Canning Salsa With Corn And Black Beans
Are you a fan of salsa? Do you love the bold flavors of corn and black beans? If so, then you're in luck. In this article, we will walk you through the process of canning salsa with corn and black beans. Not only is this salsa incredibly delicious, but it's also a great way to preserve your harvest and enjoy your favorite flavors all year round.
Ingredients
Before we can get started with the canning process, let's make sure we have all the necessary ingredients:
- 10 cups chopped tomatoes
- 2 cups chopped onions
- 2 cups corn kernels (fresh or frozen)
- 2 cups black beans (cooked or canned)
- 1 cup chopped jalapeño peppers
- 1 cup chopped red bell peppers
- 1/2 cup chopped cilantro
- 1/2 cup lime juice
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
These ingredients will make approximately 10-12 pints of salsa.
Instructions
Now that we have our ingredients, let's get started with the canning process:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Combine all the ingredients in a large pot and bring to a boil. Reduce heat and let simmer for 20-30 minutes.
- Using a ladle or measuring cup, carefully fill each sterilized jar with salsa, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean cloth to remove any salsa residue.
- Place the lids on the jars and screw on the bands until they are just tight enough to hold the lids in place.
- Place the jars in a canner or large pot of boiling water, making sure they are completely submerged. Process the jars for 15 minutes.
- Remove the jars from the canner and let them cool on a clean towel for 24 hours.
- Check the seals on the jars by pressing down on the center of the lid. If it does not move or make a popping sound, the seal is good. If the lid pops up and down, the seal is not good and the salsa should be refrigerated and used within a few days.
Tips and Tricks
Now that you know how to can salsa with corn and black beans, here are some additional tips and tricks:
- Adjust the heat level of the salsa by adding more or less jalapeño peppers.
- For a smoother salsa, use an immersion blender to puree the ingredients.
- Label your jars with the date so you know when they were canned.
- Clean your canner or pot thoroughly after use to prevent buildup of debris or mineral deposits.
- Store your canned salsa in a cool, dry place away from direct sunlight.
Conclusion
Canning salsa with corn and black beans is a great way to enjoy your favorite flavors all year round. With just a few simple ingredients and some basic canning equipment, you can make a delicious and nutritious salsa that will last for months. So why not give it a try today?