Mexican corn
2 1/2 cups corn from cob
2 T. diced red onion
2 T. jalapeno peppers
2 T. diced red peppers
1 T. diced cilantro
Mix all ingredients in a small bowl. Sterilize 3 half pint jars and fill jars to 1 inch headspace with corn mixture. Add boiling water to fill to headspace. Remove air bubbles and fill with more boiling water if necessary. Process half pints in pressure canner for 30 minutes at 11 lbs of pressure. Remember to follow the specified instruction for your pressure canner for cooling and removing jars after pressure has returned to zero.
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