Preserve the vibrant flavors of summer with this easy-to-follow black bean and corn salsa canning recipe. Packed with fresh vegetables and zesty spices, this salsa is perfect for topping your favorite dishes or enjoying as a delicious dip.
Canning black bean and corn salsa is a wonderful way to capture the vibrant flavors of summer and savor them all year long. This healthy and delicious recipe is bursting with fresh veggies and zesty spices, making it a delightful addition to any meal or a tasty snack.
Our family absolutely loves salsa. From the freshest salsa recipes to roasted salsa verde, and everything in between, we make and enjoy a lot of it! This black bean and corn salsa is perfect not just for dipping tortilla chips but also for topping venison tacos, chicken chimichangas, or even an omelet.
Out of all the salsas I make, black bean and corn salsa is my absolute favorite. It's fantastic for both dipping and topping. While you can easily make it fresh, I especially love it canned. It’s convenient, tastes even better after sitting for a bit, is shelf-stable, and makes a thoughtful gift.
Before we dive into the recipe, I want to mention that black bean and corn salsa must be pressure canned. Because it contains beans, a water bath canner isn’t sufficient. Pressure canning is essential to ensure safety. Using a pressure canner is straightforward and a valuable tool in your kitchen. If you don’t have one, you can always make your salsa fresh or invest in a pressure canner. I personally use the All-American, but you can explore other top options to find the one that fits your needs.
Black Bean and Corn Salsa Recipe
For the full recipe with exact measurements, scroll down to the printable recipe card.
Fresh Tomatoes: Peeled, cored, and diced, these work perfectly.
Onions: Any variety will do, but I typically use white onions since they’re what we grow. Red or yellow onions work too.
Peppers: A mix of green, chili, and jalapeno peppers adds a flavorful kick.
Seasonings: A blend of salt, black pepper, and ground cumin.
Dried Black Beans: Start with dried beans and soak them overnight; pre-canned beans will become mushy.
Sweet Corn: Use fresh or frozen, but avoid canned corn.
White Distilled Vinegar: Adds a touch of acidity and tang.
Tomato Sauce and Tomato Paste: These help thicken the salsa and enhance the flavor.
Lime Juice: Bottled lime or lemon juice adds a bright, citrusy note. We prefer lime, but lemon works too.
Granulated Sugar: This balances the flavors beautifully.
How to Make Black Bean and Corn Salsa
Soak the beans: This recipe takes some planning, as you’ll need to soak the dried beans overnight. Begin by rinsing and sorting the beans, then soak them. The next day, drain and rinse them before you start canning.
Peel and dice the tomatoes: Bring a large pot of water to a boil. Score the bottom of the tomatoes, and blanch them in boiling water for 30 to 60 seconds until the skins start to loosen. Immediately transfer them to an ice water bath, then peel, core, and dice.
Prepare the peppers and onions: Dice the bell peppers and onions. Carefully dice and devein the hot peppers, wearing gloves to protect your skin.
Combine ingredients: In a large stock pot, combine the tomatoes, peppers, onions, and all the other ingredients. Bring to a simmer over medium heat and let it simmer for 30 minutes.
Prepare jars, lids, and pressure canner: Wash your canning jars and lids in hot, soapy water. Place the jars in the pressure canner with 3 inches of water and bring to a simmer at 180°F. Hold the simmer until the salsa has finished cooking.
Pack the jars: Carefully ladle the hot salsa into the hot jars, leaving a generous 1-inch headspace. Remove any air bubbles and adjust for headspace if necessary. Wipe the rims, center the lids, and finger-tighten the screw bands.
Process: Place the jars back in the pressure canner, ensuring there’s 3 inches of water in the bottom. Secure the lid and bring the canner to a boil. Vent for 10 minutes before adding the weight, then process at 10 lbs of pressure for 1 hour and 15 minutes, adjusting for altitude if needed.
Cool the jars: Turn off the heat and allow the canner to depressurize naturally. Carefully remove the weight, wait 2 minutes, then remove the lid. Let the jars sit for 10 minutes before transferring them to a towel-lined counter. After 12-24 hours, check for proper seals, remove the rings, wash the jars, label them, and store them in a cool, dark place for up to 18 months.
Tips for Canning Black Bean and Corn Salsa
If you prefer fresh salsa, use canned beans and corn, and heat thoroughly before serving.
If you don’t have a pressure canner, you can cook the salsa through, place it in straight-sided jars, and freeze it.
This salsa is mild, but if you like it spicy, leave the seeds in the hot peppers when chopping.
Once opened, the salsa should be refrigerated and used within one week.
More Salsa Recipes to Try Next Time:
- Roasted Salsa Verde
- The Best Homemade Canning Salsa Recipe
- Easy Peach Salsa Canning Recipe with Fresh Peaches
If you try this delicious recipe for canning black bean and corn salsa, I’d love to hear about it in the comment section below! Also, I’d love if you would leave me a recipe review on the recipe card below and tag me on Instagram with your recipe creations @therusticelk!
📖 Recipe
Homemade Black Bean and Corn Salsa
Capture the essence of summer with this flavorful black bean and corn salsa, perfect for dipping or topping your favorite dishes. With fresh veggies and zesty spices, it’s a delightful treat that’s easy to make and even better when canned.
