Tomato & Corn Salsa
Find the YouTube video version of this recipe here:
This is one of my favorite ways to preserve a huge tomato harvest.
Ingredients
5 lbs total of fresh tomatoes, diced
1 - 15oz can of whole kernel sweet corn (or use frozen)
1 cup of onions, diced (can use whatever type of onion you like)
1/2 cup lime or lemon juice (can use fresh or bottled)
2 peppers, diced. I used sweet bell peppers. Use jalapeno peppers if you want spicy salsa.
1 TSP Cumin powder
Handful of cilantro, chopped (optional)
Salt, minced garlic, hot sauce to taste
Pint jars for canning
Find all of the canning supplies that I use from Amazon HERE.
Directions
1. Prepare your canning equipment by sterilizing the jars and bring the canning pot to a boil.
2. Dice up the ingredients: tomatoes, onions, peppers, cilantro. A food chopper helped me chop everything up in just a few minutes.
3. Add the ingredients into a large pot to cook for 10 minutes: tomatoes, corn, onions, lime/lemon juice, peppers, cumin powder, cilantro (optional).
4. Taste the salsa mixture for flavor. Adjust the flavor to your liking by adding salt, cumin powder, garlic, or hot sauce.
5. Use a funnel to ladle the salsa mixture into each jar.
6. Wipe off the rims of each jar with a paper towel dipped in vinegar. Then add the lids.
7. Submerge the jars in the canner. Process for 10 minutes.
8. After the 10 minutes are up, just turn off the heat and let everything cool down for 5 minutes.
9. Remove the jars from the water and set on top of a dry towel. Let everything cool down for 24 hours. The lids should seal during this time.