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Canned Tomato Salsa Recipe

A full jar of homemade tomato salsa, packed with diced tomatoes, peppers, and onions, ready for canning.
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Preserve your garden tomatoes into shelf-stable, flavorful salsa perfect for year-round enjoyment and gifting.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped 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 dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 teaspoon cayenne pepper 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 pot, combine the chopped tomatoes, onions, bell peppers, jalapeños, and minced garlic.
  3. Add the lime juice, oregano, salt, black pepper, and optional cayenne pepper. Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat and simmer for 10 minutes, stirring frequently.
  6. Carefully ladle the hot salsa into the prepared canning jars, leaving 1/2 inch of headspace.
  7. Wipe the rims of the jars with a damp cloth to ensure a good seal.
  8. Place the lids on the jars and screw on the bands until fingertip tight.
  9. Process the filled jars in the simmering water bath canner for 15 minutes (adjust for altitude if necessary).
  10. After processing, carefully remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. You should hear the lids pop as they seal.
  11. Check seals by pressing the center of the lid. If it does not flex, the jar is sealed. Remove bands, wipe jars clean, and store in a cool, dark place.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking.
  • Adjust the amount and type of peppers to control the heat level.
  • Always follow tested canning recipes for safety.
  • Unsealed jars should be refrigerated and used within a week.

Nutrition

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