Thursday, August 5, 2010

Black bean and Corn Salsa for Canning

This is more a process than a recipe, but you can use it to can or to eat fresh.

If you are canning, place your jars (I like pint size) in a 200F oven. Place lids and rings in a pot on the stove and bring to a boil, then keep hot.


6-8 (at least) cups of diced, seeded Roma tomatoes

2 jalapeno peppers diced (keep the seeds in if you like it hot!)

1 large onion chopped

3-4 cloves of garlic minced

2 T cilantro

1 can black beans rinsed

1 C frozen corn

1/3 C salt

pepper to taste

splash of lime juice

In the bottom of a large pot, saute the onions and garlic in a few tablespoons of olive oil. The onions should be clear, but with no color on them. Prepare all other ingredients and add to onions and garlic, except the lime juice. You may need to add a little liquid (splash of water) to get the juices flowing. Bring to a boil then turn off and add lime juice. Mix well, and place into hot jars. Be sure to remove any bubbles (I run a butter knife down the insides of the jar a few times). Wipe the mouth and seal with a cap. You should get about 4 pint jars.

*you can process the jars after, but I didn't last time I made this and it worked out fine.