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canning corn salsa

Corn Salsa Canning Recipe

Learn to preserve fresh corn salsa using tested preservation techniques.
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Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups fresh corn kernels (cut from about 8-10 ears)
  • 6 cups diced fresh tomatoes (about 3 pounds)
  • 1 1/2 cups chopped onions
  • 1 cup chopped sweet red peppers
  • 1 cup chopped green bell peppers
  • 1-2 jalapeño peppers, seeded and finely chopped (adjust to taste)
  • 1 1/2 cups white vinegar (5% acidity - DO NOT reduce)
  • 1/2 cup sugar
  • 1 tbsp salt
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1/2 tsp hot pepper flakes (optional)

Equipment

  • Large heavy-bottomed pot for cooking salsa
  • Sharp knives and cutting boards for vegetable preparation
  • Boiling water bath canner or large stockpot with rack
  • 6 pint (16 oz) canning jars with new lids and rings
  • Jar lifter, bubble removal tool, and headspace gauge
  • Ladle and wide-mouth funnel

Method
 

  1. Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or hot water until ready to fill.
  2. Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
  3. Prepare Canner: Fill your boiling water bath canner with enough water to cover jars by 1-2 inches when submerged. Begin heating water to a rolling boil while preparing salsa.
  4. Prepare Vegetables: Cut corn kernels from cobs, dice tomatoes into 1/2-inch pieces, and chop onions and peppers uniformly. Remove seeds from jalapeños if less heat is desired and chop finely to distribute heat evenly throughout salsa.
  5. Combine Ingredients: In a large heavy-bottomed pot, combine all prepared vegetables with vinegar, sugar, salt, cumin, chili powder, and hot pepper flakes if using. Stir thoroughly to distribute seasonings evenly throughout mixture.
  6. Cook Salsa Mixture: Bring mixture to a full boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat to medium and simmer for 15 minutes, continuing to stir frequently until vegetables are tender and mixture has thickened slightly.
  7. Maintain Heat: Keep salsa at a simmer throughout filling process to ensure mixture is very hot when ladled into jars. Do not allow salsa to cool as this can affect processing safety and quality.
  8. Fill Jars: Using a ladle and wide-mouth funnel, fill hot jars with hot salsa, leaving exactly 1/2 inch headspace from the rim. Distribute solids and liquid evenly among jars for consistent texture.
  9. Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting salsa level as needed to maintain proper headspace. Wipe jar rims thoroughly with a clean, damp paper towel and center hot lids on jars with rings finger-tight only.
  10. Process in Water Bath: Using jar lifter, place filled jars on canner rack and lower into boiling water, ensuring jars are covered by 1-2 inches of water. Process for exactly 20 minutes, adjusting for altitude: add 5 minutes for 1,001-3,000 feet, add 10 minutes for 3,001-6,000 feet, add 15 minutes for above 6,000 feet. Remove jars and cool undisturbed on a towel for 12-24 hours.

Notes

  • NEVER reduce the amount of vinegar as this is required for safe acidity levels
  • Do not alter the ratios of low-acid vegetables (corn, peppers, onions) to high-acid ingredients
  • Use only 5% acidity vinegar - do not substitute with lower acidity vinegars or lemon juice
  • Check that all lids have sealed properly before storing (lids should not flex when pressed)
  • Store sealed jars in a cool, dark place for up to 18 months for best quality
  • Refrigerate after opening and use within 2 weeks
  • Always inspect jars before opening - discard if lid is bulging, leaking, or contents smell off
  • Salsa may separate slightly during storage - stir before serving for best appearance