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Canning Black Bean and Corn Salsa Recipe – The Safe Way

image of bowl of black bean and corn salsa with chips

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 pull out our black bean and corn salsa recipe.

Normally I just make black bean and corn salsa as we want it but this summer I decided to can some with our garden tomatoes, 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.

You need a pressure canner to can any kind of beans or any kind of corn – in any quantities. If you don’t have a pressure canner click over to my fresh black bean and corn salsa recipe

I know other sites have black bean and corn salsa recipes that say it’s okay to just do a water bath, big sites that should know better, but you can’t. With the addition of both corn and beans it’s just not safe to can this salsa in the water bath canner. Also, a pressure canner is a wonderful tool and will save you time and money in the long run. 

Black bean and corn salsa can be made from mostly your garden ingredients and things you probably already have on hand. I’m a use what you have kind of cook, so if it has tomatoes, black beans, corn, onion, peppers, and lime, it’s black bean and corn salsa to me.

You can also use store bought ingredients and different quantities based on what your family likes.

image of jars of black bean and corn salsa after being removed from pressure canner

Making the Black Bean and Corn Salsa Recipe

The process to make black bean and corns salsa without buying canned beans, corn, or tomato products is a two day process. But it’s not like it takes all day each day. There’s just things you’ll want to do the day before you can the salsa, like freeze the tomatoes and soak the beans.

  • I like to freeze our tomatoes when we first pick them. When they thaw the skin comes right off. You can see my tomato canning process in action here. You can use fresh tomatoes but you’ll need to blanch them to remove the skins. Freezing the tomatoes is just easier.
  • Soak 1 pound of black 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 the following in a large bowl.
    • 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
  • Drain the beans and add them to your salsa mixture.
  • Mix well.
image of canned black bean and corn salsa with Tattler reusable canning lids

How to Can Black Bean and Corn Salsa

  1. Put on a pot (or tea kettle) of water to boil. OR heat up the tomato water from the thawed tomatoes.
  2. Prepare canning jars by checking for cracks and washing in hot soapy water. You don’t need to sterilize jars when you use a pressure canner. But you can if you feel like it.
  3. Prepare lids by washing and drying  (Ball®no longer recommends placing lids in boiled water to prepare them) I like to use reusable caning lids when canning things for my family to cut the cost.
  4. Fill jars halfway with mixture. Do NOT pack the mixture down.
  5. Add boiling water (or tomato water) to the jars leaving a 1″ headspace.
  6. Put lids and and bands on the filled jars and process according the directions that came with your pressure canner for beans. For me it is for 1 hr and 15 minutes at 10 pounds of pressure for pints.

What if I don’t have a pressure canner?

If you don’t have a pressure canner but still want the convenience of ready made black bean and corn salsa you have a couple of different options.

One, you could use home canned tomato salsa and add properly canned black beans and canned  corn (pressure canned or store bought) when you serve it.

Two, you can make the black bean and corn salsa recipe but instead of simmering the black beans for only 30 minutes, cook them completely. Then put the salsa in wide mouth pint size jars and freeze them. If you are leery of freezing in glass containers I have some tips for you here.

Yield: approx. 12 pints

Canned Black Bean and Corn Salsa

Canned Black Bean and Corn Salsa

Canning black bean and corn salsa is a great way to preserve the summer harvest and makes a great side for parties and cooking out.

Prep Time 1 hour
Cook Time 1 hour 15 minutes
Additional Time 12 hours
Total Time 14 hours 15 minutes

Ingredients

  • 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

Instructions

    1. I like to freeze our tomatoes when we first pick them. When they thaw the skin comes right off. You can see my tomato canning process in action here. You can use fresh tomatoes but you'll need to blanch them to remove the skins. Freezing the tomatoes is just easier.
    2. Soak 1 pound of black 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.
    3. While the beans are simmering, mix all the above ingredients in a large bowl.
    4. After the beans have simmered for 30 minutes, drain the water and add to bowl of salsa ingredients.
    5. Put on a pot (or tea kettle) of water to boil. Or heat the tomato water from the thawed tomatoes (this is what I use)
    6. Prepare canning jars by checking for cracks and washing in hot soapy water. You don't need to sterilize jars when you use a pressure canner. But you can if you feel like it.
    7. Prepare lids by washing and drying  (Ball®no longer recommends placing lids in boiled water to prepare them)
    8. Put mixture in clean jars, filling each jar about halfway. Do NOT pack the mixture down.
    9. Add boiling water (or tomato water) to the jars leaving a 1" headspace.
    10. Put lids and and bands on the filled jars and process according the directions that came with your pressure canner for beans.  For me it is for 1 hr and 15 minutes at 10 pounds of pressure.


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    image of bowl of black bean and corn salsa

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

    Thanks for sharing with your friends!

    Sandi

    Thursday 25th of January 2024

    I'd like to thank you for posting a safe canning recipe for this salsa while so many experienced canners now are hopping on board the renagade train. Experienced canners may have their additions and alterations to recipes and still safely use proper methods to can them, such as adjusting appropriate canning times and using the proper safe methods for caning. I was so happy to find your recipe.

    Angi Schneider

    Friday 26th of January 2024

    You're so welcome!!! I also believe that there is plenty of room within the safe guidelines for experimentation. I don't understand the reason for wanting to be a "canning rebel." Thank you for the encouragement.

    Carol Bennett

    Friday 12th of January 2024

    Do you use fresh corn for your black bean salsa

    Angi Schneider

    Wednesday 17th of January 2024

    Yes, I usually use fresh corn. However, it can be made with frozen or previously canned corn.

    Kristen Finnemore

    Tuesday 19th of September 2023

    Made this yesterday. I was unsure filling the jars initially. So I restarted by straining the solids from the liquids first, adding the solids then topping with the liquid, evenly distributing among the jars. I had some freshly made plain passata that I also added to the jars with the hot water. A half batch yielded 9 pints . It looks pretty good. Smelled super as I jarred it up. There was minimal loss on all but one jar. Pretty good odds for the PC.

    Susan

    Thursday 14th of September 2023

    Do all the ingredients get warmed before I pack them or are they cold packed and then put in the pressure cooker in cold water?

    Angi Schneider

    Thursday 14th of September 2023

    The ingredients are raw packed and then hot water is poured over them.

    Ken Unwin

    Tuesday 13th of December 2022

    I made your salsa and while it taste fine, it’s too watery for my taste. Is it possible to add tomato paste and re-can it, and do I need to pressure cook again for 75 minutes. I think that might destroy the product. Any input would be great. Thanks Ken

    Angi Schneider

    Saturday 17th of December 2022

    It would be too thick to safely can if you add tomato paste to it. You can certainly drain it before serving, or add a bit of tomato paste when you serve it.

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