4-5 cups corn (about 12 ears, shucked)*
3 cups distilled white vinegar
1 cup sugar
1 tablespoon cumin, ground
1 tablespoon salt
5 pounds tomatoes, diced
2 jalapeño peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
1/2 cup fresh cilantro, chopped*
Bring a large nonreactive stockpot of water to a boil. Add corn and boil for 5 minutes. Drain.
When corn is cool enough to handle, stand cobs on end and slice to cut off kernels, being careful not to cut into cobs. Empty and wipe out stockpot. Combine vinegar, sugar, cumin and salt in the stockpot, and bring to a boil. Add tomatoes, jalapeños, bell pepper, onion, garlic and corn kernels, and return to a boil. Reduce heat and simmer for 5 minutes to allow flavors to blend. Stir in cilantro (or 2 Tbls. oregano) and return to a boil. Remove from heat.
Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace. Release trapped air by stirring contents with a plastic knife. Wipe rims clean; center lids on jars and screw on jar bands. Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
*Note - Fresh corn is best, but you could use canned or frozen corn if desired. I used 2 Tbls. oregano instead of the cilantro because I have some family members and friends who don't like cilantro.
Yield: 8 pints
For more canning recipes, read the original article, "Put 'Em Up! Easy Home Canning Recipes."