A Delicious, Versatile Corn And Cherry Tomato Salsa
Corn, tomatoes, and peppers are synonymous with the summer garden! You know it’s in the heat of summer when your garden is overflowing with these yummy veggies.
And oh, how much I enjoy it when I harvest them and get to make some of my favorite canning recipes, like this corn and cherry tomato salsa!
Salsa is a real classic and such a wonderful, versatile condiment to have in the house, no matter the time of the year. And this is the beauty of canning, it allows you to enjoy your produce out of season too!
Scroll down to make this yummy salsa!
(Cucumbers are also, of course, another favorite and abundant summer vegetable! Try this delicious reduced-salt dill pickle canning recipe.)
This post is sponsored by the makers of Ball® home canning products.*
CORN & CHERRY TOMATO SALSA RECIPE
This Corn and Cherry Tomato Salsa is sure to brighten up your day with ripe cherry tomatoes and fresh corn kernels mixed with jalapenos and zesty lime juice.
Salsa can be used in so many ways! Here are some ideas:
As a dip for fries, crisps, or tortilla chips
As a condiment for nachos and enchiladas
As a topping for burgers and hotdogs
Making stuffed peppers or butternut
Mixing with scrambled eggs or scrambled tofu
Mixed into soup or rice dishes
Enjoyed on toast with fresh avocado!
Prep: 25 minutes
Processing Time: 15 minutes
Makes: about 6 Pint Jars
INGREDIENTS
6 Ball® (16 oz.) pint glass preserving jars with lids and bands. Get the ones I used HERE
5 lbs. cherry tomatoes, roughly chopped
2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine)
1 cup red onion, finely chopped
½ cup bottled lime juice
2 jalapeno peppers, seeded and minced
1 tsp. chipotle chili powder, optional
1/2 cup chopped fresh cilantro
DIRECTIONS
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content. Wash lids in warm soapy water and set aside with bands.
STEP 2
Bring all the salsa ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat and simmer for 5-10 minutes, stirring occasionally.
Take Note!
Tomatoes have a variable pH that usually falls somewhere in the mid-range. This is why it is crucial to add acid (in this case, lemon juice) and follow the recipe precisely so it is safely processed.
Always use bottled lemon juice as the acid level is more consistent than fresh lemon juice, which can vary.
STEP 3
Ladle the hot salsa into a jar, leaving 1/2 inch of headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
step 4
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 3 - 4 for each jar one at a time until all your filled jars have been placed into the canner.
step 5
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the jars for 15 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and let the jars stand for 5 minutes.
Read more here about what it means to ‘adjust for altitude’:
Your canning fears, problems, and concerns addressed with easy solutions
step 6
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
print this recipe
corn & cherry tomato salsa
Prep: 25 minutes
Processing Time: 15 minutes
Makes: about 6 Pint Jars
INGREDIENTS
6 Ball® (16 oz.) pint glass preserving jars with lids and bands
5 lbs. cherry tomatoes, roughly chopped
2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine)
1 cup red onion, finely chopped
½ cup bottled lime juice
2 jalapeno peppers, seeded and minced
1 tsp. chipotle chili powder, optional
1/2 cup chopped fresh cilantro
DIRECTIONS
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content. Wash lids in warm soapy water and set aside with bands.
STEP 2
Bring all the salsa ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat and simmer for 5-10 minutes, stirring occasionally.
STEP 3
Ladle the hot salsa into a jar, leaving 1/2 inch of headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards
STEP 4
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 3 - 4 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 5
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the jars for 15 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and let the jars stand for 5 minutes.
STEP 6
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Leave the jars untouched for 12-24 hours.
I hope you enjoy this salsa as much as our family does! It’s such a summer favorite! Don’t forget you can get the jars I used HERE
I think you’ll love these salsas just as much:
A delicious Ball recipe for salsa verde - Fresh, tangy, and smoky!
And if you want to learn more about how to can food, have a look at these blogs:
How to can food in 10 easy steps with a delicious beginner’s tomato sauce recipe
Canning vegetables and fruits - All the essentials you need to know
Love, Annette xx
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