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Fresh Tomato Canning Salsa

A close-up of a glass jar filled with vibrant fresh tomato canned salsa, showing diced tomatoes, onions, and jalapeños.
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Preserve your summer tomato harvest with this tested water bath canning recipe for chunky, fresh tomato salsa. Enjoy homemade salsa year-round.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3 lbs)
  • 1 cup chopped onion (about 1 medium)
  • 1/2 cup chopped green bell pepper (about 1 medium)
  • 1/2 cup chopped red bell pepper (about 1 medium)
  • 2–3 jalapeno peppers, finely chopped (seeds removed for less heat)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup distilled white vinegar (5% acidity)
  • 1 tablespoon tomato paste

Instructions

  1. Prepare your canning equipment: Wash jars, lids, and rings in hot, soapy water. Rinse and keep jars hot. Prepare lids according to manufacturer instructions.
  2. In a large pot or Dutch oven, combine chopped tomatoes, onion, green bell pepper, red bell pepper, jalapeno peppers, and garlic.
  3. Add oregano, cumin, salt, and vinegar to the pot. Stir in tomato paste.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 20 minutes, stirring occasionally.
  6. While the salsa simmers, ladle hot water into your canner and bring to a boil.
  7. Carefully ladle the hot salsa into hot, sterilized 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 lid on each jar. Screw on the ring until fingertip tight.
  9. Place jars in the boiling water canner, ensuring they are covered by at least 1 inch of water.
  10. Process jars for 15 minutes for pints or 20 minutes for quarts (adjust for altitude if necessary).
  11. Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes.
  12. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely. Do not retighten rings.
  13. 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 of jalapeno peppers to your preferred level of heat.
  • Always follow tested canning guidelines for safety.

Nutrition

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