Sunday, July 31, 2016

Salsa Time... Corn Salsa

Corn Salsa
Found on Canning Craze


4 large ears of fresh corn 

1 cup red onion, diced 

1 large red pepper, diced 

1 large tomato, peeled and diced 

1 jalapeno pepper, seeded and diced 

1/2 cup fresh squeezed lime juice 

1/2 tsp. salt 

1/2 tsp. ground cumin 

1/2 tsp. ground black pepper 


1. Remove husks and silks from corn and rinse. Cut corn off cobs. 

2. In a large saucepan combine corn, onion, sweet pepper, tomato, jalapeno, lime juice, salt, cumin and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered for 10 minutes. 

3. Transfer to hot, sterilized half-pint jars (4-5 jars), leaving 1/2 inch headspace. Wipe jar rims and adjust lids. 

4. Process in a boiling water canner for 15 minutes (starting when water returns to a boil). Remove from canner and cool on wire racks.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }