Corn and cherry tomato salsa is a delicious salsa that instantly reminds me of summer. The flavors in this water bath canned salsa are simply fantastic on a taco or just simply eating with chips. This Ball Canning recipe contains enough acid to make it safe for canning in a water bath canner. This recipe is from Ball Canning Back to Basics book on page 157.
Canning Corn and Cherry Tomato Salsa
I love to can this recipe in the peak of summer when I can get local sweet corn from the farmer’s market. All of the other ingredients I pull right from my garden, cherry tomatoes, red onions, jalapeno peppers, and cilantro. This recipe will make 6 half-pint jars of salsa.
According to Ball Canning 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. It can be swapped out for an equal quantity of bottled lime juice from the store.
Supplies Needed for Corn and Cherry Tomato Salsa
- Water Bath Canner
- Water Bath Canning Rack
- Large stainless steel pot
- Half-pint size canning jars
- Regular or wide-mouth canning lids (depending on what jars you are using)
- Regular or wide-mouth canning rings (depending on what jars you are using)
- Headspace measurer
- De-bubbler
- Jar Lifter
- 1/2 Pint Canning Ladle
- Funnel
- Jar Lifter
- Knife
- Cutting Board
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Corn and Cherry Tomato Salsa Ingredients
- 1 and 3/4 lbs Cherry Tomatoes (Quartered)
- 1 Cup Fresh Corn Kernels (About 2 large ears of corn)
- 1/2 Cup Finely Chopped Red Onion
- 1/4 Cup Fresh Lime Juice (About 3 large limes (or substitute bottled lime juice in the same quantity))
- 3 TBSP Chopped Fresh Cilantro
- 1 tsp salt
- 1-2 Jalapeno Peppers (Seeded and minced)
Step-by-Step Recipe and Canning Instructions
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Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
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Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a low boil.
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Prepare all ingredients – quarter cherry tomatoes, remove corn kernels, finely chop the red onion, squeeze limes, chop cilantro, and mince your jalapeno peppers.
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Bring all ingredients to a boil in a large stainless steel pot.
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Reduce heat and simmer ingredients for 5 minutes, stirring occasionally.
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Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
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Use a funnel and ladle to add hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a de-bubbler and adjust the headspace as needed by adding more hot salsa.
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Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
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Place the jar in the canner using your jar lifter. Repeat steps 6-8 until all salsa is used. Make sure the jars are completely covered by 2-3 inches of water.
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If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 15 minutes (adjust for your altitude). Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
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Lift your canning rack out of the water. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
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Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Favorite Homemade Summer Salsa
My favorite homemade summer corn and cherry tomato salsa that’s perfect for preserving and enjoying all year round! With just a few simple steps, you can have jars of this delicious salsa lining your pantry shelves, ready to be cracked open at a moment’s notice.
This is just the beginning of your water bath canning adventures this summer! Explore more recipes on our site and get creative with different fruits, vegetables, and flavors. From jelly to pickles to sauces, there’s a whole world of canning possibilities waiting for you to explore.
So grab your apron, dust off those mason jars, and get preserving! Your taste buds will thank you, and your pantry will be stocked with deliciousness for months to come.
Want some more delicious Salsa Canning Recipes?
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Recipe Card
Corn and Cherry Tomato Salsa
Equipment
Ingredients
- 1 and ¾ lbs Cherry Tomatoes Quartered
- 1 Cup Fresh Corn Kernels About 2 large ears of corn
- ½ Cup Finely Chopped Red Onion
- ¼ Cup Fresh Lime Juice About 3 large limes (or substitute bottled lime juice in same quantity)
- 3 TBSP Chopped Fresh Cilantro
- 1 tsp salt
- 1-2 Jalapeno Peppers Seeded and minced
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a low boil.
- Prepare all ingredients - quarter cherry tomatoes, remove corn kernels, finely chop the red onion, squeeze limes, chop cilantro, and mince your jalapeno peppers.
- Bring all ingredients to a boil in a large stainless steel pot.
- Reduce heat and simmer ingredients for 5 minutes, stirring occasionally.
- Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
- Use a funnel and ladle to add hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles with a de-bubbler and adjust the headspace as needed by adding more hot salsa.
- Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
- Place the jar in the canner using your jar lifter. Repeat steps 6-8 until all salsa is used. Make sure the jars are completely covered by 2-3 inches of water.
- If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 15 minutes (adjust for your altitude). Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
- Lift your canning rack out of the water. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Notes
Editorial Process
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