Black Bean and Corn Salsa Canning Recipe

Salsa is one of the most popular appetizers in America. We use salsa on darn-near everything! This Black Bean and Corn Salsa recipe is one of my family’s favorites – because of its flavor, colors and its many uses.

This salsa is delicious on the end of a tortilla chip but it is truly very versatile! Use this black bean and corn salsa as a substitute to regular diced tomatoes when making chili or any Tex-Mex styled soup. It also works splendidly when making corn bread. Simply add 1 cup of salsa, drained, to any homemade or boxed bread mix.

Black Bean and Corn Salsa Canning Recipe

makes approximately 3 quarts or 7 pints

Ingredients

• 8 cups chopped Roma tomatoes, approximately 16-24 Romas
• 2 cups chopped red onion
• 1 1/2 cups black beans, store-bought or home canned
• 1 cup finely chopped jalapenos, about 5 jalapenos
• 1 cup finely chopped bell pepper
• 1 cup whole kernel corn, frozen is okay too and no need to thaw
• 3/4 cup apple cider vinegar
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup lime juice
• 8 garlic cloves, minced
• 1 tablespoon salt, optional
• 1/2 teaspoon black pepper

Instructions

1. Place every ingredient into a large stock pot and bring to a boil over medium-high heat. Mix well and stir often to avoid scorching. Reduce heat and simmer for 30 minutes, stirring every so often to blend the flavors together and circulate the heat.
2. Using a slotted spoon, fill each hot jar just over 3/4 full of salsa mixture. Next, ladle remaining hot salsa liquid to each jar, being sure to keep a 1/2-inch of headspace. If you prefer a thinner salsa, simply ladle salsa into each jar without using the slotted spoon first.
3. Remove any air pockets using the headspace measuring tool. Add additional salsa if necessary being sure to keep the 1/2-inch headspace.
4. Wipe each jar rim with a warm washcloth dipped in vinegar. Add prepared lids and rings, and hand tighten.
5. Place jars in water bather and cover jars with water, being sure the water level is 2 inches above the jars. Process pints for 20 minutes, and quarts for 25 minutes. Remember, processing time does not begin until the water is at a full rolling boil.

I am really excited for you to make and enjoy my family’s favorite salsa recipe. I can hardly keep it stocked in our pantry they love it so much.  Feel free to double, or even triple, the recipe to ensure you have loads of jars on the ready.

From my family to yours, Enjoy!

Happy Canning!
Diane, The Canning Diva®
www.canningdiva.com