Corn and Tomato Salsa
Salsa is also easy to can, making it perfect for a beginner. The ingredients are chopped, brought to a boil, ladled into your jars and processed. it’s really that simple!
This salsa is wonderful, not overly hot and it has a great flavor with a sweet corn addition.
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Corn salsa is an easy corn canning recipe that’s safe to preserve with water bath canning.
This year I found a great deal on corn, for less then $1 an ear, I couldn’t pass it up! After we ate our fill of corn on the cob I got to preserving what was left.
Freezing is a great option, I blanched all the cobs, cut all the kernels off and filled freezer bags with corn. Now we can enjoy the fresh taste of corn during the cold winter months.
Although we can only eat so much corn, so I started looking for canning recipes, I found this recipe in The All New Ball Book Of Canning And Preserving.
The original recipe is “cherry tomato and corn salsa” and it uses cherry tomatoes instead of regular tomatoes. They cook the same, and are equal in canning purposes, so use whichever you would like.
I added a few extra things, dried herbs and sugar and excluded the cilantro. It is safe to adjust spices, dried herbs and sugar in canning, but dont adjust the other ingredients. The measurements are tested for a safe canning recipe. Its not safe to increase the amount of ingredients.
The only ingredients safe to increase or decrease is salt, dried herbs, spices, and sugar.
To make 3 Pints of Corn and Tomato salsa you will need:
- 2 ½ lbs. Tomatoes Roughly chopped
- 2 Cups Corn kernels. (About 2 ears of corn or use frozen corn)
- 1/2 Cup Onion, finely chopped (Red or white)
- 1-2 Jalapenos, seeded and chopped. (Can use any hot pepper. Leave seeds if you like spicy)
- 1/4 Cup Lime juice Or lemon
- 1 Tsp Salt
- 1 Tbsp Sugar (Optional)
- 1 Tsp Garlic powder (Optional)
- 1 Tsp Chili powder (Optional)
- 1 Tsp Cumin (Optional)
How to make corn and tomato salsa
If using fresh corn, cut the kernels off the cob. Using a knife or this neat corn cob stripper. In a pinch, you can use frozen corn kernels, instead of fresh. Defrost first.
Prepare your 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.
Start by washing and chopping all your vegetables. Seeding and peeling the tomatoes is optional. Leave the seeds in your peppers if you prefer a spicier salsa.
Add all ingredients to pot or Dutch oven, bring to a boil and simmer for 5-10 minutes. Stir occasionally. Adjust for seasoning.
Canning your salsa:
Ladle hot salsa into into hot jars, leaving 1/2 inch headspace, remove air bubbles. Wipe rims and seal with canning lids, finger tip tight.
Process in water bath canner for 15 minutes (adjusting for altitude, see notes) After 15 minutes turn off the heat and let stand for 5 minutes.
Remove jars from canner with jar lifter, allow them to cool on the counter on a tea towel for 24 hours.
After 24 hours remove bands and check seals. Any unsealed jars can be stored in the fridge and eaten right away. Store sealed jars outside of the fridge for up to one year.
Its recommended to store with rings off. This keeps them dry and allows for easier detection of ant failed seals. Also makes them go further, as you can use them again for your next canning project!
ALTITUDE ADJUSTMENTS FOR CANNING
If above 1,000 feet in altitude, you’ll need to adjust the total canning time. Here are the times for other elevations:
- 0 to 1,000 Feet: 15 minutes
- 1,001 to 3,000 Feet: 20 minutes
- 3,001 to 6,000 Feet: 25 minutes
- 6,001 to 8,000 Feet: 30 minutes
- 8,001 to 10,000 Feet: 35 minutes
A quick google search will tell you your altitude!
Corn and Tomato Salsa
Ingredients
- 2 ½ lbs Tomatoes Roughly chopped
- 2 Cups Corn kernels About 2 ears of corn or use frozen corn
- 1/2 Cup Onion, finely chopped Red or white
- 1-2 Jalapenos, seeded and chopped. Can use any hot pepper. Leave seeds if you like spicy.
- 1/4 Cup Lime juice Or lemon
- 1 Tsp Salt
- 1 Tbsp Sugar Optional
- 1 Tsp Garlic powder Optional
- 1 Tsp Chili powder Optional
- 1 Tsp Cumin Optional
Instructions
- Prepare your 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.
- Start by washing and chopping all your vegetables. Seeding and peeling the tomatoes is optional. Leave the seeds in your peppers if you prefer a spicier salsa.
- Add all ingredients to pot, bring to a boil and simmer for 5-10 minutes. Stir occasionally.Adjust for seasoning.
- Ladle hot salsa into into hot jars, leaving 1/2 inch headspace, remove air bubbles.Wipe rims and seal with canning lids, finger tip tight.
- Process in water bath canner for 15 minutes (adjusting for altitude, see notes) After 15 minutes turn off the heat and let stand for 5 minutes.
- Remove jars from canner with jar lifter, allow them to cool on the counter on a tea towel for 24 hours.
- After 24 hours remove bands and check seals. Any unsealed jars can be stored in the fridge and eaten right away. Store sealed jars outside of the fridge for up to one year, its recommended to store with rings off.
Notes
2 responses to “Corn and Tomato Salsa”
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This salsa is going to be part of my Christmas gifting! It is delicious, and you make it so simple. -
This recipe was great, super easy to follow. Thank you for including the adjustment guide for the different altitudes.
Conchetta
This salsa is going to be part of my Christmas gifting! It is delicious, and you make it so simple.