Tuesday, August 9, 2011
Pressure Canning Black Bean and Corn Salsa
With our plethora of corn this year I decided to take a small amount of corn and make some black bean and corn salsa to pressure can. I was excited about doing this because I did not need to add tons of vinegar to basically pickle the vegetables like I do in regular salsa since the corn and beans were already low acid. I was hoping to find a good recipe on-line, but instead I found a lot of black bean and corn salsa recipes where bloggers were boiling water canning black bean and corn salsa which is dangerous because this salsa does not have enough justify boiling water canning.
The general rule for pressure canning mixed items such as this salsa is that you have to pressure can the entire jar for the item that takes the most pressure and the longest amount of time to pressure can. So in this case corn in pint jars takes 10 pounds of pressure for 55 minutes while black beans need 10 pounds of pressure for 1 hour and 15 minutes (the other ingredients in this recipe also call for 10 pounds of pressure at much less time than the corn and beans). This means that a can of black bean and corn salsa needs to be pressure canned for 1 hour and 15 minutes at 10 pounds of pressure. Following this simple rule allows you to really got nuts creating unique pressure canning recipes. I was able to come up with a slightly spicy black bean and corn salsa that I adore eating with chips. I followed Ball’s suggestion on how long to cook the black beans which left my beans a little harder than I liked fresh, but after pressure canning the beans had a perfect texture. If you want to enjoy this recipe fresh, then cook your black beans a little longer so they are more tender.
Ingredients from my own kitchen makes approximately 12 pints jars
1 pound dried black beans
8 cups corn
2 cups tomatoes, chopped (I used a combination of red, yellow, and orange tomatoes)
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.
Posted on Tutorial Tuesday, Delectable Tuesday, Tasty Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, These Chicks Cook, Gooseberry Patch, Whatever Goes Wednesday, What's Cooking Wednesday, Penny Pinching Party