So, I started canning back in 2011, simple things like jelly, jams, so I could water bath. I found a very large, 21 quart pot at a thrift store for $6, picked it up and was on my way. Buying a pressure canner is out of the funding right now, but I'm still hoping, each year, that next year, I can buy one.
My recent feet is salsa. I can make a wide variety of heat levels, from tangy, to mild. I made a green salsa, which I dubbed Salsa Verde. My goal of this blog, is to have safety links attached, along with pics of what I make, with the directions on how to make them, & the website or book the recipe came from. It'll take me some time, per blog, due to sharing a desktop with the family, but its well worth sharing the information with others!
This month, I've canned lots of salsa (only have 3 jars to show for it, & they're promised to a dear friend of mine)! I cold-pack canned 6 wide-mouth, 4 regular pints, & 3 quarts of plain red tomatoes, 4 pints of sliced green tomatoes, 4 pints of pickled jalapenos, 2 pints of mixed pickled peppers, & 2 pints of large Cayenne peppers. I also have a jar of blueberry syrup, & peach jelly promised to another friend of ours in Cali, I'll probably be mailing that via USP towards Christmas, since I don't expect to get those jars back.
These are the tomatoes, the one in the middle & left are red cold packed, & the right are what's left of the green tomatoes cold packed, as well.
Here is the salsa that I've been working on all year
Starting on the left are my jalapeno's, middle is the mix, & the right are my Cayenne's
My recent feet is salsa. I can make a wide variety of heat levels, from tangy, to mild. I made a green salsa, which I dubbed Salsa Verde. My goal of this blog, is to have safety links attached, along with pics of what I make, with the directions on how to make them, & the website or book the recipe came from. It'll take me some time, per blog, due to sharing a desktop with the family, but its well worth sharing the information with others!
This month, I've canned lots of salsa (only have 3 jars to show for it, & they're promised to a dear friend of mine)! I cold-pack canned 6 wide-mouth, 4 regular pints, & 3 quarts of plain red tomatoes, 4 pints of sliced green tomatoes, 4 pints of pickled jalapenos, 2 pints of mixed pickled peppers, & 2 pints of large Cayenne peppers. I also have a jar of blueberry syrup, & peach jelly promised to another friend of ours in Cali, I'll probably be mailing that via USP towards Christmas, since I don't expect to get those jars back.
These are the tomatoes, the one in the middle & left are red cold packed, & the right are what's left of the green tomatoes cold packed, as well.
My next feet will be making tomato paste from my quart jars of cold-packed tomatoes this weekend! It'll be freezer based, as you have to pressure can paste, but I'll try & still post pics of it soon.
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