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Homemade Tomato Salsa Canning Recipe

Close-up of a glass jar filled with vibrant homemade tomato salsa, perfect for canning.
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Learn how to safely can your fresh garden tomatoes into delicious, shelf-stable salsa for year-round enjoyment. This tested recipe uses the water bath canning method.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3 lbs)
  • 1 cup finely chopped onions (about 1 medium)
  • 1/2 cup finely chopped green bell peppers (about 1 medium)
  • 1/4 cup finely chopped jalapeño peppers (optional, about 1–2 peppers)
  • 2 cloves garlic, minced
  • 1/2 cup tomato paste
  • 1/4 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 rings. Sterilize jars and lids according to manufacturer instructions. Keep jars hot until ready to fill.
  2. In a large non-reactive pot, combine chopped tomatoes, onions, green bell peppers, jalapeño peppers (if using), and minced garlic.
  3. Stir in tomato paste, vinegar, salt, oregano, cumin, and black pepper.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 10 minutes, stirring often.
  6. Carefully ladle the hot salsa into hot canning jars, leaving 1/2 inch headspace.
  7. Remove air bubbles by running a non-metallic spatula around the inside of the jar.
  8. Wipe jar rims clean with a damp cloth. Center the lid on the jar. Screw on the ring until fingertip tight.
  9. Place jars in the prepared water bath canner, ensuring they are covered by at least 1 inch of water.
  10. Bring water to a rolling boil, then start the processing time. Process pints for 15 minutes, or quarts for 20 minutes (adjust for altitude if necessary).
  11. Turn off the heat, remove the canner lid, and let jars sit in the canner for 5 minutes.
  12. Carefully remove jars from the canner and place them on a towel-lined surface to cool completely, about 12-24 hours. Do not tighten rings.
  13. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the jar and use the salsa within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year.

Notes

  • For best results, use firm, ripe tomatoes. Roma or paste tomatoes are recommended.
  • Adjust the amount of jalapeño peppers to your desired level of heat. Remove seeds and membranes for less heat.
  • Ensure your vinegar has at least 5% acidity.
  • Properly sealed jars will have a concave lid that does not move when pressed.

Nutrition

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