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Homemade Tomato Salsa Canning Recipe

A close-up of a glass mason jar filled with vibrant, chunky homemade tomato salsa, perfect for canning.
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Preserve your garden tomatoes with this safe and tested recipe for water bath canning homemade salsa. Enjoy fresh-tasting salsa year-round.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped ripe tomatoes (about 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 medium, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 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 bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large pot, combine the chopped tomatoes, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add the lime juice, cumin, oregano, salt, and cayenne pepper (if using). Stir well to combine.
  4. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
  5. Carefully ladle the hot salsa into the hot, sterilized canning jars, leaving a 1/2-inch headspace. Remove any air bubbles by sliding a non-metallic spatula around the inside of the jar.
  6. Wipe the rims of the jars clean with a damp cloth and place the sterilized lids on top. Screw on the bands until fingertip tight.
  7. Place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  8. Process the jars in the boiling water bath for 15 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes.
  9. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  10. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter to cool for 12-24 hours. Do not retighten bands.
  11. Check for a proper seal after 12-24 hours. If a lid has not sealed, refrigerate the salsa and consume 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.
  • Adjust the amount of jalapeño peppers to control the heat level.
  • Always follow tested canning guidelines for safety.

Nutrition

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