Print

Homemade Tomato Salsa Canning

Close-up of a jar filled with homemade tomato salsa canning, showing chopped tomatoes, green peppers, and onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tested recipe for preserving fresh garden tomatoes into shelf-stable salsa using water bath canning.

Ingredients

Scale
  • 12 cups peeled, cored, and chopped ripe tomatoes (about 7–8 lbs)
  • 2 cups chopped onions (about 2 medium)
  • 1 1/4 cups chopped green bell peppers (about 2 medium)
  • 1/4 cup chopped jalapeño peppers (optional, for heat)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare your water bath canner by filling it with enough water to cover the jars by at least 1 inch and bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large pot, combine the chopped tomatoes, onions, bell peppers, jalapeño peppers (if using), and minced garlic.
  3. Add the lime juice, cumin, oregano, salt, and black pepper. Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat and simmer for 20 minutes, stirring frequently, to allow the flavors to meld and the salsa to thicken slightly.
  6. Ladle the hot salsa into the sterilized canning jars, leaving a 1/2-inch headspace. Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
  7. Wipe the rims of the jars clean with a damp cloth and place the sterilized lids on top. Screw on the bands fingertip tight.
  8. Carefully place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  9. Process the jars in the boiling water bath for 15 minutes for pints or 20 minutes for quarts (adjusting for altitude if necessary).
  10. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  11. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter to cool completely, about 12-24 hours. You should hear the lids ‘ping’ as they seal.
  12. Check seals after 24 hours. Remove bands, wipe jars clean, and store sealed salsa in a cool, dark place. Unsealed jars should be refrigerated and used within a week.

Notes

  • For best results, use firm, ripe tomatoes. Roma tomatoes are a good choice.
  • Adjust the amount of jalapeño peppers to control the heat level of your salsa.
  • Ensure your canning equipment is clean and sterilized to prevent spoilage.
  • Always follow tested canning guidelines for safety.

Nutrition

Find it online: https://delicerecipe.com/homemade-tomato-salsa-canning/