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Corn Salsa Recipe for Canning with Sweet Cherry Tomato

Corn Salsa Recipe for Canning

Dani García
Delicious traditional dish from Mexico in a jar, ready-to-consume all year round, blowing when serving with tortilla chips.
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Prep Time 10 minutes
Cook Time 10 minutes
Canning Time 15 minutes
Total Time 35 minutes

Equipment

  • 1 Water Bath Canner
  • 8 Mason Jars
  • Stockpot
  • Basic Kitchen Stuffs

Ingredients
  

  • 3 pounds of tomatoes roughly diced peeling and seeding can be done optionally.
  • 2 cups of corn kernels extracted from approximately 2 ears of fresh.
  • 1 cup of finely chopped onion.
  • 2 jalapeno peppers chopped and with or without seeds.
  • ½ cup freshly squeezed lime juice.
  • ½ cup chopped fresh cilantro.
  • 1 teaspoon of salt.

Instructions
 

Making corn salsa

  • Use a bundt pan to cut the corn kernels off the cob cleanly.
  • If fresh corn isn't available, defrost frozen corn kernels.
  • For vibrant colors and flavors, chop onions, peppers, tomatoes, and cilantro.
  • For a smoother texture, peel and seed full-sized garden tomatoes or quarter cherry tomatoes.
  • Combine vegetable mixture in a stockpot or Dutch oven and simmer gently.
  • Ladle the salsa into prepared jars, leaving some headspace.
  • Get creative with ingredients! Add jalapeños for spice or different tomato types for variety.
  • Prep ingredients and let them simmer for 5 minutes.

Water Bath Canning

  • Gather equipments the canning process.
  • Set up the water bath canner at around 180 degrees F.
  • Spoon salsa into canning jars, leaving 1/2-inch headspace for expansion.
  • Close jars with 2-part canning lids, tightening just finger tight.
  • Process for 15 minutes (adjust for high altitude).
  • Let jars sit in the canner for an additional 5 minutes after turning off the heat.
  • Carefully remove jars and let them cool on a cloth on the counter.
  • Allow jars to cool undisturbed for 12-24 hours.
  • Check seals - lids should be slightly concave and not bend when squeezed.
  • Unopened, properly sealed jars can be stored in the pantry for 12-18 months.
  • Experiment with different canning recipes and enjoy your preserved goodies all year round!

Notes

  • Use suitable canning jars: Make sure you use those free of chips and cracks.
  • Follow the following canning safety guidelines: To ensure the salsa is securely preserved, follow standard canning processes. For this recipe, use the water bath canning technique.
  • Allow for expansion during the canning process by leaving about 1/2 inch of headroom at the top of the jars when filling them with salsa.
  • Once the jars have been filled, use a non-metallic spatula or bubble removal tool to remove any trapped air bubbles.
  • Wipe the jar rims with a clean, moist cloth before fitting the lids on the jars to ensure a proper seal.
  • After filling and sealing them with lids and bands, immerse them in boiling water for the duration indicated for your altitude and jar size. This will aid in the creation of a suitable seal.
  • After the jars have been cooked and cooled, inspect them for appropriate seals. Area the jars in a cold, dark area and label them with the date.
  • Lime is essential for this corn salsa recipe for canning not only for a suitable acid level for a safe canning progress but also for a dynamic taste you may never taste before.