Canned Black Bean and Corn Salsa
- 1 pound dried black beans
- 8 cups corn
- 1/2 cup lime juice
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 4 tsp salt
- 2 tsp black pepper
- 5 lbs tomatoes – chopped
- 9 jalapenos – chopped (optional)
- 2 red onion – chopped (you can use white)
- 1 cup cilantro – chopped
These are suggested amounts, feel free to add more or less of an ingredient to suit your taste.
- I like to freeze our tomatoes when we first pick them. When they thaw the skin comes right off. You can see my tomato canning process in action here. You can use fresh tomatoes but you'll need to blanch them to remove the skins. Freezing the tomatoes is just easier.
- Soak 1 pound of black beans overnight. The next day, drain the water and rinse. Put the beans in a pot of fresh water and bring to a boil. Turn down heat and simmer for 30 minutes.
- While the beans are simmering, mix all the above ingredients in a large bowl.
- After the beans have simmered for 30 minutes, drain the water and add to bowl of salsa ingredients.
- Put on a pot (or tea kettle) of water to boil. Or heat the tomato water from the thawed tomatoes (this is what I use)
- Prepare canning jars by checking for cracks and washing in hot soapy water. You don't need to sterilize jars when you use a pressure canner. But you can if you feel like it.
- Prepare lids by washing and drying (Ball®no longer recommends placing lids in boiled water to prepare them)
- Put mixture in clean jars leaving a one inch headspace. Do NOT pack the mixture down.
- Add boiling water (or tomato water) to the jars until it just covers the mixture.
- Put lids and and bands on the filled jars and process according the directions that came with your pressure canner for beans. For me it is for 1 hr and 15 minutes at 10 pounds of pressure.
Recipe by SchneiderPeeps at https://www.schneiderpeeps.com/canning-black-bean-and-corn-salsa/