½pounddried black beans soaked overnight(about 2 cups)
4cupswater
4cupscorn(frozen or fresh)
¼cuplime juice
2tablespoonsolive oil
2tablespoonswhite vinegar
2 ½poundstomatoespeeled and chopped (about 8 Roma tomatoes)
4jalapenos chopped
1medium onion(chopped)
3teaspoonssalt
2teaspoonspepper
2teaspoonscumin
2teaspoonsgarlic powder
¼cupcilantro or parsley choppedoptional
1-2teaspoonscayenne pepperto taste (optional)
hot water (for topping off the jars)
Instructions
Soak beans (start the night before). Place beans in a bowl and fill with cool water. Pick out any rocks or other debris. Set aside and let soak overnight.
Prep for canning. Wash the mason jars and fill them with water. Place them in the pressure canner with water added so there’s about 3 inches of water in the bottom of the canner. Place it over medium-low heat. Place the lids and rings in a small saucepan filled with water and simmer over low heat.
Boil beans. Remove the beans from the soaking water and rinse them. Transfer them to a large pot with 4 cups of water. Place them over high heat and bring to a boil. Once boiling, reduce the heat so it comes to a gentle boil. Cook for 30 minutes.
Combine other ingredients. Meanwhile in a large bowl add the corn, lime juice, olive oil, vinegar, tomatoes, jalapenos, onion, garlic powder, salt, pepper, cumin, and cilantro. Stir to combine.
Drain and add beans. Once the beans are finished cooking, drain the beans from the water and transfer them to the bowl with the rest of the ingredients. Stir so the beans are fully incorporated with the corn and tomato mixture.
Fill jars. Remove the mason jars from the canner, placing them in a heat-proof area. Place a canning funnel over the mason jar. Using a slotted spoon without packing down the salsa, gently spoon the salsa into the mason jars, leaving a 1-inch headspace. Divide the liquid between the jars, continuing to leave a 1-inch head space. If there isn’t enough liquid, add hot water so the jars are filled. Using a debubbler or wooden chopstick remove any air bubbles.
Wipe rims and fasten lids. Wipe down the rims using a vinegar-moistened paper towel. Place the lids and rings on top. Tighten the rings until they’re fingertip-tight.
Process in pressure canner. Transfer the jars to the pressure canner, making sure there’s enough water at the bottom (check your pressure canner's manufacturer’s recommendations). Place the lid on, and set the heat to high. Allow the canner to vent steam steadily. Set your timer for 10 minutes. Once steam has vented steadily for 10 minutes, bring the pressure up to 10 pounds for the weighted canner or 11 pounds for the digital. Once it hits 11 pounds, set your timer for 75 minutes (adjusting for altitude) for pint jars or 90 minutes for quart-sized jars. (If your canner goes below the 11 pounds, stop the timer, bring the pressure back up, and start the timer from the beginning. You will need a constant 11 pounds of pressure for the full process time.)
Release pressure. Allow the pressure to release naturally. Once the pressure has been released, remove the lid (making sure to tilt the lid away from your face to prevent burns).
Cool and check seals. Transfer the jars to a heat-safe space and allow them to cool for 12-24 hours. After 24 hours, check the seal. If a safe seal is confirmed, remove the ring and store the jars in a cool, dark place for up to 18 months (or per the lid’s manufacturer’s recommendations).
Notes
If you don’t soak your beans overnight, you can do a quick soak by placing them in a bowl and pouring boiling water over them. Allow them to sit for 30-45 minutes or until they’ve just about doubled in size.