Corn adds color and flavor to this party favorite. Scoop up this home-canned corn salsa with tortilla chips or roll it up, burrito-style, with rice, beans and cheese for a quick meal.
12 ears corn, shucked
3 cups distilled white vinegar
1 cup sugar
1 tablespoon cumin, ground
1 tablespoon salt
5 pounds tomatoes, diced
1 to 2 jalapeño peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1. Bring a large nonreactive stockpot of water to a boil. Add corn and boil for 5 minutes. Drain.
2. When corn is cool enough to handle, stand cobs on end and slice to cut off kernels, being careful not to cut into cobs. (Or use a “corn zipper,” such as the one at right.) Empty and wipe out stockpot.
3. Combine vinegar, sugar, cumin and salt in the stockpot, and bring to a boil. Add tomatoes, jalapeños, bell pepper, onion, garlic and corn kernels, and return to a boil. Reduce heat and simmer for 5 minutes to allow flavors to blend. Stir in cilantro and return to a boil. Remove from heat.
Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace. Release trapped air by stirring contents with a plastic knife or wooden chopstick. Wipe rims clean; center lids on jars and screw on jar bands. Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes about 8 pints.
For more canning recipes, read the original article, “Put ‘Em Up! Easy Home Canning Recipes.”