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Homemade Tomato Salsa Canning

A close-up of a glass jar filled with vibrant homemade tomato salsa canning, ready for storage.
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Preserve your garden tomatoes with this tested recipe for water bath canning delicious homemade salsa. Enjoy shelf-stable salsa year-round.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped ripe tomatoes (about 5 lbs)
  • 1 cup chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 1 large)
  • 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 ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare your water bath canner by filling it with water 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. Stir in the lime juice, salt, cumin, oregano, and cayenne pepper (if using).
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 10 minutes, stirring frequently.
  6. Carefully ladle the hot salsa into the hot, sterilized jars, leaving a 1/2-inch headspace.
  7. Wipe the jar rims clean with a damp cloth and place the sterilized lids on top. Screw on the bands until fingertip tight.
  8. Place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  9. Bring the water to a rolling boil, then begin processing the jars for 15 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes.
  10. After processing, turn off the heat, remove the canner lid, and let the jars sit in the canner for 5 minutes.
  11. Carefully remove the jars from the canner and place them on a towel-lined counter to cool completely for 12-24 hours. Do not tighten bands.
  12. Check seals after 12-24 hours. If a lid has not sealed, 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 best results, use firm, ripe tomatoes. Roma tomatoes are a good choice.
  • Adjust the amount of jalapeño peppers to control the heat level of your salsa.
  • Ensure your canning equipment is clean and sterilized to prevent spoilage.
  • Always follow tested canning guidelines for safety.

Nutrition

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