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Roasted Corn & Tomato Salsa

DSCN1218 (2)It was recently “Corn Day” at the Freedom Farmers Market here in Atlanta.  I love the days that are named, like “Tomato Day” & “Strawberry Day” cause it means one of my seasonal favorites has arrived.

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.  

Photo by Judy McCabe Smith

Photo by Judy McCabe Smith

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

DSCN1216Makes 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

DSCN1217Prepare water bath canner by filling with jars and water to cover.  Bring to a boil and then turn to simmer until ready to use.

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.DSCN1218 (3)

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Next Canning Workshops at Nashville on Aug 15 & 16, Serenbe on Aug 22, and Piedmont Park on Aug 29
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