This is a great canning recipe for those who love salsa but get tired of making single batches. This only makes 4 pint jars, so adjust to your preferences.
1/2 C dry black beans
3 cobs corn
1 C diced onion
4 medium tomatoes
1/4 C salt or to taste
4 mini cubes cilantro bullion
2Tbsp garlic powder
Let the beans soak 6-8 hours (overnight works as well). They will turn into 2 1/2 cups after about 6 hours.
Rinse well and toss into stock pot.
Cut kernels off corn cobs directly into pot.
Add onion and tomatoes, cumin, salt, cilantro bullion, and garlic powder.
Cook on medium until onions are translucent.
Make sure you have your pressure cooker ready to go, you'll need 2"-3" water in the bottom, and make sure you've examined all parts of the cooker to avoid any accidents.
Sterilize your jars and lids in a pot with 2" water for 10 minutes.
Using jar-grabbers, take out jars, put funnel over the mouth, and spoon in black bean mixture, leaving 1" headspace on jars.
Carefully remove lids and rings from water with canning magnet and secure on jars.
Place filled jars into pressure cooker, seal, and wait for steady flow of steam.
You need 10 pounds of pressure for 1 hour 15 minutes.
Remove from heat and allow to cool 20 minutes before trying to handle, so as to avoid burns or breakage.
Take jars from cooker with jar grabber and let cool in a dark, draft-free place for 24 hours.
Push on lids to make sure they sealed. If any don't seal correctly, just place in the refrigerator and eat within a week or so.
Note: I forgot to add a splash of vinegar to the pressure cooker beforehand. This will keep the white residue from building up on the outside. You can also take a cloth with vinegar on it and wipe it down 24 hours after you're finished cooking.