Corn and Black Bean Salsa (Canning)
by Elaine Blonigen
4 lbs tomatoes, chopped and drained
2-1/2 cups onions, chopped
1-1/2 cups green peppers
1 cup jalapeno pepper, chopped (double if you like hotter)
6 garlic cloves, minced
1 TB cumin
1 teaspoon black pepper
1/8 cup canning salt
1/3 cup vinegar
½ cup bottled lime juice
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups fresh corn kernels
Cilantro – I like to add the whole bunch of fresh cilantro, but that’s optional.
In a very large saucepan, combine all ingredients and bring to a boil, stirring occasionally for about 5 minutes.
Now you are ready to start canning your salsa. Ladle salsa into jar leaving about a half inch of head space, wipe the rim and threads with a paper towel. Cover all jars with water by an inch or so. Cover canner and bring to a boil. The boiling must be continuous and rapid for 15 minutes. Remove lid, let sit for about 5 minutes or so before removing from water bath.
In a very large saucepan, combine all ingredients and bring to a boil, stirring occasionally for about 5 minutes.
Now you are ready to start canning your salsa. Ladle salsa into jar leaving about a half inch of head space, wipe the rim and threads with a paper towel. Cover all jars with water by an inch or so. Cover canner and bring to a boil. The boiling must be continuous and rapid for 15 minutes. Remove lid, let sit for about 5 minutes or so before removing from water bath.
