Black Bean and Corn Salsa

Salsas have become extremely popular.  Contrary to some beliefs and salsa does not always have to be tomato based although some of the most popular salsas are.  One of the ways I save money when canning is to always make one or more products in addition to my standard products for that produce that only uses a small portion of the product.    Quite often this is an experimental recipe I am working on but not always.

One of my girlfriends gifted me with a jar of her homemade black bean and corn salsa.  I immediately set to work creating my own recipe.  Mine is a bit different from hers in that there is no sweet red pepper and I used dried black beans as well as fresh corn.  I used 2 cups of fresh corn from the first five dozen ears of corn to make a black bean and corn salsa.  I did not add any cilantro.  I pressure canned the salsa for 75 minutes at 10lb pressure.

I really like the looks of the black bean and corn salsa in the jars.  The salsa tested at pH 3.8 so technically it could have been processed in a BWB canner.  I prefer using a pressure canner for this type of product simply for the added level of safety.  Once the salsa has sat for a couple of weeks, I will open a jar then start tweaking more from there so the recipe is still in the experiment mode.