Print

Homemade Tomato Salsa Canning Recipe

A clear glass jar filled with vibrant homemade tomato salsa, ready for canning.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to safely can your own fresh tomato salsa for a delicious, shelf-stable condiment you can enjoy year-round. This recipe uses a tested water bath canning method.

Ingredients

Scale
  • 6 quarts peeled, cored, and chopped ripe tomatoes (about 4–5 lbs)
  • 2 cups chopped onions (about 2 medium)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 1 cup chopped red bell peppers (about 2 medium)
  • 4–6 jalapeno peppers, finely chopped (seeds removed for less heat)
  • 6 cloves garlic, minced
  • 2 tablespoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1/4 cup packed fresh cilantro, chopped
  • 1/2 cup distilled white vinegar (5% acidity)

Instructions

  1. Prepare your canning equipment: Wash jars, lids, and bands in hot soapy water. Rinse and keep jars hot. Prepare lids according to manufacturer’s instructions.
  2. In a large pot, combine chopped tomatoes, onions, green bell peppers, red bell peppers, jalapeno peppers, and minced garlic.
  3. Add salt, cumin, and black pepper to the tomato mixture. Stir well.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 10 minutes.
  6. Stir in the fresh cilantro and vinegar. Bring back to a boil and cook for 1 minute more.
  7. Ladle hot salsa into hot jars, leaving a 1/2-inch headspace. 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 band until fingertip tight.
  9. Place jars in the boiling water bath canner, ensuring they are covered by at least 1-2 inches of water.
  10. Bring water to a rolling boil. Once boiling, process jars for 15 minutes for pints, or 20 minutes for quarts (adjust for altitude if necessary).
  11. Turn off heat, remove 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 counter to cool completely, about 12-24 hours. You will hear lids ping as they seal.
  13. Check seals: Lids should not flex when pressed. Remove bands, wipe jars clean, and store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a week.

Notes

  • For a smoother salsa, you can pulse some of the ingredients in a food processor before combining.
  • Adjust the amount of jalapeno peppers to your preferred heat level.
  • Always follow tested canning guidelines for safety.
  • This recipe is great for preserving garden tomatoes.

Nutrition

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