Canning Black Bean and Corn Salsa

SchneiderPeeps- Canning Black Bean and Corn Salsa

My family loves salsa.  We eat it on everything from eggs to tacos.  My boys can polish off a quart of salsa and a couple of bags of tortilla chips in no time flat.  Sometimes I like to serve a salsa that has a little extra nutrition, you know, to counter the bags of tortilla chips.

That’s when I make black bean and corn salsa.  Normally I just make it as we want it but this summer I decided to can some with our garden tomaoes, onions and peppers.  The texture is a not the same as making it fresh but it’s still very good and will be very convenient this winter.

canned black beans and corn salsa

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Also you need a pressure canner to can this salsa.  I know other blogs have recipes that say it’s ok to just do a water bath.  However, with the addition of both corn and beans I do not believe it is safe.  Also, a pressure canner is a wonderful tool and will save you time and money in the long run.

Canned Black Bean and Corn Salsa

1 pound dried 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 – chopped
9 jalapenos – chopped (optional)
2 red onion – chopped (you can use white)
1 cup cilantro - chopped

These are just “suggestions” feel free to use more or less of any of these ingredients to fit your tastes.

Soak the beans overnight.  The next day, drain the water and rinse.  Put the beans in a pot of fresh water and bring to a boil.  Turn down heat and simmer for 30 minutes.

While the beans are simmering, mix all the above ingredients in a large bowl.  Also, put on another pot (or tea kettle) of water to boil.

Sterilize jars (either by boiling or by using your dishwasher).  Drain the beans and add them to your salsa mixture.

Put mixture in hot jars leaving a one inch headspace.  Do NOT pack the mixture down.  Add boiling water to the  jars until it just covers the mixture.

Put sterile lids and and bands on and process according the directions that came with your pressure canner for beans.  For me it was for 1 hr and 15 minutes at 10 pounds of pressure.


What are you canning this summer?  Feel free to leave links in the comments so we can all check them out.

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