Ingredients
- 8 Cups Tomatoes, peeled, chopped, drained
- 2 ½ Cups Onions, chopped
- 1 ½ Cups Bell Peppers, chopped
- 1 Cup Jalapeno Pepper, chopped & seeded
- 1 Chile Pepper, chopped & seeded
- 1 teaspoon Ground Cumin
- 1 teaspoon Black pepper
- ⅛ Cup Salt
- ⅓ Cup White Vinegar
- 8 Oz Bag Dried Black Beans
- 15 Oz Tomato Sauce
- 12 Oz Tomato Paste
- 4 Cups Frozen Corn, thawed
- 2 Tablespoons Lime Juice
- 2 Tablespoons Sugar
Instructions
- Soak the dried black beans overnight, then rinse well and drain. Add them to a 5-quart pot.
- Peel, core, and dice the tomatoes, then add them to the pot. Dice the bell peppers and onions, and add them as well.
- Wearing gloves, dice the hot peppers, removing the seeds for a milder salsa or leaving them for extra heat. Add these peppers to the pot.
- Stir in the remaining ingredients, then heat the mixture over medium heat until it reaches a simmer. Continue to simmer for 30 minutes.
- Prepare the canner, jars, and lids. Place jars in the canner and bring them to a simmer.
- Ladle the hot salsa into the hot jars, leaving a generous 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe the rims, center the lids, and screw on the bands fingertip-tight.
- Ensure the canner has 3 inches of water, then lock the lid into place. Bring to a boil over medium-high heat and allow a steady stream of steam to escape from the vent for 10 minutes.
- Place the weight on the canner, adjust for altitude, and bring to 10 lbs of pressure. Process pint jars for 1 hour and 15 minutes.
- Turn off the heat and let the canner come to 0 pressure naturally. Remove the weight, wait 2 more minutes, then remove the lid. Let the jars sit for 10 minutes before transferring them to a towel-lined counter.
- Allow jars to cool for 12 to 24 hours before checking seals. Remove the rings, wash the jars, label them, and store in a cool, dark place.
Notes
Adjust the heat level by adding more or fewer seeds from the hot peppers.
Once opened, store salsa in the refrigerator and use within one week.
Altitude Adjustments:
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 805mgCarbohydrates: 27gFiber: 5gSugar: 9gProtein: 6g
Easy Peasy Life Matters says
These sound to die for!! Thanks for sharing 🙂
Leann Garrison says
My friends and I canned this salsa yesterday. During our canning session my husband went out and bought us burritos for lunch. I said, hey, let's try the salsa. OMG is this a great recipe! We might have to have a second canning (and we made 4 times the recipe this time). Thanks for this great recipe.
Danielle McCoy says
Awesome! We love it, I never make enough because it goes so quick and I pout until next season lol. Glad you enjoyed it!
Candace says
This recipe sounds really good. I'm anxious to try it! Would u consider it a medium or hot salsa? Thanks.
Danielle McCoy says
It's medium. You could make it hot by leaving the seeds in the jalapeños. We like it the way it is, though. My kids don't like things too spicy and this is perfect.
Shan says
This is very similar recipe to the one I used last year after having tried Martin's Meat Market in the Wakarusa, Indiana area. Is that poossibly where you got your idea as well? It is the best! I couldn't remember times for processing, so I began my search anew and found your site. Thanks for the help~~here is to a plentiful harvest for all this beautiful summer!!!!
Danielle McCoy says
It was a small jam and salsa shop (that's all they sold) in Shipshewana, IN called Schergers. It was a long while ago, but the shop is still there. We were just up there last weekend. This is better than theirs! Hope it helps!
Robin says
So, just to be clear... Soak the beans overnight, bring to boil and cook just 15 min and after the canning process those dried beans will be DONE? The recipe sounds great. I was just worried about the cook time on the beans c
Danielle McCoy says
Yes, soak them over night. Cook the salsa for 15 minutes. Process for an hour and 15 minutes. The pressure canner does all the cooking for you. They're not at all hard.
Melanie says
Just wondering how many jars this recipe gives?
Danielle McCoy says
9-12 pints!
Anne says
Wondering your thoughts on using canned beans and hot water bath instead of pressure canner (I don't have a pressure canner). Thanks. Sounds so delicious!
Danielle McCoy says
I wouldn't. The acidity level simply isn't high enough to safely can in a waterbath even with the canned beans. It's the acidity level you have to worry about, not the beans themselves. What you could do is make the salsa sans corn and beans and add canned corn and canned beans in when you're ready to eat it. It would keep in the fridge for a bit! Hope that helps!
Melisa says
Hi! Planning on using this recipe for our salsa this year - if I jar in quartZ instead of pints, do I process longer? I'm still getting to know my pressure canner...
Danielle McCoy says
Yes, you'll want to process those for an hour and thirty minutes.
Leonard says
Can this salsa be frozen rather than pressure canned?
Danielle McCoy says
You could freeze it, but you would need to make sure you cooked it or use canned beans instead because the beans get soft in the pressure canner. I dont know how it would be after thawing, but I think it would be okay.
