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!