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Fresh Tomato Canning Salsa

A close-up of a glass jar filled with vibrant fresh tomato canned salsa, showcasing chunks of tomatoes and peppers.
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Preserve your summer tomato harvest with this safe and delicious water bath canning salsa recipe. Enjoy garden-fresh flavor all year long.

Ingredients

Scale
  • 4 quarts peeled, cored, and chopped ripe tomatoes (about 5 lbs)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 1 cup chopped red bell peppers (about 2 medium)
  • 1 cup chopped onions (about 1 large)
  • 4–6 cloves garlic, minced
  • 1 jalapeno pepper, finely chopped (optional, for heat)
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Ensure everything is clean and sterilized.
  2. In a large pot, combine the chopped tomatoes, green bell peppers, red bell peppers, onions, garlic, and jalapeno (if using).
  3. Add the vinegar, salt, oregano, cumin, and black pepper. Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 10 minutes, stirring frequently.
  6. Ladle the hot salsa into hot jars, leaving a 1/2-inch headspace. Remove air bubbles with a non-metallic utensil.
  7. Wipe the jar rims clean with a damp cloth. Center the lids on the jars and screw on the bands until fingertip tight.
  8. Place the jars in the prepared water bath canner, ensuring they are covered by at least 1 inch of water.
  9. Bring the water to a rolling boil, then start the processing time. Process for 15 minutes for pints or 20 minutes for quarts (adjust for altitude if necessary).
  10. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  11. Carefully remove the jars from the canner and place them on a towel-lined counter to cool completely. Do not retighten bands.
  12. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and use it within a few weeks.

Notes

  • For best results, use firm, ripe tomatoes.
  • Adjust the amount of jalapeno pepper to your preferred spice level.
  • Ensure your vinegar has at least 5% acidity for safe canning.
  • Always follow tested canning guidelines for safety.

Nutrition

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