I love their corn salsa. Can you post it or share?

This post best fits on the Harvest Forum as the professionals there can easily advise you on proper techniques and safety.

Harvest Forum, where the focus is canning and preserving, is linked at the top of this forum's front page.

Dave

2 ears corn, 2 diced tomatoes, 1 sm red onion- diced, 3/4 cup diced red bell papper, 2 jalapeno chiles, minced (save some of the seeds), 2 tsp pureed canned chipotle chiles, juice of 2 limes, 1 tbsp olive oil, 1/4 c chopped fresh cilantro, salt to taste. Simmer corn in rapidly boiling water for 2 min. drain and plunge into cold water to stop the cooking. Cut off the kernels. mix everything together & sprinkle in the reserved jalapeno seeds.

I'm sorry but it cannot be safely conned. Even with pressure canned foods, as this would require, the use of oil is prohibited in most all recipes because it insulates any botulism spores and prevents the heat from killing them.

And with all of those low acid ingredients there is no way the juice of 2 limes would be sufficient acid. Approved and tested recipes call for the use of bottled lime or lemon juice only - never fresh - because of the much higher and stabil acid levels in the bottled juices.

However, there is no reason why this recipe couldn't be frozen.

Dave

There are cooking recipes and canning recipes, it could dangerous to mix them up.

I personally would pressure can as for corn, leave out the cilantro and oil until you open as cilantro loses a lot of flavor fast and I can't see it would really need any oil even if frozen