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Homemade Tomato Salsa Canning

A close-up of a glass jar filled with vibrant homemade tomato salsa, ready for canning.
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Learn how to safely can your homemade tomato salsa for shelf-stable enjoyment year-round. This recipe uses a water bath canning method for preserving garden fresh tomatoes.

Ingredients

Scale
  • 12 cups peeled, cored, and chopped ripe tomatoes (about 7–8 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)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice per pint jar
  • 1 teaspoon salt per pint jar
  • 1 teaspoon ground cumin per pint jar
  • 1/2 teaspoon dried oregano per pint jar
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare your water bath canner by filling it with enough water to cover the jars by at least 1 inch and bring it to a simmer. Sterilize your jars, lids, and bands.
  2. In a large pot, combine the chopped tomatoes, onions, green bell peppers, red bell peppers, jalapeno peppers, and garlic.
  3. Cook the mixture over medium heat, stirring occasionally, until the vegetables are softened, about 10-15 minutes.
  4. Stir in the salt, cumin, oregano, and cayenne pepper (if using).
  5. Add the fresh lime juice to the bottom of each clean pint jar.
  6. Ladle the hot salsa into the prepared jars, leaving a 1/2-inch headspace.
  7. Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
  8. Wipe the rims of the jars clean with a damp cloth.
  9. Place the lids on the jars and screw on the bands until fingertip tight.
  10. Care for your salsa by placing the filled jars onto the rack in the simmering water bath canner. Ensure the water covers the jars by at least 1 inch.
  11. Bring the water to a rolling boil, then start the processing time: 15 minutes for pints (adjust for altitude if necessary).
  12. After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  13. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter to cool completely, about 12-24 hours.
  14. Check for a proper seal after 24 hours. If a lid does not flex when pressed, refrigerate that jar and consume it first.

Notes

  • For best results, use firm, ripe tomatoes. Roma tomatoes are a good choice.
  • Adjust the amount of jalapeno peppers to your preferred level of heat.
  • Always follow tested canning guidelines for safety.
  • This recipe makes approximately 7-8 pint jars.

Nutrition

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