*This is not a USDA approved canning recipe, precautions are taken to make this a safe recipe. Can at your own risk*

Black Bean and Corn Salsa is, hands down, our favorite salsa recipe. I don’t make it too spicy so all of the family can enjoy it but the flavor is just perfect.

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We go through nearly a jar a week and love it as an after school snack with chips, on breakfast burritos, on tacos, and pretty much everything. Y’all, this stuff is the bomb.

I feel the need to put the disclosure above but pressure canning this recipe virtually eliminates any potential issue (of course there is always an assumed risk with anything you can- or eat these days, for that matter). I’ll admit, up until this year, I canned Black Bean and Corn Salsa in a water bath canner and just added more lemon juice to increase the acidity. However, I’ve learned more and done more research and I decide pressure canning was warranted with this recipe. Yes, those many many water bath canned jars were perfectly fine but…. why take the risk?

Why pressure canning?

The corn and black beans in this recipe lower the acidity level and the only way to be sure the mixture will be safe for storage is to pressure can it. If you choose not to and want to water bath, you would be wise to add more acidity (lemon or lime juice).

The prep work

Salsa, in general, is a very easy thing to make and can. The hardest part is all the prep work, ie. dicing a whole lot of veggies. It’s not really hard, it’s just time consuming. I am all about finding ways to be more efficient in the kitchen (in all areas of my life, really). Here is where one of my favorite kitchen gadgets comes in to play- the food processor. I have this [easyazon_link identifier=”B00939I7EK” locale=”US” tag=”modern0fb-20 “]Ninja[/easyazon_link] (affiliate link) and I absolutely love it, I really don’t use the blender attachment all that much but the food processor and smoothie cups are used daily.

Working in batches, I pulse the peppers and onions until they are diced to the desired size. Because I’m extra lazy, I even toss the cloves of garlic in with one of the batches of onions or peppers. Works like a charm.

When it comes to the tomatoes, I do the same thing. Chunk them, working in batches- toss in the food processor, done. No, a food processor does not give you perfect diced anything but it’s salsa for crying out loud. If you really are that picky- go ahead and dice everything by hand, I won’t stop you. I also don’t peel or seed my tomatoes, for any canning recipe (sigh, gasp!)… I feel it’s completely unnecessary. My family is not picky and in all honesty, no one really even notices. If they do, they don’t say anything (the training is working- kidding… maybe…).

If that simply will not do for you or your family, I do have a tip to make peeling tomatoes a bit easier. Pop your tomatoes into boiling water for 30 seconds or so, followed by a ice bath. The skins will slide right off. Easy peasy!

This Black Bean and Corn Salsa recipe yields approximately 7 pints of salsa, I tend to make at least 3 batches at a time so I can fill my canner. It’s a very easy recipe to double (or quadruple).

33 jars of Black Bean and Corn Salsa later and, if we ration it right, we should be good for the year!

Black Bean and Corn Salsa

Black Bean and Corn Salsa is an easy recipe to make and pressure can. Our family's personal favorite salsa recipe, we make sure to have a lot on hand at all times!

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Canning

Cuisine Mexican

Servings 7 pints

Ingredients

  

• 4 lbs tomatoes chopped and drained
• 2 1/2 cups onions chopped
• 1 1/2 cups green peppers chopped
• 1/2 cup jalapeno peppers chopped (up to 2 cups if you like heat)
• 6 cloves garlic minced
• 1 tbsp cumin
• 1 tsp ground black pepper
• 1/8 cup canning salt
• 1/3 cup vinegar
• 1/2 cup lime juice bottled
• 1 (15 oz) can tomato sauce
• 1 (12 oz) can tomato paste
• 1 (15 oz) can black beans drained and rinsed
• 2 cups corn fresh or frozen (thaw if using frozen)
• 1/4 cup cilantro fresh, chopped (optional)

Instructions

 

• Prepare jars, lids, and pressure canner.
• In large stockpot, bring all ingredients to a boil. Continue to boil for 5 minutes.
• Ladle hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe rims and place lids and bands- fingertip tight.
• Place jars in canner. Add water to manufacturers description. Bring pressure canner to 10 lbs pressure for 1 hour 15 minutes.
• Remove from heat and let pressure naturally return to 0.
• Remove jars from canner, let cool, check lids for proper seal, remove bands, label and store.

Notes

I like to triple this recipe to make enough jars to fill my pressure canner!

I hope you enjoy one of our family’s favorite recipes!

Thank you for stopping by the homestead!
Until next time,

Melissa

Don’t forget to check out my YouTube channel!

Here are more great canning recipes:

Pineapple Zucchini

Kosher Dill Pickles