I've been gardening for decades, growing cherry tomatoes, and looking for a great way to preserve them. This is it! This salsa is bright, not too spicy, zippy and a joy to add to a taco, top off a soup or just eat by the spoonful from the jar. So proud to include tomatoes, jalapeños and onions from my garden.
Adapted from the Ball Canning Book- because of the low ph of the corn and onions, you can't play with the quantities of the vegetables. But, you can play with the herbs and spices. This is the only tested recipe I could find.
To make 6 500ml jars