Step 1

Prep the Produce: Peel and core the tomatoes (boil-blanch method recommended). Dice tomatoes, onion, peppers, and garlic. Add everything to a large nonreactive pot.

Step 2

Simmer the Salsa: Stir to combine and bring the mixture to a boil over medium-high heat. Reduce to low and simmer for at least 30 minutes, stirring occasionally, until thickened.

Step 3

Prepare Canner & Jars: Wash jars, lids, and bands. Keep jars hot until ready. Fill water bath canner with enough water to cover jars by at least 1 inch and bring to 180°F.

Step 4

Fill the Jars: Ladle hot salsa into hot jars, leaving ½” headspace. Remove air bubbles, wipe rims, and add lids and bands finger-tight.

Step 5

Process: Place jars into the water bath canner. Bring to a rolling boil, cover, and process pints and half-pints for 20 minutes (adjust for altitude).

Step 6

Cool + Store: Turn off heat, remove the lid, and let jars rest 5 minutes before removing to a towel-lined counter. Let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.