Corn Salsa for Canning
A flavorful, fresh corn salsa perfect for canning and enjoying year-round, combining sweet corn with tangy tomatoes and zesty spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 cups fresh corn kernels (about 8 ears)
- 3 cups diced tomatoes
- 1 cup finely chopped onion
- 1 cup diced green bell pepper
- 2 jalapeño peppers, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 2 cloves garlic, minced
Instructions
- In a large pot, combine corn, tomatoes, onion, bell pepper, jalapeños, and cilantro.
- Add apple cider vinegar, lemon juice, salt, cumin, sugar, and garlic. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- While salsa simmers, prepare canning jars by washing and sterilizing them properly.
- Ladle hot salsa into sterilized jars, leaving 1/2 inch headspace.
- Wipe jar rims clean and seal with sterilized lids and bands.
- Process jars in a boiling water bath for 15 minutes to ensure proper sealing.
- Remove jars and let cool completely; check seals before storing.
Notes
For a milder salsa, reduce the jalapeños or remove all seeds. This corn salsa pairs beautifully with grilled meats or as a topping for tacos.
Find it online: https://seasonedrecipe.com/corn-salsa-for-canning/