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Canning Tomato Salsa

Three jars filled with vibrant, chunky tomato salsa, ready for canning.
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Learn how to can fresh tomato salsa from your garden for a delicious, shelf-stable pantry staple. This recipe is perfect for beginners and offers options for spice level.

Ingredients

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  • 6 quarts tomatoes, peeled and chopped
  • 1–2 cups onions, chopped
  • 1 cup green bell peppers, chopped
  • 1/2 cup jalapeño peppers, seeded and minced (adjust to taste)
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup white vinegar (5% acidity)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Jars should be sterilized.
  2. Combine tomatoes, onions, bell peppers, jalapeños, and garlic in a large pot.
  3. Add vinegar, salt, pepper, cumin, and oregano.
  4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Stir in cilantro.
  6. Ladle hot salsa into hot jars, leaving 1/2 inch headspace.
  7. Remove air bubbles and adjust headspace if necessary.
  8. Wipe jar rims clean and place lids and bands on jars.
  9. Process jars in a boiling water bath canner for 15 minutes for pints or 20 minutes for quarts (adjust for altitude if needed).
  10. Turn off heat, remove canner lid, and let jars sit for 5 minutes before removing them.
  11. Let jars cool undisturbed for 12-24 hours. Check seals.
  12. Label and store in a cool, dark place.

Notes

  • For a milder salsa, remove all seeds and membranes from the jalapeños. For a spicier salsa, leave some seeds in or add more jalapeños.
  • Ensure your vinegar has at least 5% acidity for safe canning.
  • Properly sealed jars can be stored for up to a year.
  • This recipe is inspired by Ball canning guidelines for safe home food preservation.

Nutrition

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