A Flavorful Twist: Canning Your Own Black Bean and Corn Salsa

Is there anything better than salsa? From eggs to tacos, this versatile condiment adds a burst of flavor to any dish. But why settle for ordinary salsa when you can have a nutritious and delicious black bean and corn salsa? It’s the perfect way to amp up your meals and satisfy your taste buds.

If you’re a fan of homemade salsa, you’re in for a treat. This summer, I decided to take my salsa-making game to the next level by canning my own black bean and corn salsa using tomatoes, onions, and peppers from our garden. The result? A flavorful salsa that will last throughout the winter months.

Before we dive in, let me stress the importance of using a pressure canner for this recipe. Whether you’re canning beans or corn, a pressure canner is a must. Don’t be lured by other sites claiming that a water bath will do the trick. With the addition of both corn and beans, it’s simply not safe to can this salsa without a pressure canner. Plus, investing in a pressure canner will save you time and money in the long run.

Now, let’s get down to business and make this mouthwatering black bean and corn salsa. Gather your garden-fresh ingredients, or if you prefer, use store-bought alternatives. Flexibility is key when it comes to this recipe, so feel free to adjust the quantities based on your family’s preferences.

Making the Black Bean and Corn Salsa Recipe

Preparing this salsa is a two-day process, but don’t worry, it won’t take up all your time. Start by freezing your tomatoes. Freezing them will make it easier to remove the skins when they thaw. Alternatively, you can blanch fresh tomatoes to achieve the same result. Simultaneously, soak a pound of black beans overnight. The next day, drain and rinse the beans, then simmer them for 30 minutes.

Further reading:  Get Lost in Orlando's Enchanting Corn Mazes

While the beans are cooking, mix the remaining ingredients in a large bowl. Combine 8 cups of corn, 1/2 cup of lime juice, 1/3 cup of olive oil, 1/4 cup of red wine vinegar, 4 teaspoons of salt, 2 teaspoons of black pepper, 5 pounds of chopped tomatoes, 9 jalapenos (optional), 2 chopped red onions (or white), and 1 cup of chopped cilantro. Drain the cooked beans and add them to the salsa mixture. Give it a good mix, and voila!

How to Can Black Bean and Corn Salsa

Now that your salsa is ready, it’s time to can it for long-term enjoyment. Here’s what you need to do:

  1. Boil a pot of water or heat up the tomato water from your thawed tomatoes.
  2. Check your canning jars for cracks and wash them in hot soapy water. Sterilizing the jars isn’t necessary if you’re using a pressure canner, but feel free to do so if you prefer.
  3. Wash and dry the lids (Ball® no longer recommends boiling them).
  4. Fill the jars halfway with the salsa mixture, making sure not to pack it down.
  5. Add boiling water or tomato water to the jars, leaving a 1-inch headspace.
  6. Seal the jars with lids and bands, following the instructions that came with your pressure canner. For my canner, I process the jars for 1 hour and 15 minutes at 10 pounds of pressure for pints.

And there you have it – your very own canned black bean and corn salsa!

What if I don’t have a pressure canner?

If you don’t have a pressure canner but still crave the convenience of ready-made black bean and corn salsa, don’t worry. You have a couple of options:

  1. Use home-canned tomato salsa and add properly canned black beans and corn when you serve it.
  2. Prepare the black bean and corn salsa as usual, but instead of simmering the black beans for only 30 minutes, cook them completely. Then, freeze the salsa in wide-mouth pint-size jars. If you’re concerned about freezing in glass containers, check out my tips here.
Further reading:  Cooking Canned Corn on the Stove: A Flavorful Guide

And that’s it! You’re now equipped with the knowledge to create your own delectable black bean and corn salsa. If you’re eager to explore more preserving techniques, I highly recommend checking out The Ultimate Guide to Preserving Vegetables. This comprehensive book covers canning, dehydrating, freezing, and fermenting vegetables, along with 100 tasty recipes that will save you time and money in the future.

So, what are you waiting for? Get creative in the kitchen and start preserving the flavors of summer. Don’t forget to share your canning adventures with us in the comments.

Thanks for joining me on this salsa-making journey – now go be a salsa superstar! #Rowdy Hog Smokin BBQ