Friday, October 3, 2008

Black Bean and Corn Salsa

*****I have received NUMEROUS questions about this recipe questioning it's safety*****

I'm not a professional "canner" but here is my outlook. I've been canning this several times a year for the past 5 years. That being said, it usually doesn't last more than a few months in my cupboard. Beginning 2 years ago, I too thought it would be safer to pressure can this, so I have been. I believe it's safer this way. If you don't pressure can, I would recommend processing longer like 75-90 minutes depending on elevation. (I used to waterbath/steam for 25 minutes at 4500 ft elevation) however, longer cook time will overcook the tomatoes and make it not as yummy. That being said, I've never had problems with myself or kids getting sick. So I say, use the recipe, can it how you feel safe! If you do decide to use a pressure canner, I process for 15 min. I got the recipe years ago on another website and re-posted to add the changes that I made. Best of luck!!!


8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped (I 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 (if you dont have canning salt, you can use sea salt)
1/3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn or canned or fresh

mix in a big pot and heat it up because you want to pack the salsa in jars while it's hot. i bring to a boil (if you can call it that) for about 5+ minutes.

eat fresh or pressure can for 75-90 minutes. (original recipe says, "can in prepared hot jars and process via water bath or steam for 10 mins, 5 additional minutes for every 1000 ft above sea level.")

i add 2 T of lemon juice and 2 T of sugar to mine... but this is totally optional. i also throw in what i have as far as pepper go. i put in a total 6 cups combined onions, peppers and jalapenos, green chilies, etc. i also put in twice the amount of corn and black beans... the first i time i put in what the recipe says and the salsa was yummy but all agreed that it needed more corn and beans.... happy canning!

makes 4-5 quarts or 7-9 pints (depends on how much corn, beans and peppers you use)
at

51 comments:

  1. jane augensteinMarch 1, 2009 at 12:06 PM

    Wow, this sounds like a really good recipe! I was online looking for a good salsa recipe to can; most only had a recipe to make just one bowl full!
    Thanks, I will try your recipe this fall when canning tomatoes.

    ReplyDelete
  2. KattJuly 8, 2009 at 11:56 AM

    This is an awesome recipe! I have been canning tomatoes all summer and have put up a bunch of salsa; this is the recipe I base all of mine on. I double it, triple it, it doesn't matter, it turns out wonderfully. Thank you!!! I've done it with regular slicing tomatoes (and there you need the tomato paste) and with roma tomatoes, with the romas I didn't need the paste. I'm making up a batch today
    thank you for posting this, it's really been a blessing!
    Katharine in Arkansas

    ReplyDelete
  3. LoriJuly 20, 2009 at 9:29 AM

    I would like to know if you have to cook the black bean and corn salsa for any length of time before water bathing it? And how long do you water bath it for?

    ReplyDelete
  4. EmilyJuly 20, 2009 at 10:51 AM

    Thank you all for your comments, I love this recipe as well!

    I mix all the ingredients in a pot and simmer it (it should be HOT before canning)
    How long you simmer is up to you. If you like your salsa to have the cooked texture, then simmer it for 15-30 mins or so. It's up to you. It does cook a little in the canning process itself.

    ReplyDelete
  5. JuliaJuly 20, 2009 at 9:22 PM

    I have searched everywhere for a Black Bean and Corn Salsa recipe that is suitable for canning, and this fits the bill!
    I can't wait to try it!

    ReplyDelete
  6. LoriJuly 21, 2009 at 5:14 AM

    how long do you water bath the corn and bean salsa? Do you add the beans in right away wait until the end to put then in so they don't get to soft. thanks

    LORI

    ReplyDelete
  7. EmilyJuly 21, 2009 at 11:55 AM

    i put all the ingredients in at the same time and i water bath for about 40 mins (but i'm at 4000 ft elevation) If you're at sea level I would do 15 mins

    ReplyDelete
  8. JuliaJuly 26, 2009 at 3:27 PM

    I finally made this last night, and it is outstanding! My entire family loves it!
    I used just one small jalapeño pepper, and it made the perfect mild salsa.
    I originally thought 7 pints would last a while, but it looks like I may be making more salsa sooner than I planned.

    ReplyDelete
  9. ChristiAugust 23, 2009 at 9:10 AM

    This recipe sounds GREAT! I have a ton of corn and tomatoes that I really need to get picked and do something with.
    Do you cook the ingrediants on the stove, or just mix it all together and jar it up?
    Thanks!

    ReplyDelete
  10. ChristiAugust 23, 2009 at 9:15 AM

    Disregard my last comment... I just read through the older posts and got my answer!
    I am off to my garden!

