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Fresh Tomato Canning Salsa

Close-up of a glass jar filled with vibrant, chunky fresh tomato canned salsa, with visible herbs and onions.
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Preserve your summer tomato harvest with this tested and safe water bath canning recipe for fresh, chunky salsa. Extend your garden bounty year-round.

Ingredients

Scale
  • 4 pounds ripe tomatoes, cored and quartered
  • 2 cups chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 1/2 cup chopped jalapeño peppers (about 2-3), seeds removed for less heat
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste

Instructions

  1. Prepare your water bath canner, jars, lids, and rings. Ensure jars are clean and sterilized.
  2. In a large pot, combine the quartered tomatoes, chopped onions, bell peppers, jalapeño peppers, and minced garlic.
  3. Cook over medium-high heat, stirring occasionally, until the vegetables soften and release their juices, about 10-15 minutes.
  4. Reduce heat to low and simmer for 20 minutes, stirring occasionally, to allow flavors to meld.
  5. Stir in the lime juice, oregano, cumin, salt, and cayenne pepper.
  6. Taste and adjust seasonings as needed.
  7. Ladle the hot salsa into hot canning jars, leaving a 1/2-inch headspace.
  8. Remove air bubbles by running a non-metallic spatula around the inside of the jar.
  9. Wipe jar rims clean with a damp cloth.
  10. Center the lids on the jars and screw on the bands until fingertip tight.
  11. Place jars in the prepared water bath canner, ensuring they are covered by at least 1 inch of water.
  12. Bring water to a rolling boil, then begin processing for the recommended time (typically 15 minutes for altitudes up to 1,000 feet; adjust for higher altitudes).
  13. Turn off heat, remove canner lid, and let jars sit 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.
  15. Check seals after 12-24 hours. If a lid does not flex when pressed, the jar is sealed. Store sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a week.

Notes

  • For a smoother salsa, you can pulse the mixture in a food processor before canning, but do not puree.
  • Adjust the amount of jalapeño peppers and cayenne pepper to control the heat level.
  • Always follow tested canning guidelines for safety.

Nutrition

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