Homemade Salsa

The garden is coming to a close, but I'm still producing a few tomatoes and peppers.  I decided to make a batch of salsa for the winter.  I have to say it was delicious. 
 

• 5  - 6 lbs. tomatoes skinned and chopped  (I used whatever variety I had that was ripe.  I suggest allowing them to drain in a colander after chopping to get rid of some of the water)
• 3 cups chopped onion (I used yellow, red and white)
• 1 1/4 cup chopped pepper (I like my salsa spicy so I used a combination of chili, jalapeno, and bell) 
• 1 cup chopped cilantro
• 2 tablespoons garlic
• 1 cup white vinegar 
• 1 tablespoon Kosher salt 

It is important to add the amount of ingredients listed if you plant to water batch your salsa.  Combine all ingredients in a large pot and bring to a boil.  Reduce the heat and simmer for about 10 minutes.  I like mine chunky, but if you like yours cooked down more, cook longer.  Water batch for 15 minutes.   Makes about 8 pints.  This salsa is delicious served fresh too.  I only managed 7 pints, I couldn't resist eating it while I was trying to get it into the jars. 




                                                                   

Slicing, Dicing, Canning, Freezing!

 

This has been a busy week-end for me. I taught a Motivational class yesterday morning and came home to 50 ears of corn that needed to be shucked, bagged and placed in the freezer. I was able to purchase this bag of corn for a steal from one of the local farmers. It's Silver Queen and one of my favorites. I love adding it to Lima or Green beans, I serve it abundantly.  There won't be a kernel left. I will be shucking and freezing an additional 50 ears this week-end coming up.  I can usually put away 20 quarts from 100 ears. That's if I'm home alone. If not, the count is reduced I serve a few ears for dinner.

I purchased this stockpot several years  ago for soup, but found that it's great for blanching too.  I purchased a blanching basket from Kitchen Crafts that fits it perfectly.

Giving the corn an ice bath after blanching stops the cooking process in its tracks.  Doesn't it look delicious, and the ears were huge!  

I could probably get an additional half quart out of a batch, but I can't stop eating it while I'm working.

Ten quarts later, it's ready for the freezer. It's a secret, please don't let my family know that it's there.  No evidence must remain else these bags will be gone by sundown, lol.  The husk and silk has been placed in the compost and the cobs bagged and placed in the outdoor trash cans.   Research has shown that it takes a long time for corn cobs to break down, so I don't compost them. 

In addition to the Presto Pressure Canner, I picked up the Ball Elite Water Bath Canner on the far right.   Let me tell you it is beautiful.   A little pricey, but it's worth it.  It's 21 quarts, has a flat bottom, and compatible with my glass top stove.   It truly put my mind at ease, and it worked like a charm. It's stainless steel with a glass lid.   I love the glass lid feature, you can see what's happening with your jars without removing it and losing heat.  This stove cooks differently than the other cook top that I had, so I have to adjust the heat from time to time.  The burner with the stockpot is strictly for boiling.   I can bring items to a boil in no time with this baby.  I burnt several meals on this stove before I learned how to adjust the heat correctly, lol.   My family thought I was slipping! 

Here's a picture of my blanching basket inside of my stockpot.   Perfect.

Here's the end result of my first canning experience.   My breakfast room is right off my kitchen, so I was able to set my laptop on the breakfast table and view Ball's canning video from the stove and counter that I was using to load jars.  Thank goodness for modern technology.   I was able to can 4 quarts of tomatoes and 5 pints of salsa from my harvest.  I still have a bumper crop left, but I will probably double the number of plants that I put in next year.   I'm hoping to do a few more quarts of tomatoes and pints of salsa with upcoming harvests.  I'm loving the Amish Paste and Roma tomatoes, I love how meaty they are.  

 I was happy to learn that I could can my chunky salsa recipe.   I modified it by adding a cup of white distilled vinegar. The modification also called for 3 teaspoons of salt and 1 teaspoon of pepper.  I was worried that that the vinegar would change the taste, but it turned out pretty good.   I did by-pass the salt.   I'm not much of a salt eater.    

I have a box of peaches coming in addition to the 50 ears of corn this week. The box is from my favorite farmer's market.   They're seconds, but hey who will know that I removed a bruise but me.   Besides they're free. You can't be picky when a farm lets you pick/have them for free.

Overall my first canning experience wasn't as bad as I thought.   I know that I need to pack my tomatoes and salsa in a little tighter to help reduce the water at the bottom per my mother, but I'm a rookie and will know better the second time around.   I'm gardening by trial and error and loving it!   Stay tuned for my post on canning peaches in lite syrup.   As my grandson says, "You have any yummies for my ice cream Mama."  He loves fresh peaches and strawberries on vanilla ice cream.  Making ice cream may be my next endeavor after I get this gardening thing down a little more.  I see a new freezer in my future.  What did you accomplish this week-end.  Leave me a comment, I'll visit.