Ball® Corn and Cherry Tomato Salsa | Canning Recipe
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This post is sponsored by the makers of Ball® home canning products.*
The tomatoes have arrived! I love this time of year. From now until early October, I will be busy in my kitchen preserving my favorite vegetable. I love tomatoes. Not only are they beautiful with so many unique varieties and flavors, but they are able to be transformed into so many different styles. I use tomatoes all year round because I can them, and it’s so fun to eat a garden fresh tomato in the dead of winter.
This is one of my favorite recipes to use up the endless supply of cherry tomatoes we seem to harvest during August. Even if we only grow a few cherry tomato plants, we end up with giant buckets full and are never sure how to use them before they go soft. Cherry tomatoes do not make an ideal tomato for making sauce to preserve, as they are small and mainly made up of seeds. There is not a lot of “meat” to work with. A few years ago, I was introduced to this recipe for Ball® Corn and Cherry Tomato Salsa. I was so excited because it did not require the skins to be peeled or the seeds to be removed. You just chop up cherry tomatoes and can them!
the method:
The salsa itself is wonderful. It’s not overly hot, but it has a great flavor. I love the sweet corn addition. For this particular batch, I was able to use all of our own garden produce. It felt like a superpower!
For this recipe you will need cherry tomatoes, sweet corn (fresh or frozen), red onion, jalapenos, lime juice, and fresh cilantro.
Salsa is wonderful to can, especially for a beginner. All of the ingredients are chopped, brought to a boil over the stove, and then ladled into your jars. It’s really that simple! Because salsa is a high acid food, it can be canned in a hot water bath canner.
final thoughts:
This is an ideal salsa for a beginner. The flavor is simple and wonderfully mild. I think that it cans really well and it is not watery, which is a bonus. You can also feel safe knowing that this recipe has been tested and approved as safe for home canning!
I hope that you enjoy using up your cherry tomatoes for this recipe. It’s such a good one!
xoxo Kayla
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*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
Ball® Corn and Cherry Tomato Salsa
Ingredients
- 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
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- B ring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally.
- Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove 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 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
