Making and Canning Pineapple and Black Bean Salsa
Another version of pineapple salsa that is great with fresh,
grilled fish or tortilla chips!
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It will provide you with simple, step-by-step instructions for home canning, and
is illustrated using photographs.
Pineapple

weights are always approximated..
 1/2 Pint

1/2 lb
 Pint

1 lb
Black Beans
 1/4 cup
 1/2 cup
Corn Kernels
 1/8 cup
 1/4 cup
Red Bell Pepper
 1/8
 1/4
Green Bell Pepper
 1/8
 1/4
Red Onion
 1/8
 1/4
Jalapeno Pepper
 1/4
 1/2
Fresh Cilantro
 1 teaspoon
 2 teaspoons
Lemon Juice
 1 tablespoon
 2 tablespoons
Pressure Canner Processing
 55 minutes
 60 minutes
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Use our handy conversion chart
web page to convert the quantities
per jar into the total required for
your canning batch size.
  1. Calculate total ingredients desired using our conversion chart.
  2. Rinse and soak beans overnight.
  3. Chop pineapple, peppers, onions and cilantro.
  4. Bring all ingredients to a simmer and let simmer for 10 minutes.
  5. Canning using hot pack method with 1” of headspace.
  6. Processing with a Pressure Canner 55 minutes for 1/2 pints, or 60 minutes for pints, at
    11 pounds, or 10 pounds for a weighted gauge.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  9. Labeling and Storing
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© 2004 David G. Blackburn
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
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