Tomato and Tomatillo Verde
Note about Salsas: Be sure to follow the recipe(s) TO. THE. T. If you don't, you could end up very very sick. Please, be careful!
Tomato Salsa w/ Cilantro
8 cups chopped fresh Tomatoes
1 cup Jalapeno Peppers, seeded and minced
1 large White Onion, diced
6 cloves Garlic, minced
½ cup chopped fresh Cilantro
1 TBS Salt
¾ cup Cider Vinegar
¼ cup fresh Lime Juice
Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot, sterilized canning jars, leaving 1/4 inch headspace. Seal jars with two piece caps. Process in a boiling water bath for 15 minutes.
Green Tomatillo Salsa (aka Salsa Verde)
Yield: 5 pints
• 5 cups chopped tomatillos
• 1½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Preparing Tomatillos: Remove the dry outer husks; wash thoroughly. They do not need to be peeled or seeded.
Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough. If you choose to peel chiles, peel using one of these two methods to blister skins:
Oven or broiler method to blister skins – Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
Hot Pack:Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
0-1,000ft. : 15min.
1,001 - 6,000ft : 20min.
Above 6,000ft : 25min.
APPLESAUCE
You can do many things when making your own applesauce. You can skip the sugar if you want, or you can add flavorings like Strawberries, Pears, etc to make flavored applesauce. And it's just so dang easy. My 2 year old loves helping me prepare the apples (he sits on the counter and hands me the apples that need peeled).
Ingredients:
6 apples (Fuji, Golden Delicious, Granny Smith, or McIntosh); washed peeled, cored and quartered.
3/4C water
1/4C white sugar
2TBS brown sugar
1tsp. ground cinnamon
strips of lemon peel from one lemon
juice of one lemon
Instructions:
Combine all ingredients in a large pot. Bring to a boil. Lower heat and simmer for 20 min. Remove lemon peel. Mash with a potato masher, or blend it (careful of the steam!) for finer pieces.
To Can:
1. Boil water in canner.
2. Sterilize jars and lids according to package directions.
3. Use funnel to fill jars with 1/2in headspace.
4. Swipe around inner edges to remove air.
5. Wipe rims clean, screw on lids and place in boiling water canner.
6. Boil for 20 minutes, water should be an inch above jars.
7. Remove jars and allow to cool. You should hear an audible "Pop" as they seal.
*If a jar isn't sealed, it can either be re-canned right away, or stored in the fridge.
JAM:
Strawberry
I don't have an exact recipe for strawberry jam as I just use what the Pectin package says to do. That's really the best thing to do, because all Pectins are different and require different things. A friend and I found that out the hard way one day when we got together to make the stuff. She was making Freezer Jam and I canned. She had 2 different types of Pectin, and they were both totally different from mine. We were amazed at how different our recipes were just because of the different Pectins. I don't think I used the right amount of sugar, or something, because mine turned out more like Strawberry Syrup! But it was still tasty!
So my advice would be to start with at least 5lbs of GOOD strawberries (if they're bruised or a little soft, they'd be best to dehydrate!) and a bag of sugar.
The picture above is from a batch my mom made shortly after my son was born. I was hoping to help her more.... but he was a demanding baby. But it turned out so yummy!!
I do have a really yummy Pepper Jelly recipe HERE.
If you have any questions that aren't answered below, please contact me and I'll add them!
Not at all! All you really need is a large stock pot, possibly with a rack for the bottles to sit on and a pair of tongs.
2. Why don't you do any Freezer-type things? Isn't that easier?
I wouldn't say it's EASIER to make freezer-canned goods. The reason I don't is plain and simple. I don't have a large freezer. I can barely fit our regular foods in there without adding jars or bowls to it! :) If you have the room, by all means... go for it!
3. How long do canned items last before they "expire."
Believe it or not, they do have an expiration date. Most canned items are good for about a year. Just be sure to check the smell, and color. If you're unsure, throw it out. Better to be safe than sorry!
4. What type of jars/lids are best to use?
As long as it says Kerr or Ball on the jar and/or lid... you're good! If you plan on entering them into a County Fair, you'll want to have matching jars and lids! Some people like the Wide Mouth variety and they're nice... but I just use the regular mouth size. It's easier to find bands and lids!
5. What size jar is best?
It depends on what you're making. For jams and jellies I would go with nothing larger than a pint. I usually use 1/2 pints for them, though. For things like Salsa or sauces, you'd want to do at least a pint, if not larger. But they even have little tiny ones now... those would be nice for my Pepper Jelly!
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