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Homemade Garden Salsa for Canning

Close-up of a white bowl filled with vibrant, chunky homemade salsa, featuring tomatoes, onions, and peppers.
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A tested water-bath salsa recipe perfect for preserving your garden’s bounty. This recipe offers a chunky texture and can be adjusted for spice level.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped tomatoes (about 3 lbs)
  • 1 cup chopped green bell peppers (about 1 large)
  • 1 cup chopped onions (about 1 medium)
  • 2–4 jalapeno peppers, finely chopped (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Fill the canner about two-thirds full with water and bring to a simmer. Wash jars, lids, and bands in hot soapy water and rinse well. Keep jars hot until ready to fill.
  2. In a large non-reactive pot, combine chopped tomatoes, green bell peppers, onions, jalapeno peppers, and minced garlic.
  3. Add the vinegar, salt, oregano, cumin, and cayenne pepper (if using).
  4. Stir to combine all ingredients.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 20 minutes, stirring often, to allow flavors to meld and slightly thicken.
  7. Carefully ladle the hot salsa into hot jars, leaving a 1/2-inch headspace. Remove air bubbles. Wipe jar rims clean with a damp cloth.
  8. Center the lids on the jars and screw on the bands until fingertip tight.
  9. Place jars in the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  10. Bring water to a rolling boil, then start the processing time: 15 minutes for pints or 20 minutes for quarts (adjust for altitude if necessary).
  11. Turn off the heat, remove the canner lid, and let jars sit in the canner for 5 minutes.
  12. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely, about 12-24 hours. Do not tighten bands.
  13. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and consume within a week. Properly sealed jars can be stored in a cool, dark place for up to a year.

Notes

  • For a smoother salsa, you can pulse some of the ingredients in a food processor before combining, but do not puree.
  • Adjust the number of jalapeno peppers and the amount of cayenne pepper to control the spice level.
  • Always use vinegar with at least 5% acidity for safe canning.
  • Ensure your tomatoes are ripe and have good flavor.

Nutrition

Find it online: https://delishcraze.com/homemade-salsa-canning-recipe/