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Homemade Tomato Salsa Canning

Close-up of jars filled with vibrant homemade tomato salsa, ready for canning.
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Learn how to safely can your homemade tomato salsa using a water bath method for shelf-stable enjoyment.

Ingredients

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  • 10 cups peeled, cored, and chopped ripe tomatoes (about 5 lbs)
  • 1 cup chopped onions (about 1 large)
  • 1/2 cup chopped green bell pepper (about 1 medium)
  • 1/4 cup chopped jalapeño pepper (optional, about 1-2)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1/4 cup bottled lemon juice

Instructions

  1. Prepare your boiling water canner, jars, lids, and rings. Jars should be sterilized.
  2. In a large pot, combine tomatoes, onions, bell pepper, jalapeño (if using), and garlic.
  3. Add salt, oregano, cumin, and cayenne pepper (if using).
  4. Stir in vinegar and 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 jars, leaving a 1/2-inch headspace. Remove air bubbles.
  8. Wipe jar rims clean and place lids and rings on jars, tightening rings fingertip-tight.
  9. Process filled jars in a boiling water canner for 15 minutes (adjust for altitude if necessary).
  10. Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes before removing.
  11. Cool jars on a towel-lined counter for 12-24 hours. Check seals before storing.

Notes

  • Ensure your tomatoes are ripe and firm for the best texture and flavor.
  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking.
  • Adjust the amount of jalapeño and cayenne pepper to your spice preference.
  • Always follow tested canning guidelines for safety.

Nutrition

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