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Diced Tomato Salsa
September 6, 2017 Canning, Preserving Recipes, Recipes

A Basic Tomato Salsa Recipe for Preserving

Updated – July 30, 2020

We hosted a canning class taught by Marisa McClellan of Food in Jars. The hands-on canning class, at Fillmore Container, focused on tomato salsa. Marisa talked about the basics of preserving tomatoes including the importance of acidification when preserving tomatoes.

The Tomato Preserving Guidelines from Penn State Extension offer some very helpful information about working with tomatoes and includes a variety of preserving recipes including, Spaghetti Sauce with Meat, Standard Tomato Ketchup,  and Barbecue Sauce.

In addition to the basic tomato salsa recipe below, we also like making this Choice Salsa Recipe because the recipe allows you to can salsa safely using varied ingredients. We also have a round-up of Salsa recipes here, and other tomato-based preserving recipes here.

Basic Tomato Salsa

Yield – 8 pints

Ingredients
Ingredients
  • 6 pounds tomatoes peeled and chopped
  • 4 cups chopped onion
  • 2 cups chopped sweet red peppers
  • 3 1/2 cups apple cider vinegar
  • 1/2 cup sugar
  • 1/4 cup bottled lime juice
  • 8 garlic cloves minced
  • 5-6 jalapenos minced
  • 2 tablespoons sea salt
  • 1 cup chopped cilantro
Instructions
  1. Combine the tomatoes, onion, peppers, vinegar, sugar, lime juice, jalapenos, garlic, and salt in a large, non-reactive pot. Bring to a boil and simmer for 10 minutes. When that time has elapsed, stir in the chopped cilantro.
  2. Taste and add additional jalapeno, lime juice or salt should it need additional balance.
    salsa in pots
  3. Ladle hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.
Recipe Notes

You’ll see from our pictures that we doubled this recipe during the class, and we also used 8oz. jars, so that everyone could take home a jar.

SalsainJars

 

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3 Comments
  1. Avatar
    cheryl Posted September 29, 2017 at 7:24 pm | Permalink

    If I made fresh salsa—I would NOT put vinegar in it. I don’t cook the tomatoes either. I just think the canned salsa is disappointing.

    • Avatar
      Debbie Burgess Posted September 30, 2017 at 5:14 am | Permalink

      These recipes are for canning and the acid is necessary for safe preserving using a water bath canning method. For fresh salsa, I just add a little lime juice. You should try home canned salsa. It’s so much better than the store-bought.

  2. Avatar
    Rae Ellis Posted November 25, 2017 at 11:43 am | Permalink

    awesome recipe!!