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Fresh corn on the cob is one of the joys of summer produce! What is a summer barbecue without corn on the cob? And if you grow it yourself, it is even better! I didn't grow corn in my garden this year, but I did find a really good price accidentally in the grocery store, so I decided to take advantage of it and can some to enjoy later in the year.
If you are a gardener with a bumper crop of corn that you want to preserve, you are going to love this Corn Salsa recipe. It is brightly flavored with that south of the border flavor that goes so well on so many things. My favorite combo is with chicken tacos. Maddy used it straight out of my pot on her vegan bean tacos! She pronounced the salsa delicious!
Another great thing about this corn salsa is that it is quick to preserve! You can process the pint jars for 15 minutes in a water bath canner rather than the pressure canner because of the lemon and lime juices that are used in the recipe.
*Here is a tip from the National Center for Home Food Preservation: Always use lemon juice that has been bottled commercially because only then can you be sure that the acidity is at the correct level to safely preserve food.
The great thing about using lemon juice is that it adds to the brightness and flavor of the recipe rather than detracting from it like vinegar can. This recipe contains both lemon and lime juice. Lime juice is so traditional with Mexican Food. The flavor of the lime really comes through in this corn salsa recipe.
People have told me that they don't enjoy canning corn because they don't enjoy the mess of cutting the corn off of the cob. I found an answer to that problem in a Fry's Food (Kroger) magazine that is an easy way to cut the corn off the cob with less mess and without the corn cob slipping around as you cut. I think that you can only get this magazine if you have a Kroger shopping card. I tried to find a link to the store magazine but couldn't find one. So, I used their method for cutting the corn off of the cob and took pictures to show you how it worked. Click on the photos for instructions.
*Tip for cutting corn from the cob with less mess and slipping!
Wasn't that easy? I had zero little kernels to clean up off of the floor when I was finished!
After cutting the corn off of the cob, all I had to do was dump it into a big pot with the rest of the ingredients and cook as directed.
While the corn salsa simmers, get your jars and lids ready, as well as your water bath canner. I decided to can pints, so I used my smaller pint canner. I like having both a quart canner and a smaller pint canner mainly because sometimes I can have them both going at once! Also, the pint canner takes less water so it comes to a boil more quickly and (obviously) saves on water use. Of course, if you want to do more than 7 pints at a time, you can put more jars in the larger canner. It is all up to your own preference.
Once your Fresh Corn Salsa comes out of the canner, has sealed and is cool, you need to label it so that you will use it in a timely manner. It is probably best used within the year, before the next crop of corn comes on the stalk! I have mentioned before that I don't like labeling my jars themselves because it is such a pain getting the sticky label off the jar when you want to reuse it for something else. That is why I usually write on the lid. But, sometimes I want a cuter solution. Also, sometimes writing on the lid doesn't show as well as it does on a label. So, I have created some labels that fit on the jar lid that you can print and easily write the name of the contents in the jar and the date they were canned!
These labels are made to print on Avery labels 94501. I ordered mine from their website. You can click the button below and print them out for yourself!
I printed up these labels just in time because tonight I am picking up a case of peaches to can! I'll be putting them to good use!
Have you done much canning lately? I hope you can give this corn salsa a try! Happy Canning!
Other canning posts you might enjoy!
9/7/2019 05:02:43 am
YUM! Looks good! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 4. Shared.
9/9/2019 06:23:58 pm
This is a great way to preserve corn for the winter. #trafficjamweekend
9/14/2019 11:35:41 pm
Thanks for linking up at the #GatheringofFriendsLinkParty 6 Pinned
9/15/2019 07:09:25 am
Your corn salsa looks delicious! Thank you for sharing the recipe on Farm Fresh Tuesdays!
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Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!