Adding on to this, the book Put 'em Up! uses Pomona's Pectin in all the recipes that call for pectin. Great book.
edit: And her other book Put 'em Up FRUIT also uses Pomona's Pectin exclusively. Haven't bought it and tried any of the recipes yet but it's on my list.
Here's a recipe for corn salsa that I like from "Put 'em Up" by Sherri Brooks Vinton. I have the Kindle version (It was on sale for cheap), so I'll copy and paste it here. I think this falls under fair use, but if it doesn't, mods: give me a message and I'll take it down.
EDIT: Makes about 8 Pints
INGREDIENTS
12 ears corn, shucked
3 cups distilled white vinegar
1 cup sugar
1 tablespoon ground cumin
1 tablespoon salt
5 pounds tomatoes, diced
1-2 jalapeño peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
½ cup chopped fresh cilantro
PREPARE
Bring a large nonreactive stockpot of water to a boil. Add the corn and boil for 5 minutes. Drain.
When the corn is cool enough to handle, stand the cobs on end and slice vertically to cut off the kernels, being careful not to cut into the cobs. Empty and wipe out the stockpot.
Combine the vinegar, sugar, cumin, and salt in the stockpot, and bring to a boil. Add the 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 the cilantro and return to a boil. Remove from the heat.
Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving ½ inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the 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.
$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.
As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.
Adding on to this, the book Put 'em Up! uses Pomona's Pectin in all the recipes that call for pectin. Great book.
edit: And her other book Put 'em Up FRUIT also uses Pomona's Pectin exclusively. Haven't bought it and tried any of the recipes yet but it's on my list.
Here's a recipe for corn salsa that I like from "Put 'em Up" by Sherri Brooks Vinton. I have the Kindle version (It was on sale for cheap), so I'll copy and paste it here. I think this falls under fair use, but if it doesn't, mods: give me a message and I'll take it down.
EDIT: Makes about 8 Pints
INGREDIENTS
12 ears corn, shucked
3 cups distilled white vinegar
1 cup sugar
1 tablespoon ground cumin
1 tablespoon salt
5 pounds tomatoes, diced
1-2 jalapeño peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
½ cup chopped fresh cilantro
PREPARE
Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving ½ inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
I haven't tried the Sofrito recipe yet (it's on my list for this year), I've done well with other recipes from this book:
Put 'em Up! https://smile.amazon.com/dp/1603425462/ref=cm_sw_r_cp_apa_i_fy30Cb5M5NYYR
Under $10
Under $20
$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.
As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.
I make the corn salsa from Put 'em Up!, and it is sooo good; spice to taste!
I often mush up an avocado and then stir in the salsa; easy guac!
Online version.