Corn And Black Bean Salsa Canning Recipe
If you're looking for a tasty and easy way to preserve fresh summer flavors all year long, look no further than this delicious corn and black bean salsa canning recipe. Packed with the vibrant colors and bold flavors of ripe tomatoes, sweet corn, zesty black beans, tangy lime juice, and more, this recipe is sure to become a favorite in your household.
Ingredients for Corn And Black Bean Salsa Canning Recipe
Before you can begin canning your corn and black bean salsa, you'll first need to gather all of your ingredients. Here's what you'll need:
- 8 cups peeled, chopped tomatoes
- 2 cups diced onions
- 1 cup diced green bell peppers
- 4 cloves garlic, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 3 cups frozen corn kernels
- 1/2 cup chopped fresh cilantro
- 1/2 cup lime juice
- 1/4 cup white vinegar
- 1 tbsp. kosher salt
- 1 tbsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. smoked paprika
Make sure all of your ingredients are fresh and of high quality to ensure the best possible flavor in your salsa.
Instructions for Corn And Black Bean Salsa Canning Recipe
Once you have all of your ingredients assembled, it's time to start the canning process.
Step One: Prepare Your Jars and Lids
Before you can begin canning, you'll need to prepare your jars and lids. Start by sterilizing your jars in a large pot of boiling water for 10 minutes. Then, remove them from the water and set them aside to cool.
While your jars are cooling, prepare your lids by simmering them in a separate pot of water for 5 minutes. Remove them from the water and set them aside to cool as well.
Step Two: Combine Your Ingredients
Once your jars and lids are prepared, it's time to start preparing your salsa. Begin by combining your tomatoes, onions, green bell peppers, and garlic in a large pot over medium heat. Cook for 10-15 minutes until the vegetables have softened.
Next, add your black beans, corn, cilantro, lime juice, white vinegar, kosher salt, cumin, oregano, and smoked paprika to the pot. Stir well to combine all of the ingredients.
Step Three: Bring to a Boil
Once all of your ingredients are combined, raise the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10-15 minutes until the salsa has thickened and the flavors have melded together.
Step Four: Can Your Salsa
Once your salsa is ready, it's time to start canning. Begin by ladling the hot salsa into your prepared jars, leaving 1/2 inch of headspace at the top of each jar. Use a spatula or chopstick to remove any air bubbles from the jars.
Next, wipe the rims of your jars with a clean, damp cloth to remove any food particles or debris. Then, place your prepared lids on top of each jar and screw on the bands until they're fingertip tight.
Finally, place your jars in a large pot of boiling water so that they're completely submerged. Boil for 15 minutes to seal the jars and ensure that they're safe for long-term storage.
Once the processing time is up, carefully remove your jars from the water using a jar lifter or tongs. Place them on a towel or wire rack to cool, listening for the telltale "pop" sound that indicates that the jars have sealed properly.
Conclusion
Canning your own corn and black bean salsa is a great way to preserve the fresh flavors of summer all year long. With just a few simple ingredients and a little bit of time and effort, you can create delicious and healthy salsa that's perfect for snacking, appetizers, or even as a main dish ingredient.
So why not give this corn and black bean salsa canning recipe a try today? Your taste buds will thank you!