Easy Canned Corn Salsa

Canning your own corn salsa gives you the freedom to enjoy this wonderful vegetable year round

Credit: Flickr / Gingero.us

Add some black beans to your canned corn salsa for the perfect side dish

Canning your own corn salsa gives you the freedom to enjoy this wonderful vegetable year round

The Fraser Valley boasts the best-tasting corn in these parts. Try this terrific recipe put out by Bernardin, the Canadian canning specialists. Open up a jar and stir in a can of black beans for a great-tasting salsa!

If you prefer a spicier salsa, add 1 to 2 tsp. red pepper flakes, or ½ to 1 tsp. hot pepper sauce or cayenne pepper to recipe.


  • 12 cups coarsely chopped tomatoes, about 6 lbs. or 24 medium
  • 8 cups whole kernel corn, about 2.2 lbs or 16 medium ears
  • 1 (115 g) pkg. Bernardin Salsa Mix
  • 1-¾ cups cider vinegar


  1. Place six clean 2-cup mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F). Set screw bands aside.
  2. Heat Snap Lid sealing discs in hot water, not boiling (180°F). Keep jars and sealing discs hot until ready to use.
  3. Drain off excess liquid from tomatoes. Measure 12 cups.
  4. If using fresh corn, blanch ears in boiling water 1 minute before cutting kernels off. Measure 8 cups.
  5. In a large stainless-steel saucepan, combine Bernardin Salsa Mix and cider vinegar. Add tomatoes and corn; mix well.
  6. Over medium-high heat, bring mixture to a boil, stirring frequently. Reduce heat and simmer stirring constantly, just until mixture is heated through.
  7. For refrigerated salsa, ladle hot salsa into six hot 2-cup jars or two 6-cup mason jars; apply closures.
  8. Cool 30 minutes and refrigerate up to 3 weeks or freeze in straight-sided jars or containers up to 1 year.
  9. For shelf-stable salsa, ladle hot salsa into a hot 2-cup mason jar leaving a ½-inch headspace.
  10. Using a non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue.
  11. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  12. When canner is filled, ensure that all jars are covered by at least 1 inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet, process jars 20 minutes.
  13. When processing is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours. Do not retighten screw bands.
  14. After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use within one year.

Makes about 6 (2-cup) jars.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.