Delicious Black Bean Corn Salsa Canning Recipe: A Step-By-Step Guide

Looking for a delicious and easy black bean corn salsa canning recipe? Look no further! In this article, we’ll share a mouthwatering recipe that will have your taste buds dancing with joy. Imagine a medley of fresh black beans, sweet corn, tangy tomatoes, and zesty peppers all blended together into a flavorful salsa that can be enjoyed all year long. Whether you’re a canning pro or just getting started, this recipe is perfect for anyone looking to preserve the vibrant flavors of summer. So, let’s dive in and get ready to create a jar of homemade goodness with this black bean corn salsa canning recipe.

Black Bean Corn Salsa Canning Recipe

Introduction

Welcome to our comprehensive guide to making and canning your own delicious black bean corn salsa! This versatile and flavorful salsa is perfect for snacking, adding to tacos or burritos, or even as a topping for grilled meats. By canning your homemade salsa, you can enjoy its fresh taste all year round. In this article, we will walk you through the step-by-step process of creating and canning your black bean corn salsa, ensuring that you have a pantry stocked with this delightful treat.

Why Make Your Own Black Bean Corn Salsa?

There are several reasons why making your own black bean corn salsa is a great idea:

1. Flavor: Homemade salsa allows you to control the ingredients and spices, resulting in a salsa that perfectly suits your taste preferences.

2. Quality Ingredients: When making your salsa from scratch, you have the freedom to choose the freshest and highest quality ingredients, ensuring superior taste and nutritional value.

3. Cost-Effective: Making your salsa at home is often more budget-friendly compared to store-bought alternatives, especially if you grow your own vegetables.

4. Preservation: Canning your salsa allows you to enjoy it long after the harvest season, preserving the flavors of summer for colder months.

Ingredients

Before you start making your black bean corn salsa, gather the following ingredients:

• 4 cups of diced tomatoes
• 2 cups of cooked black beans
• 2 cups of frozen corn kernels
• 1 cup of diced red onion
• 1 cup of chopped bell peppers (any color)
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup of chopped fresh cilantro
• 4 cloves of garlic, minced
• 1/4 cup of lime juice
• 2 tablespoons of white vinegar
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1/2 teaspoon of black pepper

Step-by-Step Instructions

Step 1: Prepare the Ingredients

– Gather all the necessary ingredients listed above.
– Wash the tomatoes, bell peppers, and jalapeno pepper thoroughly.
– Dice the tomatoes, chop the bell peppers, and finely chop the jalapeno pepper.
– Drain and rinse the black beans.
– Thaw the frozen corn kernels and drain any excess water.
– Finely chop the red onion, cilantro, and garlic.

Step 2: Prepare Your Canning Equipment

Before you start cooking, ensure that you have the following canning equipment ready:

– Mason jars with lids and bands
– A boiling water canner or large pot
– Canning funnel
– Jar lifter
– Magnetic lid lifter
– Bubble remover and headspace tool
– Kitchen towels or pot holders
– A large spoon or ladle
– A sharp knife for removing air bubbles

Step 3: Cook the Salsa

– In a large pot, combine the diced tomatoes, black beans, corn, red onion, bell peppers, jalapeno pepper, cilantro, garlic, lime juice, vinegar, sugar, salt, cumin, and black pepper.
– Bring the mixture to a boil over medium heat, stirring occasionally.
– Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.

Step 4: Can the Salsa

– While the salsa is simmering, prepare your canning jars by sterilizing them. Place the jars, lids, and bands in a boiling water canner or large pot filled with enough water to cover them. Bring it to a simmer for 10 minutes, then turn off the heat. Leave them in the hot water until you’re ready to fill them.
– After simmering the salsa for 10 minutes, remove it from the heat.
– Using the canning funnel, carefully fill the sterilized jars with the hot salsa, leaving about 1/2 inch of headspace at the top.
– Use the bubble remover and headspace tool to release any trapped air bubbles and adjust the headspace if needed.
– Wipe the jar’s rim with a clean, damp cloth to remove any salsa residue.
– Place a lid on each jar and secure it with a band, but avoid overtightening.
– Using the jar lifter, carefully place the filled jars back into the boiling water canner or large pot.
– Ensure the jars are covered with at least 1 inch of water, adding more if needed.
– Bring the water to a boil and process the jars for 15 minutes (adjusting for altitude if necessary).
– After the processing time is complete, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
– Using the jar lifter, transfer the jars to a towel-lined countertop or cooling rack, leaving enough space between them to cool completely.

