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Homemade Canned Salsa Recipe

Close-up of homemade canned salsa in a glass dish, featuring tomatoes, peppers, and onions.
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Preserve your garden tomatoes with this easy water-bath canned salsa recipe. Learn safe acidity, processing times, and storage for a delicious pantry staple.

Ingredients

Scale
  • 6 cups peeled, cored, and chopped ripe tomatoes (about 3.5 lbs)
  • 1 cup chopped onion (about 1 medium)
  • 1/2 cup chopped green bell pepper (about 1 medium)
  • 1/4 cup chopped jalapeno pepper (optional, adjust to spice preference)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup bottled lemon juice or white vinegar

Instructions

  1. Prepare your water bath canner, jars, lids, and rings. Jars should be sterilized by boiling them in water for at least 10 minutes. Keep jars hot until ready to fill.
  2. In a large pot, combine tomatoes, onion, green bell pepper, jalapeno (if using), and garlic.
  3. Add salt, oregano, cumin, and cayenne pepper (if using).
  4. Stir in the bottled lemon juice or white vinegar. This is crucial for safe canning.
  5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat and simmer for 10 minutes.
  7. Carefully ladle the hot salsa into the hot jars, leaving 1/2 inch of headspace.
  8. Wipe the jar rims clean with a damp cloth.
  9. Place the lids on the jars and screw on the rings until fingertip tight.
  10. Process the jars in the boiling water bath canner for 15 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes according to USDA guidelines.
  11. Turn off the heat, remove the canner lid, and let the jars sit in the canner for 5 minutes before removing them.
  12. Place jars on a towel-lined counter to cool completely. Check seals after 12-24 hours.

Notes

  • For a chunkier salsa, do not process the tomatoes in a food processor. Chop them by hand.
  • Adjust the amount of jalapeno and cayenne pepper to control the spice level.
  • Ensure your tomatoes are acidic enough for safe canning. If using low-acid tomatoes, increase the amount of bottled lemon juice or white vinegar.
  • Properly sealed jars can be stored in a cool, dark place for up to a year.
  • This recipe yields approximately 4-5 pint jars.

Nutrition

Find it online: https://www.purecookingjoy.com/canned-salsa-recipe/

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