Corn Salsa for Canning: A Deliciously Easy Recipe
Introduction:
Summer is the perfect time to enjoy fresh corn, and what better way to preserve those delicious kernels than by making homemade corn salsa? This recipe is simple, requires minimal ingredients, and results in a vibrant and flavorful salsa that's ready to be enjoyed all year round.
Ingredients:
- 6 cups fresh corn kernels (about 6 ears of corn)
- 1 large red onion, chopped
- 1 large green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (or more to taste)
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup red wine vinegar
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Equipment:
- Large pot for blanching corn
- Colander
- Large bowl
- Jars with lids and rings (pint or half-pint size)
- Canning pot with rack
- Jar lifter
- Funnel
- Ladle
Instructions:
1. Prepare the Corn:
- Blanch the corn: Bring a large pot of water to a rolling boil. Add the corn kernels and blanch for 3-5 minutes. Drain the corn and immediately plunge it into an ice bath to stop the cooking process.
- Remove kernels: Once cooled, cut the corn kernels off the cob.
2. Prepare the Salsa:
- Combine ingredients: In a large bowl, combine the corn, red onion, bell pepper, jalapeño, cilantro, lime juice, red wine vinegar, cumin, garlic powder, salt, and pepper. Mix well.
3. Can the Salsa:
- Prepare jars: Wash and sterilize your jars and lids.
- Fill jars: Use a funnel to fill the jars with the salsa, leaving about 1/2 inch headspace.
- Wipe rims: Wipe the rims of the jars with a clean cloth to ensure a clean seal.
- Process jars: Place the jars in a canning pot filled with water that is about 1 inch above the top of the jars. Bring the water to a boil and process the jars for 15 minutes (for pint jars) or 10 minutes (for half-pint jars).
- Remove and cool: Carefully remove the jars from the canning pot using a jar lifter and place them on a clean towel to cool completely.
4. Enjoy!
Once the jars are cool, you should hear a distinct "pop" as the lids seal. You can store your canned corn salsa in a cool, dark place for up to a year.
Tips:
- To add more flavor, consider adding additional ingredients like diced tomatoes, black beans, or roasted red peppers.
- For a milder salsa, remove the seeds from the jalapeño pepper.
- You can adjust the amount of lime juice and vinegar to your taste.
- To make sure the jars are properly sealed, gently press down on the center of the lid. If it doesn't flex, it's sealed.
Enjoy your homemade canned corn salsa! It's a delicious and convenient way to enjoy summer's flavors all year round.
