While I was at the farmers market last week I picked up some more corn on the cob and being as we have enough corn put up for the winter I decided to make some black bean and corn salsa. I used organic dried black beans soaked over night and par boiled the next morning, organic peppers and spices. I couldn’t find a recipe that I really liked so I made my own. I did however want to can these and learned in my research that due to the low acidity of the ingredients I would need to pressure can them. I have always feared my pressure canner. I bought one a while back and never used it because I was afraid that I would blow myself or my house up. Needless to say I and my house are still standing. Pressure canning was not that difficult – the most challenging part was keeping the pressure at 10lbs – it kept sneaking up on me. So I learned that while fairly easy pressure canning is not a project you can walk away from. The salsa tastes great – it is so fresh. We had some for dinner that night. I made homemade refried beans using dried organic pinto beans, homemade tortilla shells made from mesa corn meal, organic eggs from our chickens, fresh organic kale and the corn salsa. It was a delicious and fresh meal. $6 a pint if you’d like to try some of the salsa.