it.
I have made this salsa before. I made it the same day we were going to have company. I didn’t know how to save it long term though. Freezing was the first thing that popped into my head. I know now that there is more to know than just popping the salsa in the freezer. Even though canning sounds better to me. Thanks for sharing!
You are so welcome!
Thank you for giving step by step directions. I will have to try this once my garden starts producing!
You are so welcome!
Such great ideas for Father’s Day!
This would totally be great for Fathers day!
This looks good. I need to make this.
It’s so good!
This looks and sounds so good. BUT I have NO canning skills and not a lot of storage room. But I will be making a little batch for me to eat.
We also love freeze-drying it!
This is a great recipe to try. Thank you for sharing.
You are so welcome!
Thanks for sharing. Pico de gallo is one of my favorites!
We love it too!
Cool recipe I will try thank you for the a sharing and like your blog. Good continuation
I wish I could make this but I can’t have jalapeño peppers or cilantro.
You can substitute Poblanos and leave out the cilantro , maybe add fresh parsley.
Fresh and homegrown is best. I love to can! Thank you.
Great recipe!
Thank you for Pico de gallo recipe. This sounds better than the one I use-thanks
I love pico and will be trying this recipe….exactly
Awesome, let us know how you like it!
This sounds delicious! I would put this on tacos, enchiladas and eggs.
That all sounds yummy!
My husband loves Salsa. Would this recipe work if I added black beans and corn?
It should!
I love pico—ty!
You are welcome, it’s so good on a lot of different things
This recipe looks amazing, especially with all the tomatoes that will be coming in,
Yes, we are going to have lots of Tomatoes this year
This looks like something my family would love as an addition to our taco and burrito nights.
Yes that would be so yummy!
It looks and sound delicious. I never knew it was so easy to make.
Now I know what to do with my tomatoes.
Yeah, I am so glad this was helpful!
How many half pints does the recipe make and what is the cooking oil for?
This recipe makes about 4 quarts of salsa, so if you don’t think you’ll use that much, feel free to halve the recipe. The oil is a typo please omit that.