
My family loves salsa; we eat it on everything from eggs to tacos. My boys can polish off a quart of salsa and a couple of bags of tortilla chips in no time flat. Sometimes I like to serve a salsa that has a little extra nutrition, you know, to counter the bags of tortilla chips. That’s when I pull out our black bean and corn salsa recipe.
Normally I just make black bean and corn salsa as we want it but this summer I decided to can some with our garden tomatoes, onions and peppers. The texture is a not the same as making it fresh but it’s still very good and will be very convenient this winter.
You need a pressure canner to can any kind of beans or any kind of corn – in any quantities. If you don’t have a pressure canner click over to my fresh black bean and corn salsa recipe.
I know other sites have black bean and corn salsa recipes that say it’s okay to just do a water bath, big sites that should know better, but you can’t. With the addition of both corn and beans it’s just not safe to can this salsa in the water bath canner. Also, a pressure canner is a wonderful tool and will save you time and money in the long run.
Black bean and corn salsa can be made from mostly your garden ingredients and things you probably already have on hand. I’m a use what you have kind of cook, so if it has tomatoes, black beans, corn, onion, peppers, and lime, it’s black bean and corn salsa to me.
You can also use store bought ingredients and different quantities based on what your family likes.

Making the Black Bean and Corn Salsa Recipe
The process to make black bean and corns salsa without buying canned beans, corn, or tomato products is a two day process. But it’s not like it takes all day each day. There’s just things you’ll want to do the day before you can the salsa, like freeze the tomatoes and soak the beans.
- I like to freeze our tomatoes when we first pick them. When they thaw the skin comes right off. You can see my tomato canning process in action here. You can use fresh tomatoes but you’ll need to blanch them to remove the skins. Freezing the tomatoes is just easier.
- Soak 1 pound of black beans overnight. The next day, drain the water and rinse. Put the beans in a pot of fresh water and bring to a boil. Turn down heat and simmer for 30 minutes.
- While the beans are simmering, mix the following in a large bowl.
- 8 cups corn
- 1/2 cup lime juice
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 4 tsp salt
- 2 tsp black pepper
- 5 lbs tomatoes – chopped
- 9 jalapenos – chopped (optional)
- 2 red onion – chopped (you can use white)
- 1 cup cilantro – chopped
- Drain the beans and add them to your salsa mixture.
- Mix well.

How to Can Black Bean and Corn Salsa
- Put on a pot (or tea kettle) of water to boil. OR heat up the tomato water from the thawed tomatoes.
- Prepare canning jars by checking for cracks and washing in hot soapy water. You don’t need to sterilize jars when you use a pressure canner. But you can if you feel like it.
- Prepare lids by washing and drying (Ball®no longer recommends placing lids in boiled water to prepare them) I like to use reusable caning lids when canning things for my family to cut the cost.
- Fill jars halfway with mixture. Do NOT pack the mixture down.
- Add boiling water (or tomato water) to the jars leaving a 1″ headspace.
- Put lids and and bands on the filled jars and process according the directions that came with your pressure canner for beans. For me it is for 1 hr and 15 minutes at 10 pounds of pressure for pints.
What if I don’t have a pressure canner?
If you don’t have a pressure canner but still want the convenience of ready made black bean and corn salsa you have a couple of different options.
One, you could use home canned tomato salsa and add properly canned black beans and canned corn (pressure canned or store bought) when you serve it.
Two, you can make the black bean and corn salsa recipe but instead of simmering the black beans for only 30 minutes, cook them completely. Then put the salsa in wide mouth pint size jars and freeze them. If you are leery of freezing in glass containers I have some tips for you here.
Canned Black Bean and Corn Salsa

Canning black bean and corn salsa is a great way to preserve the summer harvest and makes a great side for parties and cooking out.
Ingredients
- 1 pound dried black beans
- 8 cups corn
- 1/2 cup lime juice
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 4 tsp salt
- 2 tsp black pepper
- 5 lbs tomatoes – chopped
- 9 jalapenos – chopped (optional)
- 2 red onion – chopped (you can use white)
- 1 cup cilantro – chopped
Instructions
- I like to freeze our tomatoes when we first pick them. When they thaw the skin comes right off. You can see my tomato canning process in action here. You can use fresh tomatoes but you'll need to blanch them to remove the skins. Freezing the tomatoes is just easier.
