Corn and Tomato Salsa
Delicious corn salsa recipe, easily preserve corn in a water bath canner. With the perfect balance of sweetness from the corn, balanced by heat from the peppers and zest from lime juice.
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
Canning safety: 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.
Batch size: It is safe to double or triple this recipe, make sure you have the correct measurements if you do. A double batch will give you 6 pints.
Storage: It is recommended that jars be stored without their ring bands. 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!