Canning Black Bean and Corn Salsa

I canned this Black Bean Salsa two years ago and it was a great hit with my family so I decided to make it again.
It uses my Trail of Tears Black Beans and plum tomatoes from the garden. Next year, I plan on growing the onions, jalapenos, and cilantro too.

Ingredients
1 lb Dry Black Beans
8 cups corn
1/2 cup lime juice
1/3 cup olive oil
1/4 cup red wine vinegar
4 tsp salt
2 tsp black pepper
5 lbs tomatoes – cored, peeled, and chopped
9 jalapenos – chopped (optional)
2 red onion – chopped (you can use white)
1 cup cilantro – chopped

Soak beans overnight in cold water.
Drain and rinse the beans. Cover with fresh water and bring to a boil. Turn heat down and simmer from 30 minutes.
While the beans simmer, combine the rest of the ingredient and mix in a large bowl.
Drain the beans and add to the salsa mixture. Mix all ingredient.
To can, boil a pot of water. Fill clean jars 3/4 of the way with the salsa. Add boiling water to fill the jars leaving 1" of headspace.
Put the lids and bands on the filled jars. Use manufacture instructions to complete. I used 11 pounds of pressure for 1hr and 15 minutes.
Update: Changed Fill clean jars from 1/2 to 3/4
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