Pressure Canning Black Bean And Corn Salsa
Are you looking for a delicious and healthy salsa recipe that you can enjoy all year round? Look no further than black bean and corn salsa! This tasty snack is perfect for dipping with tortilla chips or as a topping for your favorite dishes. And with the help of a pressure canner, you can make a large batch that will last for months.
What Do You Need to Make Black Bean and Corn Salsa?
To make black bean and corn salsa, you will need a variety of ingredients that you can easily find at your local grocery store or farmers market. Here's what you will need:
- 2 cans of black beans, drained and rinsed
- 2 cans of corn, drained
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 3 cloves of garlic, minced
- 1/4 cup of apple cider vinegar
- 1/4 cup of lime juice
- 1 tablespoon of sugar
- 1 tablespoon of cumin
- 1 tablespoon of chili powder
- 1 teaspoon of salt
- 1/4 cup of cilantro, chopped
How to Make Black Bean and Corn Salsa
1. Begin by preparing your ingredients. Drain and rinse the black beans and corn and chop the onions and peppers. Be sure to remove the seeds from the jalapeno pepper before finely chopping it.
2. In a large bowl, combine the black beans, corn, red onion, green and red bell peppers, jalapeno pepper, and garlic.
3. In a separate bowl, whisk together the apple cider vinegar, lime juice, sugar, cumin, chili powder, and salt.
4. Pour the dressing over the vegetables and stir until everything is well coated.
5. Add the chopped cilantro and stir again.
6. Taste the salsa and adjust the seasoning as needed.
How to Pressure Can Black Bean and Corn Salsa
Now that you have made your delicious salsa, it's time to can it using a pressure canner. Here's how:
1. Begin by sterilizing your canning jars and lids by boiling them in a large pot of water for 10 minutes.
2. Fill your pressure canner with water and place it on your stovetop. Follow the manufacturer's instructions for how much water to use and how to use the canner.
3. Fill each sterilized jar with the salsa, leaving about 1/2 inch of headspace at the top.
4. Wipe the rims of the jars clean and place the lids and bands on top.
5. Place the jars in the pressure canner using a jar lifter. Follow the manufacturer's instructions for how many jars to place in the canner at once and how to secure the lid.
6. Bring the pressure canner to the appropriate pressure for your altitude and maintain that pressure for the recommended amount of time (usually 20-25 minutes).
7. Turn off the heat and allow the canner to cool down before removing the jars.
8. Once the canner is depressurized, use a jar lifter to remove the jars and place them on a towel to cool.
9. After the jars have cooled, check the seals by pressing on the lids. If the lids do not pop up and down, the jars have sealed properly and can be stored in a cool, dark place for up to a year.
Conclusion
In conclusion, black bean and corn salsa is a delicious and healthy snack that you can enjoy all year round. With the help of a pressure canner, you can make a large batch that will last for months. Just be sure to follow the instructions carefully to ensure that your salsa is properly canned and safe to eat. Give this recipe a try, and we're sure you'll love it as much as we do!