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Water Bath Canned Tomato Salsa

Water bath canned tomato salsa made with ripe, ruby-red tomatoes simmered until gently thickened, then processed for shelf-stable jars. Expect a balanced mix of onion, peppers, jalapeno heat, and fresh cilantro for a classic late-summer harvest flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course: Dinner
Cuisine: Mexican
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 8 cup tomatoes peeled, cored, and chopped
  • 2 cup onion diced
  • 1 cup bell peppers diced
  • 3 piece jalapenos 2-3 jalapenos, seeded and minced
  • 4 clove garlic minced
  • 0.75 cup vinegar (5% acidity)
  • 2 tbsp salt
  • 1 tbsp ground cumin
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

Prepare jars
  1. Sterilize jars, lids, and bands according to standard canning safety guidelines. Keep jars warm until ready to fill.
Cook the salsa
  1. Combine the tomatoes, onion, bell peppers, jalapenos, and garlic in a large pot. Heat over medium until bubbling around the edges.
  2. Stir in the vinegar, salt, and cumin. Mix until the seasoning is fully dissolved and evenly distributed.
  3. Bring to a boil, then reduce heat and simmer for 15-20 minutes until thickened slightly. Look for a glossy, cohesive texture as the liquid reduces.
  4. Stir in the fresh cilantro at the end. Cook just long enough to distribute it, then remove from heat.
Fill and water-bath process
  1. Ladle the hot salsa into the prepared jars, leaving 1/2-inch headspace. Remove air bubbles and keep headspace consistent for each jar.
  2. Wipe rims clean, apply lids and bands, and process in a water bath canner for 15 minutes. Confirm a steady boil during processing and let jars cool undisturbed.

Notes

Pro tip: follow the exact vinegar ratio from a tested canning recipe for safe acidity, and use 5% acidity vinegar as specified. After processing, let jars sit undisturbed for 24 hours to fully seal; store sealed jars in a cool, dark pantry up to 12–18 months. For dietary swap, you can reduce jalapenos for milder heat while keeping vinegar and salt amounts unchanged—still process using the same timing. Freezing is not recommended for water-bath canned jars.