Black Bean and Corn Salsa Canning Recipe Made Easy

If you’ve ever wanted to enjoy the vibrant flavors of fresh salsa all year round, canning your own black bean and corn salsa is the perfect solution. This zesty, colorful salsa combines the earthiness of black beans with the sweetness of corn, accented by fresh tomatoes, onions, and a hint of lime.

It’s not only a crowd-pleaser but also a versatile condiment that can be used in countless dishes. Whether you’re prepping for a party, stocking your pantry, or looking for a wholesome homemade gift, this canning recipe offers a safe and straightforward way to preserve the taste of summer.

Plus, it’s a great way to incorporate fiber-rich beans and veggies into your meals in a fun and delicious way.

In this detailed guide, you’ll learn everything from ingredient selection to the step-by-step canning process, along with helpful tips to customize your salsa. Ready to dive in?

Let’s get started on this flavorful journey that will elevate your homemade pantry staples!

Why You’ll Love This Recipe

This black bean and corn salsa canning recipe is a fantastic way to enjoy fresh, homemade salsa whenever you want, without worrying about spoilage. Not only does it capture the sweetness of summer corn and the hearty texture of black beans, but it also packs a punch with zesty lime and spices.

The canning process ensures long shelf life, making it convenient for busy days or unexpected guests.

Additionally, this salsa is:

• Nutritious: Loaded with fiber, protein, and antioxidants.
• Versatile: Perfect for topping tacos, mixing into salads, or serving with chips.
• Customizable: Easily adjusted to suit your taste preferences, whether you like it mild or spicy.

Plus, it’s an excellent way to reduce food waste by preserving fresh produce at the peak of its season. If you enjoy recipes like this, you might also like our Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide or try some Black Bean Rice Burger Recipe Vegan Made Easy and Delicious for more bean-inspired dishes.

Ingredients

• 4 cups cooked black beans (or 2 cans, rinsed and drained)
• 3 cups fresh or frozen corn kernels
• 4 large ripe tomatoes, finely chopped
• 1 medium red onion, finely diced
• 1 red bell pepper, diced
• 2 jalapeño peppers, seeded and minced (adjust based on heat preference)
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice (about 2 limes)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 cup apple cider vinegar (for acidity and preservation)
• Optional: 1 tablespoon sugar (to balance acidity)

Equipment

• Large mixing bowl
• Sharp knife and cutting board
• Measuring cups and spoons
• Large pot or water bath canner
• Heatproof ladle
• Quart-sized canning jars with lids and rings (about 4-5 jars)
• Jar lifter or tongs
• Funnel for jars (optional but helpful)
• Clean kitchen towels
• Cooking pot or saucepan for heating salsa before canning

Instructions

1. Prepare your jars and lids: Sterilize the quart jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle. Keep them hot until ready to fill to prevent cracking.
2. Cook the black beans (if using dried): Soak and cook your black beans until tender. Alternatively, rinse and drain canned beans thoroughly to reduce sodium.
3. Prepare the vegetables: Finely chop the tomatoes, red onion, bell pepper, jalapeños, and garlic. Chop the cilantro and squeeze fresh lime juice.
4. Mix the salsa ingredients: In a large mixing bowl, combine the black beans, corn kernels, tomatoes, onion, bell pepper, jalapeños, garlic, and cilantro. Stir in the lime juice, apple cider vinegar, cumin, chili powder, salt, pepper, and sugar if using. Adjust seasoning to taste.
5. Heat the salsa: Transfer the salsa mixture to a large saucepan and bring to a boil over medium heat, stirring frequently. Let it simmer for about 10 minutes to meld the flavors and ensure it’s hot enough for safe canning.
6. Fill the jars: Using a ladle and funnel, carefully fill the sterilized jars with hot salsa, leaving about 1/2 inch of headspace at the top. Remove air bubbles by gently tapping the jars or running a non-metallic spatula around the inside edges.
7. Seal the jars: Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on top, then screw on the rings until fingertip-tight.
8. Process the jars: Place the jars in a boiling water bath canner, ensuring they are fully submerged with at least 1-2 inches of water above the lids. Process for 15 minutes at a rolling boil (adjust time if you are at high altitude).
9. Cool and store: Remove jars carefully using a jar lifter and place on a clean towel or rack to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid—if it doesn’t pop, the jar is sealed. Store in a cool, dark place for up to 1 year.

Tips & Variations

“For a smoky twist, add 1 teaspoon of smoked paprika or swap fresh jalapeños for chipotle peppers in adobo sauce.”

• Spice level: Adjust the number of jalapeños or omit seeds to control heat.
• Sweetness: Add a bit of diced mango or pineapple for a tropical flair.
• Bean variety: Try pinto or kidney beans as a tasty alternative.
• Chunkiness: For a smoother salsa, pulse the mixture in a food processor before heating.
• Acidity: Do not reduce vinegar or lime juice amounts, as acidity is crucial for safe canning.

For more canning adventures and delicious homemade preserves, check out our Best Vegan Pepper Jack Cheese Slice Recipe for Melty Flavor and Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide for wholesome, shelf-stable foods.

Nutrition Facts

Serving Suggestions

This black bean and corn salsa is incredibly versatile. Here are some delicious ways to enjoy it:

• Serve chilled with tortilla chips for a fresh appetizer or snack.
• Use as a topping for tacos, burritos, or quesadillas.
• Mix into cooked rice or quinoa for a quick and flavorful salad.
• Add a spoonful to grilled veggies or roasted potatoes to brighten flavors.
• Top burgers or veggie patties for an extra burst of zest and texture.

For more inspiration on quick and delicious meals, explore our Veg Grilled Sandwich Recipes That Are Quick and Delicious and Backpacking Dehydrated Vegan Meal Recipes for Easy Camping for easy-to-make, satisfying dishes.

Conclusion

Canning your own black bean and corn salsa is a rewarding way to preserve the bright, fresh flavors of summer throughout the year. This recipe balances sweet, savory, and spicy notes, while providing a nutritious boost to your meals.

With simple ingredients and a straightforward canning process, you can create delicious, shelf-stable salsa that’s perfect for snacking, cooking, or gifting.

Whether you’re a seasoned canner or new to preserving, this recipe offers flexibility and plenty of room for customization. Don’t forget to always follow proper canning safety guidelines to ensure your salsa stays fresh and safe.

Next time you’re craving a fresh, homemade condiment, reach for your jar of black bean and corn salsa and enjoy the taste of summer anytime!

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