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Homemade Tomato Salsa Canning Recipe

A close-up of a glass jar filled with vibrant homemade tomato salsa, ready for canning.
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Preserve your garden tomatoes with this safe and tested recipe for water bath canning homemade salsa. Enjoy fresh-tasting salsa year-round.

Ingredients

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  • 8 cups peeled, cored, and chopped ripe tomatoes (about 4.5 lbs)
  • 1 cup chopped onions (about 1 medium)
  • 1/2 cup chopped green bell peppers (about 1 medium)
  • 1/2 cup chopped red bell peppers (about 1 medium)
  • 2–4 jalapeno peppers, finely chopped (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice (bottled is fine)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare your water bath canner by filling it with water and bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large non-reactive pot, combine the chopped tomatoes, onions, green bell peppers, red bell peppers, jalapeno peppers, and minced garlic.
  3. Add the lime juice, salt, cumin, oregano, and cayenne pepper (if using). Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat and simmer for 10 minutes, stirring frequently.
  6. Ladle the hot salsa into the prepared canning jars, leaving a 1/2-inch headspace.
  7. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands fingertip tight.
  8. Carefully place the jars into the simmering water bath canner, ensuring they are covered by at least 1-2 inches of water.
  9. Process the jars in the boiling water bath for 15 minutes for pints or 20 minutes for quarts (adjust 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 and place them on a towel-lined counter to cool completely for 12-24 hours. Do not tighten bands.
  12. Check for seals. If a lid has not sealed, refrigerate the salsa and consume within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

Notes

  • For best results, use firm, ripe tomatoes. Roma tomatoes are a good choice.
  • Adjust the amount of jalapeno peppers to control the heat level of your salsa.
  • Always follow proper canning safety guidelines to ensure your salsa is shelf-stable and safe to eat.
  • Bottled lime juice is recommended for canning as it has a consistent acidity level.

Nutrition

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