A step-by-step recipe and instructions for canning corn and cherry tomato salsa. This salsa is delicious and instantly reminds me of summer. This recipe is from Ball Canning Back to Basics book on page 157.
Prep Time1 hourhr
Cook Time10 minutesmins
Water Bath Canning Time15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Side Dish
Cuisine: Mexican
Keyword: Canning, Cilantro, Corn, Onion, Tomatoes, Water Bath Canning
¼CupFresh Lime JuiceAbout 3 large limes (or substitute bottled lime juice in same quantity)
3TBSPChopped Fresh Cilantro
1 tspsalt
1-2Jalapeno PeppersSeeded 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
According to Ball Canning the use of fresh lime juice in this recipe is for 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.This recipe is from Ball Canning Back to Basics book on page 157.