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Homemade Tomato Salsa Canning

Close-up of a jar filled with vibrant homemade tomato salsa, garnished with fresh basil leaves.
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Learn how to safely can your own fresh tomato salsa using a water bath canning method. Preserve your garden harvest for year-round enjoyment.

Ingredients

Scale
  • 4 pounds ripe tomatoes, cored and quartered
  • 1 cup chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 1/2 cup chopped jalapeño peppers (about 2–3 medium, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 1/2 cup apple cider vinegar (5% acidity)
  • 2 tablespoons fresh lime juice
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 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 canning jars, lids, and bands.
  2. In a large pot, combine the quartered tomatoes and cook over medium heat until they soften and begin to break down, about 10-15 minutes.
  3. Mash the tomatoes slightly with a potato masher or the back of a spoon.
  4. Add the chopped onions, bell peppers, jalapeño peppers, and minced garlic to the pot.
  5. Stir in the apple cider vinegar, lime juice, salt, cumin, oregano, and cayenne pepper (if using).
  6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  7. While the salsa simmers, prepare your jars. Ladle the hot salsa into hot, sterilized jars, leaving a 1/2-inch headspace.
  8. Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
  9. Wipe the jar rims clean with a damp cloth and place the sterilized lids on top. Screw on the bands fingertip tight.
  10. Carefully place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  11. Bring the water to a rolling boil, then process the jars for 15 minutes (adjusting for altitude if necessary).
  12. 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.

Notes

  • For a smoother salsa, you can pulse the cooked mixture in a food processor before canning.
  • Adjust the amount of jalapeños and cayenne pepper to your preferred heat level.
  • Always use tested canning recipes and follow proper sterilization and processing procedures to ensure safety.
  • Canned salsa is best if allowed to sit for a week or two before consuming to allow flavors to meld.

Nutrition

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