Corn and Cherry Tomato Salsa
UPLOAD A PHOTO
Share your creation with others, because the best part of making is sharing
Here is an exapmle of a thumbnail that will be displayed on our page if your photo is chosen.
This tasty salsa will remind you of summer even when there’s frost on the window panes.Recipe excerpted from Ball® Canning Back to Basics, published by Oxmoor House (2016).
You Will Need
You Will Need
• 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
• 2 teaspoons salt
• ½ cup fresh lime juice (about 3 large limes)
• 2 jalapeno peppers, seeded and minced
• 1 tsp. chipotle chili powder, optional
• 1/2 cup chopped fresh cilantro
• 6 Ball® (16 oz.) pint glass preserving jars with lids and bands
1. 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.
2. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally.
3. 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.
4. 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.
NOTE: The use of fresh lime juice in this recipe is for the purpose of fresh flavor and has been verified as safe by scientific testing.