    ReplyDelete
  11. lisaAugust 28, 2009 at 6:59 PM

    I'm wondering if you could pressure can this recipe? I like to not cook the salsa and then only process mine at 5 pounds pressure for 5 minutes. It seems to be more fresh like that way. Wondering what the pressure canning would do to the corn/beans?
    Any ideas?

    ReplyDelete
  12. KelleySeptember 2, 2009 at 12:09 PM

    This is an awesome recipe! I did use lime juice instead of lemon, I also added a handful of chopped cilantro. My family has been eating it so fast I will probably have to make a couple more batches to get us through the winter.

    ReplyDelete
  13. leasa03September 29, 2009 at 5:44 AM

    This is an awesome recipe!! I have made 2 batches so far, and am planning on making more... It goes really fast! I have given away jars to friends and family, and now don't have any for me! Both times, I forgot to drain the tomatoes - it was just "juicy", and made about 12 pints. Even then, I heard no complaints. I also added 2 cans each on the beans and corn (just the right amount). Thank you very much for sharing "the best salsa" recipe.

    ReplyDelete
  14. EmilySeptember 30, 2009 at 2:06 PM

    lisa, i have pressure canned this... only takes 10 minutes and it's a little safer!

    ReplyDelete
  15. lisawOctober 1, 2009 at 9:05 AM

    I would prefer to pressure can, and I am at 4000 ft also. I was wondering how many pounds for how long. I know most of my recipes call for 11 pounds. Can't wait to try it sounds awesome

    ReplyDelete
  16. EmilyOctober 1, 2009 at 9:10 AM

    i do 10 min at 15 lbs (i'm at 4500 ft)

    ReplyDelete
  17. UnknownNovember 21, 2009 at 10:21 PM

    I was wondering if I could use canned diced tomatoes instead of skinning them myself? If so do I drain the cans first before starting? It says in the recipe peeled chopped and drained. So if I used canned tomatoes I could eliminating peeling them. I would assume I just drain the cans before starting.

    ReplyDelete
  18. UnknownNovember 21, 2009 at 10:31 PM

    How much Lime juice would I use instead of vinegar? Could I use Lime juice instead of vinegar or wont I get the same taste? I also plan on adding cilantro as I really like it in salsa.

    ReplyDelete
  19. lanhamfamilyAugust 10, 2010 at 9:25 AM

    I think the recipe sounds wonderful. I am a little concerned about how well the corn and beans do with hot water bathing. Can you tell me a bit more about how long you have been canning this recipe, how long you can leave the jars on your pantry shelf and the texture of the corn/beans after hot water bath vs. pressure canning? Thank you so much!

    ReplyDelete
  20. lanhamfamilyAugust 10, 2010 at 9:26 AM

    I think the recipe sounds wonderful. I am a little concerned about how well the corn and beans do with hot water bathing. Can you tell me a bit more about how long you have been canning this recipe, how long you can leave the jars on your pantry shelf and the texture of the corn/beans after hot water bath vs. pressure canning? Thank you so much!

    ReplyDelete
  21. DebiAugust 19, 2010 at 6:00 AM

    I was wondering how safe this recipe is to can? From everything I have been reading on the internet the processing time you have listed is not safe. It is due to the corn and black beans in this recipe. There is probably not enough acid in the recipe to make it safe. In order for it to be safe you would have to pressure can it for the corn which would be 85 minutes at 10 pds pressure where I live. I think it would become very mushy with that length of time. I would love to make this recipe. Can you tell me if you have ever had any problems with the recipe? Can you verify that it is safe to make?

    ReplyDelete
  22. NancyAugust 19, 2010 at 11:55 PM

    Oh no, I didn't see the comments before I made my salsa. (Always in a hurry:( I put my mixture in the jars without simmering first and then processed in a hot bath for 65 minutes. Do you think it will be ok?.

    ReplyDelete
  23. Wanna be farm girlOctober 4, 2010 at 3:10 PM

    I love this recipe! It is so good, and my neighbors that have tried it all agree!!!! I pressure canned it for 15 minutes at ten pounds!!

    ReplyDelete
  24. Kara BDecember 21, 2010 at 5:02 PM

    Fantastic recipe! I have made it multiple times and always get rave reviews. As far as the safety of water bath canning, I believe it is all about the level of acidity which is why you add the vinegar and lemon juice...to offset the beans and corn and make it acidic enough to waterbath can. We just opened our last jar over the weekend that was canned in June and it tasted as good as ever and no one got sick. Hope this comment helps!

