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Canned Tomato Salsa Recipe

Close-up of a glass jar filled with vibrant, chunky tomato salsa, featuring diced tomatoes, onions, and jalapeños. Perfect for canning.
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Preserve your garden tomatoes into a delicious, shelf-stable salsa perfect for year-round enjoyment.

Ingredients

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  • 16 cups peeled, cored, and chopped tomatoes (about 8–10 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 jalapeño peppers, finely chopped (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons canning salt
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup bottled lemon juice or lime juice
  • 1/4 cup distilled white vinegar

Instructions

  1. Prepare your water bath canner: Fill a large pot with water, ensuring it’s deep enough to cover jars by at least 1-2 inches. Bring the water to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large non-reactive pot, combine the chopped tomatoes, onions, green bell peppers, red bell peppers, jalapeños, and garlic.
  3. Add the canning salt, oregano, black pepper, and cayenne pepper (if using). Stir well.
  4. Pour in the bottled lemon juice and vinegar.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 20 minutes, stirring frequently.
  7. Ladle the hot salsa into prepared canning jars, leaving a 1/2-inch headspace.
  8. Remove air bubbles by sliding a non-metallic spatula around the inside of the jar.
  9. Wipe the jar rims clean with a damp cloth.
  10. Center the lids on the jars and screw on the bands until fingertip tight.
  11. Place the jars on the rack in the simmering water bath canner. Ensure jars are covered by at least 1-2 inches of water.
  12. Bring the water to a rolling boil, then start your processing time. Process pints for 15 minutes, or quarts for 20 minutes. Adjust for altitude if necessary.
  13. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
  14. Carefully remove the jars from the canner and place them on a towel-lined counter to cool for 12-24 hours. Do not tighten bands.
  15. Check seals after 12-24 hours. Remove bands, wipe jars clean, and store in a cool, dark place.

Notes

  • For a smoother salsa, you can pulse some of the ingredients in a food processor before combining.
  • Adjust the amount of jalapeños and cayenne pepper to control the heat level.
  • Always use tested recipes for safe canning. This recipe is inspired by Ball canning guidelines.
  • Properly canned salsa can last for up to 18 months.

Nutrition

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