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Fresh Tomato Canning Salsa

Close-up of a jar filled with vibrant, chunky fresh tomato canned salsa, showing diced tomatoes, cilantro, and onions.
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Preserve your garden’s fresh tomato harvest with this safe and simple water bath canning recipe for delicious homemade salsa.

Ingredients

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  • 6 quarts tomatoes, cored, quartered, and peeled
  • 3 cups onions, finely chopped
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper

Instructions

  1. Prepare your water bath canner, jars, lids, and rings.
  2. In a large pot, combine tomatoes, onions, garlic, jalapenos, cilantro, vinegar, lime juice, salt, cumin, and pepper.
  3. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  4. Ladle the hot salsa into hot canning jars, leaving 1/2 inch headspace.
  5. Remove air bubbles and adjust headspace if necessary. Wipe jar rims clean.
  6. Center the lid on the jar and screw on the ring until fingertip tight.
  7. Place jars in the boiling water bath canner, ensuring they are covered by at least 1 inch of water.
  8. Process jars for 15 minutes for pints or 20 minutes for quarts, adjusting for altitude if necessary.
  9. Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes.
  10. Remove jars from the canner and let them cool completely on a towel-lined counter for 12-24 hours.
  11. Check seals; if a lid does not flex when pressed, the jar is sealed. Store sealed jars in a cool, dark place.

Notes

  • For a milder salsa, remove all seeds and membranes from the jalapenos.
  • For a spicier salsa, leave some seeds in the jalapenos or add a pinch of cayenne pepper.
  • Ensure all canning equipment is clean and sterilized to prevent spoilage.
  • Always follow tested canning guidelines for safety.

Nutrition

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