- Soak 1 pound of black beans overnight. The next day, drain the water and rinse. Put the beans in a pot of fresh water and bring to a boil. Turn down heat and simmer for 30 minutes.
- While the beans are simmering, mix all the above ingredients in a large bowl.
- After the beans have simmered for 30 minutes, drain the water and add to bowl of salsa ingredients.
- Put on a pot (or tea kettle) of water to boil. Or heat the tomato water from the thawed tomatoes (this is what I use)
- Prepare canning jars by checking for cracks and washing in hot soapy water. You don't need to sterilize jars when you use a pressure canner. But you can if you feel like it.
- Prepare lids by washing and drying (Ball®no longer recommends placing lids in boiled water to prepare them)
- Put mixture in clean jars, filling each jar about halfway. Do NOT pack the mixture down.
- Add boiling water (or tomato water) to the jars leaving a 1" headspace.
- Put lids and and bands on the filled jars and process according the directions that came with your pressure canner for beans. For me it is for 1 hr and 15 minutes at 10 pounds of pressure.
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The Ultimate Guide to Preserving Vegetables
If you you’re looking for more preserving inspiration, I know you’ll love The Ultimate Guide to Preserving Vegetables. In this book I share how to can, dehydrate, freeze and ferment almost every vegetable. I also share 100 favorite recipes for preserving the vegetables in fun way that will save you time and money later. Get your copy here. Get your copy here.

What are you canning this summer? Feel free to leave links in the comments so we can all check them out.
This recipe looks so good! I can’t wait to try it! Thank you!
Do you use fresh raw corn or cooked canned or frozen corn for the canning recipe? You don’t say which to use:) Thank you
Hi Alicia, I use fresh corn and make this preserving recipe after the corn harvest. I’ll edit the post to make that more clear.
I know you talk about making fresh salsa with canned ingredients (beans/corn). I have been experimenting with Salsa for years and give as Christmas gifts each year (fresh with canned tomatoes, corn, and black beans ) and our family loves the Black Bean and Corn Salsa I make; however, I would really, really like to can some of the salsa in a big batch and see that pressure canning seems to be the way to go here with the addition of black beans and corn.
Having said all that, I tried to do roasted salsa 2 years ago with fresh tomatoes (do not grow my own tomatoes) and other “roasted” ingredients and CAREFULLY followed the recipe given. EPIC FAIL and a very expensive one at that. I just don’t have good luck using fresh tomatoes and, to be honest, not sure why!
In the canning section of my local Walmart, I have seen a salsa mix packet and thought that it was water-bath canned (not sure about that) and you could use fresh or canned tomatoes in that recipe.
My question, finally, to you is, can I make this salsa with canned tomatoes using diced canned tomatoes and also Rotel tomatoes (and canned corn and beans) and pressure cook? I am on a cliff here! I am looking at a significant investment because I want to buy a pressure canner ($$$$) and do it right but just don’t have good luck with the fresh ingredients.
Thanks so much and just found your site and I am really, really enjoying reading all!!
Hey Amy, good questions. And I love that you’re thinking about what your family loves and trying to use that a starting point. The short answer is yes, you can use canned tomatoes in this recipe and then pressure can it. I’ve never used the spice packets in the canning section but I *think* you can use them with tomatoes (fresh or canned) and can them in a water bath canner.
I think one thing that’s different about using canned tomatoes as opposed to fresh is that the canned tomatoes have been “acidified”- usually with citric acid. That will give the salsa a tangier flavor. If you decide to try another canned salsa with fresh ingredients, make a small batch, and add a little citric acid to each jar (1/4 tsp per pint). Whenever I find a recipe I want to try, I always try to make a small batch to try first. If we like it we’ll make more for storage.
A pressure canner will take your canning to a whole new level… you’ll be able to to can meals in jars (I’m actually in the middle of writing a book all about pressure canning) and not just condiments and fruit. I have both an All American and a Presto – there are pros and cons to both but overall they both work great, so don’t think you have to wait until you can afford a super expensive pressure canner.
Hope that helps.
Angi, thank you so much for the reply!
If I used all canned ingredients (including canned beans and corn), would you still recommend pressure canning for one hour 15 min or would that be too much time?? And I am from Texas – I know elevation plays a role in pressure canning.
