Corn & Cherry Tomato Salsa

Ingredients (9)

• 5 pounds 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 teaspoons salt
• 1/2 cup fresh lime juice (about 3 large or 4 medium limes)
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon chipotle chili powder, optional
• 1/2 cup chopped fresh cilantro
• 6 Ball® (16-ounce) pint glass preserving jars with lids and bands*