BBB had a great corn relish recipe for BWB but adding the beans might pose some problems since they require PC for a long time and that would tend to mush all the other ingredients. So I would can the corn relish and the black beans separately and then mix them prior to serving. JMO

But here it is just in case you are interested:

Pickled Corn Relish

10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
2-1/2 cups diced sweet red peppers
2-1/2 cups diced sweet green peppers
2-1/2 cups chopped celery
1-1/4 cups diced onions
1-3/4 cups sugar
5 cups vinegar (5 percent)
2-1/2 tbsp canning or pickling salt
2-1/2 tsp celery seed
2-1/2 tbsp dry mustard
1-1/4 tsp turmeric

Yield: About 9 pints

Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace.

Process pints or half pints 15 mins. in BWB

The turmeric, dry mustard, and celery seed are optional or just "to taste".

There is also a variation that includes cabbage instead of the celery and 1 clove of minced garlic.

Dave

Thank you Dave, knew one of you had this in your stasch with some speical instructions too.

Have you tried it with caggabe?

Ml

No, never tried the cabbage in it. We use up all our cabbages for kraut. ;) Should tell you that it isn't as good as fresh corn and black bean relish IMO.

I should also add, since this recipe has the flour thickener in it and that is normally not allowed per the guidelines so might raise questions, that this recipe is NCHFP approved.

Dave

There's also Carol's recipe for Southwestern Corn Relish (no black beans, but I'm sure you could add those just before serving).

Southwest Corn Relish
Tuesday, October 11, 2005
The Oregonian
Makes 6 to 7 pints

This condiment is a delightfully corny blend of tang and heat. The jalapeno chiles are tiny islands of spicy flavor that can be avoided by folks with more sensitive palates because they are relatively large in size. The relish is great to have on hand to top a platter of nachos or other Southwest-flavored dishes, or to scatter over green salads. It's also wonderful stirred into rice, along with a bit of cheese and a dollop of sour cream.

 20 ears sweet corn (to yield 21/2 quarts -- 10 cups -- of corn kernels)
 2 cups chopped yellow onion
 1 cup chopped green bell pepper
 1 cup chopped red bell pepper
 1 cup seeded and chopped Anaheim chiles
 3 jalapeno chiles, stems removed and sliced into very slender rings
 1 cup chopped celery
 4 cups cider vinegar
 11/2 cups water
 3/4 cup granulated sugar
 1 tablespoon salt
 2 tablespoons yellow mustard seeds
 1 tablespoon whole cumin seeds
 2 teaspoons celery seeds

If you plan to store the corn relish in jars at room temperature, wash 7 pint canning jars; keep hot until needed. Prepare lids as manufacturer directs. If you want to store it in the refrigerator, follow the directions below.

Cut kernels from enough ears of corn to measure 21/2 quarts of kernels. Add the corn to a large, heavy-bottomed pot, along with the onion, bell peppers, chiles, celery, vinegar, water, sugar and salt. Make a spice pouch for the mustard seeds, cumin seeds and celery seeds with several layers of cheesecloth or a clean square of cotton fabric (from a clean T-shirt or a handkerchief, for example) tied with string. Add the pouch of spices to the pot and stir to mix up the ingredients. Bring to a boil and simmer, uncovered, stirring occasionally, until the mixture is slightly thickened but there is still plenty of vinegar solution remaining, about 20 to 30 minutes. Retrieve the spice pouch and, before removing it, press it firmly against the side of the pot with the back of your spoon to extract as much flavor as possible.

To store in the refrigerator: Place the hot relish in plastic freezer containers or glass jars, cover with tightfitting lids and refrigerate for 6 months or longer (quality may suffer after that, but the relish will be safe to eat). For long-term storage at room temperature: Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
Jan Roberts-Dominguez

If you substite black beans or change other amounts or different types of vegetables, the recipes will not be safe to can. That cannot take into account the difference in not only ph but the density.
If you want something other than the tested recipes, then freeze the foods instead. That or make and eat as a fresh food.
There is a recipe in Small Batch Preserving, but again, it says to refrigerate for a week or freeze for longer storage.

You are right Linda Lou but in this particular case the cabbage variation is in the BBB and I suggested that the beans be canned separate from the relish and added at serving time. And leaving out the turmeric, dry mustard, and celery seed poses no safety issues. So ok, right?

Dave

Sure, Dave, if it is one variations in the BBB it is fine. I think I misread the post. Sorry.

This is maybe a little off the thread, but was reminded with Dave,s question of leaving out spices. Is there any time when removing spices would be a problem in canning. For instance, if I don't like the turmeric in ChowChow or don't like the mustard in pickles. Can we safely eliminate or reduce spices/herbs in recipes? Or do they add something necessary?
C

Is there any time when removing spices would be a problem in canning.

Not that I can think of - other than flavor of course. And salt in fermenting.

Fresh herbs and spices can affect the pH but dried herbs and spices are basically "choice" AFAIK.

Dave

Generally, not. Spices are dried and in typical amounts have no impact one way or the other.

The one exception I can think of might be mustard. In large amounts it's antibacterial and might be a factor. However, if I didn't like mustard I wouldn't be making mustard pickles, so it's probably a moot issue.

In small amounts, such as you might find in Bread & Butter pickles it, like other spices, would be fine to leave out.

Carol