Delicious Black Bean Corn Salsa Recipe For Canning

Looking for a delicious black bean corn salsa recipe for canning? Look no further! We’ve got you covered with a simple and mouthwatering recipe that will impress your taste buds and preserve the flavors of summer. Whether you’re a canning pro or just starting out, this recipe is sure to become a staple in your pantry. In just a few easy steps, you’ll have a flavorful salsa ready to enjoy all year round. So, grab your apron and let’s get cooking!

Black Bean Corn Salsa Recipe for Canning

Are you a fan of flavorful and versatile salsas? Look no further than the delicious black bean corn salsa recipe for canning. This homemade salsa is not only bursting with vibrant colors and fresh ingredients, but it can also be canned and enjoyed throughout the year. Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving a tasty accompaniment to your favorite dishes, this black bean corn salsa recipe will surely impress your taste buds. Let’s dive into the details of how to make this mouthwatering salsa and preserve it for future enjoyment.

Ingredients

To prepare the black bean corn salsa for canning, you’ll need the following ingredients:

• 4 cups of fresh corn kernels (about 6-8 ears of corn)
• 2 cups of black beans, rinsed and drained
• 2 cups of diced tomatoes
• 1 cup of diced red bell pepper
• 1 cup of diced red onion
• 1 cup of diced jalapeno peppers (seeds and membranes removed for a milder salsa)
• 1 cup of chopped fresh cilantro
• 1/2 cup of lime juice (about 4-5 limes)
• 1/4 cup of apple cider vinegar
• 2 tablespoons of olive oil
• 2 teaspoons of ground cumin
• 2 teaspoons of salt
• 1 teaspoon of black pepper

Instructions

Follow these step-by-step instructions to make the black bean corn salsa for canning:

1. Start by preparing your canning equipment. Make sure you have sterilized jars, lids, and bands ready.
2. In a large pot, bring water to a boil. Blanch the corn kernels for 5 minutes, then drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, combine the blanched corn kernels, black beans, diced tomatoes, red bell pepper, red onion, jalapeno peppers, and fresh cilantro.
4. In a separate bowl, whisk together the lime juice, apple cider vinegar, olive oil, ground cumin, salt, and black pepper.
5. Pour the lime juice mixture over the vegetable mixture and toss to combine well.
6. Transfer the salsa to sterilized jars, leaving about ½ inch of headspace.
7. Wipe the jar rims to remove any spills or residue. Place the lids on the jars and screw on the bands until they’re finger-tight.
8. Process the jars in a boiling water bath for 15 minutes. Adjust the processing time based on your altitude if necessary.
9. After processing, carefully remove the jars from the water bath and let them cool on a towel or cooling rack. You’ll hear the lids pop as they seal.
10. Once the jars have cooled, check the seals by pressing the center of each lid. If the lid doesn’t flex, it’s sealed. Store the sealed jars in a cool, dark place.

Tips for Success

To ensure your black bean corn salsa turns out perfectly, consider these helpful tips:

• Use fresh and high-quality ingredients for the best flavor and texture.
• Adjust the spiciness of the salsa by adding or reducing the amount of jalapeno peppers according to your preference.
• For a smoky twist, you can roast the corn kernels on a grill or stovetop before adding them to the salsa.
• Make sure to properly sterilize your canning equipment before using it to prevent contamination.
• Label each jar with the date of canning to keep track of freshness.
• The canned salsa can be stored for up to one year. However, for the best taste and quality, it’s recommended to consume within 6-8 months.

Enjoying Your Black Bean Corn Salsa

Now that you have your homemade black bean corn salsa ready, the possibilities are endless. Here are some ways you can enjoy this delicious salsa:

• Serve it as a dip with tortilla chips for a crowd-pleasing appetizer.
• Use it as a topping for grilled chicken, fish, or tacos to add a burst of flavor.
• Spread it on sandwiches or wraps for a tangy and refreshing kick.
• Mix it into your favorite salad for a vibrant and nutritious boost.
• Add it to omelets or scrambled eggs for a tasty breakfast twist.

This black bean corn salsa recipe for canning is a wonderful addition to any summer canning repertoire. With its fresh ingredients and versatile uses, it’s sure to become a staple in your pantry. So, gather your canning supplies and get ready to delight your taste buds with this homemade salsa that you can enjoy all year round.

How to make CORN AND BLACK BEAN SALSA – ALASKA HOMESTEADING

Frequently Asked Questions

What ingredients do I need for black bean corn salsa for canning?

To make black bean corn salsa for canning, you will need the following ingredients:

• 2 cups of black beans, cooked and drained
• 2 cups of sweet corn kernels
• 1 cup of diced tomatoes
• 1/2 cup of diced red onion
• 1/2 cup of chopped cilantro
• 1/4 cup of lime juice
• 2 tablespoons of olive oil
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste

Can I adjust the spiciness of the black bean corn salsa?

Yes, you can adjust the spiciness of the black bean corn salsa according to your preference. If you prefer a milder salsa, you can reduce the amount of jalapeno pepper or omit it altogether. On the other hand, if you like it spicier, you can add more jalapeno or include the seeds for added heat.

How do I can black bean corn salsa?

To can black bean corn salsa, follow these steps:

1. Prepare and sterilize your canning jars and lids.
2. In a large pot, combine all the ingredients for the salsa.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
4. Ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace.
5. Wipe the jar rims to remove any spills or residue.
6. Place the lids on the jars and tighten the bands finger-tight.
7. Process the jars in a boiling water bath for about 15 minutes.
8. Remove the jars from the water bath and let them cool on a towel-lined countertop.
9. Check the seals after the jars have cooled. The lids should not flex up and down when pressed.
10. Store the properly sealed jars in a cool, dark place for up to 1 year.

How long does the black bean corn salsa need to sit before consuming?

For the best flavor, it is recommended to let the black bean corn salsa sit in the jars for at least 2 to 3 weeks before consuming. This allows the flavors to meld together and develop a more delicious taste. However, you can still enjoy the salsa immediately after canning if desired.

Can I use frozen corn instead of fresh corn for the recipe?

Yes, you can use frozen corn kernels instead of fresh corn in the black bean corn salsa recipe. Just make sure to thaw and drain the frozen corn before adding it to the salsa mixture. This substitution will not significantly impact the taste or quality of the salsa.

Final Thoughts

The black bean corn salsa recipe for canning is a delightful and versatile option for preserving the flavors of the summer season. This easy-to-follow recipe combines the freshness of corn, the richness of black beans, and the zing of various colorful vegetables and spices. Whether you use it as a dip, topping, or ingredient in your favorite dishes, this salsa is sure to impress. With its vibrant flavors and the convenience of canning, you can enjoy the taste of summer all year round. So, gather your ingredients and get ready to savor the goodness of this black bean corn salsa recipe for canning.