Black Bean and Corn Salsa for Canning: A Flavorful and Easy Recipe
Looking for a tasty and convenient way to enjoy the flavors of summer all year round? Look no further than homemade canned black bean and corn salsa! This versatile condiment is perfect for topping tacos, burritos, nachos, or simply enjoying on its own with tortilla chips.
Why Make Your Own Black Bean and Corn Salsa?
- Control the ingredients: You can customize the recipe to your liking, adding your favorite spices, herbs, and vegetables.
- Fresh and flavorful: Homemade salsa is bursting with fresh flavors that you won't find in store-bought varieties.
- Cost-effective: Canning your own salsa can be much cheaper than buying it pre-made.
- Long shelf life: Properly canned salsa can last for months in your pantry, providing you with a delicious and convenient snack or side dish whenever you need it.
Ingredients You'll Need:
- 2 cups cooked black beans, drained and rinsed
- 2 cups frozen corn kernels, thawed
- 1 large red onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and diced (adjust to your spice preference)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Large pot for boiling water
- Canning jars and lids (sterilized)
- Funnel for filling jars
- Jar lifter
- Rubber spatula
- Ladle
Instructions:
1. Sterilize jars and lids: Wash jars and lids in hot soapy water. Place them in a large pot filled with boiling water for 10 minutes to sterilize. 2. Prepare the salsa: Combine all ingredients in a large bowl and stir to combine. 3. Fill jars: Carefully remove jars from the boiling water using a jar lifter and place them on a clean towel. Use a funnel to fill the jars with the salsa, leaving about 1/2 inch of headspace. 4. Remove air bubbles: Use a rubber spatula to gently remove any air bubbles from the salsa. 5. Wipe rims: Wipe the rims of the jars with a clean, damp cloth. 6. Secure lids: Place the lids on the jars and tighten the rings until they are fingertip tight. 7. Process jars: Place jars in a boiling water bath (make sure the water covers the jars by at least 1 inch). Process the jars for 30 minutes for pint jars and 40 minutes for quart jars. 8. Remove and cool: Carefully remove jars from the water bath and place them on a clean towel to cool completely. 9. Check seals: After cooling, check that the lids have sealed properly (they should be concave in the center).
Storage:
Once the jars have completely cooled, store them in a cool, dark place. They should last for months in your pantry.
Enjoy your homemade black bean and corn salsa! It's a delicious and convenient way to add flavor to your meals and snacks. You can experiment with different additions like chopped tomatoes, bell peppers, or even a dash of cayenne pepper to create your own signature blend.