Canned Corn and Cherry Tomato Salsa

Making canned corn and cherry tomato salsa is the best way to preserve the taste of summer. Be sure to add it to all your favorite Mexican dishes.

Cherry tomatoes are the type of homegrown food that you can easily pick several pounds just in one day from just a couple plants. That’s one of the many reasons why I love growing this variety. Abundance!

Abundance can get overwhelming if you don’t know what to do with it. That’s why I taught myself how to can. I love gardening but if I wasn’t using all the food I was growing, I was just wasting my efforts. Canning got rid of that!

This recipe especially, it uses so many tomatoes, and other items I grow anyways like cilantro and jalapenos, it’s the perfect way to utilize my homegrown produce.

This salsa is so delicious and tastes so fresh! Nothing like opening up a jar of this in the middle of winter for taco night.

Other Water Bath Canning Recipes Worth Trying

• Canned Peach Salsa
• Canned Strawberry Sauce
• Canned Pineapple
• Canned Apple Pie Filling
• Canned Strawberry Jam
• Canned Peach Pie Filling
• Canned Coleslaw

Ingredients

• Cherry Tomatoes
• Corn
• Red Onion
• Jalapeno Peppers
• Bottled Lime Juice
• Cilantro
• Chili Powder

Instructions

• Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
• Wash and dry the cherry tomatoes and jalapenos. Shuck and clean the corn.
• Roughly chop the cherry tomatoes. I find it easiest and fastest to do this in a food processor. Pulse until just roughly chopped up.
• Cut the corn off the cob.
• Finely chop the red onion and cilantro.
• Remove and discard the stems, seeds and veins of the jalapenos. Finely chop.
• Now that all of your ingredients are prepped, in a large stock pot, bring all the ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Make sure to stir occasionally.
• Ladle the salsa into your jars, leaving 1/2-inch headspace. Debubble with the plastic knife and then wipe the rim of the jars with a damp paper towel. Place the lid then the band on the jar. Tighten to finger-tip tight.
• Place the jars in your water bath canner. The water needs to be completely covering the jars by at least an inch. Bring to a rolling boil and process for 15 minutes. Remove the canning lid and wait 5 minutes, then remove the jars and place on a dish towel to cool.
• Let cool for 24 hours before touching them. After the 24 hours, wipe them down with a damp washcloth and remove the bands. Label with the name and date. Any jars that didn’t seal, put in the refrigerator and enjoy.