This recipe makes approx. 6 500 mL jars.
Open up a jar and stir in a can of black beans for a great tasting salsa! If you
prefer a spicier salsa, add 1 to 2 tsp (5 to 10 ml) red pepper flakes, or 1 tsp
(5 mL) hot pepper sauce or cayenne pepper to recipe.
• 12 cups (3000 mL) of coarsely chopped tomatoes (approx. 6 lbs, 24 medium)
• 8 cups (2000 mL) of whole kernel corn (about 2.2 lbs or 16 medium ears)
• 1 package (115 g) of Bernardin® Salsa Mix
• 1 cup (425 mL) of cider vinegar
Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a
simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling
(180°F/82°C). Keep jars and sealing discs hot until ready to use.
Wash, seed and coarsely chop tomatoes; drain off excess liquid. Measure 12 cups (3000 ml). If using fresh
corn, blanch ears in boiling water 1 minute before cutting kernels off. Measure 8 cups (2000 mL).
In a large stainless steel saucepan, combine BERNARDIN Salsa Mix and cider vinegar. Add tomatoes and
corn; mix well. Over medium-high heat, bring mixture to a boil, stirring frequently. Reduce heat and simmer
stirring constantly, just until mixture is heated through.
Refrigerated: Ladle hot salsa into six hot 500 ml jars or two 1.5 L mason jars; apply closures. Cool 30 minutes
and refrigerate up to 3 weeks or freeze in straight-sided jars or containers up to 1 year.
Shelf-stable: Ladle hot salsa into a hot 500 ml mason jar to within 1/2 inch (1 cm) of top of jar (headspace).
Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe
jar rim removing any food residue. Centre hot sealing discs on clean jar rim. Screw band down until resistance
is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner
and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft
(305 m), process – boil filled jars – 20 minutes.
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and
place them upright on a protected work surface. Cool upright, undisturbed 24 hours; do not retighten
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw
bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label
and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Recipe courtesy of Bernardin