Go Back
Photo pint jars of canned salsa sitting on a shelf in a canning cupboard.

Water Bath Canned Salsa Using Frozen Tomatoes

Print Recipe
A safe, tested water bath salsa recipe made with thawed frozen tomatoes. This simple method is perfect for using up your summer tomato harvest later in the year—without sacrificing flavor. Recipe is based on Ball Blue Book Guide to Preserving's Jalapeno Salsa recipe.
Course Appetizer
Cuisine American
Keyword Ball salsa recipe, canning salsa with frozen tomatoes, homemade canned salsa, water bath canning
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Processing Time 15 minutes
Total Time 1 hour 45 minutes
Servings 7 Pints
Author Alisa

Equipment

  • 1 Water bath canner
  • 1 stockpot
  • 7 Pint jars with rings and lids
  • 1 Canning tongs
  • 1 Canning funnel
  • 1 Cutting board with knife
  • Misc measuring cups and spoons

Ingredients

  • 9 Cups Chopped tomatoes
  • 9 Cups Jalapeno peppers
  • 3 Cups Chopped onion
  • 18 tsp Minced garlic
  • 6 Tbs Minced fresh cilantro
  • 6 tsp Dried oregano
  • 1 ½ tsp Cumin
  • 5 Salt
  • 1½ Cups Cider Vinegar (5% acidity)

Instructions

  • Set frozen tomatoes in the sink in colander to thaw and drain.
  • Sterilize jars and set up canning eqipment around the stove.
  • Peel, drain, and chop the tomatoes. Add to the stockpot.
  • Prepare the other ingredients, chopping and measuring. Add all ingredients to the stockpot.
  • Bring salsa to a boil over medium-high heat. Stir occassionally. Simmer at a low boil (180°F) for 10 minutes.
  • Meanwhile, bring water-bath canner to a simmer.
  • Fill hot pint jars with salsa. Make sure to remove air bubbles, and place the lid on a clean rim. Screw on ring finger-tight.
  • Process the jars according to your canner's instructions. Make sure there's at least 1 inch of water over the jars. Pint jars should be processed for 15 minutes in boiling water.
  • Turn off canner after time is completed. Let sit 5 minutes, then using the jar tongs, carefully remove the jars from canner onto a heat-proof surface. Cool for 12 hours, covered with a kitchen towe.
  • Wash and store jars in a cool, dark place.

Notes

Salsa Canning Tips

  • Use tomato varieties recommended for canning, like Amish Paste, San Marzano, and Rutgers. Determinate varieties are best since they ripen all at once, making it easier to freeze a big batch.
  • Check your canning jars for chips and always use new lids. Follow a trusted source like Ball for proper jar sterilizing methods.
  • Always follow the recommended processing times and altitude adjustments.
  • After cooling, make sure the jar is sealed properly by pressing the center of the lid. There should be no movement. If a jar doesn’t seal, put it in the refrigerator and use it within 2 weeks.