Cherry Tomato with Corn Salsa Recipe For Canning
Salsa Recipe For Canning – Yummy
Cherry Tomato with Corn Salsa Recipe For Canning. It’s September and the tomatoes are coming in strong. And you’re now harvesting bushels full of those red beauties – Beefstake, Roma’s, and Cherries. You’ve canned spaghetti sauce, marinara sauce, tomato sauce, chunky and petite tomatoes, and you’ve still got a boatload of cherries. I’ve come to the conclusion one can only eat so many salads – so now what?
Salsa time – with cherry tomatoes. This Cherry Tomato with Corn Salsa Recipe will truly knock your socks off as the blend is simply delicious – just don’t forget to add the cilantro and the jalapeno peppers. The two really make the dip.
I doubled up on the ingredients, as shown in the recipe, and canned them in 8oz jars for two reasons – 1) the hubs can now grab a jar and finish it off in one sitting without having to leave any remains in the fridge (the dude loves his mid rat snacks) and 2) there seems to be a nation wide shortage of pint jars and sellers are now price gauging (I already used every jar in my canning room). And now my options are either 8oz or Quarts – so I went with the smaller of the two.
Anyways, check it out – give this recipe a go – and “try” to keep them on the shelves for those special gatherings. Enjoy 🙂
Cherry Tomato with Corn Salsa Recipe For Canning
makes 20 (8oz) jars or 10 pints
recipe base compliments of cookieandkate
Ingredients
10 pounds Cherry Tomatoes, chopped roughly
4 c Corn kernels
2 c Red onion, finely chopped
4 Jalapeno Peppers, 2 seeded – minced
1 c fresh Cilantro, chopped
1 tbl Chili powder
1/2 c Lime Juice
3 tsp Salt
Instructions
Prepare your canning supplies – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use. Add the required water to the water bath canner and get it to a nice hot temperature and ready for hot jars.
Add all the ingredients to a large stainless steel pot and bring it all to a boil. Reduce the heat and cook it down so there’s not too much liquid in the pot. This took me 45 minutes.
Process the jars for 15 minutes, adjusting for altitude. Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove the jars and place them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.