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Canned Tomato Salsa Recipe

A glass mason jar filled with vibrant, chunky tomato salsa, 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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  • 16 cups peeled, cored, and chopped ripe tomatoes (about 8 lbs)
  • 1 cup chopped onions (about 1 large)
  • 1/2 cup chopped green bell peppers (about 1 medium)
  • 1/4 cup chopped jalapeño peppers (optional, for heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

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. Wash and sterilize your canning jars, lids, and bands.
  2. In a large pot, combine the chopped tomatoes, onions, green bell peppers, jalapeño peppers (if using), garlic, lime juice, salt, oregano, cumin, and cayenne pepper (if using).
  3. Stir everything together and bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, stirring occasionally.
  4. Ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace.
  5. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
  6. Place the sterilized lids on the jars and screw on the bands until fingertip tight.
  7. Carefully place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  8. Process the jars in the boiling water bath for the recommended time: 15 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes as per canning guidelines.
  9. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  10. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter to cool undisturbed for 12-24 hours.
  11. Check the seals after 12-24 hours. If a lid has not sealed, refrigerate the salsa and consume within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before simmering.
  • Adjust the amount of jalapeño and cayenne pepper to control the spice level.
  • Always follow tested canning recipes for safety.
  • Consider using a high-quality meal planning service to help you use your canned goods efficiently.

Nutrition

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