Kathy says
Hi, I'm using an electric pressure cooker powerpressure XL. Would I still need to process for an hour and 15 minutes?
Thanks!
Danielle McCoy says
Hi, Kathy. It's not recommended as safe to use any type of pressure cooker to can food so I can't answer that question for you confidently. You need to use a pressure canner specifically rated to safely home can food.
Kristina says
Hi I made 2 batches and wasnt able to can it all the first day so I stuck the remaining in the fridge. Would it still be ok to pull it out today and can it.
Danielle McCoy says
Hi Kristina. As long as you warm it up on the stove before you put it into your hot jars, you should be fine.
Karla says
Hi, I’m planning to use canned beans and canned corn. How long should i process then? Thanks!!
Danielle McCoy says
Using canned beans and corn does not alter the processing time. It may make the beans a bit mushy, though.
Steve Dawson says
Just a comment that the new Ball and Kerr lids do not require simmering. Simply wash and set aside. A lot of people are complaining about seal failures and I believe it is because they are still boiling the lids.
Danielle McCoy says
Thanks for the info, Steve.
Jean Hashagen says
Would running the jars using my dishwasher's sterilizing setting be sufficient rather than simmering the jars?
Danielle McCoy says
Absolutely! Just make sure the jars are hot when you ladle in the salsa.
Pat Romney says
I want to add canned corn and canned black beans to my salsa recipe to can in pints. If I do that, can I just water bath it or do I still need to pressure can it?
Danielle McCoy says
No, you need to pressure can it. The beans and corn will lower the acidity far too much to safely water bath it. You'll want to process them for an hour and fifteen minutes in pint jars. If you choose to use quarts it would be an hour and a half. 10 pounds of pressure for 1,000 feet and below 15 pounds for 1,001 and above.
Rose says
Danielle, This really a question....have you ever tried using fresh cilantro and garlic in your recipe. Would you think that would be ok to use. I'm just a beginner at this and I get nervous to alter any recipe especially with canning. Would appreciate your insight. Thanks!
Danielle McCoy says
Those would be fine to use! You can mix up the seasonings in almost any canning recipe without affecting the acidity. Have fun!
Denise Geran says
Hi! Can I substitute lime juice for the lemon juice? What do you think about adding some fresh or frozen mango pieces to the recipe?
Danielle McCoy says
You can definitely try those things 🙂 I'd try a small batch that way and taste it before I did a whole batch and canned it.
Robyn says
Was so excited to make this salsa! I’m fairly new to canning, so made sure that I followed all directions, pressure canned for 75 minutes - and it looks awful... it’s like tomato paste with vegetables in it. All liquid is gone... definitely not like a salsa and I’m not even sure it could be revived to be a salsa consistency!
Any thoughts on what I could’ve done wrong? It seems like every time I pressure can, all the liquid disappears (even though I can for the requested time and weight).
Danielle McCoy says
It's difficult to know without knowing your exact process, but generally it is either 1) you're releasing the pressure too quickly, the pressure is fluctuating too much during processing, the cool down procedure was rushed (removing the weight after the gauge returns to 0 pressure and letting the jars sit for 5 to 10 minutes), inaccurate headspace, or there's air trapped in the jars.
Brooke says
@Robyn,
I’ve done this before! Do you have a pressure gauge on your canner that tells you the exact poundage or are you simply going by the weights? Your weights should just barely rock - otherwise your stove is turned up too high. When I started canning I only had the weights and was canning at too high a temperature. I could add a gauge to my canner then I knew I was canning at exactly the right pressure and I never lost the liquid again!
Elizabeth says
Hi! Can I use diced canned tomatoes for this?
Danielle McCoy says
If you're not canning it, if you're canning it I wouldn't recommend them because they'll be mushy.
Alice says
I started making the corn and black bean salsa but used cooked corn (from fresh corn on the cob) and store bought black beans from a can. I have vinegar and lemon juice in the salsa. I don’t have a pressure cooker. Would a regular hot bath canner work and if so, how long would I can it?
Danielle McCoy says
No, it has to be pressure canned, there's no guarantee the pH is 4.6 or lower with those low acid ingredients in it, especially since tomatoes tow the line of 4.6 pH. You can freeze it, you can can it without the corn and beans in a water bath canner like in this salsa canning recipe and add those when you serve it, or you can refrigerate it.
Suzan says
I made this yesterday. Delicious! Recipe says it makes 10 pints but I only got 8. I won't make any other kind of salsa from now own. Everything but the spices came from our garden.
Danielle McCoy says
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the salsa and that your garden provided most of the ingredients—how wonderful! As for the yield, sometimes the size and juiciness of the tomatoes can affect how much you get
Christina says
Sorry, I know someone asked about adding a bit of mango, but I just wanted to be sure... I was looking for a tomato black bean corn and pineapple salsa recipe for canning. As long as I'm pressure canning, would it be fine to add a bunch of pineapple to this recipe?
Thanks!
Danielle McCoy says
Since it's a pressure canning recipe and the processing time is for the longest ingredient, the pineapple should be fine.