Wonderful Salsa With Black Beans and Corn

Sorry to be a wet blanket, but this recipe is potentially a death sentence. This must be pressure canned to be safe and even there, you must carefully analyze the recipe to ensure that the beans will not swell too much in the jars to prevent adequate fluid movement in the jar to ensure even heating and allow it to reach a safe processing temperature. A water bath cannot reach 250 degrees. With beans being part of the recipe this would likely need to be pressure canned 90-100 minutes at 10lbs pressure. Botulism kills, folks and contrary to myth it may not bulge the lid, can be odorless and tasteless and kill you with the amount that you taste to check. Check out the USDA and other reputable sites that know what they are talking about. Its Russian roulette otherwise.

This recipe really looks delicious, but it is not acidic enough to process in a boiling water bath canner, even with the small amount of added vinegar. It is perfectly safe if processed using modern methods, which means using a pressure canner for non-acidic food like corn and beans. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information, or visit the canning and food preservation forum on food.com. The salsa could be safely stored in the freezer, as an alternative.

This is tasty salsa, but absolutely not safe for water bath canning. Nowhere near acidic enough, and with both beans and corn in it, there's no way to make it safe for water bath canning. This recipe absolutely requires pressure canning, and without clear, tested instructions I wouldn't even try that. But hey, if you want your friends and family to die of botulism, go right ahead and follow the directions as written.

I have been making wonderful salsa without beans and corn for years with the water bath canner and wanted to try adding beans and corn this year. I used my pressure canner for 75 mins at 10 lbs of pressure as directed from various places online for salsa with beans and I had some leftover late last night that I saved in the fridge to be pressure canned today. I can tell you that the salsa flavour is vastly different after pressure canning vs before pressure canning. I put two dishes side by side, the unprocessed salsa tastes just like the hot water bathed salsa but with corn and beans, and the pressure canned same salsa tastes less flavourful and has some kind of other taste to it that I can't put my finger on?? I'm not sure. Anyway I will never pressure can salsa again, just leave the beans and corn out and make the wonderful salsa in the hot water bath. You won't regret it and you won't have to worry about c diff. which black beans are known for! Don't risk this salsa in a hot water bath.

This recipe looks tasty for sure but I agree with the other post. I’ve been canning for over 20 years and this recipe has beans in it and absolutely has to be pressure canned. You cannot water bath beans they are a low acid food no matter if they are with tomatoes or not. Please at least follow the bare minimum guidelines for canning low acid foods to make sure that you don’t poison yourself. Check out Jackie Clays Growing and canning your own food, if you’re looking to ‘can outside the box’ and can safely.