Black Bean and Corn Salsa | Pressure Canning Recipe
Enjoy this quick and delicious Black Bean and Corn Salsa with simple ingredients. Great for salsa and chips (open at your Superbowl Party), burritos, chicken chimichangas and more!
This is such an easy recipe. Fresh ingredients are best, but you can use canned or frozen vegetables with great results. It is perfect for a side dish, as a snack with some crunchy tortilla chips or a topping for tacos and burritos. It is also a great way to add amazing flavor to a baked potato. Even try a green onion sprinkled on top for additional flavor.
This recipe can be made as a small batch, placed in an airtight container in the fridge and eaten the next day or within a few days. It can also be doubled or tripled for a big batch to pressure can for your convenience in the future. Plus, the flavors will draw in more!
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INGREDIENTS NEEDED
- Sweet corn- fresh, frozen or canned corn (drain liquid if using canned)
- Black beans- canned or dried (I used canned season black beans)
- Tomatoes- fresh, frozen, or canned. Any tomato will work, but I recommend Roma tomatoes due to the low water content.
- Tomato sauce
- Tomato paste
- Bell peppers- green, red, or yellow
- Jalapeno pepper
- Garlic
- Cumin
- Black pepper
- Canning salt – I only use Redmond Real Salt
- Vinegar
- Cilantro- optional
- Red pepper flakes- give these a try! Becky at Acre Homestead recommended them to me, and they are the best!
- Onion- red, purple, yellow or white
- Lime juice- lemon juice would work as well.
TOOLS YOU MAY NEED
- Pressure canner- I love my new Presto Electric Pressure Canner.
- Large pot- I like my copper bottom pot here.
- Measuring bowl
- Large bowl
- Canning jars- I like to use pint jars for this salsa.
- Spoon
- Canning funnel & jar lifter
- Food processor- not necessary but helpful.
How to make Black Bean & Corn Salsa | Pressure Canned
preparing black beans
You can use a can of black beans or 1 pound of dried black beans. If you choose dried, be sure to prepare them by soaking overnight and boiling for 30 minutes prior to proceeding with the recipe.
prepare canning jars
If you plan to can this salsa, prepare your pint jars by washing and warming. A quick cycle in the dishwasher works great or you can hand wash in warm soapy water.
Gather all Ingredients & Prepare vegetables
Gather all of your ingredients. Chop 1.5 cups of bell peppers, 2.5 cups of onions, and 1 cup of jalapeno peppers by hand or in food processor then place in stock pot. (You can add more or less jalapenos depending on your heat tolerance. It’s a good idea to wear gloves when chopping jalapenos). You can leave these somewhat chunky or chop finer if that is your preference.
Roast Corn
If using canned corn, be sure to drain the liquid first. Roast 4 cups of corn (you may omit this step, but the added depth of flavor is worth the additional effort). I like to roast my corn in a cast iron skillet on the stovetop on medium heat until slightly browned or on a baking sheet in the oven. The roasted corn adds a depth of flavor for the perfect salsa. Add corn to stock pot.
add all ingredients to stock pot & combine
Add 1 can (15 ounce) of black beans drained or rinsed OR 1 pound of dried black beans, prepared as stated above. Then add the rest of the ingredients (9 cups tomatoes chopped and drained, 1- 15oz can tomato sauce, 1 -12oz can tomato paste, 1.5 cups bell peppers, 1 cup jalapeno peppers, 6 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon black pepper, 1/8 cup canning salt, 1/3 cup vinegar, 1 cup fresh cilantro or 4 tablespoons dried cilantro (optional), 2.5 cups chopped onion, and 1/2 cup lime juice to the large stock pot and mix together.
Bring to a slow boil over medium heat for ten minutes, stirring occasionally. Feel free to eat, freeze, or continue to pressure canning steps.
pressure canning black bean & corn salsa
This recipe requires pressure canning for safety as a water bath canner does not adequately preserve low acid foods. If you do not have a pressure canner or are nervous about using one, check out this electric pressure canner. It is so easy, and I have no fear of using it.
- Fill your jars with salsa leaving one inch head space. You may top with water to reach desired head space if your salsa is thick.
- Clean your jar rims using a paper towel dampened with white vinegar.
- Place lids on jars and screw band/rings on just until finger tight. This will prevent buckling of your lids during processing.
- Place jars in your pressure canner filled with warm water to the appropriate line. Make sure you follow the directions per your canner manufacturer guidelines.
- Pressure can pints for 75 minutes at 10 lbs. of pressure
- Allow pressure canner to release pressure without being disturbed.
- Once pressure is normalized, remove lid. Caution as you will have hot jars. Carefully remove to towel/hot pad covered counter. Allow to cool for 24 hours before removing rings. Don’t forget to label and date before storing.
storing black bean & corn salsa
- Pressure canned jars – Store them in a cool dark place for 18 months or longer.
