Corn and Zucchini Salsa

Corn and Zucchini Salsa

I'm trying to ramp up production in terms of what I'm canning this year. My goal is to make use of all the summer veggies and preserve them in some way for winter eating.   It's a hobby that I enjoy through the summer months and the tasty treats in the winter are a plus too.  Yesterday's CSA bag brought corn and more zucchini so today I tried a salsa recipe.  This recipe is from The Big Book of Preserving the Harvest by Carol Costenbader.  I found it at the library and this is already my third time checking it out.  Yep, it's a good book.  The book has recipes for canning, dehydrating, pickling, and freezing.  

Corn and Zucchini Salsa

Boiling Water Bath Canner (2 one pint jars)

3 medium zucchini, cleaned, trimmed, and diced

1 1/2 teaspoons of salt

2 ears of corn, husked, silks removed

4 tablespoons of olive oil

2 large tomatoes, seeded and chopped

1 cup of fresh lime juice

1/2 cup cider vinegar

2 jalapeno peppers, seeded and minced

1/4 cup finely chopped scallions with tops

3 cloves of garlic, minced

1/4 teaspoon of freshly ground black pepper

1. Toss the zucchini with the salt and sweat for 3 minutes, rinse and dry on paper towels.
2. Coat the corn with 2 tsp of oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes.  Cool.  Cut off the kernels.
3. Combine the zucchini, corn, remaining oil, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy sauce pan.  Bring to boil and cook for 2-3 minutes.
4. Ladle into hot clean jars.  Cap and seal, Process in a boiling-water-bath canner for 15 minutes.

The recipe does not yield much - 2 pints.  When it comes to canning, I like to have a little more than that to show for the efforts.  I ended up doubling the recipe which turned out fine.  There was a little left over for sampling.  It's pretty zippy.  The book suggests eating it with corn chips or putting it on grilled chicken.  I'm thinking it would go nicely with chicken tacos on a soft corn tortilla with a dollop of sour cream.   Either way, there's a little something extra in the cabinet for future days.

What have you been canning lately?

Linked to:

 Simple Lives Thursday