Black Bean And Corn Salsa Pressure Canning
If you are looking for a delicious and healthy snack or appetizer, black bean and corn salsa is a great option. This salsa is packed with flavor and can be made easily from scratch. And if you want to make it last longer, pressure canning is the perfect method. In this article, we will guide you through the process of making and pressure canning black bean and corn salsa.
Ingredients
To prepare black bean and corn salsa, you will need the following ingredients:
- 3 cups of cooked black beans
- 3 cups of corn kernels
- 1 cup of chopped red bell pepper
- 1 cup of chopped onion
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 1/2 cup of lime juice
- 1/2 cup of chopped fresh cilantro
- 1 tablespoon of ground cumin
- 1 tablespoon of salt
Instructions
Follow these instructions to make black bean and corn salsa:
- In a large bowl, combine the black beans, corn, red bell pepper, onion, jalapeno pepper, and garlic cloves.
- Add the lime juice, fresh cilantro, ground cumin, and salt. Mix well to combine all ingredients.
- Refrigerate the salsa for at least 1 hour to let the flavors meld.
- Once the salsa is chilled, transfer it to sterilized jars for canning.
- Place the jars in the pressure canner and process them according to the manufacturer's instructions. Usually, 10 pounds of pressure for 25 minutes is a good guideline.
- After processing, remove the jars from the canner and let them cool at room temperature.
- Check the lids for a proper seal before storing the canned salsa in a cool, dry place. Any jars that did not seal properly should be refrigerated and used within a few days.
Canning Tips
Here are a few tips to ensure success when pressure canning black bean and corn salsa:
- Always use sterilized jars and lids to prevent contamination.
- Follow the instructions for your specific pressure canner model.
- Make sure the pressure canner is at the correct pressure before starting the processing time.
- Do not try to rush the cooling process. Let the jars cool at room temperature for at least 12 hours to ensure a proper seal.
- Label the jars with the date of canning and store them in a cool, dark place.
Conclusion
Black bean and corn salsa is a healthy and delicious snack that can be enjoyed any time of the year. If you want to make it last longer, pressure canning is an excellent option. With the right ingredients, instructions, and canning tips, you can make and store black bean and corn salsa safely and easily. Try this recipe today and enjoy the flavors of fresh, homemade salsa all year round!