I don't remember it, can you post the recipe?

TIA,
Deanna

Here you go.. I added some cilantro because I like the way it goes well with lime in salsa

Corn and Zucchini Salsa
(from Preserving the Harvest)

Note: The ingredients list below only makes two 1 pint jars, so I tripled it.

3 med zucchini, cleaned, trimmed, and diced
1 1/2 teaspoon salt
2 ears yellow corn, husked, silks removed
4 T olive oil
2 large tomatoes, seeded & chopped
1 cup fresh lime juice (I used bottled)
1/2 cup cider vinegar
2 jalapeno chilis, seeded & minced
1/4 cup finely chopped scallions
3 cloves garlic, minced
1/4 teaspoon ground black pepper

Toss the zucchini with the salt and "sweat" for 1/2 hour in a non-reactive colander. Rinse and dry.

Coat corn with 2 teaspoons of olive oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes (until lightly browned). Cool & cut off kernels from cobs. I cut the kernels off before roasting; it was easier.

Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalpenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and simmer 10-15 minutes.

Ladle into hot jars, leaving 1 inch headspace, and cap & seal. Process in a BWB for 15 minutes.

End note: I added about 2 T of cumin to my batch as it "needed something." If you're following the recipe for 2 pints, then add about 1 tsp of cumin if desired.

It's really yummy. I made it a couple of weeks ago, and I combined one jar with a jar of black beans for burrito filling. It was fantastic.

How big would you say a "medium" zucchini is? Different people have different opinions! I like it when they give measurements or weights...I guess I'm just a little compulsive that way!

A medium zucchini is about 7 ounces. I'm thinking about 3 cups chopped product or in that neighborhood (1 cup per zucchini).

You're not being compulsive. As canning recipes are updated, generally these old measures are being transposed to cups/weights. It's much more accurate.

The Costenbader book was updated a few years back but some of her recipes are still pretty doubtful doubtful. It's like "Blue Ribbon Preserves," 90% great 10% iffy. If you look at the Frontspiece of the book Storey Publishing disavows any responsibility for the recipes. "All recommendations are made without guarantee on the part of the author or Storey Publishing, LLC."

Even though I love Costenbader's "Preserving . . ." and use the book frequently, I eye her canning recipes carefully. For instance, she's got a Green Tomato Dip (i.e. Sandwich Spread) with eggs, flour and oil canned BWB 10 minutes. No way in the world would I trust that.

In the case of this salsa, I'm not comfortable with the olive oil. Maybe the two teaspoons for roasting would be OK but if I were canning this, I wouldn't go beyond that amount. Just my 2 cents.

Carol

When I made this I wasn't sure about the zucchini either so I used an amount equal to the amount of corn i had after roasting. It was about two cups. I figured I was better off using less than accidentally using too much. I tossed the corn with just a wee bit of oil (less than the tbs you're allowed to put in jam) and went ahead and reduced the other low acid ingredients a bit to be safe.

why not roast the corn on a dark cookie sheet ... it'd probably caramelize and you could forget about using any oil at all. - Kay

Do you mean the teaspoon you put in jam? Not a tablespoon.

Jam is high-acid and loaded with sugar. This is a low-acid product. Everything in it is low-acid except the lime juice, the cider vinegar, the pepper, and the oil, which impedes heat penetration. The acid level has to be very high to counteract that effect. How high I don't know. There are very few tested recipes with oil in them unless you're talking about pressure-canning.

So if you're reducing the low-acid ingredients you'd have to reduce every solid to make the proportion of acids to product higher. The relish would be more liquid.

I stand by what I said originally.

Carol