Also, I use lime in my recipe (2 limes juiced w/ 2-3 cans diced tomatoes and 2 cans Rotel tomatoes) but not in the quantity you use and no vinegar. Should I add more lime and do the red wine vinegar – is there a reason to add that much because of pressure canning with beans, or is it a taste preference? You said canned tomatoes tend to be tangier because canned tomatoes (regular/Rotel) are “acidified” already. I don’t want to go overboard with lime/vinegar. Whatever your answer on that, I will do a small batch for a test run though. Thanks for that suggestion!
Have a very Happy Thanksgiving!!!
PS – bought the Presto pressure canner, have a dehydrator, and now a FoodSaver vacuum sealer! Still enjoying reading through your site and looking forward to your book on pressure canning!!
Hi Amy. Great questions! Yes, if you use legumes in any recipe regardless of how “cooked” they already are they need to be processed for 75 minutes for pints and 90 minutes for quarts. Unless you are following a lab tested recipe that has different times.
The lime and vinegar are just for flavor not for safety. You can add more or less depending on your preferences. You can always add more lime when serving.
Happy Thanksgiving to your family too! I’m glad you’re enjoying putting up food for you family.
Looks yuM!
How do the tomatoes hold up with the longer pressure cooking time?
The tomatoes hold up pretty good. Of course, they are not as firm as when I make it fresh, they are more like what you would find in a cooked salsa. Same with the onions. Still good, just not quite the same.
I LOVE black bean salsa! Thanks again for sharing on Green Thumb Thursday!
Thanks for hosting for all of us Homestead Bloggers.
This looks delicious!!
I love black bean and corn salsa.
Thanks for sharing at the HomeAcre Hop!
Thanks for hosting, Sandra.
Black bean & corn salsa sounds yummy! How many quarts does this recipe make? Love your blog it’s always full of helpful tips and wonderful information.
Thanks, Sheryl! I made 8 pints with this recipe.
Thank you for pointing out that this should be pressure canned. I can’t believe that people are telling readers that trust them to just hot water can these low acid recipes. Recipe looks great and I’m going to give it a try. Thanks!
This recipe isn’t low acid. It has tomatoes, lime and vinegar. That is a lot of acid. You can easily just do the hot water method.
Yes, the brine is certainly not low acid, but there are a lot of low acid food in this recipe. I’m not comfortable recommending that this is safe for water bath canning, but people can make their own decision based on their knowledge and risk assessment. Thanks for your input.
Dear Angi,
I love your recipe and have been searching for something similar to cowboy caviar which this is. My question is even with pressure canning have you found any issue with using that much oil in the recipe because it is usually not recommended?
I have not found it to be a problem but you could leave it out and add it in before you serve it. You will need to make sure that there is no oil on the rim of your jar, if there is the lid won’t seal. Hope that helps.
I love corn & black bean salsa & have wanted to make it forever!!
the only thing i am puzzled about is the very last bit of adding boiling water to the top of the salsa? am i reading that right??
am confused
thanks
rj
Yes, just enough to over the salsa. When you can, you want the produce to be covered in liquid so it doesn’t discolor. It will just be a little bit so you won’t end up with soup.
Oh that makes sense…
thanks 🙂 rj
Do you need to blanch and peel the tomatoes?
No, once you chop them up the skins are really small. You can if you feel like you need to, of course, but I never do.
I make a corn and black bean salsa recipe and I pressure can it, but I have a friend who doesn’t like to pressure can and wants to just hot water bath them. If she uses already canned black beans and corn…..is it okay to just hot water bath it?
Sorry, no she can’t. Well, she can but it isn’t safe! The reason you pressure can corn and beans is because there isn’t enough acid in them to safely water bath process them. Just because they have already been canned doesn’t mean their acid content has risen. She would need to put a LOT of vinegar and use acid strips to test it to make sure it was safe to water bath process, but then it probably won’t be very tasty.
What does the pH need to be?
Here is a great article from the National Center of Home Canning that can help you sort it all out. http://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html
Can you use frozen corn if you thaw it first. I really want to use organic corn.
Absolutely!
