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Preserving Garden Tomatoes: Water Bath Canned Salsa

A close-up of a glass jar filled with vibrant, chunky homemade canned salsa.
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Learn how to safely preserve your fresh garden tomatoes into delicious, shelf-stable salsa using a water bath canning method. This recipe provides clear instructions for jar preparation, safe acidity levels, processing times, and customization options for spice.

Ingredients

Scale
  • 8 quarts tomatoes, peeled, cored, and chopped (about 24–28 lbs)
  • 2 cups chopped onions (about 2 medium)
  • 4–6 jalapeno peppers, seeded and finely chopped (adjust to taste)
  • 1 cup chopped green bell peppers (about 2 medium)
  • 6 cloves garlic, minced
  • 1/4 cup bottled lemon juice
  • 2 tablespoons canning salt
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • Optional: 1/2 teaspoon cayenne pepper for extra heat

Instructions

  1. Prepare your water bath canner by filling it about two-thirds full with water and bringing it to a simmer. Have canning jars, lids, and bands ready. Wash jars, lids, and bands in hot soapy water. Rinse and keep jars hot.
  2. In a large pot, combine chopped tomatoes, onions, jalapenos, bell peppers, and garlic.
  3. Add bottled lemon juice, canning salt, cumin, black pepper, and cayenne pepper (if using). Stir well.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.
  5. Carefully ladle the hot salsa into hot canning jars, leaving a 1/2-inch headspace. Remove air bubbles with a non-metallic spatula.
  6. Wipe jar rims with a clean, damp cloth and place the flat lids on the jars. Screw on the bands until fingertip tight.
  7. Place jars on the rack in the simmering water bath canner, ensuring they are covered with at least 1 inch of water.
  8. Process pints for 15 minutes, or quarts for 20 minutes, adjusting for altitude if necessary.
  9. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before removing them.
  10. Place jars on a towel-lined counter to cool completely. Check seals after 12-24 hours. Remove bands from sealed jars and wash them. Store salsa in a cool, dark place.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking, but do not puree.
  • Adjust the amount of jalapenos and bell peppers to your preferred spice level and texture.
  • Always use bottled lemon juice for consistent acidity, as fresh lemon juice acidity can vary.
  • Ensure your jars are properly sterilized to prevent spoilage.
  • Properly canned salsa can last for at least one year in your pantry.

Nutrition

Find it online: https://gourmetgaze.com/canned-salsa-recipe-water-bath-canning/