It’s the first week of school and all I can think is, “Where did the summer go?”
Our little family was scurrying around trying to get ready and finish projects before the crazy fall schedule begins. Likewise, I’ve seen friends sending their kids to their first year of university. Here, our Never Enough Thyme crew said goodbye to three of our team members as they headed off for a higher education. We are thrilled for their success, but they will be missed.
If only we could preserve the feelings and emotions as we watch our kids grow and succeed. Videos capture moments but rarely what’s going on inside.
And speaking of preserving, recently we’ve been doing lots of that. Instead of doing all the work on our own, a fellow foodie friend and I decided to make a date. It is a great way to spend a few hours together and get caught up. Jam, dills and, this week, salsa – we share getting groceries, jars and prep, as there is no way we would get all that done with our busy schedules.
We will be eating local and organic through the winter season. How lucky we are to preserve a friendship and some memories along with the salsa. And how we love the sound of the “ting” after the preserves come out of the canner.
They’ll be enjoyed later on, but for now it’s back to school and routine.
Black Bean and Corn Salsa
8lbs Roma tomato, skinned and chopped
1/3 cup diced red peppers
1/3 cup diced green peppers
1/4 cup diced red onion
1/3 cup corn kernels (cut off the cob)
1 cup rinsed black beans
200 ml vinegar
2 Tbsp. chopped seeded chipotles
1 Tbsp. smoked paprika
1 cup of Bernardin salsa mix
Place prepared tomato, peppers, onions, add vinegar, paprika, chipotle and salsa mix. Bring to a simmer. After 5 minutes, add corn and rinsed beans. Simmer for 5 more minutes.
Prepare jars by washing and sterilizing in boiling water. Prepare seals as specified by the manufacturer.
Pour hot salsa into jars, leaving enough space for expansion (where the jar meets the mouth just over an inch).
Wipe jar lids and mouths. Seal.
Bring water to a boil in canner and place filled jars in the water bath. Boil for 12 minutes.
Remove from water and wait to hear the familiar “ting” to let you know the seal has worked.
Place in a safe spot to allow cooling. Keep in fridge or on shelf in a cool dark place.