Canning Corn Salsa: A Summertime Treat
Corn salsa is a delicious and versatile dish that is perfect for summer gatherings. It can be served as a dip, topping for tacos or burritos, or even as a salad.
Why Can?
Canning your own corn salsa allows you to enjoy the fresh flavor of summer all year long. Plus, you can control the ingredients and avoid added preservatives.
Ingredients:
- 8 cups fresh corn kernels (from about 8 ears)
- 1 large red onion, chopped
- 1 bell pepper, chopped (any color)
- 2 jalapeño peppers, finely chopped (adjust to your spice preference)
- 1 cup chopped cilantro, loosely packed
- 1/2 cup lime juice
- 1/4 cup white vinegar
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Ingredients
- Shuck the corn and remove the kernels.
- Chop the onion, bell pepper, and jalapeños.
- Finely chop the cilantro.
- Mix all ingredients in a large bowl and stir well.
Step 2: Sterilize Jars
- Wash jars and lids in hot soapy water.
- Sterilize the jars and lids by boiling them in a large pot of water for 10 minutes.
Step 3: Pack and Process
- Fill the sterilized jars with the corn salsa mixture, leaving about 1/2 inch of headspace.
- Wipe the jar rims with a clean, damp cloth to remove any residue.
- Place the lids on the jars and tighten the bands.
- Process the jars in a boiling water bath for 20 minutes, making sure the water covers the jars by at least 1 inch.
- Remove the jars from the boiling water and allow them to cool completely.
Tips:
- For a milder salsa, remove the seeds from the jalapeño peppers.
- Use different types of peppers to create your own unique flavor combinations.
- Add additional seasonings like garlic powder, oregano, or paprika.
- Store the canned salsa in a cool, dark place for up to 1 year.
Enjoy!
Your homemade canned corn salsa is ready to be enjoyed! You can serve it immediately or store it for later. It is a great addition to any summer meal or a perfect appetizer for a party.
