Black Bean and Corn Soup | Canning Recipe

Makes 7 Quarts – Easy Canning Recipe For Beginners

Black Bean and Corn Soup | Canning Recipe. This recipe here was such an easy one to make. Pre-soaking of the beans took some time, which you can do one of two ways. Either soak them in water for 12 hours (overnight), or boil them in water for a good 2 minutes and then let them sit for an hour (which is what I did). This gave me ample time to get the other ingredients ready for the recipe. Regardless, the recipe was a breeze and the soup turned out delicious. So give it a go and see for yourself – I’m sure you’ll agree. HAPPY CANNING 🙂

If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this easy to make Black Bean and Corn Soup | Canning Recipe. It’s so easy even a beginner canner will nail it.

Black Bean and Corn Soup Canning Recipe

Ingredients
4 c dried Black Beans (cleaned and soaked)
3 Onions, chopped
10 Garlic, minced
4 Carrots, diced
2 Bell Peppers, diced
2 Sweet Potatoes, peeled and diced
5 Tomatoes, skinned, seeded and chopped
1/2 c Corn kernels
2 tbls Cumin
2 tbls Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
3 1/2 c Orange Juice
4 c Beef or Vegetable Broth
4 c water

Instructions
First things first – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.

Prepare your dried beans by either soaking them in water for 12 hours (overnight), or use the quick method which is boil them in water for a good 2 minutes and then let them sit for an hour (which is what I did).
If you’ve soaked them overnight – once they’re done, drain the beans and put them in a large pot. Add fresh water to cover them and then bring to a boil, reduce the heat and simmer 30 minutes. Drain and keep warm.
If you’ve prepared the beans with the quick method – drain the beans after being boiled and then sitting for an hour, rinse with water, drain again and keep warm.

Combine the rest of the ingredients in a large soup pot, and boil the contents for 5 minutes. Now it’s time to fill the jars !! Halfway fill the quart jars with black beans, then add the hot soup vegetable and broth mix, leaving 1″ head space.

Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it close with a ring. Place each jar on top of the rack inside the canner, seal, and pressure can at 10lbs pressure for 90 minutes. Once done carefully remove the canner from the heat and let the pressure release on its own – mine takes 30 minutes. Then open the canner lid, remove the jars and place them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.

You can process the above recipe in PINT JARS too – just follow the filling directions and process in a pressure canner at 10lbs pressure for 75 minutes.