Best Easy Ball Canning Recipes: Corn Salsa
If you’re looking for a delicious and versatile recipe to preserve the flavors of summer, look no further than corn salsa. This tangy and slightly spicy condiment is perfect for snacking, topping grilled meats, or adding a pop of flavor to your favorite Mexican dishes. And with the help of Ball canning jars, you can enjoy this delightful treat all year round.
Here’s a simple and foolproof recipe for corn salsa that you can easily can using Ball canning jars:
– 4 cups of sweet corn kernels (fresh or frozen)
– 1 cup of diced tomatoes
– 1 cup of diced red bell pepper
– 1 cup of diced green bell pepper
– 1 cup of diced red onion
– 1 jalapeno pepper, finely chopped (adjust according to your spice preference)
– 1/4 cup of fresh lime juice
– 1/4 cup of white vinegar
– 2 tablespoons of chopped fresh cilantro
– 2 teaspoons of sugar
– 2 teaspoons of salt
– 1 teaspoon of cumin
1. Prepare your canning jars by sterilizing them in boiling water or using the Ball canning jar sterilizer tool.
2. In a large pot, combine all the ingredients and bring to a boil over medium heat.
3. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
4. Ladle the hot salsa into the prepared canning jars, leaving 1/2 inch of headspace.
5. Wipe the rims of the jars to remove any residue, then place the lids and rings on tightly.
6. Process the jars in a boiling water canner for 15 minutes (adjust for altitude if necessary).
7. Carefully remove the jars from the canner and let them cool on a towel-lined countertop.
8. Once cooled, check the seals on the jars by pressing down on the center of the lids. If the lid doesn’t move or make a popping sound, the jars are properly sealed.
9. Store the sealed jars in a cool, dark place for up to one year.
Now that you have your delicious corn salsa canned and ready to go, let’s answer some common questions about this recipe:
Q1: Can I use frozen corn instead of fresh corn?
A1: Yes, you can use either fresh or frozen corn for this recipe. Just make sure to thaw the frozen corn before cooking.
Q2: Can I adjust the spice level of the salsa?
A2: Absolutely! If you prefer a milder salsa, you can reduce or omit the jalapeno pepper. Conversely, if you like it spicier, you can add more jalapeno or even include other hot peppers of your choice.
Q3: How long should I let the salsa simmer?
A3: Simmer the salsa for about 10 minutes to allow the flavors to meld together. Be careful not to overcook the vegetables, as you want them to retain some crunch.
Q4: Can I use different colored bell peppers?
A4: Yes, feel free to mix and match different colored bell peppers to add visual appeal to your salsa.
Q5: Can I substitute lemon juice for lime juice?
A5: While lime juice adds a distinct flavor to the salsa, you can substitute it with lemon juice if desired. Just keep in mind that the taste will be slightly different.
Q6: Can I use dried cilantro instead of fresh?
A6: Fresh cilantro provides a vibrant and aromatic flavor to the salsa. However, if you don’t have access to fresh cilantro, you can use dried cilantro. Use about 1 teaspoon of dried cilantro as a substitute for 2 tablespoons of fresh.
Q7: Can I double or halve the recipe?
A7: Absolutely! This recipe is easily adjustable. Just make sure to adjust the processing time in the boiling water canner accordingly.
Now that you have all the information you need, go ahead and enjoy the flavors of summer all year round with this delicious corn salsa recipe. Happy canning!