Print

Fresh Tomato Canning Salsa

Close-up of a glass jar filled with vibrant fresh tomato canned salsa, showing chopped tomatoes, onions, jalapeños, and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Preserve your garden’s bounty with this safe and delicious water bath canning recipe for fresh tomato salsa. This recipe captures the vibrant flavors of summer to enjoy year-round.

Ingredients

Scale
  • 6 quarts peeled, cored, and chopped ripe tomatoes (about 4.5 lbs)
  • 1.5 cups chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 1 large)
  • 1 cup chopped red bell peppers (about 1 large)
  • 4–6 jalapeño peppers, finely chopped (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons pickling salt
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup distilled white vinegar (5% acidity)
  • 1/4 cup bottled lemon juice

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Ensure jars are clean and sterilized. Keep jars hot until ready to fill.
  2. In a large non-reactive pot, combine tomatoes, onions, green bell peppers, red bell peppers, jalapeños, and garlic.
  3. Add pickling salt, oregano, cumin, and cayenne pepper (if using). Stir well.
  4. Pour in the vinegar and bottled lemon juice.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 10 minutes.
  7. Carefully ladle the hot salsa into hot canning jars, leaving a 1/2-inch headspace.
  8. Remove air bubbles by running a non-metallic spatula around the inside of the jar.
  9. Wipe jar rims clean with a damp cloth. Center the lid on the jar. Screw on the band until fingertip tight.
  10. Place jars in the water bath canner, ensuring they are covered by at least 1-2 inches of water.
  11. Bring water to a rolling boil, then start the processing time. Process for 15 minutes for pints or 20 minutes for quarts (adjust for altitude if necessary).
  12. Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes.
  13. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely, undisturbed, for 12-24 hours.
  14. Check seals after 24 hours. If a lid has not sealed, refrigerate the salsa and consume within a week.
  15. Label and store sealed jars in a cool, dark place.

Notes

  • For a smoother salsa, you can pulse some of the ingredients in a food processor before cooking.
  • Adjust the amount of jalapeño peppers to control the heat level.
  • Always use tested canning recipes for safety.
  • Ensure your vinegar has at least 5% acidity.

Nutrition

Find it online: https://delicerecipe.com/fresh-tomato-canned-salsa/