    ReplyDelete
  25. Kara BDecember 21, 2010 at 5:03 PM

    Fantastic recipe! I have made it multiple times and always get rave reviews. As far as the safety of water bath canning, I believe it is all about the level of acidity which is why you add the vinegar and lemon juice...to offset the beans and corn and make it acidic enough to waterbath can. We just opened our last jar over the weekend that was canned in June and it tasted as good as ever and no one got sick. Hope this comment helps!

    ReplyDelete
  26. GwenAugust 11, 2011 at 3:13 PM

    Okay. I have just made 38 pints of salsa using this recipe WITHOUT THE CORN AND BEANS. I just used the rest of it and it is still so good. But I just now read that you are supposed to simmer it all first before putting into jars. I didn't. So the fact that I packed the jars without cooking it first and also only processed it the ten minutes likie the original recipe said probably indicates that I'm totally going to have to dump it all, doesn't it? I could just cry. I didn't realize it had to be cooked first. Can I open the jars and do it over? Probably not since it's been a few days. The jars all sealed, but I guess I'm sunk. Could you tell me what you think? I'm desperate.

    ReplyDelete
  27. Beverly T.August 19, 2011 at 8:44 PM

    Gwen, since your jars are sealed they are "safe food". Only thing is the ingredients may be more on the crunchier side than what you might like. Maybe, maybe not. I would not dump it. If you open a jar and find it to cruncy for your liking...just put it in a pan and simmer/cook it a bit. It'll be fine!! We all learn as we go. I just found this recipe last month and LOVE it. Planning on making/canning three turns tomorrow. Really hard to mess up this recipe.

    ReplyDelete
  28. Gail SAugust 30, 2011 at 8:19 PM

    Since there is some concern over the safety of water bath canning this, have you ever frozen it? I am trying to preserve things that will last a year (until next year when I make the recipes again)

    ReplyDelete
  29. EmilyAugust 30, 2011 at 8:32 PM

    Tomatoes never do well in the freezer, but I've never tried it. I would say no don't freeze, unless someone had another opinion?

    ReplyDelete
  30. JkressinSeptember 7, 2011 at 4:38 PM

    I am totally confused so Do i cook all the ingredients before I put it in the pressure canner?

    ReplyDelete
  31. Quijibo69September 11, 2011 at 12:06 PM

    This is by far the best recipe for salsa that I have made... I "tweaked" the recipe a bit to suit my own taste (more cumin, two fresh limes, lots of garlic, a variety of peppers, red onions and sweet onions, lots of fresh cilantro and doubled the corn and black beans as suggested). I cook the ingredients for about 30 min then use my pressure canner at 10lbs for 10 min.

    You will never go back to another salsa.

    ReplyDelete
  32. StephenAugust 24, 2012 at 2:01 PM

    This is a great recipe! Everyone who tries the batches I have made, love it!!!!!! Thank you!!!!!

    ReplyDelete
  33. TamaraOctober 7, 2012 at 3:43 PM

    Just wanted to let you know I copied your recipe! I have the link to it on my blog!

    It was super yummy!
    Tamara

    tamsgarden-howdoesourgardengrow.blogspot.com

    ReplyDelete
  34. Auntie AMay 3, 2013 at 10:55 AM

    I found your recipe while searching online for a suitable black bean salsa that I can CAN! Thank you and I look forward to trying it this year!
    Amy in Arkansas

    ReplyDelete
  35. SummertimeMay 6, 2013 at 5:24 PM

    I can't wait to get my garden planted so I can pick tomatoes and corn for this awesome recipe. I have used this recipe for the past two years and it is sooooooooo good. I have had fun adding different things here and there to make it with a bit more kick. This year I will be hiding some from my husband because he eats it on everything! and we don't have any left past December. You can use canned tomatoes too but don't forget to drain them first.

    ReplyDelete
  36. UnknownJuly 18, 2013 at 1:40 PM

    What is a cubanelle pepper? I never heard of that. Is this a mild recipe? I cant eat anything too hot.

    ReplyDelete
  37. UnknownJuly 18, 2013 at 1:41 PM

    What is a cubanelle pepper? I never heard of that.Is this a mild recipe?

    ReplyDelete
  38. EmilyJuly 23, 2013 at 4:45 PM

    Mary, a cubanelle is a pepper that is on the sweeter side. If you cant find them I have used banana wax pepper (you can find them in the store by the pickles) or anaheim chiles. You could even use yellow bell peppers.

    ReplyDelete
  39. SDddaisyAugust 22, 2013 at 6:06 AM

    Just wondering about your comment about the sugar and lemon juice you added. Did you add that to the whole batch or to each pint before processing? Thanks for recipe it looks great and can't wait to try it!

