Recipe for Canning Corn Salsa
Craving fresh, homemade salsa year-round? Canning your own corn salsa is a fantastic way to preserve summer's bounty and enjoy vibrant flavors all winter long. This recipe is easy to follow, and the results are delicious!
Ingredients:
- 8 cups fresh corn kernels (about 6 ears)
- 2 cups diced red onion
- 2 cups diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup chopped cilantro
- 1/2 cup lime juice
- 1/4 cup jalapeno peppers, finely chopped (optional, adjust to your spice preference)
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment:
- Large stock pot
- Canning jars (pint size)
- Canning lids and rings
- Jar lifter
- Canning funnel
- Large spoon
- Water bath canner
Instructions:
1. Prepare the Corn:
- Shuck and clean the corn ears.
- Using a sharp knife, cut the kernels off the cob, or you can use a corn scraper for faster results.
2. Prepare the Salsa:
- In a large bowl, combine the corn, diced onions, bell peppers, cilantro, lime juice, jalapeno peppers (if using), cumin, salt, and black pepper.
- Stir well to ensure all ingredients are evenly distributed.
3. Sterilize Jars:
- Wash the jars and lids in hot, soapy water.
- Place jars in a boiling water bath for 10 minutes to sterilize them.
- Place the lids in a separate saucepan, cover them with water, and bring to a simmer for 5 minutes.
4. Pack the Salsa:
- Using a canning funnel, carefully fill the hot sterilized jars with the salsa, leaving about 1/2 inch headspace.
- Remove any air bubbles from the salsa by running a clean spatula around the inside of the jars.
5. Seal the Jars:
- Wipe the rims of the jars with a clean damp cloth to ensure they are free of any debris.
- Place the hot lids on the jars and screw on the rings tightly, but not too tight.
6. Process in a Water Bath:
- Fill the water bath canner with enough water to cover the jars by at least 1 inch.
- Bring the water to a rolling boil.
- Carefully place the jars in the canner using a jar lifter.
- Ensure the jars are fully submerged in the boiling water.
- Process the jars in the water bath for 20 minutes.
7. Cool and Store:
- After 20 minutes, carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool completely.
- As the jars cool, you will hear a popping sound as the lids seal.
- Once completely cooled, check the lids to ensure they are properly sealed.
- Store the canned salsa in a cool, dark place for up to a year.
Tips:
- For a spicier salsa, add more jalapeno peppers.
- Feel free to experiment with different herbs and spices to create your own unique flavor profile.
- If you don't have a water bath canner, you can use a large stock pot filled with water to process the jars.
- Always follow the recommended processing time for the specific recipe you are using.
Enjoy your homemade canned corn salsa! It's perfect for topping chips, tacos, burritos, or any dish that needs a touch of fresh, flavorful heat.