Storage and Usage

Once the jars have cooled, check that the lids have sealed properly by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars didn’t seal, refrigerate and use them within a few weeks.

Store your sealed jars of black bean corn salsa in a cool, dark place, such as a pantry or cellar. Properly sealed jars can last for up to a year, but for optimal flavor and quality, it’s recommended to consume them within 6 to 8 months.

To enjoy your black bean corn salsa, simply open a jar and serve it as a dip with your favorite tortilla chips. You can also use it as a topping for tacos, burritos, grilled meats, or as a flavor-enhancing addition to salads.

Tips and Variations

– Experiment with different peppers to adjust the heat level. For a spicier salsa, keep the seeds in the jalapeno pepper or add a hotter variety like serrano peppers. If you prefer a milder salsa, remove all the seeds and membranes from the jalapeno pepper or substitute it with a milder pepper like Anaheim or poblano.
– Try adding other vegetables like diced cucumber or zucchini for added freshness and texture.
– For a smoky twist, consider adding a teaspoon of chipotle powder or smoked paprika to the salsa.
– Customize the seasoning to your liking by adjusting the amount of salt, sugar, or spices.
– If you prefer a chunkier salsa, reduce the cooking time to retain more texture.
– Don’t skip the step of sterilizing your jars before canning. This will ensure the salsa stays safe and fresh during storage.
– Remember to label your jars with the date of canning for easy tracking.

By following this black bean corn salsa canning recipe, you can enjoy the flavors of summer all year round. Whether you’re hosting a party, preparing a quick snack, or looking to enhance your favorite dishes, this homemade salsa is sure to impress. Get creative with variations and share your delicious creations with family and friends. Happy canning!

How to make CORN AND BLACK BEAN SALSA – ALASKA HOMESTEADING

Frequently Asked Questions

What ingredients are needed for black bean corn salsa canning?

The ingredients needed for black bean corn salsa canning include black beans, corn, red bell peppers, red onions, jalapenos, cilantro, lime juice, garlic, cumin, salt, and sugar.

Can I adjust the spice level of the salsa?

Yes, you can adjust the spice level of the black bean corn salsa by adding more or less jalapenos according to your preference. You can also remove the seeds and membranes of the jalapenos for a milder flavor.

How do I prepare the vegetables for canning?

Before canning, make sure to properly prepare the vegetables. Finely chop the red bell peppers, red onions, jalapenos, and garlic. Drain and rinse the black beans and corn. Chop the cilantro and squeeze fresh lime juice.

What is the canning process for black bean corn salsa?

To can black bean corn salsa, you need to sterilize the canning jars and lids. Fill the hot salsa into the jars, leaving a half-inch of headspace. Wipe the jar rims, place the lids, and tighten the bands. Process the jars in a boiling water bath for the recommended time according to your altitude.

How long can I store the canned black bean corn salsa?

When properly canned and stored in a cool, dark place, the black bean corn salsa can last for up to a year. Make sure to check the jars for any signs of spoilage before consuming and discard if any issues are found.

Can I add other ingredients to the black bean corn salsa?

Absolutely! The black bean corn salsa recipe is versatile, and you can add additional ingredients like diced tomatoes, avocado, or different types of peppers to customize the flavor to your liking.

Final Thoughts

Black Bean Corn Salsa is a delicious and versatile recipe that can be enjoyed year-round. With the right ingredients and steps, you can easily make and can this salsa to be enjoyed at any time. This flavorful salsa is perfect as a topping for tacos, salads, or as a dip with tortilla chips. By following a simple canning process, you can preserve the freshness of the ingredients and extend the shelf life of the salsa. So, whether you want to enjoy it immediately or save it for later, this black bean corn salsa canning recipe is a must-try for all salsa lovers.