I like this recipe better than my current one, primarily because it is cooked. I cannot eat raw tomatoes, but manage cooked quite well, and prefer cooked onions. Winner in my book! I can a lot of things, this is going on the list. Thank you! 🙂
oh good! Several of my family members prefer it cooked because they don’t like raw tomatoes or onions either.
I am wondering if I can use canned black beans instead of uncooked? Thank you! (I’d still pressure can it, but was just wondering how the texture might differ.)
Yep, you sure can!
I live in Colorado and want to use some Olathe fresh corn grown in Colorado. Can I use in this black bean and corn salsa recipe?
Hi Sheryl, I’m sure that would be fine. We use sweet corn in ours and Olathe is a sweet corn.
Can I pressure cook the salsa mix then add my corn and beans? I don’t have a pressure canner.
Sure, I would just make enough to eat fresh or keep in the refrigerator for a week or so. You can even just make it all fresh, and not cook the salsa mix at all. Here’s an old post with the recipe.
Do you have to cook the corn?
Nope it cooks when you can can it.
If you use canned black beans do you still need to pressure it for that long? Thanks
Yes, you would. The length of time for canning isn’t to cook the beans but to ensure that it’s safe since beans are a very low acid food. When you combine food in a jar to can you have to can it for as long as the longest recommended time for any one ingredient. So in this recipe, that would be the beans.
I’ve used a similar recipe in the past and loved it. I don’t have enough ingredients to can It this time but am having a party tomorrow. Would this be OK to refrigerate overnight after simmering for a while?
yes, it would.
WOW!! Love the Black Bean Corn Salsa Recipe – I learned so much from your site on pressure canning! Wondering . . . if the vinegar is increased, could the recipe be water bath canned?
Glad you’re liking the site, Brenda. To be honest I wouldn’t chance it. You would have to add so much vinegar in order to make it safe, it would be like eating pickled beans and corn.
Making this! Lots of this!
Enjoy!
Recipe looks amazing!!! How long should i pressure cook it?
Hi Coni, You will need to pressure can (not pressure cook) it for 75 minutes for pints and 90 minutes for quarts.
This will be the third year that I will be using this recipe. Needless to say it is a hit in our house. On weekend mornings, we often have poached eggs on a bed of smoked salmon on an English muffin, with this salsa as the sauce. Yumm!
Wow, Gavin, that sounds wonderful! I think we’ll have to try that with this salsa as we usually just eat it with chips….lol. Thanks for sharing!
I really want to try this recipe and I usually roast my peppers and tomatoes for my regular salsa recipe. Any thoughts on roastn my sweet corn as well as the peppers and corn in this recipe ?
I think that would be wonderful! It won’t change the canning safety just the flavor.
I made and canned 8 pints of your salsa last night, this morning I started reading more and everything I see says to simmer salsa before putting in jars to pressure can. I pressure canned @ 11psi for 75 min. I’m at 800′ above sea level. I did pressure cook dried black beans until fully cooked but I did not preheat the salsa, I’m just making sure do you pack your jars at room temp? and it has never been a problem?
Hi Mike, Yes the salsa is fine to pack without cooking first. It’s a raw back method and is completely safe for low acid foods. You can learn more here, https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf (page 35 has the definition of raw packing). The thing you wouldn’t want to do is put unsoaked and uncooked beans in the jars since they expand and absorb water as they cook. Thanks for asking.
When I learned how to preserve/can I was taught to only use safe and tested recipes for canning. (there are a lot of unsafe recipes out there) Is this considered a safe tested recipe?
Hi Amy, this is not a laboratory tested recipe from the USDA or Ball. However, it was developed using USDA guidelines for canning dry beans which has the longest processing time for any of the vegetables in the mix. Here are some USDA articles to help you out…
https://nchfp.uga.edu/how/can_04/beans_tomato_molasses.html
https://nchfp.uga.edu/publications/nchfp/factsheets/soups.html
Hope this helps.
I luv your recipe! I have learned so much from your webpage thanks so much. Question – if using within couple weeks is a hot water bath ok and refrigerate after? Waiting for my pressure canner to arrive and have all the Ingredients ready to go now.
Hi Pam, I’m going to that the official answer is probably “no”. However, if I knew that I was going to use it in a few weeks and keep it in the refrigerator, I would probably try it. Of course, if the lids start bulging, you’ll want to throw it out.
Approximately how much does this recipe make?
Hi Rachael, it makes approximately 12 pints.
Hi there- your recipe is one of the only ones I can find that looks good and safe. But I am new to canning and have a couple of questions. 1- I am wanting a salsa that has a lot less tomatoes and more corn and black beans. Would I need to increase the vinegar or lime juice if I decreased the tomatoes? 2- can I use my Instant Pot to can? I see so many mixed opinions so I’m curious what your opinion is. Thank you so much!
Hey there, the short answers are No and No.
Here’s why…. The processing time for my recipe is based on how long it takes to pressure can the ingredient that takes the longest to can individually – which is the beans. You can reduce the tomatoes and add more corn and black beans and as long as you keep the processing time at 75 minutes for pints (adjusting for altitude) you will be fine. The only thing I would be mindful of is that the beans soak up juices when they are canning, so if you add more beans you might want to fill the jars less and top them off with water to get the right headspace.
As far as canning in an Instant Pot, the National Center for Home Food Preservation says they have not been adequately tested and are therefore not safe. You can read their finding in this article. https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html
I’ve been looking for a canning recipe like this. However my husband doesn’t like beans. Could I skip adding the black beans?
Yes, you can leave out the black beans.
The recipe calls for 9 jalapeños. Sounds like a lot. I don’t want it hot but just a little spicy. If I put in 3-4 would that be just spicy or would it be pretty bland? Also, it calls for wine vinegar. Can I use cider vinegar or white vinegar? Would it change the flavor a lot?
Hi Carolyn, you can certainly use less jalapenos, especially if they are large. If you find that the end product is too bland you can chop some fresh jalapeno and mix it in when you serve it. Just make a note so that next time, you’ll remember. Changing the vinegar will change the flavor. I would use cider vinegar over white vinegar if you don’t have or don’t want to use wine vinegar.
Hello!
If I use store bought canned black beans and store bought canned corn, could I can it in a water bath? All other ingredients are bought fresh from the store. I dont use tomatoes at all.
How about freezing it? How does cowboy caviar taste after you freeze it?
Would you be willing to email me?
Hi Kathleen, this recipe cannot be preserved by water bath canning even if you use store bought beans and corn. Beans and corn are low acid foods and need to be canned in a pressure canner, there is not enough vinegar in this recipe to safely use a water bath canner. I’ve never frozen this, so I don’t know how it would do. If you’re going to use canned black beans and corn, you should probably just make it fresh each time. Here’s a recipe for that. If you have other questions and want to email, feel free to email me at hello@schneiderpeeps.com
Has this recipe been tested for safety? Such as by a University Extension office or lab?
No, it has not been lab tested. However, it follows all recommended guidelines for canning a soup mixture.
I make a lot of salsas in the summertime here in NE. I use fresh sweet Vermont Corn, fresh tomatoes, fresh Jalapeños. But I never put black beans in my salsa because I was always told not to can beans of any kind. Finding your recipe was a god send. I love black bean and corn salsa. Now I have enough for the entire winter. I did add a little garlic and cumin in my salsa. But a wonderful recipe that I will keep forever. When is you book releasing? I want it. Thank you so much.
New England Bakerman
Thank you so much! I’m so glad that the recipe was helpful to you. Pressure Canning for Beginners and Beyond will be released on August 24th. It’s available for pre-ordering now from all major booksellers.
Hello, In steps 8 and 9 the instructions tell us to fill the jars about 1/2 way with the salsa mixture and then add water leaving a 1 inch head space, but the description above the recipe instructs us to fill the jars with the salsa mixer leaving a 1 inch head space and then topping with boiling water. I was hoping that you could clarify which to follow as they seem like they would give drastically different results.
Thanks!
So sorry!! Fill halfway with solids then hot water leaving a 1″ headspace.
@Angi Schneider, I so want to try this! It sounds wonderful! My question is, if you fill the jars 1/2 way with salsa then hot water to 1” headspace, how watery is this? Would you drain it when opening?
The beans will soak up some of the liquid so it’s not watery. We don’t drain it.
