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Fresh Tomato Canning Salsa

Close-up of fresh tomato canned salsa in a glass jar, showing diced tomatoes, onions, peppers, and cilantro.
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Preserve your summer tomato harvest with this safe and delicious water bath canning salsa recipe. Perfect for a year-round taste of fresh garden bounty.

Ingredients

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  • 6 cups peeled, cored, and chopped ripe tomatoes (about 4 pounds)
  • 1 cup chopped onions (about 1 medium)
  • 1/2 cup chopped green bell peppers (about 1 medium)
  • 1/4 cup chopped jalapeño peppers (about 1-2, seeds removed for less heat)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup bottled lemon juice

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Fill the canner with enough water to cover the jars by at least an inch 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, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add dried oregano, ground cumin, salt, and black pepper. Stir to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 20 minutes, stirring occasionally, to allow flavors to meld and the salsa to thicken slightly.
  6. Stir in the bottled lemon juice.
  7. Ladle the hot salsa into hot canning jars, leaving a 1/2-inch headspace. Remove air bubbles with a non-metallic spatula.
  8. Wipe jar rims clean with a damp cloth. 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 1-2 inches of water.
  10. Bring the water to a rolling boil, then begin processing for the recommended time: 15 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes according to canning guidelines.
  11. Once processing is complete, turn off the heat, remove the canner lid, and let the jars sit in the canner for 5 minutes.
  12. Carefully remove jars from the canner and place them on a towel-lined counter or cooling rack, leaving at least an inch of space between jars. Let them cool undisturbed for 12-24 hours.
  13. Check seals after 12-24 hours. Jars are sealed if the lid is concave and does not flex when pressed. Remove bands, wipe jars clean, and store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used immediately.

Notes

  • For a milder salsa, remove all seeds and membranes from the jalapeño peppers.
  • Adjust seasonings to your preference.
  • Ensure you are using tested canning recipes and following proper water bath canning procedures for safety.

Nutrition

Find it online: https://delishsymphony.com/fresh-tomato-canned-salsa/