Corn and Cherry Tomato Salsa

Preserving method: Water bath canning

Makes about 6 Pint Jars

Salsa is delicious any time of year and this recipe is a real classic! Our Corn and Cherry Tomato Salsa is a festive favorite that’s sure to brighten up your day with ripe cherry tomatoes and fresh corn kernels mixed with jalapeño and zesty lime juice.

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 bottled lime juice
• 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

Directions

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.