Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Salsas have become extremely popular. Contrary to some beliefs and salsa does not always have to be tomato based although some of the most popular salsas are. One of the ways I save money when canning is to always make one or more products in addition to my standard products for that produce that only uses a small portion of the product. Quite often this is an experimental recipe I am working on but not always.
One of my girlfriends gifted me with a jar of her homemade
black bean and corn salsa. I immediately set to work creating my own recipe. Mine is a bit different from hers in that there is no sweet red pepper and I used dried black beans as well as fresh corn. I used 2 cups of fresh corn from the
first five dozen ears of corn to make a black bean and corn salsa. I did not add any cilantro. I pressure canned the salsa for 75 minutes at 10lb pressure.
I really like the looks of the black bean and corn salsa in the jars. The salsa tested at pH 3.8 so technically it could have been processed in a BWB canner. I prefer using a pressure canner for this type of product simply for the added level of safety. Once the salsa has sat for a couple of weeks, I will open a jar then start tweaking more from there so the recipe is still in the experiment mode.
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