Canning Recipe For Black Bean And Corn Salsa
Are you a fan of salsa? Do you love the taste of black beans and corn? If so, this canning recipe for black bean and corn salsa is perfect for you! With a few simple ingredients and a little bit of time, you can have a delicious and healthy snack to enjoy anytime. In this article, we will guide you through the steps of making this homemade salsa and give you some tips on how to can it for long-term storage.
Ingredients:
To make this delicious black bean and corn salsa, you will need the following ingredients:
- 3 cups of black beans (cooked and drained)
- 3 cups of corn kernels (fresh or frozen)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 medium-sized onion (diced)
- 1 jalapeno pepper (seeded and minced)
- 1/2 cup of apple cider vinegar
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
- 1/2 tablespoon of cumin
- 1/2 tablespoon of oregano
- 1/4 tablespoon of paprika
- 1/4 tablespoon of black pepper
Instructions:
Once you have gathered all the necessary ingredients, it's time to start making your black bean and corn salsa. Here are the steps:
- In a large pot, mix together the black beans, corn, red bell pepper, green bell pepper, onion, and jalapeno pepper.
- In a separate bowl, whisk together the apple cider vinegar, sugar, salt, chili powder, garlic powder, cumin, oregano, paprika, and black pepper until well combined.
- Pour the vinegar mixture over the black bean and corn mixture and stir well.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended together.
- Remove the pot from the heat and let the salsa cool to room temperature.
- Once the salsa has cooled, you can transfer it to jars for canning. Make sure the jars are clean and sterilized before filling them with the salsa.
- To can the salsa, place the jars in a canning pot and cover with water. Bring the water to a boil and process for 20 minutes (adjusting for altitude if necessary).
- Remove the jars from the pot and let them cool to room temperature. Check the seals to make sure they are tight and store in a cool, dark place for up to a year.
Tips:
Here are some tips to help you make the perfect black bean and corn salsa:
- You can use fresh or frozen corn kernels in this recipe. If using frozen, make sure to thaw them before adding to the salsa.
- If you don't like spicy foods, you can leave out the jalapeno pepper or reduce the amount used.
- Make sure to use a large enough pot to prevent the mixture from boiling over.
- When canning the salsa, make sure to follow proper canning guidelines to ensure safe storage.
Conclusion:
With this canning recipe for black bean and corn salsa, you can enjoy the delicious taste of salsa anytime you want. Whether you're looking for a healthy snack or a flavorful dip for your next party, this salsa is sure to please. So what are you waiting for? Gather your ingredients and get ready to make some delicious salsa!