Canning Corn Salsa

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch with less heat, making it milder.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh flavor, while green onions add a mild onion taste.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for brightness, while vinegar adds acidity.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion gives a milder flavor, while yellow onion is often less expensive.

Cut one cup of red onion.

Husk and cut corn off of two cups of sweet corn, approximately four ears.

Chop one Hungarian wax pepper, removing the seeds for less heat.

Prepare five pounds of tomatoes by boiling them to remove the skins, then chop them, removing the cores.

Run the tomatoes through a Vitamix to chop them up, leaving some chunks.

Weigh the chopped tomatoes to ensure you have five pounds.

Chop the Hungarian wax pepper and add it to the mixture.

Measure out one cup of chopped red onion and add it to the mixture.

Measure out two cups of sweet corn and add it to the mixture.

Chop half a cup of cilantro and add it to the mixture.

Squeeze fresh lime juice to measure out half a cup, using about seven limes.

Add two teaspoons of sea salt to the mixture and stir everything together.

Place the mixture in a stock pot and heat it on the stove.

Prepare a water bath canner with jars to sterilize them.

Bring the salsa mixture to a simmer for 5 to 7 minutes before ladling it into hot jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary