Categories: Home Canning- salsa
Ingredients
- 10 cups tomatoes
- 4 cups sweet corn kernels
- 4 cups canned black beans, drained
- 2 green bell peppers, chopped
- 1 red onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. cider vinegar
- 1 tsp. taco seasoning
- 1/2 tsp. ground red pepper (cayenne)
- 1/2 tsp. ground cumin
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 3 Tbsp. cornstarch
- 2 to 3 Tbsp. cold water
- 10 (1pint) freezer containers or canning jars, sterilized
Directions
- In a large pot, combine all ingredients except cornstarch and water. Mix well and bring mixture to a boil over medium heat. In a small bowl, combine cornstarch and cold water, mixing to form a paste. Add to tomato mixture and cook, stirring constantly, until thickened. ladle into freezer containers or jars leaving 11/2 inch headspace. Freeze.
- Will keep frozen for up to 1 year. Thaw overnight in the refrigerator before serving.
-
Once thawed, use within 3 to 5 days.
-
makes 10 pints.