Friday, August 21, 2015

Corn Salsa

The unique convergence of the sweet corn crop and the start of the tomato crop means  the first salsa I canned this year was a corn salsa.

Here is the recipe...


  1. 24 ears of corn (cut from the cob).
  2. 8 pounds of tomatoes cored
  3. Three medium onions
  4. 12 jalapeƱo peppers
  5. Lime juice
  1. Boil jars to sterilize. Heat lids.
  2. Heat water to a biol in water bath canner.
  3. Put corn, dice onions, diced jalapenos and diced tomatoes in stock pot and bring to a boil.
  4. Put four tablespoons of lime juice in each jar.
  5. Ladle salsa into jars.
  6. Put lids and rings on jars hand tight.
  7. Put jars with hot mix in canner. Bring back to a boil. Process for 15 minutes.

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