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Canned Tomato Salsa

Updated September 14, 2020
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Megan Erickson

SDSU Extension Nutrition Field Specialist

Five jars of canned salsa sitting on a countertop.

Try this research-tested recipe for canned tomato salsa courtesy of the National Center for Home Food Preservation.

Ingredients

  • 7 quarts, Paste Tomatoes, peeled, cored, chopped
  • 4 cups, Long Green Chiles, seeded, choped
  • 5 cups, Onion, chopped
  • ½ cup, Jalapeño Peppers, finely chopped
  • 6 cloves, Garlic, finely chopped
  • 2 cups, Bottled Lemon or Lime Juice
  • 2 tablespoons, Salt
  • 1 tablespoon, Black pepper
  • 2 tablespoons, Cumin, ground (optional)
  • 3 tablespoons, Oregano Leaves (optional)
  • 2 tablespoons, Fresh Cilantro (optional)

Yield: Makes about 16 to 18 pints.

Directions

  1. Combine all ingredients except cumin, oregano and cilantro in a large sauce pot and heat, stirring frequently until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally.
  2. Add spices and simmer for another 20 minutes, stirring occasionally.
  3. Ladle into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel.
  4. Secure lids and process in a water bath canner for 15 minutes (Altitudes above 1,000 ft require an increase in processing time).

To learn more about safe water bath canning practices, watch our How to Use a Water Bath Canner video!

Canning Tips

Preparation

  • When preparing the peppers:
    • The jalapeño peppers do not need to be peeled.
    • The skin of the long, green chiles may be tough and can be removed by heating the peppers.
  • Instructions on water bath canning can be found in this resource.

Adjusting for Altitude

Altitude (feet)
Water Bath (minutes added)
1,001-2,000
5 minutes
2,001-4,000
5 minutes
4,001-6,000
5 minutes
6,001-8,000
10 minutes
8,001-10,000
10 minutes

SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.

Related Topics

Canning