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It might sound crazy, but my family’s favorite salsa is made with green tomatoes, not tomatillos. Green tomato salsa is a great accompaniment for tortilla chips and can be used as a topping for tacos, burritos, or enchiladas.

We enjoy this fresh tomato salsa so much that I try canning 15 or 20 pints each fall just before the first frost.

two jar of green tomato salsa with fresh green tomatoes by them and cilantro

I love making this green tomato salsa canning recipe because it tastes similar to regular red salsa but with a hint of tartness and a thicker consistency. The addition of onions, peppers, cumin, garlic, and cilantro cooked together creates a traditional green salsa that’s simply addictive. By canning my own fresh salsa, I can control the heat and spice levels to suit our family’s taste.

This homemade canned salsa was always the most requested when my kids were growing up.

Home food preservation saves money and provides a delicious way to use up the last of the garden’s green tomatoes that didn’t ripen before the frost.

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Ingredients You Will Need For The Water Bath Salsa

green tomatoes, chili's, onions, cumin, lime juice, jalapenos, cilantro, garlic, onions, vinegar,oregano salt pepper
  • Green Tomato: You can use Roma tomatoes, beef steak, or any traditional thick paste tomatoes. If you have trouble finding enough green tomatoes, you can use tomatoes that are still very firm but have started to turn red slightly. 
  • Peppers: If you like your salsa mild, only use banana peppers. However, if you like hot peppers in our salsa, add a few jalapeno peppers to your liking.  If you like mild salsa, use banana peppers, poblano, or Anaheim. For spicy salsa, use jalapeño peppers or cayenne peppers. If you are brave, make your salsa verde hot by adding a few habanero peppers with your mild peppers.
  • Garlic: For this recipe, it is best to mince fresh garlic, not the kind you can buy already minced in a jar.
  • Lime juice: Since this is a water bath canning recipe, you should use canned lime juice for safe canning protocol. The acidity is a constant percentage, as fresh lime can vary in acidity.
  • Fresh cilantro: Only use fresh cilantro, not dried. 

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Canning Green Tomato Salsa With A Water Bath Canner

It is essential to use a tested recipe for safe canning. When canning homemade salsa, I only use recipes from qualified canning cookbooks or the National Center for Food Preservation.

Prep Boiling Water Bath Canner

  1. Fill your boiling water bath canner halfway with clean, hot water.
  2. Place the canner on a burner. During the last 20 minutes of cooking the salsa, turn on the heat for the boiling water bath canner and heat the water to 180°F.
  3. Have an extra kettle of hot water on standby in case you need more water to cover the jars fully.

Prep and Cook the Salsa

  1. No need to peel the green tomatoes. Simply wash them, remove the cores, and dice into small cubes.
chopped green tomatoes, onions chopped and peppers
  1. Dice the onions, banana peppers, and jalapeños into even, small pieces.
  2. Combine all the diced veggies in a large stock pot.
  3. Add the vinegar, lime juice, diced garlic, and other seasonings to the stock pot.
  4. Heat the mixture on medium-high heat, stirring frequently, until it boils.
  5. Once boiling, reduce the heat and let it simmer for 45 minutes, stirring often. Keep an eye on the salsa. If it starts to stick to the bottom of the pan, turn the heat down a little bit. Stir often.
  6. After the salsa is cooked, use an immersion blender to puree it until it is smooth. If you prefer a chunkier salsa, lessen your processing time. A food processor works as well.

Water Bath Process Green Tomato Salsa

  1. Ladle the hot salsa into clean, hot pint jars, leaving ½-inch of headspace. A canning funnel will make this easier.
  2. Run a non-metallic utensil around the inside edges of the jar to remove any air bubbles, then re-check the headspace.
  3. Wipe the rims with a damp paper towel to ensure a clean seal. Place the two-piece metal lids on the jars and screw them on until just finger-tight.
  4. Place the jars into the boiling water in your canner, ensuring they’re fully submerged. If they are not completely covered, add more boiling water. Place lid on canner.
water bath canner with water and jars in it
  1. Allow the water to come back to a full boil. Then start your timer. Process pint jars for 15 minutes at elevations up to 1,000 ft. For elevations between 1,001 – 6,000 ft, process for 20 minutes.
  2. Once the processing time is over, turn off the heat, remove the lid, and allow jars to remain in the canner for 5 minutes.
  3. Using a jar lifter, remove the jars from the canner. Do not tilt the jars. Place them on a towel or cooling rack on the counter, leaving space between them.
  4. Let the jars cool undisturbed for 24 hours. Do not tighten the rings or press down on the lids during this time.
  5. After 24 hours, remove the ring bands and check the seals. If any jars don’t seal, store them in the refrigerator and use them first.
  6. Wash the jars and lids with a wet cloth to remove any residue. Label the jars and store them in a cool, dry place away from direct light.
 Recommended process time for Green Tomato Salsa in a boiling-water canner.
 Process Time at Elevations of
Style of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ft
HotHalf-pint or Pint Jars15 min2025

Tips and Questions About Canning Salsa In A Water Bath

close up of green tomato salsa in a jar with fresh green tomatoes and cilantro by it

How long can home-canned salsa be stored once opened?

