What are you canning now?

[Raech]

Zesty Salsa

10 c chopped, cored, peeled tomatoes 2.5 L
5 c chopped, seeded green bell peppers 1.25 L
5 c chopped onions 1.25 L
2 1/2 c shopped seeded chili peppers (hot banana, Hungarian wax, Serrano or jalapeno) 625mL
1 1/4 c cider vinegar 300mL
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro 30mL
1 Tbsp salt 15mL
1 tsp Hot pepper sauce(optional) 5mL

Prep canner, jars and lids.

In a large stainless steel saucepan, combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met,, then increase to fingertip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8 oz(250mL) and pint(500mL) jars for 15 minutes.

*Ball complete book of home preserving pg 207
edited for credit

 

[wyoDreamer]

Happy Chooks - mmm, Carmel Pear Jam sounds good. Willing to share the recipe?

 

[donrae]

Okay, I think the carrot and peeler thing means some of us here need to get out more....Oh wait, that would be me! I've totally done just that.

When my sons have been good about something, I reward them by letting them smash/slice or otherwise destroy those monster zucchini or other squash in the run. They think it's hilarious and the chickens love it!

 

[sunflower4you]

You could also do tomato sauce with basil. I did some up last year and it was really good, I just use it instead of spaghetti. I also did a zesty salsa that was really good, I got raving reviews and told I need to put it in the fair this year. Still not going to enter it, but maybe when I get a little bit braver in the future.

That's a great idea. We have spaghetti in our house at least every other week. I know some tomatoes are better for sauce than others. Three of my plants are a small/medium size tomato that would probably be better for sauce than the big beef tomato plant (that one is good for BLTs and burgers!). I love learning new ways to preserve my bounty.

 

[3goodeggs]

Okay, I think the carrot and peeler thing means some of us here need to get out more....Oh wait, that would be me! I've totally done just that.

When my sons have been good about something, I reward them by letting them smash/slice or otherwise destroy those monster zucchini or other squash in the run. They think it's hilarious and the chickens love it!

The run IS 'out' donrae!
We just have higher standards of entertainment than most.

 

[PlaidBattleAxe]

Happy Chooks - mmm, Carmel Pear Jam sounds good. Willing to share the recipe?

x2!!

 

[Happy Chooks]

Happy Chooks - mmm, Carmel Pear Jam sounds good. Willing to share the recipe?

Sure...........as soon as I find it!

 

[Happy Chooks]

Okay, I found it. Here is the recipe:

Caramel Pear Jam

4 cups chopped, peeled and cored pears (about 8 pears)
1 package powdered fruit pectin (I didn't use the pectin)
3 1/2 cups granulated sugar, divided
1 1/2 cups packed light brown sugar
1/8 tsp ground allspice
1/8 tsp ground nutmeg
3/4 tsp ground cinnamon
1/2 tsp butter, optional (I didn't use the butter)

In a bowl, combine the fruit pectin with 1/4 cup of the granulated sugar; mix well. Add the pectin mixture to the pears and cook over medium high heat, stirring, until the mixture comes to a full rolling boil. Gradually stir in remaining sugars and spices. Add the butter, if desired, to keep the foam to a minimum. Stirring constantly, again bring the mixture to a full rolling boil. Boil for exactly 1 minute longer. Remove from hat and continue stirring for 5 minutes. Skim excess foam from the mixture, if necessary.

Process in a boiling water bath for 10 minutes.


Now, since I didn't use pectin, I cooked the mixture quite a bit longer. It was more of a loose preserve, which is how I wanted it - solid enough to use on peanut butter sandwiches. I gave the directions for the pectin, since most people use it. I just don't like the texture of jams with pectin, so I leave it out.

 

[3goodeggs]

I do not have ripe pears yet, but I will try this next month.

 

[Happy Chooks]

I also have a raspberry pear jam recipe I want to try, if I get any pears this year.

Right now, I have a ton of nectarines - so I'm planning on making nectarine blackberry jam again, it's so delicious. I also just picked a bunch of pluots and the peaches are just starting to ripen. Yikes! So much to do and so little time! My oldest starts high school today and we have family members in the hospital. Trying to juggle everything.