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Canned Tomato Salsa Recipe

A close-up of a glass jar filled with vibrant homemade tomato salsa, showcasing chunks of tomatoes, peppers, and herbs.
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Preserve your garden tomatoes by canning them into shelf-stable salsa with bright flavor for year-round enjoyment. This recipe provides step-by-step guidance for safe water-bath canning.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped ripe tomatoes (about 4.5 lbs)
  • 1 cup chopped onions (about 1 medium)
  • 1 cup chopped green bell peppers (about 1 medium)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 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 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, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add the lime juice, salt, oregano, cumin, and cayenne pepper (if using) to the pot. Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes, stirring occasionally.
  5. Ladle the hot salsa into the prepared canning jars, leaving a 1/2-inch headspace.
  6. Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands fingertip tight.
  7. Carefully place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  8. Process the jars in the boiling water bath for the recommended time: 15 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes.
  9. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  10. Carefully remove the jars from the canner and place them on a towel-lined counter to cool completely for 12-24 hours. You should hear the lids ‘pop’ as they seal.
  11. Check seals after 12-24 hours. If a lid does not flex when pressed, 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 a smoother salsa, you can pulse the ingredients in a food processor before cooking, but do not puree.
  • Adjust the amount of jalapeño peppers and seeds to control the heat level.
  • Always follow tested canning recipes and guidelines to ensure safety.
  • Label your jars with the contents and date.

Nutrition

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