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Canned Tomato Salsa Recipe

A white bowl filled with vibrant, chunky tomato salsa, featuring diced tomatoes, green peppers, and onions.
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Preserve your garden tomatoes into a delicious, shelf-stable salsa perfect for year-round enjoyment. This recipe provides clear instructions for safe water-bath canning.

Ingredients

Scale
  • 6 quarts prepared tomatoes, peeled and chopped
  • 1.5 cups chopped onions
  • 3–4 jalapeno peppers, seeded and finely chopped (adjust to spice preference)
  • 3/4 cup chopped green bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup bottled lemon juice
  • 2 tablespoons canning salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin

Instructions

  1. Prepare your jars, lids, and bands. Wash jars, lids, and bands in hot, soapy water. Rinse and keep jars hot until ready to fill. Prepare lids according to manufacturer’s instructions.
  2. In a large pot, combine chopped tomatoes, onions, jalapenos, bell peppers, and garlic.
  3. Add bottled lemon juice, canning salt, black pepper, oregano, and cumin.
  4. Stir well to combine all ingredients.
  5. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
  6. Carefully ladle the hot salsa into hot jars, leaving a 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.
  9. Center the lid on the jar rim. Screw on the band until fingertip tight.
  10. Place jars on the rack in the canner, ensuring they are covered with at least 1 inch of water.
  11. Bring water to a rolling boil, then cover the canner and begin processing.
  12. Process pints for 15 minutes, or quarts for 20 minutes, adjusting for altitude if necessary.
  13. Turn off heat, remove 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.
  15. Check seals after 12-24 hours. Remove bands, wipe jars clean, and store sealed jars in a cool, dark place.

Notes

  • For a milder salsa, remove all seeds and membranes from the jalapenos. For a spicier salsa, leave some seeds in or add a pinch of cayenne pepper.
  • Ensure you use bottled lemon juice for consistent acidity, which is crucial for safe canning.
  • Adjust processing time for altitudes above 1,000 feet.
  • Discard any salsa that has not sealed properly.

Nutrition

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