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.


  1. I really miss the facebook group

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

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  4. 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 :)

  5. I just found your site while searching Pinterest for a black bean/corn salsa recipe for canning. I really appreciate the great information you have here and am planning to use your recipe for the salsa this week. If I might make one suggestion, however, your background on this page makes it extremely hard to read. I tried to search your categories for other recipes and it was very difficult and strained my eyes to read it. Just a thought - from a new reader. Thanks for the great site!

  6. Cute blog you have. Can you tell me whether the corn and black bean salsa has been tested for safety? Thanks!

  7. Hi Baking Nana! I made this recipe last summer and it turned out sooooo good! I just finished my last jar from last summer and I’m making another 28 pints tonight! I followed her recipe to a T and it was safe as can be. Make sure to get your water to a boil before starting the 15 min timer!
    And PS this recipe is the BEST!!!


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