Saturday, July 30, 2016

Salsa Time... Corn and Black Bean Salsa



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.

4 comments:

  1. Absolutely outstanding salsa. We managed 7 pints of pure deliciousness!

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  3. Today we made our first salsa . . . we are new to gardening and to canning and loving every minute of it. Two and half years ago we purchased a small one acre property and started living a country life, that we feel blessed to do. For the last thirty three years before moving here we lived in a suburban home with a small shady backyard. We started gardening the first year here, but this year is our first to start canning. We want to try this recipe next week and I would like to blog about it and put in a link to your blog in my post.
    I love you blog. It is a wonderful treat to anyone wanting to learn to can. You break everything down to simple steps, I love that :)
    Thank you and have a wonderful week.
    Your blogging sister,
    Connie :)

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