Recipe for Canning Black Bean and Corn Salsa

Ingredients

-– 6 1/2 pounds Roma Tomatoes – 3 Anaheim Peppers – 2 Jalapeno Peppers – 1 Poblano Pepper – 1 Orange Bell Pepper – 1 Red Onion – 2 Pints of Home-canned Black Beans – 5 cups Fresh or Frozen Corn – 1 bunch Cilantro (1 cup chopped) – 1/3 cup lime juice – 2 TBSP Canning Salt – 2 TBSP Mesquite Liquid Smoke

Puree the Tomatoes in a Food Processor

Cut the peppers up and deseed and chop the peppers in a food processor.Chop the onions and mince the cilantro in the food processor.

Drain the black beans and rinse. Add the beans to the Pot.

Add the corn

Add rest of the ingredients to the pot and bring to a boil on medium-high heat then lower the temperature to medium heat and simmer for 15 minutes.

Add the salsa to each pint jar, remove the air bubbles and wipe the rims and add the lids. This recipe is a big batch and makes 10 pints of salsa.

Canning the Salsa

Pressure can for 75 minutes (90 minutes for quart mason jars). I use the NESCO Electric Pressure Canner

This fresh black bean and corn salsa canning recipe is a new favorite way for me to can salsa. It can be a perfect side dish to any Mexican meal and tastes great on crunchy tortilla chips.

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.