Canning Black Bean and Corn Salsa

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1 pound dried black beans

8 cups corn

2 cups tomatoes, chopped

2 onions

6 bell peppers, chopped and seeds removed

3 hot peppers, chopped seeds removed

2 tbsp. red pepper flakes

1 cup cilantro chopped

1 tbsp. cumin

¼ cup lime juice


1. Soak the beans overnight in warm water. On the next day drain and sort the beans.

2. Add the beans to a large stockpot. Fill the pot with water to cover the beans by two inches of water. Boil the beans 30 minutes while stirring frequently.

3. Drain the beans again. Place the beans back in the stock pot along with the corn, tomatoes, onions, peppers, red pepper flakes, cilantro, cumin, and lime juice. Fill the pot with water until the water level is one inch above the vegetable level. Bring the vegetables to a boil while stirring frequently. Boil for 10 minutes or until the onions turn translucent.

4. Ladle the hot vegetables and beans into pint jars. Add brine to the jar to completely cover the vegetables. Leave a 1” headspace. Add the lids and adjust the two piece caps.

5. Process the jars in a pressure canner at 10 pounds of pressure for 1 hour and 15 minutes.

Bon Appetit!

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