How to Freeze Salsa With Corn & Black Beans

How to Freeze Salsa With Corn & Black Beans thumbnail
Can and freeze salsa to be enjoyed months from now.

Salsa is a flavorful and colorful addition to many meals, as well as great way to preserve some of your garden-fresh goodness. But following proper canning steps now is essential to savoring the best salsa later. Virtually any salsa, including those with corn and black beans, can be frozen. Recipes that include cooked tomatoes and chiles, rather then those with uncooked, typically freeze better.

Things You'll Need

  • Salsa
  • Freezer-safe canning jars with rings and lids
  • Jar grabber
  • Large pot
  • Large spoons and ladles
  • Jar funnel
  • Water bath canner (a huge pot to sanitize the jars after filling)
Show More

Instructions

    • 1

      Sanitize the jars using a dishwasher -- some have a sanitize setting. You can also use a couple of large pots. Simply set the jars in a pot of water with a teaspoon of bleach for every two cups of water and let them sit for about five minutes, then dunk them in cold water to rinse. Finally, place the jars in a large pot of hot water for several minutes.

    • 2

      Fill the jars with salsa using the funnel, leaving about 1/4-inch of space at the top. Run a wooden utensil through the salsa to remove any air bubbles. Tighten the lid and ring around the jar to completely seal the salsa. You can use store-bought or homemade salsa. However, salsa with cooked ingredients -- particularly those that emit liquid, like tomatoes and chiles -- yields the best results.

    • 3

      Place the jars in the canner with at least one or two inches of water on top of them. Keep the jars in a boiling water bath for 15 to 25 minutes. Bath time is relative to elevation; see U.S. Food and Drug Administration (FDA) recommendations for specifics.

    • 4

      Lift the jars out of the water and let them cool in a draft-free space overnight where they won't be bumped to allow the salsa to settle and prevent air bubbles. The rings can then be removed. Test the jars to be sure they're fully sealed; if the lid pops up, they're not.

    • 5

      Place the jars in the freezer.

Tips & Warnings

  • The FDA has specific recipe details regarding the level of acid -- primarily tomatoes -- in the salsa. The agency also recommends not substituting vinegar for lemon juice in any homemade recipes. See the FDA website for details.

Related Searches

References

  • Photo Credit ITStock Free/Polka Dot/Getty Images

Related Ads

Recent Blog Posts

How to Make a Basic Vinaigrette
by Jennifer Farley

Did you know it’s very¬†easy to make homemade vinaigrette? It’s fast, easy and so worth it. I have never encountered a store-bought vinaigrette that is anywhere near as tasty¬†as a basic homemade version. Bottled vinaigrettes are overpriced and they’re also … Continue reading →

Chicken and Spinach Skillet Pasta
by valeriebrunmeier

When it’s a busy night and you have a family to feed, hearty, one-pot dishes can be your saving grace. This recipe, with juicy chicken, creamy sauce and fresh spinach, is sure to please everyone at the table. My obsession … Continue reading →

See all posts
Featured