What are you canning now?

[3goodeggs]

I cheat and use the mix found in with the canning jars.

 

[wyoDreamer]

I have a lot of friends that use those packets for their salsa, no cheating going on there! You are still doing all that work and it is homemade. That stuff is pretty good, too.

 

[COChix]

Hi all, just scribing to the thread. Have done some canning in the past couple years, come from a canning family. Grandma always canned and her speciality was her apple butter, nothing better on fresh biscuits!

 

[N F C]

Hey everyone! I am new to canning, but I love the idea of salsa and pickles on hand at all times! Does anyone have a salsa recipe to share with me?!?!

Hey, I'm new too, just started last summer. Hope to do a lot more this year.

@1kluckychik , this is the Ball recipe I followed for salsa last year and it was so good. It uses jalapenos but I suppose you could use any pepper you like. For some reason our jalapenos were not very hot last year (which was fine with us).

Jalapeno Salsa
(makes about 3 pints)

3 Cups chopped, seeded, peeled cored tomatoes
3 Cups chopped jalapeno pepper (I seeded mine)
1 Cup chopped onion
6 cloves garlic, minced
2 Tab. minced cilantro
2 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. cumin (I added more, we like cumin)
1 Cup cider vinegar

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat & simmer 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 " headspace. Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.

 

[1kluckychik]

Thank u so much for sharing! I will definitely try it once we get some peppers and tomatoes going!!

 

[Raech]

I like the ball zesty salsa recipe. I use any spicy pepper or a mix of them and we seem to all like it.

 

[HollyDuckFarmer]

I would pressure can salsa.

 

[3goodeggs]

Because of the onion and garlic?

 

[HollyDuckFarmer]

Well, yes, plus remember that even tomatoes are just on the iffy side of pH for water bath canning. That's why they say to add the acid (lemon juice) or pressure can. It's all about the food's pH. The only home canned food I ever saw go bad was my MIL's salsa. Because she'd done water bath instead of pressure. Better safe than sorry.

 

[rancher hicks]

Around here, in early spring, they sell huge, red rhubarb, raw in the stores. Long, juicy, firm and lovely! Not quite as flavorful as home grown but still pretty good all the same.

I saw some at our farmers market that must have been 3 and 1/2 feet long. About 2 to 3 inches wide. I don't know what type it was but I swear one stalk would make a jar of jelly.

I need to get cracking on the fruit in the freezer. There won't be any room for this coming years harvest.