Corn and Black Bean Salsa (Home Canned)

It was time to make some more canned salsa because we had used up all the other I made last fall. I wanted to try making corn and black bean this time. I used my recipe from last fall and this time water bathed it. I just added one cup of corn and 2 cups of cooked rinsed black beans to the recipe. I made sure there was enough citric acid to preserve the corn and beans. This is a hot pack method.

I like having salsa on hand because there are many things you can add it to make a meal. I add it to rice to make a side dish. I just sweeten it wish some sugar to cut the acid. Is just one example.

Water Bath Canning Corn and Black Bean Salsa

  • Difficulty: intermediate
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Makes 9 pints


  • 6 cups chopped tomatoes
  • 1 yellow sweet pepper chopped
  • 1 red sweet pepper chopped
  • 2 green bell peppers chopped
  • 2 medium size onions chopped
  • 1 cup corn
  • 2 cups rinsed cooked black beans
  • 2 tablespoons finely chopped fresh parsley
  • 4 cloves fresh garlic finely chopped
  • 2 teaspoons dried cilantro flakes
  • 1 (10 ounce) can ROTEL original tomatoes and green chilies
  • 1 (12 ounce) can tomato paste
  • 1 1/2 teaspoon pickling salt
  • 1/4 cup red wine vinegar
  • bottled lime juice, citric acid and pickling salt


Wash jars 9 to 10 pints in warm soapy water and rinse.  Wash lids also and rinse.  Sterilize in a hat water bath for 10 minutes. Wash rings a lids and set in warm water.

Tomatoes don’t have to be peeled, just chop and put in a colander to drain with a bowl catching the juice.  Chop peppers and onions and place in a very large pan. The parsley and garlic needs to be finely chopped then added to the rest of chopped vegetables. Add chopped and drained tomatoes to the vegetable mix.  Stir in the rest of the ingredients.  Mixed completely.

Bring to a boil and cook for 20 minutes.

Spoon in clean hot sterilized jars. Add one teaspoon of bottled lime juice, 1/2 teaspoon pickling salt and 1/2 teaspoon of citric acid to each jar. Run a butter knife through the salsa to remove air bubbles.  Wipe the rim with a clean cloth dipped in white vinegar. Seal the jar with lid and tighten just to finger tight. 

When jars are all filled process in a hot water bath for 20 minutes for pints and 30 minutes for quarts. Start timing the process when the water bath comes to a full boil. When finished turn off heat and let the jars sit in the water bath for 10 minutes before removing. If the jars are taken out of the canner too soon the jar can break. Set the jars on a towel with space between so the jars will cool evenly.  The jars should seal as the they cool. Store in a cool dry place.

7 Comments Add yours

  1. I love the choice of chips! I’ll take the blue, please!


    1. trkingmomoe says:

      That was the first time we had them. The blue chips were unsalted. Thanks for stopping by.

      Liked by 1 person

  2. That was great idea! It will be nice to have it all ready made up when you want some. 🙂


    1. trkingmomoe says:

      I have done other canning convenient foods. Yesterday I pressured can 4 pints of chicken to use for quick meals. I had some chicken that was getting freezer burned and used that. It will be great for chicken salad. Thanks for your comment.

      Liked by 2 people

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