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A red bowl filled with canning black bean and corn salsa, garnished with chopped herbs, sits on a wooden table. A tortilla chip is dipped in the salsa, and a bowl of more chips is visible in the background.
Angi Schneider

Canned Black Bean and Corn Salsa Recipe

4.47 from 32 votes
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.
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Prep Time 1 day 1 hour
Cook Time 35 minutes
Processing Time 1 hour 15 minutes
Total Time 1 day 2 hours 50 minutes
Yield: 12 Pint Jars
Course: Preserving Food
Preservation Method: Canning
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried black beans
  • 8 cups corn
  • ½ cup lime juice
  • ¼ 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

Equipment

Method
 

  1. Soak the dried black beans overnight, then drain and rinse well.
  2. Put the soaked beans in a large stock pot, cover with fresh water and bring to a boil. Gently boil for 30 minutes.
  3. While the beans cook, prepare your pressure canner, jars, and lids. Place jars in the canner and bring to a simmer to keep warm.
  4. Peel, core, and dice the tomatoes. Dice the onions. Wearing gloves, dice the hot peppers, removing the seeds for a milder salsa or leaving them in for extra heat.
  5. Drain the beans. Put the drained beans back in the stockpot along with all the other ingredients. Stir to combine. Add water to cover the mixture.
  6. Bring to a boil and boil for 2 minutes, stirring occasionally.
  7. Ladle the hot salsa into hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe the jar rims, center the lids, and apply the bands fingertip-tight.
  8. Lock the canner lid into place. Bring to a boil over medium-high heat and vent a steady stream of steam for 10 minutes.
  9. Place the weight on the vent, adjust for your altitude, and bring the canner to 10 lbs of pressure. Process pint jars for 1 hour and 15 minutes.
  10. Turn off the heat and allow the canner to return to zero pressure naturally. Remove the weight and wait 10 minutes, then carefully remove the lid.
  11. Remove jars and set on a towel. Allow to cool undisturbed for 12 to 24 hours. Check seals, remove rings, wash jars, label, and store in a cool dark place.
  12. If any jars failed to seal, put them in the refrigerator to use first.

Notes

Adjusting for Altitude
Altitude              Dial Gauge
0 – 2,000 ft              11lb
2,001 – 4,000 ft       12lb
4,001 – 6,000 ft       13lb
6,001 – 8,000 ft       14lb
Altitude         Weighted Gauge
0-1000 ft                  10lb
over 1000 ft              15lb

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