Pressure Canned Black Bean and Corn Salsa (My Go-To Recipe)

I’ve been making this pressure canned black bean and corn salsa for years, and it’s one I come back to again and again. It’s hearty and full of flavor, with just the right mix of spice, acid, and texture. I’ve tested it many times, and as long as you follow the steps, you’ll get a safe seal and a shelf-stable salsa you’ll actually want to eat. We go through jars fast around here, whether I’m bringing one to a get-together or setting it out with chips on a regular weeknight. If you’re new to pressure canning, don’t worry, I’ll walk you through it.

Be sure to soak your beans ahead of time (or use canned), keep your headspace accurate, and follow the processing time exactly. Don’t try to shortcut the pressure: low-acid ingredients like beans and corn must be pressure canned to be safe.

Ingredients and Tools You’ll Need

If you are short on time, you can use canned beans that have been rinsed and drained.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Pressure canner
• jars
• lids and rings
• Large pot

Ingredients

• ½ pound dried black beans soaked overnight (about 2 cups)
• 4 cups water
• 4 cups corn (frozen or fresh)
• ¼ cup lime juice
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 ½ pounds tomatoes, peeled and chopped (about 8 Roma tomatoes)
• 4 jalapenos chopped
• 1 medium onion (chopped)
• 3 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• ¼ cup cilantro or parsley, chopped, optional
• 1-2 teaspoons cayenne pepper to taste (optional)
• hot water (for topping off the jars)

How to Make Black Bean and Corn Salsa

Step One: Soak Beans (Start The Night Before)

Place beans in a bowl and fill with cool water. Pick out any rocks or other debris. Set aside and let soak overnight.

Step Two: Prep For Canning

Wash the mason jars and fill them with water. Place them in the pressure canner with water added so there’s about 3 inches of water in the bottom of the canner. Place it over medium-low heat. Put the lids and rings in a small saucepan filled with water and simmer over low heat.

Step Three: Boil Beans

Remove the beans from the soaking water and rinse them. Transfer them to a large pot with 4 cups of water. Place them over high heat and bring to a boil. Once boiling, reduce the heat so it comes to a gentle boil. Cook for 30 minutes.

Step Four: Combine Other Ingredients

Meanwhile, in a large bowl, add the corn, lime juice, olive oil, vinegar, tomatoes, jalapenos, onion, garlic powder, salt, pepper, cumin, and cilantro. Stir to combine.

Step Five: Drain And Add Beans

Once the beans are finished cooking, drain the beans from the water and transfer them to the bowl with the rest of the ingredients. Stir so the beans are fully incorporated with the corn and tomato mixture.

Step Six: Fill Jars

Remove the mason jars from the canner, placing them in a heat-proof area. Place a canning funnel over the mason jar. Using a slotted spoon without packing down the salsa, gently spoon the salsa into the mason jars, leaving a 1-inch headspace. Divide the liquid between the jars, continuing to leave a 1-inch head space. If there isn’t enough liquid, add hot water so the jars are filled. Using a debubbler or wooden chopstick, remove any air bubbles.

Step Seven: Wipe Rims And Fasten Lids

Wipe down the rims using a vinegar-moistened paper towel. Place the lids and rings on top. Tighten the rings until they’re fingertip-tight.

Step Eight: Process In Pressure Canner

Transfer the jars to the pressure canner, making sure there’s enough water at the bottom (check your pressure canner’s manufacturer’s recommendations). Place the lid on, and set the heat to high. Allow the canner to vent steam steadily. Set your timer for 10 minutes. Once steam has vented steadily for 10 minutes, bring the pressure up to 10 pounds for the weighted canner or 11 pounds for the digital. Once it hits 11 pounds, set your timer for 75 minutes (adjusting for altitude) for pint jars or 90 minutes for quart-sized jars. (If your canner goes below the 11 pounds, stop the timer, bring the pressure back up, and start the timer from the beginning. You will need a constant 11 pounds of pressure for the full process time.)

Step Nine: Release Pressure

Allow the pressure to release naturally. Once the pressure has been released, remove the lid (making sure to tilt the lid away from your face to prevent burns).

Step Ten: Cool And Check Seals

Transfer the jars to a heat-safe space and allow them to cool for 12-24 hours. After 24 hours, check the seal. If a safe seal is confirmed, remove the ring and store the jars in a cool, dark place for up to 18 months (or per the lid’s manufacturer’s recommendations).

Serving & Storing Black Bean and Corn Salsa

Once sealed, store the jars in a cool, dark place. They will keep for up to 18 months.

• Serve with tortilla chips
• As a topping over shredded beef tacos
• Or pair it with a pineapple jalapeno sangria drink

More Salsa Recipes

• Try my friend Lila’s famous salsa.
• This pineapple mango salsa is super addictive!
• Salsa verde uses tomatillos, which is a nice change from traditional salsa.

Printable Recipe