Print

Fresh Tomato Canning Salsa

Close-up of a glass jar filled with vibrant fresh tomato canned salsa, showing diced tomatoes, onions, peppers, and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Preserve your garden’s fresh tomato harvest with this safe and tested water bath canning recipe for chunky salsa. Enjoy homemade salsa year-round.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3 lbs)
  • 1 cup chopped onions (about 1 medium)
  • 1 cup chopped green bell peppers (about 1 medium)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup bottled lemon juice

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Sterilize jars and bands in boiling water. Keep lids hot according to manufacturer’s instructions.
  2. In a large non-reactive pot, combine chopped tomatoes, onions, green bell peppers, jalapeño peppers, and minced garlic.
  3. Add salt, cumin, and cayenne pepper (if using). Stir well.
  4. Add bottled lemon juice to the pot.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 10 minutes, stirring often.
  7. Ladle the hot salsa into hot jars, leaving 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 lids on jars and screw on 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 start the processing time. Process for 15 minutes for pints (adjust for altitude if necessary).
  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. Do not retighten bands.
  15. Check seals after 12-24 hours. If a lid does not seal, refrigerate the salsa and consume within a few weeks.

Notes

  • For best results, use firm, ripe tomatoes.
  • Adjust the amount of jalapeño peppers to control the heat level.
  • Always follow tested canning guidelines for safety.
  • Ensure your jars are properly sealed for shelf stability.

Nutrition

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