How to Make Corn Salsa in an Instant Pot

1. Corn Salsa Intro: Hi, I'm Vicky Wells. Welcome to my class How to Make Corn Salsa in an Instant Pot. This recipe kind of ticks all the boxes. Like a tasty salsa that goes well with tortilla chips? Check! Like your food to be made from fresh ingredients? Check! like your salsa to be vegan or vegetarian? Check! Trying to eat whole food, plant-based? Check! Avoiding oil in your recipes? Check! For all you kitchen gadget lovers out there. And you're my kind of people. Want to use your Instant Pot for just about everything? Check and check. This class is suitable for beginners who know a bit about their Instant Pot, and have used it once or twice, right up to the seasoned cooks who use their Instant Pot on a near daily basis, as I do. So, what are we going to cover in this class? We'll start by showing how to prepare and sterilize glass jars. We'll explain how to do that several ways. In the dishwasher, in the oven and on the stove top. Then we'll move on to gathering all the ingredients needed to make the salsa. It's always a good idea to get all the required ingredients together before you start. That way you'll be sure not to forget anything. Trust me, I've learned this from experience thinking I can just grab the ingredients I need as I need them. And then later, often when it's too late. I remember that one critical ingredient that I totally forgot. With all the ingredients accounted for, then we'll go over how to prep them. So they'll be exactly what is needed for the recipe. With all the ingredients prepped, it's time to cook everything in the Instant Pot. And we'll explain that step by step. I know I keep mentioning the Instant Pot by name because that's what I use. However, there are many different makes of electric, programmable pressure cookers and they should work just as well. So don't despair if you have some other brand, it will work too. Once the cooking portion is complete, we'll move on to how to store your salsa by canning, refrigerating or freezing. Then comes the class project. That's where you apply what you've learned by making your own salsa. Not to worry, I supply a PDF copy of the recipe and all the instructions. And I encourage you to experiment with the recipe and put your own spin on it. Then let me know how it went for you and add a few pictures of your process and results, too. And please follow me. So you'll know what I'm up to. Just click the follow button. I'll be adding new baking, cooking, Instant Pot, vegan, vegetarian and whole food plant-based classes frequently. Click on the next video. Let's get started. 2. Prepping the Canning Jars: Welcome back. In this video, we're going to prep the jars so that we can fill them with salsa or either of the tomato sauces that we're going to show you in these lessons. These jars are already clean but they're not sterilized. They are also the jars that we used last year in order to can are salsa and to can our tomato sauces. You may not be able to see that, but it is written on the top that it says tomato basil sauce on this one. We don't want to reuse last year's lids. The reason for that is that they may not seal properly. There may be a little nicks in them, it's not safe to use them. However, don't throw them away. If you put dry stuff in your mason jars, you can always use those. I've got peppercorns in that one and you don't need a fresh new lid to do something like that. But we are going to this year use brand new lids with sterilized jars. Now, we're fortunate to have a dishwasher that has a steam sanitize cycle. And that's perfectly good for sterilizing these jars, particularly when you're using a high acid food, which we are, all of these recipes are tomato based, very heavily tomato based. You can also sterilize jars by boiling them in water for 15 minutes. Or you can wash them and leave them wet and put them in the oven at 350 degrees for 15 minutes. That will achieve the same thing. The lids of course, needs to be sterilized as well. The rings - no - the rings are never going to get anywhere near the food. They don't need to be sterilized. Anything that might touch the food does need to be sterilized. My measuring cup is going to get sterilized. These two, I'm not even sure what they're called, but - funnels! These funnels that we're going to use to put the food into the jar without slopping over the side of the jar, they need to be sterilized. Anything you're going to stir it with needs to be sterilized. This doesn't need to be sterilized. It's actually a little magnet. What it's for is so you don't have to touch the lid at all, after it's sterilized, to put it on the jar. You put it, you would put it on the