This easy homemade tomato salsa is fresh, tasty, and perfect for canning. Just mix ripe tomatoes, onions, peppers, and a hint of lime for a zingy kick!
Making this salsa is a breeze. I just chop, mix, and can! It’s such a fun way to preserve summer flavors for the colder months ahead!
Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the heart of this salsa. Heirloom or Roma tomatoes are great choices for their flavor and low water content. If fresh tomatoes aren’t available, you can use canned tomatoes instead—just drain them well.
Onions: I like using yellow onions for their sweetness, but red onions add a nice pop of color and flavor too. If you prefer milder onions, consider using scallions.
Bell Peppers: Green bell peppers give a fresh taste, but any color (red, yellow, orange) works beautifully. Switch them out based on your preferences or what you have on hand.
Jalapeño Peppers: Adjust the heat by adding fewer jalapeños or replacing them with a milder pepper like a green bell or poblano. For extra spice, leave some seeds in!
Lime Juice: Fresh lime juice brightens the flavor perfectly! In a pinch, bottled lime juice can work too, just ensure it’s 100% lime juice without additives.
How Do I Ensure My Salsa Is Properly Canned?
Canning salsa requires special attention to safety and sealing. To ensure your salsa is properly canned, follow these steps closely:
- Use sterilized jars to avoid bacterial growth. I keep them warm in simmering water while I prep the salsa.
- Leave a 1/2-inch headspace in jars for expansion during processing. It helps ensure a good seal.
- Process jars in a boiling water bath for the recommended time (15 minutes) to kill any harmful bacteria. Adjust for altitude if you live over 1,000 feet.
- Once processed, let jars cool at room temperature. After 24 hours, check that seals are tight by pressing the center of each lid. If it pops back, it’s not sealed.
Easy Homemade Tomato Salsa Canning Recipe
Ingredients:
- 10 cups ripe tomatoes, peeled and chopped
- 2 cups onions, finely chopped
- 1 cup green bell peppers, finely chopped
- 1–2 jalapeño peppers, seeded and finely chopped (adjust to taste)
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1/2 cup white vinegar (5% acidity)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, followed by 15-20 minutes of cooking time. After that, you’ll need 15 minutes for the canning process. All in all, you’re looking at about an hour to prepare your delicious homemade salsa and have it ready for the pantry!
Step-by-Step Instructions:
1. Prepare Your Canning Jars:
First things first, you’ll need to get your jars ready. Wash them in hot soapy water, rinse thoroughly, and keep them warm in simmering water. This prevents breakage while filling them with hot salsa.
2. Mix Your Fresh Ingredients:
In a large pot, combine the chopped tomatoes, onions, green bell peppers, jalapeños, and minced garlic. This mix is going to give your salsa that fresh flavor you crave!
3. Add Flavor Boosters:
Next, add the lime juice, salt, sugar, ground cumin, black pepper, and white vinegar. Give everything a good stir until combined. This is where your salsa really starts to come together!
4. Cook the Mixture:
Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat and let it simmer for about 15-20 minutes. Stir occasionally until the salsa thickens up a bit.
5. Stir in Fresh Herbs:
After you’ve cooked it down, remove your pot from the heat and mix in the fresh cilantro for a final burst of flavor.
6. Fill the Jars:
Using a ladle, fill the prepared jars with your hot salsa. Remember to leave about 1/2-inch of space at the top, known as headspace. This allows for expansion when processing!
7. Seal the Jars:
Wipe the rims of the jars clean to ensure a good seal. Place the lids on each jar and screw on the bands until they are finger-tight—don’t overdo it!
8. Process the Jars:
Process your jars in a boiling water bath for 15 minutes. If you live at a higher elevation, be sure to adjust the processing time accordingly.
9. Cool and Check Seals:
Once the processing time is up, carefully remove the jars and let them cool completely on a clean towel. Within 24 hours, check that the seals are secure by pressing the center of the lid—if it doesn’t pop back, you’re good to go!
10. Store Your Salsa:
Store your sealed jars in a cool, dark place. Once you open a jar, be sure to refrigerate any leftovers. Enjoy your vibrant, homemade tomato salsa whenever the craving strikes!
Now you’re ready to savor the delicious homemade goodness all year round! Enjoy!
FAQ About Easy Homemade Tomato Salsa Canning Recipe
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can! Just make sure to drain them well before using. Canned tomatoes can save time and are great if fresh ones aren’t in season, but be aware that they may result in a slightly different texture.
How Long Can I Store Canned Salsa?
Properly sealed jars of salsa can be stored for up to a year in a cool, dark place. Once opened, refrigerate and consume within 5-7 days for the best flavor.
Can I Adjust the Spice Level?
Absolutely! If you prefer a milder salsa, reduce the amount of jalapeños or omit them altogether. You can also add other milder peppers, like bell peppers or poblano, to achieve your desired spice level.
What’s the Best Way to Use Leftover Salsa?
Leftover salsa is incredibly versatile! Use it as a dip for chips, a topping for tacos or grilled meats, or even mix it into scrambled eggs for a zesty breakfast. Just be creative!
