Salsa with Corn Canning Recipe
This recipe provides a delicious and easy way to preserve the flavors of summer with a homemade salsa that will keep for months!
Ingredients:
- 8 cups fresh corn kernels (about 6 ears)
- 1 large onion, diced
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, minced (or more to taste)
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1/2 cup lime juice
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
Instructions:
Preparing the Salsa:
- Prepare the corn: Blanch the corn kernels in boiling water for 3-5 minutes. Drain and immediately plunge into an ice bath to stop the cooking process.
- Combine ingredients: In a large bowl, combine the corn, onions, bell peppers, jalapeno, cilantro, garlic, lime juice, vinegar, olive oil, salt, cumin, chili powder, and oregano. Mix well to combine.
Canning the Salsa:
- Sterilize jars: Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Place jars and lids in a large pot filled with water and bring to a simmer for 10 minutes.
- Fill jars: Ladle the salsa into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Process: Place a rack in the bottom of a large pot. Add jars, ensuring they are covered with at least 2 inches of water. Bring to a boil, then reduce heat and simmer for 20 minutes (for pint jars) or 25 minutes (for quart jars).
- Remove and cool: Carefully remove jars using a jar lifter and place on a clean towel to cool completely. You should hear a popping sound as the jars seal.
Storing and Serving:
- Label and store: Once the jars have cooled, check for a good seal by pressing the center of the lid. It should be firm and not give way. Label the jars with the date and store in a cool, dark place for up to a year.
- Serve: Enjoy this salsa fresh from the jar, or try it on tacos, burritos, chips, or any other of your favorite dishes.
Tips:
- You can adjust the spice level by adding more or less jalapeno pepper.
- For a smoky flavor, roast the corn kernels before blanching.
- If you don't want to can the salsa, you can store it in the refrigerator for up to a week.
Safety First:
- Always follow proper food safety guidelines when canning.
- Never use jars with cracks or chips.
- Make sure the water in the canner is boiling before adding the jars.
- Process the jars for the correct amount of time to ensure proper sealing and food safety.
This salsa is a delicious way to preserve summer's bounty and enjoy the taste of fresh corn all year round. Experiment with different ingredients to create your own signature blend!