jar like that, put a finger on it and just remove it so the interior of the lid, you never touch it. This is just for getting the jars out of like I steam can on my Instant Pot. That's just for getting them out of the Instant Pot. That doesn't need to be sterilized either. That's pretty much it. Now we're just going to load up the dishwasher with jars, lids, all of this equipment, and get it sterilized and it's the best thing to do first. Before you start prepping. Before you put the salsa, or the tomato sauces in the Instant Pot to cook. You can start up the dishwasher and have, because you'd like you, it's best to put hot food into hot jars. You never want to put hot food into cold jars. You never want to put cold food into hot jars. You want hot food in hot jars. So if we run this through the cycle and it's going to go through a good high dry cycle as well. They're gonna be hot jars. Hopefully if we time it correctly, by the time the salsa or the tomato sauce, whichever recipe we make next, is ready. Okay, now we're going to load up the dishwasher with the jars, with the lids and with the various accessories. So just get them in there. Like I said, we're not using the old lids. Do a few here. We'll get that later. It doesn't matter. I want to make sure that we have the funnels, spoon, measuring cups. And, of course, the new lids. You can't trust that they're sterilized right out of the pack. You gotta sterilize them. Get them in here. Stand them up as best you can, but they'll get thrown around in the dishwasher anyway and get nicely sterilized as they're going I'm gonna put these up here. Now there's no point in you watching me load the entire dishwasher with all these lids and jars so I will finish it off. We've now got the dishwasher, load it up with 24 jars and 24 lids and various accessories. We're going to put it on a steam sterilize cycle. On my dishwasher. that means I need to use a normal cycle. High temp water, steam sterilize, heated dry. We're just going to start it up. There we go. It'll run through its cycle, we'll have clean sterilized jars, no soap in this. This is just to sterilize the jars. This is not a wash, this is just a sterilization. So we'll see you in the next video where we're going to start. We're going to show you what ingredients you're going to need for the next recipe and how to prep it. See you in the next video. 3. Gathering the Salsa Ingredients: Let's go over the ingredients one more time. Bell pepper, red or green, doesn't matter. We're using a half a cup of diced jalapeños now that may be a little more than half a cup, but that's okay. We'll figure that out in prep. Three, medium to large onions, it can be all yellow onions or you can substitute one with a red onion. But don't make them all red onions, you won't get the right taste. There's six cloves of garlic chopped. I have a tablespoon of salt there. I'm using Himalayan pink salt. You can also use sea salt, or if you have to, you can use table salt, but that would be my last choice. That was a teaspoon of cayenne pepper there, three tablespoons, white sugar. We're gonna be using two stalks of celery, diced, two cups of corn, either fresh or frozen. I'm using frozen. A half a cup of white vinegar. We're going to be using some tomato paste and some crushed peppers are some crushed tomatoes. We won't be using a lot of either, so you'll have leftovers to make something else with. That's it, That's what you need to make corn salsa. We'll get on now to the prep video. We'll see you in the next video. 4. Prepping the Ingredients: Welcome back. We're now going to prep all the ingredients for the corn salsa. I have the advantage of having an assistant today, Geoff is going to be my sous chef. He's going to pre-chop things and then I'm going to chop them in this cool little chopper that he actually got me for my birthday. I don't have a mic. If I have the mics. The chopper, I've got two separate types. I've got this type that's going to chop the tomatoes and the celery and the onions. And this one, it's much smaller. It's going to chop the jalapeños because you don't want big chunks of jalapeños. You want the flavor, but you don't want big chunks of it. The tomatoes and the celery and the onions you want in larger chunks. I also have the Instant Pot, inner pot here. You may wonder why I don't have the whole Instant Pot. I would highly recommend that you always take the inner pot out of the Instant Pot, load it with your ingredients and then put it back in. It saves a whole lot of trouble. There's been so many horror stories of people slopping stuff over the edges. There's also been horror stories of people who thought the liner was in the Instant Pot