Hey everyone, it’s your boy back again with another kitchen adventure! Today, I tried my hand at making black bean and corn salsa, and not just any salsa, the kind you can store for later. I gotta say, it was quite the experience, and I’m here to share all the messy details with you.
First off, I gathered all my ingredients. Now, I’m not one for following recipes to the letter, so I kinda winged it. I had some black beans, corn (duh), a bunch of colorful peppers from the market, onions, and some tomatoes. I thought, “Why not use what I’ve got, right?” Oh, and some spices, can’t forget those!
I started by chopping up all the veggies. Let me tell you, chopping onions is always an emotional experience – tears were shed, folks. After getting all teary-eyed, I threw everything into a big pot. I did cook the salsa first. I read somewhere that you gotta cook it if you wanna can it, or it will take longer. So cook it is! I guess it helps with preservation or something, I dunno.
- Chopped all the veggies (onions, peppers, tomatoes – you name it).
- Dumped them into a big pot along with the beans and corn.
- Added spices – I went with cumin, chili powder, a bit of salt, and a dash of something spicy.
- Stirred it all up and let it simmer. It smelled amazing, by the way!
- Got my jars ready – washed them and all that jazz.
Steps I Took (More or Less)
While the salsa was simmering and doing its thing, I got the jars ready. Sterilized them and all that. Safety first, even though I’m pretty chill in the kitchen. Once the salsa was cooked to my liking – I like mine a bit chunky – I carefully ladled it into the jars. This part was a bit messy, gotta be honest. Salsa everywhere! But hey, that’s part of the fun, right?
After filling the jars, I sealed them up and processed them in a hot water bath. This is the part where you make sure they’re all sealed properly so they can last. I’m no expert, but I think I did alright. They all made that satisfying “pop” sound, which I assume is a good sign.
And there you have it, my homemade black bean and corn salsa for canning! It was a bit of work, a few tears, and a messy kitchen, but totally worth it. Now I’ve got jars of deliciousness ready to go whenever I need a snack or wanna impress some guests. If I can do it, you definitely can too. Just remember, it’s all about having fun and not being afraid to make a little mess. Happy cooking, everyone!
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