Try this research-tested recipe for canned tomato salsa courtesy of the National Center for Home Food Preservation.
- 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.
- 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.
- Add spices and simmer for another 20 minutes, stirring occasionally.
- 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.
- 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!
- 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.
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.