and throwing a whole bunch of ingredients and liquid in the Instant Pot without the liner there. You could ruin your Instant Pot doing that. Some people have been able to dry it out. Other people, it's just it's a loss. So don't do that. Never, ever put the Instant Pot on the stove. Oh, goodness, no! Many people have burnt out the bottom of their Instant Pots because they turned on a burner without realizing they were turning on a burner and that's the end of your Instant Pot, often the end of your stove as well. So not a good thing. Also, while we're making, we are making corn salsa. But if you don't like corn salsa, the corn is actually optional. You don't have to use it. However, if you'd like other types of salsa too, we have also substituted instead of corn, we've used pineapple, we've used peaches, we've used nectarines, and they've all come out to lovely different flavored salsas. So play around with it. Throw in the kind of stuff you want. You've got two cups to work with. That's you substitute the two cups of corn for whatever you want. So give it a try. You never know this year we're making double what we did last year because It's all gone. It's all gone including because we're also making sauces in this one, we're gonna make a tomato basil sauce and a marinara sauce, and they're all gone too. So we're making much, much more this year. We've actually got 75 pounds tomatoes, three cases. And this is early September. These tomatoes usually come in in our area late August, early September. We actually paid, and this is in Canadian dollars. Eight dollars a case in each case is 25 pounds. So you can get screaming deals on tomatoes. Just contact your local grocery store. I did, as I knew the season was coming close. I was in contact with the produce manager at our grocery store and he made sure to let me know when they were available. Eight Dollars Canadian, that's what a buck and a quarter U.S.? Something like that. All right. So what's going to happen here right now is I'm going to use the bigger one in my little choppy think like that. Yeah. And what Geoff is going to do is - no, I need them cut that way. Please. Okay. Just mind your fingers, that's very sharp. He doesn't get to play with this though. Every time he plays with my choppy thing, he cuts himself. Now I just want to make sure that that's the right it is. It looks perfect. There we go. Don't worry about the little green things on the end. It's not going to affect the taste. It's, it can't hurt you, so don't don't let it bother you. You don't have to cut them out. He's gonna be much faster at this than I am. At some point we're going to pause and just do all the tomatoes and then we'll get back to the next item. That one in half, please Other way, yes. Or it won't fit. All right. Here's the last of the tomatoes. Going to dump the rest of them in the Instant Pot here. Quite a bit in there. It's going to cook down a little. It's quite a bit there, but it's going to cook down. Now we're going to do either pepper or celery, whichever you want. That long. And probably I can get three in there. This is the first year using that. Yes. This has all done been done by hand before. That's better. Three limits harder to do if there's three of them. At our age, birthday presents are not such a big deal. It's not like I gave you a vacuum cleaner. That's the first thing he said when it arrived, he said, it's your birthday present, but I want you to know it's not a vacuum cleaner because in our household, something for the house is not a birthday present or a Christmas present. So I said that's just going to help me so much when I'm doing this. And it has, it's just amazing. Okay, So now the peppers and of course we'll clean out the seeds. These have all been washed and cleaned thoroughly. The celery, the tomatoes the jalapeños, the pepper has all been well cleaned before we started chopping it up. See it, now I need the pith taken out of there. This is not the best knife, I should have a smaller one. That's got to be smaller. It's too long. Yeah, there is no we're not doing it right on top of that island there. No. Otherwise I would've gone Ahhhh!! The reason we're taking the pith off is it can be pretty bitter. You don't want that in there. it needs to be cut there. That's too big to go in. I'm loving this choppy thing. They don't that's the official name for it. The choppy thing? It is in my world. Okay, next are going to be the onions because we want the onions the same size we're cutting these other things. It's just the jalapeños that we want small, There go the peppers. While I'm cutting the onions. While I'm cutting the onions, I'm gonna leave the root on because that's where