Corn and Cherry Tomato Salsa
This delicious salsa uses corn and cherry tomatoes for a refreshing flavor preserved all year long! From the makers of Ball® home canning products.
Servings: 6 , 16 oz. PINT JARS
Equipment
- Ball 16oz Pint 12pk Glass Regular Mouth Mason Jars
Ingredients
- 5 lbs. cherry tomatoes roughly chopped
- 2 cups corn kernels about 2 large fresh ears or frozen but thawed is fine
- 1 cup red onion finely chopped
- 2 tsp salt
- ½ cup bottled lime juice
- 2 jalapeño peppers seeded and minced
- 1 tsp. chipotle chili powder optional
- ½ cup fresh cilantro chopped
- 6 pint glass ball preserving jars with lids and bands 16 oz.
Instructions
- Prepare the boiling water canner. Heat the jars in simmering water until ready for use, don't boil. Wash lids in warm soapy water and set aside with the bands.
- Bring all of the ingredients to a boil in a large stainless steel or enameled saucepan. Reduce heat and simmer for 5-10 minutes, stirring occasionally.
- Ladle the hot salsa into a hot jar, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
- Process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove the jars and cool.
Notes
You can grate the onion to avoid large bites of onion in the salsa.
To make this spicy, add the jalapeño seeds and use an older pepper with white stress lines.
Gently tap the jar on a folded towel on the counter to help remove air bubbles.