This recipe is for canning black bean and corn salsa. It will not be the garden season for a few months and then another couple of months for canning tomatoes, including tomato salsa, spaghetti, tomato sauce, and all the rest. I miss canning with fresh vegetables, so thought I would try this new type of salsa that I have never made or canned before! It is an easy recipe for black bean corn salsa.
As I usually do when canning a recipe or even cooking a recipe, I look up several and then make my own recipe up to fit what I like. This is my original recipe and like salsa or any recipe, it can be adjusted to anyone’s taste!
Ingredients
- Tomatoes – I used Roma tomatoes. They are great for salsa. I had to use store-bought this time, but in the summer, I use my own and I use all my kinds of fresh tomatoes from the garden. I do not peel my tomatoes for my salsa or any of my sauces. I run them through a food processor and it turns out great. So much easier and faster than peeling.
- Black Beans – You can use dry beans and soak them overnight and cook, canned beans from the store or your home-canned black beans, which is what I use. I love having my canned beans to use in recipes. I will be posting about how to can beans very soon!
- Onion – Any kind of raw onions can be used, red onion, white onion, green onions. I used red onion.
- Corn – Fresh corn, canned corn, frozen corn, roasted corn, any of these can be used. I used frozen corn I had froze last summer from fresh sweet corn.
- Peppers – Peppers that are used for salsa are dependent on each individual’s taste. I do not like very hot salsa, so I do not use very many jalapeno peppers. Anaheim peppers are my favorite for salsa and I also like poblano. Instead of a green bell pepper, I used orange to add color.
- Cilantro – I use fresh cilantro and process in my food processor.
- Lime Juice – Fresh limes or bottled can be used. I used 4 fresh limes for the juice. A great substitute to add citric acid would be lemon juice.
- Salt – Always use canning salt when canning. I use Mrs. Wages canning salt.
- Liquid Smoke (Mesquite) – My favorite ingredient in all my homemade salsa is the Mesquite Liquid Smoke.
Steps in Preparing to Can Black Bean and Corn Salsa
Puree the tomatoes in a food processor. As I stated above, I never peel my tomatoes and after running them through a food processor you do not notice the peels. I peeled at one time and found it so time-consuming. If you prefer to peel, here is a good article that shows you how to do that. I also try to avoid peeling my peaches and apples. The only time I peel apples is when I make the apple pie filling. Here is an apple/potato electric peeler I purchased from Amazon that I love and is a great way to quickly peel apples and potatoes!
Cut the peppers up and deseed and chop the peppers in a food processor. Wear gloves if you are going to touch the inside of the hot peppers.
Chop the onions and mince the cilantro in the food processor.
Drain the black beans and rinse. I used my home-canned black beans. f you are using dry beans soak the 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.
Thaw the corn if using frozen corn.
Add rest of the ingredients to the pot and bring to a boil on medium-high heat then lower the temperature to medium heat and simmer for 15 minutes.
Canning the black bean and corn salsa
This recipe is a big batch and makes 10 pints of salsa. Add the salsa to each pint jar, remove the air bubbles and wipe the rims and add the lids.
This recipe is for pressure canning. There are black bean and corn salsa recipes that use water bath canning, but with the recipe containing beans and corn, I feel more comfortable using a pressure canner. Place jars in the pressure canner and process for 75 minutes (90 minutes for quart mason jars). I use the NESCO smart electric canner and I have included an easy tutorial on how to use the canner on my website.
A Crowd Favorite
This fresh black bean and corn salsa canning recipe is a new favorite way for me to can salsa. It is another healthy salsa recipe that I plan to make often! It can be a perfect side dish to any Mexican meal and tastes great on crunchy tortilla chips.
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
Black Bean and Corn Salsa for Canning
Yield: 10 Pints
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Delicious and Easy recipe for canning black bean and corn salsa!
Ingredients
- 6 1/2 pounds Roma Tomatoes
- 3 Anaheim Peppers
- 2 Jalapeno Peppers
- 1 Poblano Pepper
- 1 Orange Bell Pepper
- 1 Red Onion
- 2 Pints of Home-canned Black Beans
- 5 cups Fresh or Frozen Corn
- 1 bunch Cilantro (1 cup chopped)
- 1/3 cup lime juice
- 2 TBSP Canning Salt
- 2 TBSP Mesquite Liquid Smoke
Instructions
- Chop up the tomatoes, peppers, onions, and cilantro with a food processor and add to a large pot
- Add the remaining ingredients
- Bring to a boil and simmer for 15 minutes
- Add to pint jars
- Wipe the rims and add the lids
- Process in pressure canner for 70 minutes
