Black Bean and Corn Salsa Canning Recipe
This year we completely forgot to plant tomatoes but I meant to. My in-laws have an overabundance of volunteer tomatoes, add on that they plant more each year and there is more than enough to pick for fresh or canned recipes. This year I wanted something a little more festive and this Black Bean and Corn Salsa canning recipe hit the spot.
*This recipe is mild. If you’d like it more spicy, add in 3 or more finely chopped, deveined with seeds removed, jalapeño’s to cook with the rest of the ingredients.
- 7 cups tomatoes, blanched/peeled and chopped
- 2 medium onions, chopped
- 6 cloves of garlic, peeled and diced
- 2 Anaheim peppers, deveined/remove seeds, chopped
- 2 green peppers, deveined/remove seeds, coarsely chopped
- 2 cups frozen corn
- 1/2 cup loosely chopped fresh cilantro
- 1 can chilli peppers, drained
- 1 can black beans, drained and rinsed
- 1 can tomato paste
- 1 can tomato sauce
- 3/4 cup white vinegar
- 2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cumin
- Prepare mason jars by washing them in a hot soapy bath, rinse well. Place in the oven at 225 degrees F. for 20 mins; shut the oven off and leave jars inside until you are ready to pour the salsa into them. Boil the lids for 10 minutes on a roiling boil. Remove from stove and leave in hot water until you are ready to jar the salsa.
- Blanch tomatoes in boiling water, remove skin and head stem and chop into larger chunks. Fill 7 cups of chopped tomatoes and place into a large soup pot.
- Place all remaining ingredients in the pot, mix ingredients and place on the stove to medium heat to a slow rolling boil for 30 minutes.
- Right before you turn off the stove get the jars out of the oven, place the lids in the hot water beside your production line, as well as a large measuring cup and funnel (preferred to make this easier).
- Remove pot from the stove and fill each jar to 1 cm from the rim while the salsa is still hot. Immediately remove a lid from the hot water, dry and place on the jar, tightening the ring hand tight only. Continue until all jars are filled and sealed.
- Place the filled jars into a pot of rolling boiling water on a trivet or rack inside the pot for 10 minutes and remove carefully, placing each jar on a towel spaced enough to allow even cooling. If you have a pressure canner, use that. You will hear the sound of the lids popping when they seal. If they don't seal, place these jars in the refrigerator (once completely cooled) and use these first.
- Place spaced out on the counter until completely cooled.
- Properly sealed salsa jars will be good for up to 1 year.
This recipe is mild. If you'd like it more spicy, add in 3 or more finely chopped, deveined with seeds removed, jalapeño's to cook with the rest of the ingredients.