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Delicious Black Bean and Corn Salsa Recipe

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Ingredients

Adjust Servings:

	8 cups tomatoes, peeled, chopped and drained
	2 1/2 cups onions, chopped (use sweet onions)
	1 1/2 cups green peppers
	1 cup jalapeno pepper, chopped
	1 cubanelle pepper, chopped
	6 garlic cloves, minced
	1 teaspoon cumin
	1 teaspoon black pepper
	1/8 cup canning salt
	1/3 cup vinegar

Nutritional information

277

Calories

17 g

Calories From Fat

2 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

2747.6 mg

Sodium

60.2 g

Carbs

13.8 g

Dietary Fiber

18.1 g

Sugars

12.9 g

Protein

545 g

Serving Size

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Delicious Black Bean and Corn Salsa Recipe

Name: Delicious Black Bean and Corn Salsa Recipe
Prep time: 20 min
Total time: 1 h 35 min
Yield: 7
Cuisine: American
Ingredients: : 8; : 2 1/2; : 1 1/2; : 1; : 1; : 6; : 1; : 1; : 1/8; : 1/3

Features:

Cuisine:

American

I have been making wonderful salsa without beans and corn for years with the water bath canner and wanted to try adding beans and corn this year. used my pressure canner for 75 mins at 10 lbs of pressure as directed from various places online for salsa with beans and I had some leftover late last night that I saved in the fridge to be pressure canned today. I can tell you that the salsa flavour is vastly different after pressure canning vs before pressure canning. I put two dishes side by side, the unprocessed salsa tastes just like the hot water bathed salsa but with corn and beans, and the pressure canned same salsa tastes less flavourful and has some kind of other taste to it that I can't put my finger on?? I'm not sure. Anyway I will never pressure can salsa again, just leave the beans and corn out and make the wonderful salsa in the hot water bath. You won't regret it and you won't have to worry about c diff. which black beans are known for! Don't risk this salsa in a hot water bath.

95 min
Serves 7
Easy

Ingredients

8
2 1/2
1 1/2
1
1
6
1
1
1/8
1/3

Directions

Wonderful Salsa With Black Beans and Corn,I love Chic chi’s Fiesta Style Salsa and was looking for a recipe on here that was similar and I couldn’t find one. I canned Wonderful Salsa, recipe #9272 last year and LOVED it, so I created my own “Fiesta” Salsa. I would like to thank Jazze22 for sharing her Wonderful Salsa recipe. I will post the recipe as I made it, I did make a couple changes from the original recipe. I hope if you try it, that you like it as much as I do. To cut the heat remove the veins and seeds. Also, wear gloves when handling the peppers.,I have been making wonderful salsa without beans and corn for years with the water bath canner and wanted to try adding beans and corn this year. used my pressure canner for 75 mins at 10 lbs of pressure as directed from various places online for salsa with beans and I had some leftover late last night that I saved in the fridge to be pressure canned today. I can tell you that the salsa flavour is vastly different after pressure canning vs before pressure canning. I put two dishes side by side, the unprocessed salsa tastes just like the hot water bathed salsa but with corn and beans, and the pressure canned same salsa tastes less flavourful and has some kind of other taste to it that I can’t put my finger on?? I’m not sure. Anyway I will never pressure can salsa again, just leave the beans and corn out and make the wonderful salsa in the hot water bath. You won’t regret it and you won’t have to worry about c diff. which black beans are known for! Don’t risk this salsa in a hot water bath.,Has anyone actually ever checked the ph level of this recipe? If its 4.6 or higher (meaning any number lower than that) then it is perfectly safe to waterbath, regardless of the beans and corn. I’m going to make it soon And check. You can buy the ph strips (which test the acidity) at any place that sells wine making supplies.

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