Ingredients
Equipment
Method
Drain and rest the tomatoes
- Peel the tomatoes, remove the cores, and place in a colander over a bowl to drain at room temperature for 30 minutes, with a visible slow drip of tomato liquid.
- Chop the drained tomatoes into half-inch pieces and place in a large mixing bowl with canning salt, then rest for 2 to 3 hours at room temperature until the tomato juices collect in the bottom.
Simmer the salsa
- Combine the tomatoes, chopped onion, chopped green bell pepper, minced garlic, minced jalapeño peppers, cumin, chopped cilantro, dried oregano, sugar, vinegar, and tomato paste in a large Dutch oven.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer at 200°F to 210°F and cook for 10 to 15 minutes, stirring often until the salsa looks cohesive.
Jar and water-bath process
- Fill sterilized pint-size canning jars within 1/2 inch of the top, wipe the rims clean, and seal with lids and rings so the jars are evenly filled and the rims are free of residue.
- Process the jars in a water bath canner for 15 minutes, adjusting time for altitude, and keep the water at a steady, active boil throughout.
Notes
Use drained, chopped tomatoes and stir frequently during the 10 to 15 minutes of simmering so the salsa thickens to a spoonable consistency for better jar results. After processing, store sealed jars in a cool, dark pantry for up to 12 months; refrigerate any opened jars and use within 5 to 7 days. Freezing is not recommended for water-bath canned jars. For a lower-sodium option, use reduced-sodium canning salt or check that your replacement is intended for canning (not table salt), since salt affects safe preserving.