Homemade Zesty Salsa Canning Guide with Fresh Garden Tomatoes

Welcome to Appalachia’s Homestead! If you're diving into summer canning season and your tomatoes are piling up on the counter, now is the perfect time to whip up a delicious batch of zesty salsa. Whether you're using tomatoes from your backyard or a haul from the farmer’s market, this easy and flavorful water bath canning recipe is a must-try. Here's how to turn your fresh vegetables into shelf-stable salsa, following a tried-and-true recipe from the Ball Canning Book.

Prepping Your Kitchen and Produce
Before starting any canning project, it’s important to prep your kitchen and workspace. Clean your countertops, dishes, stove, and sink so everything is ready and sanitary. Once your space is set, begin prepping the vegetables.

For this zesty salsa recipe, you’ll need:

Fresh tomatoes (any variety works)

Onions (preferably homegrown—candy onions are excellent)

Bell peppers (green, red, orange, or yellow)

Jalapeños

Garlic

Cilantro (store-bought if not homegrown)

Don’t worry if not all your produce is from your garden—store-bought veggies work just fine. What matters most is freshness and sticking to safe canning practices.

Blanching Tomatoes for Easy Peeling
To peel your tomatoes efficiently:

Core each tomato and score an “X” on the bottom.

Drop them into boiling water for about 30–60 seconds until the skins loosen.

Immediately transfer to ice water to cool and stop the cooking.

Peel off the skins and set them aside.

💡 Pro tip: Save the peels! Dehydrate them and grind them into homemade tomato powder for use in soups and sauces. No waste here!

Cooking the Salsa Base
This recipe calls for pre-cooking the vegetables before combining everything with the tomatoes. Lightly sauté the onions, peppers, and garlic in a little olive oil until soft and fragrant—this enhances the flavor of the final salsa.

Once your vegetables are ready:

Roughly chop your peeled tomatoes and add them to a large pot.

Stir in your sautéed veggies, cilantro, vinegar, and any additional seasonings.

Bring the mixture to a gentle boil, then reduce to a simmer for about 10 minutes, stirring frequently to prevent sticking.

💡 Prefer a chunky salsa? Leave the tomatoes in bite-size pieces. Want it smooth? Use a blender or food processor.

Preparing Jars and Water Bath Canning
While your salsa simmers, ensure your mason jars are hot and sterilized (straight from the dishwasher is perfect). You’ll need pint-sized jars, lids, and rings. Keep everything organized to make the canning process smoother.

Canning steps:

Ladle hot salsa into jars, leaving ½ inch of headspace.

Wipe rims, apply lids, and screw on rings until fingertip-tight.

Place jars in a boiling water bath canner, ensuring they’re submerged by at least 1 inch of water.

Process for 15 minutes, then let the jars sit briefly before removing them to cool.

Always let your jars rest undisturbed overnight to fully seal. Check seals the next morning, remove the rings, clean the jars, and label them with the date.

Final Thoughts and Tips
This zesty salsa recipe is based on the Ball canning guidelines. Always follow approved recipes to ensure food safety.

Don’t worry about exact tomato sizes—just stick with approximate weight and proportions.

Save your extra salsa base and freeze it for soups like tortilla soup or chili.

Use a mix of pepper colors for a vibrant, beautiful salsa.

No waste, full flavor, and pantry-ready! Canning takes time, but the payoff is huge—homemade salsa that you’ll enjoy all year long.

happy canning!