the "burn your eyes" stuff is. That's what makes you cry. As you cut the onion, you'll get stronger and stronger. Always leave the root. Otherwise, these things can really make you cry. Should be doing this in the sink, really. Yeah. While, he's doing that. I can actually toss in the rest of the stuff. That's a half cup of white vinegar going in. This is the salt and the cayenne pepper or a tablespoon of salt, teaspoon of cayenne pepper, three tablespoons of white sugar, six cloves of garlic chopped. Of course, the corn. That's a half a cup of tomato paste. That's a half a cup of crushed tomatoes. Now we are going to stir this all up two and everything's in there. If you've seen any of my other Instant Pot recipes, anything that uses tomato, I'm going to tell you, always put the tomato on top, don't stir. Tomato. Makes, generally gets you the Burn Notice if it's on the bottom. This is the exception to the rule. It it doesn't burn. I'm still trying to figure out why it doesn't burn. But it doesn't when you're using pretty much all tomato. I guess it's the other stuff kind of holds it the tomato on the bottom and that makes the burn notice or something. I'm not sure. But you can ignore that advice when you're making salsa or tomato sauces. You'll see I'm literally not adding any liquid. You'll also know with an Instant Pot, we're using a 6-quart, right now. It needs at least a cup of liquid to come up to pressure. The liquid is going to be supplied by the tomatoes. And there is a half a cup of vinegar in there. So that helps a little bit. Kind of when you're making this kind of stuff, the regular rules are null and void. So just trust me, this is going to work. I want it so I can put it in here. You can do it and thick slices. I'm gonna cut the the root of at this point. Yeah. Yeah, you can do that. It's good to know. I'll need it this way. Yeah. Yeah. Yeah. So I can sit at flat in here. That's it. That'll work. Should do that's kind of thick, but we'll see if it works. A little bit smaller pieces. Always make sure your fingers not on here when you shut it, just shut it that it's not funny. It's not funny. Well, you're not bleeding. No, I'm not bleeding. It didn't get on the blades. I just smashed the finger. That's all. That's too big. See? Too big that way that needs to be cut and that's it, that should do it. This will be the same. Yeah. Now we're feeling it. The ambient noise that you may be hearing, that's the dishwasher sterilizing the jars that we're going to be using. And we're hoping to, that it's cycle is finished by the time the Instant Pot cycle is finished. That's kinda. Yep, we need to hurry up and get this done. Do not sneeze on the food. No, it's not a good thing. Now we've got to do the jalapeños. Be very careful with the jalapeños. If you like it really spicy, you can leave the seeds in. Otherwise remove the seeds, we always remove the seeds. Wash your hands really, really well before you do anything else, Don't go anywhere near your eyes. Before you do absolutely anything else, you need to wash your hands very, very well. Alright, there's the onions. You should do them lengthwise so you can take the seeds out. And then you do it all in one swipe. The onions are potent. I can be removing the seeds while you're chopping. Kind of just go around there and there. And if you get under there, kind of get them out that way. You can always use mine if I can do that. Perfect. That's getting pretty full. It is getting pretty full. I was beginning to think we should have used the 8-quart. 5. Cooking the Salsa and Filling the Jars: Now we've put everything in, including the jalapeños and we've stirred it up really well and you'll be able to see, hopefully, that there is lots of liquid forming in there so you don't have to worry about there not being enough liquid in here for it to come to pressure. That's liquid from pretty much everything. The tomatoes, the vinegar or the celery, the onions, you name it, they all have some liquid. Now we're going to pop it in the Instant Pot. And there's the lid. The lid on. Now, you want to make sure that the pressure valve is in the sealing position. And it says on here there's sealing and there's venting. So, it now on sealing. It's kind of loose feeling as long as it's pointed in the right direction, you're good. The float valve is down. You're going to want to select pressure cook and on. That's the right one. Pressure cook on newer Instant Pots, that says Pressure Cook on older Instant Pots, that's going to say Manual. Either one is correct. Then you're going to want to set it for five minutes. It will always pop up on the last setting that you set it on. So obviously I cooked, something that