How to Pressure Can Black Bean and Corn Salsa

There’s nothing like hanging out with friends and snacking on some chips and salsa together. I love making this black bean and corn salsa for friends, family, and for myself! It is packed with tons of flavor from tomatoes, jalapenos, and lime juice, and is perfect for snacking or as a topping for your favorite dishes.

With some prep and pressure canning know-how, you’ll have a delicious salsa ready to enjoy all year round. Don’t forget to start soaking your beans the night before to make sure they are cooked just right.

Close-up of a bowl of Black Bean and Corn Salsa, showing a mix of black beans, corn, tomatoes, and cilantro.

Black Bean and Corn Salsa for Pressure Canning

This recipe combines the freshness of tomatoes and corn with the zesty kick of lime and jalapenos, perfect for canning and enjoying year-round.

Prep Time 20

Cook Time 30

Process Time 1 25

Total Time 2 15

Serving Size pints

Equipment

jars
lids and rings
Large pot
Pressure canner
debubbler or wooden chopstick
lid lifter
Jar lifter
Towel
Funnel
Slotted spoon
Ladle

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 tablespoon olive oil
2 tablespoon white vinegar
2 ½ pounds tomatoes peeled and chopped (about 8 Roma tomatoes)
4 jalapenos chopped
1 medium onion (chopped)
3 teaspoon salt
2 teaspoon pepper
2 teaspoon cumin
2 teaspoon garlic powder
¼ cup cilantro or parsley chopped optional
1-2 teaspoon cayenne pepper to taste (optional)
hot water (for topping off the jars)

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Instructions

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.
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. Place the lids and rings in a small saucepan filled with water and simmer over low heat.
Rinse beans. Remove the beans from the soaking water and rinse them.
Boil beans. 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.
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 fully combine.
Drain and add beans. Once the beans are finished cooking, drain the beans from the water and transfer the beans to the bowl with the rest of the ingredients. Stir so the beans are fully incorporated with the corn and tomato mixture.
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 head space. 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.
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.
Process in pressure canner. Transfer the jars to the pressure canner making sure there’s enough water at the bottom. (check your pressure canners 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, set your digital canner to 10 lbs or set the weights to 10 lbs. Bring the pressure up to 10 lbs for the weighted canner or 11 lbs for the digital. Once it hits 11 lbs 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 lbs stop the timer, bring the pressure back up, and start the timer from the beginning. You will need constant 11 lbs of pressure for the full process time.*
Let the pressure release, then remove. Allow the pressure to naturally release, once the pressure has been released, remove the lid (making sure to tilt the lid away from your face to prevent burns).
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).

Notes

If you don’t soak your beans overnight you can do a quick soak by placing them in a bowl and pouring boiling water over them. Allow them to sit for 30-45 minutes or until they’ve just about doubled in size.

I used 8 Roma tomatoes for this recipe.

Fresh or frozen corn works well in this recipe. I have not tried canned corn in this recipe.

I really like adding having this salsa as a side for dinners, a snack, or bringing it to a large gathering. The combination of fresh tomatoes, sweet corn, and a hint of spice from the jalapenos is just irresistible. Every time I make it, the entire bowl gets devoured in no time.

Close-up of a sealed jar of Black Bean and Corn Salsa, showing vibrant ingredients through the glass.

Trust me, once you try it, you’ll be hooked too!

Tips for Pressure Canning the Best Black Bean and Corn Salsa

Tomato Peeling Trick: To peel tomatoes easily, score an “X” on the bottom, blanch them in boiling water for 30 seconds, then transfer them to ice water. The skins will slip right off.
Even Bean Cooking: Ensure your beans are cooked evenly by using fresh, dried beans. Older beans can be tough and take longer to cook.
Ventilation: When handling and chopping jalapenos, wear gloves to avoid skin irritation, and be sure to ventilate your kitchen well.
Canning Consistency: Make sure your salsa mixture has enough liquid to fill the jars properly. If it’s too dry, add a bit more lime juice or vinegar.
Pressure Canning: Familiarize yourself with your pressure canner’s manual. Each model can have specific instructions and safety guidelines.

Key Ingredients and Tools

Here are a few important tools and ingredients that will help make your Black Bean and Corn Salsa a success:

Ingredients for Black Bean and Corn Salsa laid out on a marble surface, including tomatoes, corn, black beans, jalapenos, and various spices.

Dried Black Beans. Using dried black beans soaked overnight gives the salsa a better texture and flavor compared to canned beans.
Pressure Canner. Essential for safely canning the salsa and ensuring it stays preserved for long-term storage.
Jalapenos. These add a kick to the salsa; if you prefer less heat, you can substitute with bell peppers.
Canning Funnel. This tool makes it easier to fill jars without making a mess, ensuring a smooth canning process.
Debubbler or Wooden Chopsticks. Important to remove air bubbles from the jars to prevent spoilage during storage.

Each item is important to ensure your salsa is delicious and safe to eat.

Serving Suggestions

Serve with tortilla chips, as a topping over Shredded Beef Tacos, or pair it with a Pineapple Jalapeno Sangria drink.

Troubleshooting and Help

Can I use canned black beans instead of dried?

Absolutely! If you’re short on time, canned black beans work fine. Just be sure to rinse and drain them well before adding them to the salsa.

Is there a way to make this recipe less spicy?

Definitely! You can reduce the amount of jalapenos or skip the cayenne pepper altogether. If you still want some heat but less intensity, try using mild green chilies instead.

Can I freeze this salsa instead of canning it?

Yes, you can freeze it! Just make sure to use freezer-safe containers, leaving some space for expansion. It should keep well in the freezer for up to six months.

Do I have to peel the tomatoes?

Peeling the tomatoes helps create a smoother texture, but if you’re in a hurry or don’t mind a chunkier salsa, you can skip this step.

What can I use if I don’t have a pressure canner?

If you don’t have a pressure canner, you can make a fresh version of this salsa and store it in the refrigerator for up to a week. For long-term storage, though, a pressure canner is necessary to ensure safety.

Storing Leftovers

Canning

• Cool and Seal: After processing in the pressure canner, allow the jars to cool for 12-24 hours. Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.

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

Refrigeration

• Fresh Storage: If you prefer not to can, you can store the salsa in airtight containers in the refrigerator. It will stay fresh for up to one week.

Freezing

• Freeze: You can also freeze the salsa. Use freezer-safe containers or bags, leaving some space for expansion. Label with the date.

• Storage Time: Frozen salsa will keep for up to six months.

• Note: When thawing frozen salsa, it may be a bit watery. Simply drain the excess liquid before serving.

This salsa is so delicious and versatile, and can be stored fresh in the fridge or pressure canned for long term storage. Whether you’re enjoying it with tortilla chips or as a topping for your favorite dishes, I hope you enjoy this recipe all year long as much as my family and I do!

How to Pressure Can Black Bean and Corn Salsa