Corn on the cob is such a summer childhood memory. I even lived next to a sweet corn field as a kid (in suburban Chicago, really!) for a short time, which gave me plenty of opportunity to catch a stolen ear or two!
So naturally, I said yes to doing a canning demo at the Market. What to pick when there are so many possibilities. I chose Roasted Corn & Tomato Salsa as it combines two seasonal foods that are in right now. This recipe is adapted from Marisa McClellan’s inspirational canning cookbook, Food in Jars.
While I followed the recipe fairly closely, I cut the amount to almost half to accommodate the amount of corn I had on hand. And I usually cut the amount of peppers in most recipes to suit my taste. I also used half pint jars (Marisa used pints) as I like to can items like this in sizes that I will readily use up without needing to refrigerate leftovers.
And another note: feel free to make this recipe and just refrigerate. It will keep for a week or more because of the amount of acid in it. Finally, a safety note: did you know to never decrease the amount of added acid in a canning recipe when there are vegetables involved? Find some sweet corn before the season’s over and enjoy!
Roasted Corn & Tomato Salsa
Adapted from Marisa McClellan’s Food in Jars
Makes 2 Pints or 4 Half-Pints
5 ears fresh corn, shucked
3 cups tomatoes, chopped
½ cup jalapeno peppers, chopped
½ cup onion, chopped
½ cup apple cider vinegar
½ cup bottled lime juice
¼ cup sugar
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon sea salt
Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown. When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced to about half.
Ladle into jars leaving ½ inch of headspace, bubble to remove air pockets, and wipe rims. Apply caps and process in the canner for 15 minutes after water returns to a boil. Add water, if necessary, to bring level to at least 1 inch over the tops of the jars.
When time is up, turn off heat and let jars rest for 5 minutes. Remove from canner to a heat-proof counter and let cool for 12 hours. Then remove bands, test seals. Unsealed jars should be immediately refrigerated and used within 3-4 days. Label and date and store in a cool, dark area.
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