According to the University of Minnesota’s Extension Office, it is advisable to refrigerate home-canned salsa once it is opened and consume it within one week. Alternatively, for longer storage, you can freeze it for up to one year.

Do you have to peel green tomatoes for salsa?

When using green tomatoes in a salsa canning recipe, you do not need to peel them. Give them a good scrub, then remove the core of each tomato.

I Want To Answer Your Questions & Hear Your Comments

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

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two jar of green tomato salsa with fresh green tomatoes by them and cilantro
4.80 from 5 ratings

Canned Green Tomato Salsa Recipe (Water Bath)

Prep Time: 15 minutes
Cook Time: 45 minutes
Water Bath Canning: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 8 pints
This canned green tomato salsa recipe is safe and easy to do using a water bath canner. I will show you how easy it is to can salsa using our family's favorite recipe for Green Tomato Salsa. This salsa has a slightly tart roasted flavor with a hint of Mexican spices.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 8 cups green tomatoes, cored and cut into small cubes
  • 2 cups banana pepper, chopped and seeds remove: see notes for pepper variations
  • 1 cup onions, peeled and chopped
  • 2 tablespoon jalapeno pepper, seeded and finely chopped more if you like it spicy. Jalapeno is optional or if you like it spicy add a few more.
  • 6 cloves garlic, finely chopped
  • 1/2 cup cilantro, finely chopped, with large stems removed
  • 1 cup vinegar, 5 percent
  • 1/2 cup lime juice , bottled not fresh
  • 2 teaspoons ground cumin
  • 1 teaspoons oregano leaves
  • 1-½ teaspoons salt

Instructions
 

Preheat The Boiling Water Bath

  • Fill your boiling water bath canner halfway with clean, hot water.
  • Place the canner on a burner. During the last 20 minutes of cooking the salsa turn on the heat for the boiling water bath canner and heat the water to 180°F.
  • Have an extra kettle of hot water on standby in case you need more to fully cover the jars later.

Prep and Cook the Salsa

  • No need to peel the green tomatoes. Simply wash them, remove the cores, and dice into small cubes.
    8 cups green tomatoes
  • Dice the onions, banana peppers, and jalapeños into even, small pieces.
    2 cups banana pepper, 1 cup onions, 2 tablespoon jalapeno pepper
  • Add all of the diced veggies into a large stock pot.
  • Add the vinegar, lime juice, garlic, and seasonings to the pot of veggies.
    6 cloves garlic, 1/2 cup cilantro, 1 cup vinegar, 1/2 cup lime juice, 2 teaspoons ground cumin, 1 teaspoons oregano leaves, 1-½ teaspoons salt
  • Heat the mixture on medium-high heat, stirring frequently, until it boils.
  • Once boiling, reduce the heat and let it simmer for 45 minutes, stirring often. Keep an eye on the salsa, if it starts to stick to the bottom of the pan, turn the heat down a little bit. Stir often.
  • After the salsa is cooked, use an immersion blender to puree it until smooth. If you prefer a chunkier salsa, lessen your processing time. A food processor works as well.

Water Bath Can The Green Salsa

  • If your canner water is not boiling, turn up the heat so it begins to boil.
  • Ladle the hot salsa into clean, hot pint jars, leaving ½-inch of headspace. A canning funnel will make this easier.
  • Run a non-metallic utensil around the inside edges of the jar to remove any air bubbles, then re-check the headspace.
  • Wipe the rims with a damp paper towel to ensure a clean seal. Place the two-piece metal lids on the jars and screw them on until just finger-tight.
  • Place the jars into the boiling water in your canner, ensuring they’re fully submerged. If they are not completely covered, add more boiling water. Place lid on canner.
  • Allow the water to come back to a full boil. Then start your timer. Process pint jars for 15 minutes at elevations up to 1,000 ft. For elevations between 1,001 – 6,000 ft, process for 20 minutes.
  • Once the processing time is over, turn off the heat, remove the lid, and allow jars to remain in the canner for 5 minutes.
  • Using a jar lifter, remove the jars from the canner. Do not tilt the jars. Place them on a towel or cooling rack on the counter, leaving space between them.
  • Let the jars sit undisturbed for 24 hours as they cool. Do not tighten the rings or press down on the lids during this time.
  • After 24 hours, remove the ring bands and check the seals. If any jars didn’t seal, store them in the refrigerator and use them first.
  • Wash the jars and lids with a wet cloth to remove any residue. Label the jars and store them in a cool, dry place away from direct light.

Notes

Pepper Variations
  • If you like mild salsa, use banana peppers, poblano, or Anaheim.
  • For spicy salsa, use jalapeño peppers or cayenne peppers.
  • If you are brave, make your salsa verde hot, adding a few habanero peppers with your mild peppers.
 
Recommended process time for Green Tomato Salsa in a boiling-water canner.
  Process Time at Elevations of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Half-pint or Pint Jars 15 min 20 25
 
Serving: 0.33cup, Calories: 36kcal, Carbohydrates: 8g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 300mg, Potassium: 242mg, Fiber: 2g, Sugar: 4g, Vitamin A: 652IU, Vitamin C: 32mg, Calcium: 29mg, Iron: 1mg
Cuisine: Mexican
Course: Canning
Author: Gina Dickson

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