Go Back Email Link
–+ servings
Close-up of a bowl of Black Bean and Corn Salsa, showing a mix of black beans, corn, tomatoes, and cilantro.
Print Recipe

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 Time20 minutes
Cook Time30 minutes
Process Time1 hour 25 minutes
Total Time2 hours 15 minutes
Cuisine: American
Keyword: Black Bean and Corn Salsa for Pressure Canning
Servings: 6 pints
Calories: 326kcal
Author: Katie

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)

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.
    Ingredients for Black Bean and Corn Salsa in a glass bowl, including chopped tomatoes, corn, jalapenos, onions, and spices.
  • 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.
    Black beans soaking in a stainless steel pot.
  • 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.
    Filling mason jars with Black Bean and Corn Salsa using a canning funnel.
  • 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.
    Filled mason jars with Black Bean and Corn Salsa, air bubbles being removed with a wooden chopstick.
  • 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.*
    Wiping the rims of the mason jars before sealing.
  • 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).
    Sealed mason jar inside a pressure canner, ready for processing.
  • 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).
    Canned Black Bean and Corn Salsa cooling on a kitchen towel.

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.

Nutrition

Calories: 326kcal | Carbohydrates: 57g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1188mg | Potassium: 1348mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 51mg | Calcium: 95mg | Iron: 4mg