Black Bean and Corn Salsa
Black Bean and Corn Salsa is an easy recipe to make and pressure can. Our family's personal favorite salsa recipe, we make sure to have a lot on hand at all times!
Ingredients
- 4 lbs tomatoes chopped and drained
- 2 1/2 cups onions chopped
- 1 1/2 cups green peppers chopped
- 1/2 cup jalapeno peppers chopped (up to 2 cups if you like heat)
- 6 cloves garlic minced
- 1 tbsp cumin
- 1 tsp ground black pepper
- 1/8 cup canning salt
- 1/3 cup vinegar
- 1/2 cup lime juice bottled
- 1 (15 oz) can tomato sauce
- 1 (12 oz) can tomato paste
- 1 (15 oz) can black beans drained and rinsed
- 2 cups corn fresh or frozen (thaw if using frozen)
- 1/4 cup cilantro fresh, chopped (optional)
Instructions
- Prepare jars, lids, and pressure canner.
- In large stockpot, bring all ingredients to a boil. Continue to boil for 5 minutes.
- Ladle hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe rims and place lids and bands- fingertip tight.
- Place jars in canner. Add water to manufacturers description. Bring pressure canner to 10 lbs pressure for 1 hour 15 minutes.
- Remove from heat and let pressure naturally return to 0.
- Remove jars from canner, let cool, check lids for proper seal, remove bands, label and store.
Notes
I like to triple this recipe to make enough jars to fill my pressure canner!