took 25 minutes, You set it for five minutes and that's it. It'll turn, soon say On. There we go. And then it will come to pressure. When it comes to pressure and seals the float valve, it will start counting down from five minutes. Once it hits 0. We're going to do what's called a natural pressure release, which is basically you just leave it alone. We're gonna do that for ten minutes before releasing the rest of the pressure. For now, that's it. It's just going to sit until it counts down. It's until it comes to pressure and then counts down. It's five minutes. Okay. The pin just dropped. That means the pressure has been released and we'll be able to remove the lid until that pin drops. You cannot take this lid off, so don't even try it. Carefully, remove it. Turn, turn it the lid away from you because there's gonna be a lot of steam. Here we go. And there's our Salsa. We're going to need to give that a good stir. But before we do that, I always recommend this. Even though that's really hot, you want that pot out of there, you don't want to be dishing out of there. You can get stuff in the channel. So you're gonna have to be very, very careful. But you need to remove that pot, the inner pot. You never want to move it very far. So that's why this is so close to the Instant Pot. Get in there and get it a really good grip on the rim. Really good grip. Feel comfortable with it. Move it fairly quickly but not too fast. And want to turn off the Instant Pot. Just hit the cancel button. Now, we're going to give that a stir and we're going to get, we're going to retrieve some of our jars. Start filling jars. And my spoon is in there too. Thank you. We're going to again, this part is hot, so be careful. I have a stir that around. It's pretty liquid. We're going to want to make sure that we don't put all of this liquid in the jars. What I like to do is pour off some of the liquid. As I'm loading the jars and you'll end up with a lot of liquid at the bottom. But that's fine. You can, can that too, and you can use that and recipes. It's a lovely addition to the recipes, but you don't want your salsa really, really liquidy. Let's, let's do some jars here. These are warm, they're still a bit wet. I think I'm gonna need at least six or seven jars. Let's do nine. Then I'm going to have to get the lids in a minute. I'll get the lids later. I'll need the funnel. And the half-cup measure. There's the funnel. Lovely. Having an assistant, it really is. I'm glad you didn't say he's lovely assistant. We're going to scoop some of that out, but you can see there's liquid, so just put the towards the edge and pour some of the liquid off. That's all you really need to do. And then into the jar, it'll get easier as the amount goes down. You're going to want to leave a little bit of headroom in there for when they're in the canning process. But you want it just just up to the the rim. That looks good. Press it down a little bit. Okay, so we're now going to need a lid. And I can just use my handy dandy little. That's a single lid. Put it on there. Then I'm going to put the ring on there. Now you want the ring on, just finger tight. The lid has to be able to move a little bit during canning. And, you won't tighten that down until after that's done. That's one. Just continue doing this until we've got it all done. It's just a half cup measure that I'm using. The jar holds about two cups. Sometimes you have to be a little creative when you're doing this because you don't want to touch the interior of that lid with anything that isn't sterile. We'll just continue filling up these jars. Then I'll show you how much liquid is actually left, after we've done this. Okay, we've ended up with 6-1/2 jars of salsa and a fair bit of liquid leftover. So I am now going to put the liquid in the jars. The half jar of salsa, we are not going to can. We're just going to put it in the fridge and use it as it is, that's fine. You should use it up within a week. It looks like we're going to get a jar and a bit of liquid. And again, with the partial jar of liquid, we're not going to can that either. It's just going to go in the fridge and we need to use that up within a week. Now. The liquid will make a lovely base for soup, particularly like a Mexican soup or something like that. With black beans and corn and it'd be lovely. There we go. That's quite a bit of liquid and actually it's still not enough to can. For Canning, you want it like right up to where the threads are. Otherwise you've got too much airspace in there. You're not gonna be able to trust your canning. So, these two are going in the fridge. The rest of them I'm going to do the way I can them. We'll see you in the next video when I actually put these in to be canned. 