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Homemade Chunky Garden Salsa for Canning

Close-up of a rustic bowl filled with vibrant, chunky homemade salsa, featuring tomatoes, green peppers, and onions.
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A tested water-bath salsa recipe for gardeners, featuring a chunky texture and customizable spice level, perfect for preserving your garden harvest.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3 lbs)
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 cup chopped onion (about 1 medium)
  • 2–3 jalapeno peppers, finely chopped (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 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 bring it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large non-reactive pot, combine the chopped tomatoes, green bell pepper, onion, jalapeno peppers, and minced garlic.
  3. Add the vinegar, salt, oregano, and cayenne pepper (if using).
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat and simmer for 20 minutes, stirring frequently, until the vegetables are tender and the salsa has thickened slightly.
  6. Ladle the hot salsa into hot sterilized jars, leaving a 1/2-inch headspace. Remove air bubbles.
  7. Wipe the jar rims clean and place the lids and bands on the jars, tightening them fingertip tight.
  8. Carefully place the jars into the simmering water bath canner. Ensure the water covers the jars by at least 1 inch.
  9. Bring the water to a rolling boil and process the jars for 15 minutes (adjusting 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. You should hear a ‘ping’ as the lids seal.
  12. Check seals after 12-24 hours. If a lid does not seal, refrigerate the salsa and consume within a few weeks.

Notes

  • For a smoother salsa, you can pulse the mixture a few times in a food processor before canning, but do not over-process.
  • Adjust the number of jalapeno peppers and seeds to control the heat level.
  • Ensure your vinegar has at least 5% acidity for safe canning.
  • Always follow proper water bath canning procedures for safe preservation.

Nutrition

Find it online: https://delishsymphony.com/homemade-salsa-canning-recipe/