I made a double batch of this over the weekend. There was a jar that wouldn't fit in the canner, so I opened it last night and cooked some black beans in it for a burrito filling. It was really yummy, so I'm going to make some more. The only trouble is that between the lime juice, vinegar, and tomato juice it's very runny. I'll use meatier tomatoes on the next batch, but I was wondering if anyone had any other ideas for making it thicker.

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.

thanks

jennie