- Once opened, keep in the fridge and use within a week or so.
- Freeze in glass jars (leaving head space) or other food-safe container for six months to a year.
- Use fresh salsa within a few days.
Serve with
- Chips and Salsa – great for dipping tortilla chips
- Tacos
- Chicken Chimichangas
- Burritos
- Taco Soup Base – just add 1lb of ground burger.
If you try this delicious recipe for pressure canned black bean and corn salsa, I’d love to hear about it in the comment section below and tag me on Instagram with your recipe creations @centennial.roots.homestead!
Black Bean & Corn Salsa | Pressure Canned
Enjoy this quick and delicious Black Bean and Corn Salsa with simple ingredients. Great for salsa and chips (open at your Superbowl Party), burritos, chicken chimichangas and more!
Ingredients
- 4 cups sweet corn - fresh, frozen or canned
- 1 (15 oz) can black beans, drained (or 1lb dried beans soaked- see above)
- 9 cups fresh tomatoes chopped & drained (or frozen, canned)
- 1 (15oz) can tomato sauce
- 1 (12oz) tomato paste
- 1 ½ cups bell peppers
- 1 cup jalapeno peppers
- 6 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (I love these!)
- ⅛ cup canning salt (I use Redmond Real Salt)
- ⅓ cup vinegar
- 1 cup fresh cilantro or 4 Tablespoons dried cilantro
- 2 ½ cups chopped onion
- ½ cup lime juice (or lemon)
Instructions
BLACK BEAN & CORN SALSA:
- PREPARE BLACK BEANS: You can use a can of black beans or 1 pound of dried black beans. If you choose dried, be sure to prepare them by soaking overnight and boiling for 30 minutes prior to proceeding with the recipe.
- PREPARE CANNING JARS*: if you plan to can this salsa, prepare your pint jars by washing and warming.
- Chop 1.5 cups of bell peppers, 2.5 cups of onions, and 1 cup of jalapeno peppers.
- ROAST CORN*: drain corn if needed. Roast 4 cups of corn (you may omit this step, but the added depth of flavor is worth the additional effort). Add corn to stock pot.
- Add 1 can (15 ounce) of black beans drained or rinsed OR 1 pound of dried black beans, prepared as stated above.
- Then add the rest of the ingredients (9 cups tomatoes chopped and drained, 1- 15oz can tomato sauce, 1 -12oz can tomato paste, 1.5 cups bell peppers, 1 cup jalapeno peppers, 6 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon black pepper, 1/8 cup canning salt, 1/3 cup vinegar, 1 cup fresh cilantro or 4 tablespoons dried cilantro (optional), 2.5 cups chopped onion, and 1/2 cup lime juice) to the large stock pot.
- Mix together.
- Bring to a slow boil over medium heat for ten minutes, stirring occasionally.
- Feel free to eat, freeze, or continue to pressure canning steps.
PRESSURE CANNING*:
- Fill your jars with salsa leaving one inch head space. You may top with water to reach desired head space if your salsa is thick.
- Clean your jar rims using a paper towel dampened with white vinegar.
- Place lids on jars and screw band/rings on just until finger tight. This will prevent buckling of your lids during processing.
- Place jars in your pressure canner filled with warm water to the appropriate line. Make sure you follow the directions per your canner manufacturer guidelines.
- Pressure can pints for 75 minutes at 10 lbs. of pressure
- Allow pressure canner to release pressure without being disturbed.
- Once pressure is normalized, remove lid. Caution as you will have hot jars. Carefully remove to towel/hot pad covered counter. Allow to cool for 24 hours before removing rings. Don't forget to label and date before storing.
Notes
PREPARE CANNING JARS*: A quick cycle in the dishwasher works great or you can hand wash in warm soapy water.
ROAST CORN*: I like to roast my corn in a cast iron skillet on the stovetop on medium heat until slightly browned or on a baking sheet in the oven.
PRESSURE CANNING*: This recipe requires pressure canning for safety as a water bath canner does not adequately preserve low acid foods. If you do not have a pressure canner or are nervous about using one, check out this electric pressure canner.
Nutrition Information:
Yield: 64 Serving Size: 1Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 223mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
Thank you so much! I’ve been needing a good canned salsa recipe!
Awesome! I hope you love it as much as we do. Let us know when you give it a try!
Absolutely love salsa but have never tried this, thanks for the recipe!
You’re welcome! The whole family loved it here!
This looks delicious! I will have to try this!
Yes! The leftovers that didn’t fit in a jar were gone before the end of the day! Let us know what you think when you try it.
I love how simple you make this seem. Looks delicious!
Thank you! It was really quick and easy, especially with the electric pressure canner!