Saturday, August 8, 2020

Cherry Tomato and Corn Salsa- Finally a Way to Preserve Cherry Tomatoes

 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, jalapeƱos 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


5 lbs.       cherry tomatoes roughly chopped 

2 cups     corn kernels (about 2 large ears fresh, but frozen thawed is fine

1 cup      red onion finely chopped

2 tsp       salt

½ cup     bottled lime juice (about 3 large limes)

2            jalapeno peppers seeded and minced

1 tsp.     chipotle chili powder, optional

1/2 cup  fresh cilantro, chopped


Prepare 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.

Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally.

Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

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