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Grumpy’s Easy Homemade Canning Salsa

A chunky, flavorful homemade salsa made with fresh tomatoes and processed for pantry storage using a boiling water bath.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 7 pint jars
Course: Condiment, Snack
Cuisine: American, Mexican-Inspired
Calories: 38
Ingredients Equipment Method Notes

Ingredients
  

For the salsa
  • 12 cups fresh tomatoes peeled, cored, and chopped
  • 2 cups onion chopped
  • 2 cups green bell pepper chopped
  • 1 cup jalapeño peppers chopped
  • 6 cloves garlic minced
  • 1 1/2 cups bottled lemon juice
  • 1 tablespoon pickling salt
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes optional
  • 1 tablespoon sugar optional, for balance
For canning
  • 7 new canning lids and bands for pint jars
  • water for the boiling water bath canner

Equipment

  • 1 large nonreactive pot for cooking the salsa
  • 1 boiling water bath canner for processing jars
  • 1 jar lifter for safely removing hot jars
  • 1 ladle for filling jars
  • 1 canning funnel helps fill jars neatly
  • 1 bubble remover or nonmetallic spatula for releasing trapped air
  • 7 pint canning jars clean and kept hot

Method
 

Prepare the salsa
  1. Peel, core, and chop the tomatoes. For easier peeling, blanch them briefly in boiling water, then transfer to cold water so the skins slip off.
  2. Chop the onion, green bell pepper, and jalapeños. Mince the garlic.
  3. In a large nonreactive pot, combine the tomatoes, onion, bell pepper, jalapeños, garlic, bottled lemon juice, pickling salt, cumin, black pepper, red pepper flakes if using, and sugar if using.
  4. Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat and simmer for 25 to 35 minutes, until slightly thickened.
Can the salsa
  1. While the salsa simmers, prepare the jars, lids, and boiling water bath canner according to safe canning practices. Keep jars hot until ready to fill.
  2. Ladle the hot salsa into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, apply lids, and tighten bands to fingertip tight.
  3. Process the jars in a boiling water bath for 15 minutes, adjusting for altitude if needed according to a trusted canning resource.
  4. Remove the jars carefully and cool undisturbed for 12 to 24 hours.
  5. Check seals before storing. Refrigerate any unsealed jars and use first. Store sealed jars in a cool, dark place.

Notes

Do not reduce the bottled lemon juice in this canning recipe. Simmer longer if your tomatoes are extra juicy. Use ripe but firm tomatoes for the best chunky texture. Adjust processing time for altitude using a trusted canning guide.