Sunday, August 18, 2013
With the tomatoes and jalapenos outpacing us in terms of what we can possibly eat at one time, I figured it was time to drag out the canner and get to work. Up on the docket first? Salsa made from our Early Girl slicing tomatoes. The recipe we use is always a big hit and I posted it here last year if you'd like to try it on your own.
First the peeling of tomatoes and chopping of the jalapenos. We didn't have enough jalapenos, we had to use some of those banana peppers that we got from the Farmer's Market last weekend. As it turns out, we had EXACTLY 4 cups of tomatoes which is what the recipe calls for. How often does that happen?
Everything goes into a big pot with some chopped onion, garlic, salt, lime juice and oregano. Then stir it all up and let it come to a boil, then simmer for 20 minutes.
Finally, fill the jars (leaving 1/2 inch headspace) and process them in the water-bath canner for 15 minutes.
I've talked to several folks who have said "I could never do that. I don't know how to can!" If you want to get started canning, this is one of the easiest things you can make. Oh, and salsa or other canned goods make great gifts. Not that I would know, because our salsa seems to disappear around here. Ahem....
In other news, I won an online auction for several huge tempered low-e glass window panels that J. and I are going to make into a glass greenhouse. I'm not sure what hotel they were originally intended for, but these are definitely hotel panels, as they have the venting at the bottom where the air conditioner would suck in air. Perfect for a greenhouse!