6. Instant Pot Steam Canning: Welcome back. Now, we've got six jars of salsa. Full jars of salsa. So one full jar of like salsa juice. And we're going to can them in the Instant Pot. Now, I think I mentioned before, but I'm going to mention it again. This is not recommended by whatever agency it is that recommends food home canning safety. On the PDF that comes with this course we'll put a link to that website so that you can review what they want. I use this, I only use it for high acid foods like salsa, like marinara sauce, tomato sauce of any kind. It's worked well. I've been doing it this way for a long time. So, you're going to need a trivet it. I'm using my eight pot right now eight pot, my eight quart Instant pot. And that's, that's what I need in order for these jars to fit in there nicely. Now, when you get an eight quart, you get a trivet like this. You can use that for putting your jars on. I just recently got this trivet. It's silicone. I think it's going to work much better because the jars will sit more flat on this. I'm hoping this is the first time I've used it. So we're about to find out. So, I'm going to put that in the Instant Pot. This is one of the cases when you're canning is you don't want to take the liner out and then load it and put it in because you've got to be real careful about the jars and whatnot. So you need three cups of water for this process. There goes the three cups of water. And, you need two tablespoons or an 1/8th of a cup of white vinegar. The vinegar helps create the steam. That's why we're using vinegar. So now that we've got those, this little device is to lift the jars because you don't want to disturb the lids right now. This is rubberized. You get that right under the threads, there. Squeeze very tightly here. Lift the jar in, place it on the trivet. Carefully let it go. You don't want the jars to be touching. They can be close, but you really don't want them to be touching. There's two. One more. I think I might be able to get four in here. It looks like. One more. They're none of them are touching. You can just let the handles of the trivet fold over there. So we're going to put the lid on. Now this is going to sound counter-intuitive, but we are going to leave that on venting. We want that to be on venting. And we want to select the steam function. I'm going to set it for 15 minutes, but it's never going to start counting down because I've left the venting open. It's never going to think it's sealed. That's fine. We're going to set the timer once. Once this comes to pressure and it will the pressure valve, the float valve will seal. But because we've got this venting open, there will be steam coming out as well. Once that pressure or the float valve seals, then you start counting 15 minutes. For canning, you know that you've canned it long enough. We're just going to wait for it to come to pressure. And with only three cups of water in there, it shouldn't take too long. It's not going to take as long as it does, like when there's a lot of food in there. Welcome back. We're just in the final stages of the first four jars being canned. The pressure is coming down as I said, it sealed, but there was still steam coming out. So I set the timer on the stove for 15 minutes. The timer went off. I have now shut off the Instant Pot and we're just waiting for the pin to drop. And then we'll be able to remove the jars. Now, as we remove the jars, sometimes they can seal almost immediately. So we'll listen for the pop, I will stop talking when I take them out of the Instant Pot, listen for the pop because they will pop as the the jar is sealed, as the lid is sucked down and the jar seals. Now if it doesn't seal, one of the reasons could have been that there was some food around the edge of the jar and you've got to be really careful about that. The jar, the edge of the jar has to be absolutely clean or it will not seal properly. So watch for that. When you're filling the jars. One of the reasons we use the the funnel, So, we're just - it sounds like it's really going - a lot less steam coming out. Now. The pin should drop soon. Then we will take out the first four jars. Then we're just going to repeat the process with the last three. And that's the end of canning this batch. Then you allow them to cool down and make sure there's still sealed. If any of them isn't sealed after the cool down process, that one also has to go in the fridge. You need to use it up quickly. Well, within a week or so. The oops, there it goes. I did check and see if I could. I like to can in the 8-quart. I checked to see if these jars will fit in the 6-quart. They will probably you