Corn and Zucchini Salsa

(note: This recipe is from The Big Book of Preserving the Harvest, by Carol Costenbader, pg 57. I followed the recipe and it made twice what it claimed, so sterilize some additional jars just in case! If you've never canned before, get a reliable how to book for beginners and follow instructions very closely! If you're just wanting a little salsa to eat right away, you can just make a partial batch, say, half or a quarter of this recipe. I think they should have titled it something to do with lime because it's the strongest flavor in the recipe. Very yum. ~nikki)

For Boiling-water-bath canner; makes two one pint jars

3 medium zucchini, cleaned trimmed, and diced
1 1/2 teaspoons salt
2 ears of yellow corn, husked, silks removed
4 tablespoons olive oil
2 large tomatoes, seeded and chopped
1 cup fresh lime juice (8 medium limes)
1/2 cup cider vinegar
2 jalapeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped scallions with tops
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper

1. Toss the zucchini with the salt and let it "sweat" for 3 minutes in a non reactive colander. Rinse and dry on paper towels.

2. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 deg F oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs.

3. Combine zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy sauce pan. Bring to boil and cook for 2-3 minutes.

4. Ladle into hot clean jars. (1/2 in headspace) Cap and seal. Process in a boiling-water-bath canner for 15 minutes. Adjust for altitude if necessary.