Prepare lids by washing and drying ( Ball® no longer recommends placing lids in boiled water to prepare them) I like to use reusable caning lids when canning things for my family to cut the cost.You don’t need to sterilize jars when you use a pressure canner. Prepare canning jars by checking for cracks and washing in hot soapy water.OR heat up the tomato water from the thawed tomatoes. Put on a pot (or tea kettle) of water to boil.Drain the beans and add them to your salsa mixture.2 red onion – chopped (you can use white).While the beans are simmering, mix the following in a large bowl.Turn down heat and simmer for 30 minutes. Put the beans in a pot of fresh water and bring to a boil. Soak 1 pound of black beans overnight.You can use fresh tomatoes but you’ll need to blanch them to remove the skins. You can see my tomato canning process in action here. I like to freeze our tomatoes when we first pick them.There’s just things you’ll want to do the day before you can the salsa, like freeze the tomatoes and soak the beans. But it’s not like it takes all day each day. The process to make black bean and corns salsa without buying canned beans, corn, or tomato products is a two day process. Making the Black Bean and Corn Salsa Recipe You can also use store bought ingredients and different quantities based on what your family likes. I’m a use what you have kind of cook, so if it has tomatoes, black beans, corn, onion, peppers, and lime, it’s black bean and corn salsa to me. Also, a pressure canner is a wonderful tool and will save you time and money in the long run.īlack bean and corn salsa can be made from mostly your garden ingredients and things you probably already have on hand. With the addition of both corn and beans it’s just not safe to can this salsa in the water bath canner. I knowother sites have black bean and corn salsa recipes that say it’s okay to just do a water bath, big sites that should know better, but you can’t. If you don’t have a pressure canner click over to my fresh black bean and corn salsa recipe. You need a pressure canner to can any kind of beans or any kind of corn – in any quantities. The texture is a not the same as making it fresh but it’s still very good and will be very convenient this winter. Normally I just make black bean and corn salsa as we want it but this summer I decided to can some with our garden tomatoes, onions and peppers. That’s when I pull out our black bean and corn salsa recipe. Sometimes I like to serve a salsa that has a little extra nutrition, you know, to counter the bags of tortilla chips. My boys can polish off a quart of salsa and a couple of bags of tortilla chips in no time flat. My family loves salsa we eat it on everything from eggs to tacos.