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Canned Tomato Salsa Recipe

Close-up of a glass jar filled with vibrant tomato salsa, featuring chopped tomatoes and green peppers, perfect for a tomato salsa canning recipe.
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Preserve your garden tomatoes into shelf-stable, flavorful salsa for year-round enjoyment.

Ingredients

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  • 6 quarts peeled, cored, and chopped ripe tomatoes (about 20–24 lbs)
  • 1 cup chopped onions (about 2 medium)
  • 4–6 cloves garlic, minced
  • 1–2 jalapeno peppers, finely chopped (seeds removed for less heat)
  • 1/2 cup chopped green bell pepper (optional)
  • 1/4 cup cider vinegar
  • 2 tablespoons canning salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

  1. Prepare your water bath canner: Fill canner about two-thirds full with water and bring to a simmer. Have canning jars, lids, and rings ready. Wash jars, lids, and rings in hot soapy water and rinse well. Keep jars hot.
  2. In a large non-reactive pot, combine chopped tomatoes, onions, garlic, jalapeno peppers, and green bell pepper (if using).
  3. Stir in cider vinegar, canning salt, oregano, cumin, black pepper, and cayenne pepper (if using).
  4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles by running a non-metallic spatula around the inside of the jar.
  6. Wipe jar rims clean with a damp cloth. Center the lid on the jar. Screw on the ring until fingertip tight.
  7. Place jars on the rack in the simmering water bath canner, ensuring they are covered with at least 1 inch of water.
  8. Bring water to a rolling boil. Once boiling, start timing the processing. Process pints for 15 minutes, or quarts for 20 minutes. Adjust for altitude if necessary.
  9. Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes.
  10. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely, about 12-24 hours. Do not retighten rings.
  11. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and use within a few weeks.
  12. Label and store sealed jars in a cool, dark place.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before simmering, but do not over-process into a puree.
  • Adjust the amount of jalapenos and cayenne pepper to control the heat level.
  • Consider adding other vegetables like corn or black beans after opening a jar for a fresh salsa variation.
  • This recipe is inspired by Ball canning guidelines for safe home food preservation.

Nutrition

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