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Canned Tomato Salsa Recipe

Close-up of a glass jar filled with vibrant, chunky tomato salsa, perfect for canning.
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Preserve your garden tomatoes into shelf-stable salsa with bright flavor for year-round enjoyment. This recipe provides step-by-step guidance for safe water-bath canning.

Ingredients

Scale
  • 8 quarts prepared tomatoes (about 40–5 lbs), peeled, cored, and chopped
  • 1 cup chopped onions (about 2 medium)
  • 4–6 jalapeño peppers, seeded and finely chopped (adjust to spice preference)
  • 1/2 cup chopped bell peppers (any color)
  • 4 cloves garlic, minced
  • 2 tablespoons pickling salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 cup distilled white vinegar (5% acidity)
  • Optional: 1/2 teaspoon cayenne pepper for extra heat

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Fill the canner about two-thirds full with water and bring to a simmer. Wash jars, lids, and bands in hot soapy water. Keep jars hot until ready to fill.
  2. In a large pot, combine chopped tomatoes, onions, jalapeños, bell peppers, and garlic.
  3. Add pickling salt, black pepper, oregano, cumin, and vinegar. Add cayenne pepper if using.
  4. Stir 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.
  7. Carefully ladle the hot salsa into hot jars, leaving 1/2 inch headspace.
  8. Remove air bubbles by sliding a non-metallic spatula around the inside of the jar.
  9. Wipe jar rims clean with a damp cloth.
  10. Center the lid on the jar rim. Screw on the band until fingertip tight.
  11. Place jars on the rack in the simmering canner, ensuring they are covered by at least 1-2 inches of water.
  12. Bring water to a rolling boil, then start the processing time. Process pints for 15 minutes, or quarts for 20 minutes, adjusting for altitude if necessary.
  13. Turn off heat, remove canner lid, and let jars stand in the canner for 5 minutes.
  14. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely, about 12-24 hours. Do not retighten bands.
  15. Check seals after 12-24 hours. Remove bands, wipe jars clean, and store sealed jars in a cool, dark place.

Notes

  • For best results, use firm, ripe tomatoes.
  • Adjust the amount of jalapeños and cayenne pepper to control the spice level.
  • Ensure your vinegar has at least 5% acidity.
  • Proper headspace is crucial for a good seal.
  • Always follow tested canning guidelines for safety.
  • Label your jars with the contents and date.

Nutrition

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