Corn Salsa
Recipe from

Makes 2 pints. "From B&G canning mag.", not yet tried in the Vonada household
4 ear(s) corn (kernels removed)
1 C onion (coarsely chopped)
1 C pepper, sweet (coarsely chopped)
1 pepper, hot
1 C tomato, paste variety
½ C lime juice
½ tsp salt
½ tsp cumin
½ tsp black pepper


  1. Only use 2 C of corn

  2. Combine everything in large saucepan, bring to boil, reduce, and simmer 10 minutes

  3. ladle into four 1/2 pint jars

  4. wipe rims, apply lids

  5. process in boiling water canner for 15 minutes.

Tags: Canning, Condiment, Summer Harvest