will get two or three of them in the 6-quart for canning. Like I said, if you've got an 8-quart, use that and if you've got the 6-quart, you can still use that. I heard one pop already. Another one just popped. Let's get these puppies out of here. Oh my goodness. They are just so anxious to seal. Again, squeeze really hard. See, they're still bubbling there. They're very, very hot. Sounds like they all sealed. That was four pops. Wow. Now they've got to sit and cool down. Don't knock them or anything when they're this hot, the glass could shatter. You've got to be very careful with them. I am liking that silicone seal. Silicone trivet. Now if you are planning not planning to can your salsa, you don't need to put it through this process. If you want to freeze it, don't put it in glass jars. Put it in plastic containers and put it in the freezer. You don't need to sterilize the plastic containers and they should be really clean. But you don't need to sterilize them. Because the freezing process is pretty much the same thing as not allowing any bacteria to form. Go ahead and do it that way but don't freeze them in glass jars. Trust me on this, I have done it and I have lost some, they can shatter in the freezer and it makes it makes a mess and you lose, you lose a jar, you lose the salsa. It's just not worth it, put it in plastic. Some people have even let it in and you can let it cool down to before you put it in the plastic. It doesn't have to be loaded or put in the plastic hot, you can let it cool down. Some people have actually even put it in plastic bags and then sealed bags. Get as much air out of the bags as you can and freeze them that way. That works too. That's the end of the process. We'll do a follow-up, we'll do a recap and just tell me we can cut it out. About the other recipes. Will be back with all the other recipes. We are going to be doing a marinara sauce and we're going to do a tomato basil sauce with all of these tomatoes that we've, we've bought for this process so, will see you in the next video. Just another 70 pounds of tomatoes to go. That's all. 70 pounds of tomatoes left. 7. Corn Salsa Class Project: It's class project time, because I just know you're dying to make your own salsa. Now that you've seen how easy it is, I'd love to hear about what you did. Did you change some of the ingredients? Substitute a different ingredient for the corn? Leave out the corn or any other ingredient altogether? Increase or decrease the heat by altering the amount of jalapeños or cayenne pepper? Did you decide to can, refrigerate or freeze your salsa? Be sure to print out the PDF with the recipe, directions and links to the US and Canadian safe canning sites. That way you'll be able to make notes on the paper of any changes you make. I do that all the time. As I look, I look at most recipes as suggestions and almost always change or add something. I can't wait to hear from you. 8. That's a Wrap for Corn Salsa: Well, that's a wrap for corn salsa. Let's just review everything. Here's what we covered. How to prep and sterilize canning jars. Gathering together all the ingredients and equipment you're going to need before you get started. Prepping all the ingredients so everything goes smoothly for cooking the salsa. How to cook the salsa in an Instant Pot. Don't forget to check the printable PDF for complete time in the Instant Pot. That's the time it takes to come to pressure, the cooking time, the natural pressure release timing, and the time it takes for the rest of the pressure to release and the float valve to drop. Then we covered how to store your completed salsa by canning, refrigerating, or freezing. Remember if you're going to freeze your salsa, Don't use glass jars. Whether you're using glass jars, plastic containers or plastic bags, you'll want to label everything. Trust me on this one. Many times I've thought to myself, "I'll remember what this is" Well, if you use it within a month or so, that's probably true. However much longer than that and you're going to start thinking, is this salsa? Marinara sauce? Tomato Basil sauce? The only way to be sure is if they're labeled. Okay, let's continue the recap. Finally, we got to the class project. And you're going to do the class project, right? Thank you so much for choosing my class, How to Make Corn Salsa in an Instant Pot. Please be sure to follow me as I have many, many more classes in the works. Also, if you'd like to follow me on Facebook, you can either follow me at facebook.com/ReluctantVegetarians or facebook.com/WFPBunderpressure Remember, WFPB is short for Whole Food Plant-Based. Once again, thank you for taking my class. I hope to see you in my other classes too.