Strawberry Salsa Canning Recipe

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I created this recipe back in 2009 after spending most of the previous year creating strawberry preserves, which I mostly gave away to friends and family. What was I thinking anyways? My family preferred Blackberry Peach Jam since I created its combination the previous summer.

Wanting to do something different, and having some inspiration from my then husband, I decided to swap out tomatoes with strawberries, add a bit of mint and some agave sweetener, and decided to give-it-a-go! Well, Strawberry Salsa wound up becoming the signature recipe that put me “on the map” when I launched The Canning Diva® brand. Who would have thought?!

So what makes this beautiful salsa so tantalizing? It is the amazing combination of heat and sweet, the fresh cilantro flavor coupled with the red onion. But be careful, because it is addicting!

Although I had so much fun creating this yummy salsa, I think I had more fun contemplating all of the fun ways to enjoy it!

My Signature Strawberry Salsa is GREAT with fish such as salmon or even a light fish like Tilapia. Using a slotted spoon, serve this salsa over a bed of spinach with pecans and a dash of balsamic, or apple cider vinegar, and add a couple slices of avocado. The quickest, simplest way to impress your friends is to serve this salsa over a brick of cream cheese! Oh and the BEST PART…the remaining liquid can be preserved in jars to use as a scrumptious marinade or dressing.

So from my kitchen to yours, I present you with The Canning Diva’s Strawberry Salsa and Marinade recipe and instructions…

Strawberry Salsa Canning Recipe

makes approx. 7 pints salsa, 1 pint marinade


  • 12 cups of bite-size chopped strawberries (about 4 quarts whole)
  • 1/2 cup Agave Sweetener
  • 5 cups of granulated sugar
  • 1 1/4 cups diced Vidalia Onions
  • 1 cup diced red onion
  • 1 cup finely chopped jalapeno, remove seeds if you want less heat
  • 4 ounces of fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup finely chopped mint
  • 1 teaspoon sea salt
  • 1 1/4 cups of apple cider vinegar


  1. In a large stainless steel stock pot, add sugar, vinegar and agave sweetener. Stir until sugar has dissolved.
  2. Add all onions, peppers, herbs, lime juice and spices. Using medium-high heat, bring to a boil. Boil for 5 minutes then remove from heat. Fold in diced strawberries, being sure to coat each berry.
  3. Using a ladle and funnel, hot pack into jars leaving a ½-inch headspace.
  4. Using a wash cloth dipped in vinegar, wipe your jar rims. Add a lid and ring to each jar and hand tighten.
  5. Process in a hot water bath for 20 minutes. Remember, processing doesn’t begin until the water is at a rolling boil!

Happy Canning!
Diane, The Canning Diva®

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Diane’s Salsa Canning Recipe