Spicy Corn And Zucchini Salsa - For Canning

• 4 medium or 1-2 large zucchini, cleaned, trimmed & diced (about 4 cups)
• 1 1/2 teaspoon salt
• 4 ears yellow corn, par boiled
• 1 Tablespoon olive oil
• 4 large tomatoes, chopped
• 1 cup fresh lime juice (8 medium limes)
• 1 cup apple cider vinegar
• 2 jalapeno chiles, seeded and minced (or leave seeds in one or two if you like heat)
• 1/2 cup finely chopped scallions with tops
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1/4 teaspoon freshly ground back pepper

1. Get hot water bath going.
2. Toss the zucchini with the salt & "sweat" for 3 minutes in a nonreactive colander. Rinse drip dry in the colander, in the sink
3. Remove kernels from cobs and coat with 1 tbs olive oil and roast on a cookie sheet in a 400u0b0F oven for 20 min.
4. Combine the zucchini, corn, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, cumin and pepper in a heavy saucepan. Bring to a boil and cook 1 min.
5. Ladle into hot, clean jars. Cap and seal (loosen cap by 1/4 turn for processing) Process in boiling-water-bath canner for 20 minutes. Remove jars with tongs; place on towel on counter, tighten lids again, and don't disturb until cool and the lids have "popped" to seal.

zucchini, salt, corn, olive oil, tomatoes, lime juice, apple cider vinegar, jalapeno chiles, scallions, garlic, ground cumin, freshly ground back pepper

Taken from www.epicurious.com/recipes/member/views/spicy-corn-and-zucchini-salsa-for-canning-52893761 (may not work)