    ReplyDelete
  40. EmilyAugust 22, 2013 at 6:42 PM

    Lemon juice and sugar I add to the whole batch, a few tablespoons of each. I suppose you could add a tsp or less to each jar depending on what size you use. :)

    ReplyDelete
  41. TeeAugust 23, 2013 at 3:23 PM

    I loved this recipe! Mine turned out a little runny for my taste though. Any comments on how to fix this? I think the next time I may add some cilantro to it to see how it tastes. But I like the flavors the way they are too! I also added more corn and beans! Thanks!
    Teresa

    ReplyDelete
  42. JuliAugust 29, 2013 at 2:26 PM

    Just wanted to let you know that I used your recipe a couple of years ago with just 2 alterations (I doubled it and added poblano peppers because I had them) It was the BEST salsa ever. I am making it again this year because I have found no other recipe that compared :)

    ReplyDelete
  43. EmilySeptember 3, 2013 at 12:16 PM

    Tee, If you want thicker salsa, try adding tomato paste. You may want to add more peppers, onions and spices to make up the difference since this will make it more "tomato-y" or add less tomatoes.

    ReplyDelete
  44. UnknownAugust 17, 2014 at 3:55 PM

    emily
    i just foumd this recipe. i used all the same ingrients but instead of spices i used mrs. wages salsa mix. and i added ears of cooked sweetcorn. i cooked it for 20 mins . then filled jars and did a boiing water bath for 40 mins. im worried about botulism.. do you think i should pitch canned salsa or do you think its ok! i used about 3/4 to 1 cup of vinegar..

    ReplyDelete
  45. UnknownAugust 17, 2014 at 4:32 PM

    i too made salsa with fresh tomatoes onion and corn on the cob. i used mrs wages spice pack tho, very similar to you spices. it had a3/4 -1 cup of vinegar. i cooked the salsa for 20 mins. then boiling water bathed it in canning jars. do you think adding the corn would change things so the salsa wouldnt be safe without pressure canning it and only boiling water bathing it?

    ReplyDelete
  46. MelodySeptember 26, 2014 at 8:47 PM

    I would love to try this recipe! The elevation where I live is sealevel, so how do I figure out the pounds and time for this recipe when using a pressure canner? Thanks!

    ReplyDelete
  47. UnknownFebruary 12, 2016 at 12:50 AM

    Only problem with this recipe is it doesn't LAST!! My absolute favorite salsa...you can simplify by using purchased canned ingredients or when in season use all home made and home grown. I have started using my own dried beans...such a flexible recipe! In the beginning I would pressure can but honestly it never lasts long...I only double the recipe...and make it as the family demands lol. Now I just process in a boiling bath and I have never had a problem with spoilage and have been making this recipe for five years! I too, double beans and corn, the flavor of this salsa is what sold me...

    ReplyDelete
  48. UnknownAugust 25, 2017 at 5:10 PM

    This was delicious! I added extra black beans and corn, sugar and cumin! Will make this all the time! Thank you!

    ReplyDelete
  49. UnknownAugust 31, 2018 at 4:43 AM

    I have been making this salsa for years now (ever since I found this recipe). It is now everyone's favorite Christmas gift! Getting ready to make up a few more batches. Thank you so much for sharing!

    ReplyDelete
  50. Melissa WhiteSeptember 26, 2018 at 8:31 AM

    Emily,

    Big hello from Saskatchewan! I have been using your recipe since shortly after you posted it, just thought it was time to thank you for it. It is such a versatile recipe...in season I use garden tomatoes, corn, onions and peppers... you can simplify by using purchased canned and or frozen ingredients or any combination. I dehydrate some of my garden tomatoes and put them in the blender to turn it into a powder. Equal amounts of powder and water makes tomato paste, two parts water and one part powder is sauce and I have started using my own dried beans...

    It is my family's favorite. My youngest now lives in the Yukon (a Canadian Territory beside Alaska) and when I go to visit, I always go with a batch. All who taste my (your) salsa ask for the recipe, many have been directed to your website. I also posted it on my Pinterest Board...I don't know much about all that ... but it is a link to your website, I don't try to pass it off as my own, just want to share this perfect salsa! I just noticed 551 people have pinned it from my board...I bet it has gone around the world! The power of the internet!

    Thanks again,
    Melissa

    ReplyDelete
  51. Melissa WhiteOctober 3, 2019 at 6:57 PM

    I have been making your recipe for 10 years now and its high time to say thanks...Thanks!! It is so versatile, vegetables from the garden, or in the middle of winter, buy canned diced tomatoes, buy some peppers, onions, garlic and corn...soak black beans or used canned beans...the flavor is fantastic...the kids have since grown up but still put in orders for salsa. Thanks again.

    Melissa,
    Saskatchewan, Canada

    ReplyDelete