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Canned Tomato Salsa Recipe

Close-up of a glass jar filled with vibrant red tomato salsa, ready for canning. Includes visible chunks of tomatoes, peppers, and herbs.
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Preserve your garden tomatoes into a delicious, shelf-stable salsa perfect for year-round enjoyment. This recipe guides you through safe water bath canning for a flavorful homemade salsa.

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, bell peppers, jalapeños, and garlic.
  3. Add the lime juice, salt, oregano, cumin, and cayenne pepper (if using). Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.
  5. Carefully ladle the hot salsa into the prepared, hot canning jars, leaving 1/2 inch of headspace.
  6. Wipe the jar rims clean with a damp cloth and place the lids on the jars. Screw on the bands fingertip tight.
  7. 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 using a jar lifter and place them on a towel-lined counter to cool completely, about 12-24 hours. Do not tighten bands.
  11. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and use 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 and type of peppers to control the heat level.
  • Always follow tested canning guidelines for safety.
  • Consider using a meal planning service to incorporate your canned salsa into weekly meals.

Nutrition

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