Print

Homemade Tomato Salsa Canning Recipe

Close-up of a glass jar filled with vibrant homemade tomato salsa, ready for canning.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Preserve your garden tomatoes with this tested recipe for safe water bath canning of homemade salsa. Enjoy fresh-tasting salsa year-round.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped ripe tomatoes (about 4.5 lbs)
  • 1 cup chopped green bell peppers (about 1 large)
  • 1 cup chopped red bell peppers (about 1 large)
  • 1 cup chopped onions (about 1 large)
  • 4–6 jalapeño peppers, finely chopped (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon cayenne pepper (optional)

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 chopped tomatoes, green bell peppers, red bell peppers, onions, jalapeño peppers, and garlic.
  3. Add lime juice, oregano, cumin, salt (if using), and cayenne pepper (if using).
  4. Stir well to combine all ingredients.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 10 minutes, stirring frequently.
  7. Ladle the hot salsa into hot, sterilized jars, leaving a 1/2-inch headspace.
  8. Remove air bubbles by sliding a non-metallic spatula around the inside of the jar.
  9. Wipe the jar rims clean with a damp cloth.
  10. Center the lids on the jars and screw on the bands until fingertip tight.
  11. Place the filled jars on the rack in the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  12. Bring the water to a rolling boil, then start the processing time: 15 minutes for pints or 20 minutes for quarts (adjust for altitude if necessary).
  13. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  14. Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely, about 12-24 hours.
  15. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and use within a few weeks.

Notes

  • For best results, use firm, ripe tomatoes.
  • Adjust the amount of jalapeño peppers to your preferred spice level.
  • Always follow tested canning guidelines for safety.
  • Store sealed jars in a cool, dark place for up to one year.

Nutrition

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