Fresh corn on the cob is coming to an end soon for the season. Also, the peaches are at a peak so guess what I did, yup, I made some tasty salsa.
First I prepared the corn by blanching it for 6 minutes, cooling it in an ice bath, and then cutting it off the cob. I brought a pan of water to a boil and dropped the peaches in for 1 minute, then I put them in cold water so the skins would peel off easily. Now, I was ready to continue with the recipe below.
Corn and Peach Salsa
Yields 6 - I/2 pint jars / 250 - mL
1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) lime juice
3 Tbsp. (45 mL) chopped canned chipotle pepper in adobo sauce
2 Tbsp. (30 mL) maple syrup
2 tsp. (10 mL) kosher salt
1 tsp. (5 mL) chopped fresh thyme
1 1/2 lbs. ( 750 g ) peaches peeled, pitted, and finely chopped
3 1/3 cups (825 mL) fresh or frozen corn kernels
2 garlic cloves, minced
1 cup (250 mL) finely chopped red bell pepper
2 Tbsp. (10 mL) chopped cilantro (optional)
- Combine all ingredients in a 6 - qt (6 L) kettle. Bring to a boil, reduce heat to medium-low for 5 minutes until heated through, stirring often.
- Ladle hot salsa into hot, sterilized jars, leaving 1/2" (1cm) headspace. Remove bubbles, wipe jar rim, and apply lids and bands finger tight only. Do not over-tighten bands.
- Process jars for 15 minutes in a water bath canner. If needed, adjust the time for your prescribed altitude.
- Recipe source: The all-new Ball Book of Canning and Preserving
After everything is chopped up bring to a boil and then simmer for 5 minutes.
The salsa is now ready to be jarred and processed in a water-bath canner for 15 minutes. Simple and easy for any beginner to preserve the produce that is currently in season.
The combination of the peaches, corn, and chipotle peppers made this an all-time favorite. This is definitely a must for my pantry cupboard that I will make for years to come. I hope you will give it a try and enjoy it as much as I do.
Until next time, this is Sunscape
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