I just found your recipe on Pinterest and want to try it. I bought a pressure canner last year but this is the first year I’ll be using it. In one of the comments below, you said pints need to be processed for 90 min. But in your recipe it said you processed for. 1 hour 15 min. Is that because you’re in a higher altitude? I’m at 5000 ft. I have checked the manual for my canner but it does not mention legumes. It said corn for 55 min (pints). On my canner it does have a setting for high altitudes, so that takes away the guess of pressure and weight. I checked the “Complete Guide do Hime Canning” website, but again, does not mention a time for legumes. I guess my question is… at 5000 ft, how long should I pressure can this recipe? Thank you and hope you get this 🤞🏼
Hi Bonnie, pints need to be processed for 75 minutes and quarts need to be processed for 90 minutes. I looked for the comment you referred to but could not find it. When you pressure can, the time doesn’t change based on altitude like it does when you water bath can. Instead the pressure changes. If you have a weighted gauge canner you’ll need to process pint jars at 15psi for 75 minutes. If you are using a dial gauge pressure canner you’ll need to process the jars at 13ps for 75 minutes. This recipe requires a stovetop pressure canner not an electric multi cooker that has a canning button.
So excited to try this! Do you need to use bottled lime juice in this recipe?
Can an insta pot be used for canning this recipe? If so, please advise me on how. Thank you!!!
Hi Sheila, no an instant pot cannot be used for pressure canning. If you want to learn why, here’s a video about it. There are links in the description to what the USDA and Instant Pot says about using an electric multi cooker as a canner.
What type of tomatoes do you recommend using? I typically use canning tomatoes in my recipes but they’re out of season in my area, could I use run of the mill slicing tomatoes?
Yes, you can use regular slicing tomatoes in this recipe.
can you use a water bath canning instead of the presser canning
No. There is not enough acid in this recipe to make it safe for water bath canning.
Hi Angi. This recipe looks so yummy. I only have a water bath canner and am wondering if I leave the beans out until serving but use packaged salsa mix, fresh tomatoes and fresh corn, would this be safe to water bath can. Thanks so much for all your helpful advice and wonderful recipes.
Good question! No because corn is a low acid food too and there’s not enough acid in this recipe to make it safe for water bath canning.
Can you use frozen corn instead of fresh, and what about tomatoes that have already been canned? Thanks!
I there I know this is an old post but I’m hoping someone will answer this question for me. I cooked the beans but they are still pretty hard.. given the 90 canning time will the beans get considerably softer? I would hate to open these jars down the road and have hard beans
Yes, the beans will finish cooking in the canner.
Just ran across this. I’m 78 years old, and have canned all my life, My Mother was born in 1920, on a 360 acre farm in West Virginia, So gardening and canning for winter has always been a way of life, If it can’t out run you, catch it and you can it, She use to say. I like this recipe and want to put some up for our pantry, Usually do 10 cases of pints, will do only 7 cases of the salsa, “Pantry’s full” The process time is for quart or pints”? Thank you Bill
Hi Bill, what fun memories! The process time is 75 minutes for pints.
I made your salsa and while it taste fine, it’s too watery for my taste. Is it possible to add tomato paste and re-can it, and do I need to pressure cook again for 75 minutes. I think that might destroy the product. Any input would be great. Thanks Ken
It would be too thick to safely can if you add tomato paste to it. You can certainly drain it before serving, or add a bit of tomato paste when you serve it.
Do all the ingredients get warmed before I pack them or are they cold packed and then put in the pressure cooker in cold water?
The ingredients are raw packed and then hot water is poured over them.
Made this yesterday. I was unsure filling the jars initially. So I restarted by straining the solids from the liquids first, adding the solids then topping with the liquid, evenly distributing among the jars. I had some freshly made plain passata that I also added to the jars with the hot water. A half batch yielded 9 pints . It looks pretty good. Smelled super as I jarred it up. There was minimal loss on all but one jar. Pretty good odds for the PC.
Do you use fresh corn for your black bean salsa
Yes, I usually use fresh corn. However, it can be made with frozen or previously canned corn.
I’d like to thank you for posting a safe canning recipe for this salsa while so many experienced canners now are hopping on board the renagade train. Experienced canners may have their additions and alterations to recipes and still safely use proper methods to can them, such as adjusting appropriate canning times and using the proper safe methods for caning. I was so happy to find your recipe.
You’re so welcome!!! I also believe that there is plenty of room within the safe guidelines for experimentation. I don’t understand the reason for wanting to be a “canning rebel.” Thank you for the encouragement.