Thursday, August 25, 2011

Calling all Tomatoes: Salsa

By: Laura

   You might have noticed, due to Erin's recent post, that the Test Nest sisters are knee-deep in tomatoes.  Tis the season for 'em, so we've got some solutions for how to use them up.  One of those solutions is homemade salsa.
   This last weekend I trekked back home again to do some canning with my mom.  Now, if you have a friend, neighbor or relative who cans, I would recommend the buddy system because it goes much faster.  Also, don't be like me and shake in your boots every time you hear the word "canning", it's really not that hard and there are only a few things that you need to get the job done (and those tools can be used for years to come).  Now, get those glass jars out and get to it.  Here are the simple steps.


 To begin the process, wash off your tomaters and blanch them.  This simply means that you boil the tomatoes for 30 seconds and then put them in ice water.  Once you've done this, the peels come off of the tomatoes very easily.

 Next, remove the stems and cut the tomatoes into quarters, as seen below.

 Look at that chopping action, but wait, I'm just getting warmed up, literally.

 Here's the most dangerous (and hot) step in salsa making: cutting jalapenos.  This ain't no joke folks.  Check out the protective eye wear (yes, before this I got jalapeno juice in my eye. Ouch!) and the plastic gloves.  It is a must if you don't want to be tasting jalapeno on your hand throughout the day.  Believe me,  it's quite a jolt!

 Supreme chopping here people.  Remember what I said earlier, bring a friend to can.  This was the most time consuming part of the salsa making, but so worth it.  Isn't it beautiful?

 Once the spices and juices are added to the vegetables, then put the big pot of goodies on the stove to cook down for one and a half to two hours. If you want your salsa to be chunky, I would recommend straining the juices, which can also be canned and used for chili! Warning: salsa aromas will take over your home. (p.s. good thing)

 Get your lovely (sterilized) jars ready to be filled up with salsa.

 Heat up your canning lids on the stove top.

 Fill your jars with salsa (almost to the brim.), place your lids on top, and then screw on the rings.

Put your salsa in a hot water bath for 15 minutes. 

And then bask in the beauty and deliciousness you've created.

   Now, really, does it sound that bad?  No, not at all.  Canning is for anyone who is willing to give it a go.  The benefits are many, including the ability to eat garden fresh salsa in the dead of winter.  How bad can that be?  Have you been canning this year?  If so, what did you do?  I'll be sharing another canning experience later next week.  Be on the lookout. Check out the recipe for salsa below.

Garden Fresh Salsa
Recipe courtesy of Grandma
Makes 8 pints

16 cups tomatoes, peeled and quartered (About 14 tomatoes)
4 cups onions, chopped
1-2 cups jalapenos with seeds (if you like it hot) (I didn't use seeds and it was pretty mild)
2 1/2 cups white vinegar
1 cup sugar
1/2 pickling salt
3 t. garlic powder
1 1/2 T. chili powder
2 t. black pepper
2 T. cumin

Blend together together and cook for 1 1/2 to 2 hours uncovered.  Pour into jars and place into a hot water bath for 15 minutes.  


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Thursday, August 25, 2011

Calling all Tomatoes: Salsa

By: Laura

   You might have noticed, due to Erin's recent post, that the Test Nest sisters are knee-deep in tomatoes.  Tis the season for 'em, so we've got some solutions for how to use them up.  One of those solutions is homemade salsa.
   This last weekend I trekked back home again to do some canning with my mom.  Now, if you have a friend, neighbor or relative who cans, I would recommend the buddy system because it goes much faster.  Also, don't be like me and shake in your boots every time you hear the word "canning", it's really not that hard and there are only a few things that you need to get the job done (and those tools can be used for years to come).  Now, get those glass jars out and get to it.  Here are the simple steps.


 To begin the process, wash off your tomaters and blanch them.  This simply means that you boil the tomatoes for 30 seconds and then put them in ice water.  Once you've done this, the peels come off of the tomatoes very easily.

 Next, remove the stems and cut the tomatoes into quarters, as seen below.

 Look at that chopping action, but wait, I'm just getting warmed up, literally.

 Here's the most dangerous (and hot) step in salsa making: cutting jalapenos.  This ain't no joke folks.  Check out the protective eye wear (yes, before this I got jalapeno juice in my eye. Ouch!) and the plastic gloves.  It is a must if you don't want to be tasting jalapeno on your hand throughout the day.  Believe me,  it's quite a jolt!

 Supreme chopping here people.  Remember what I said earlier, bring a friend to can.  This was the most time consuming part of the salsa making, but so worth it.  Isn't it beautiful?

 Once the spices and juices are added to the vegetables, then put the big pot of goodies on the stove to cook down for one and a half to two hours. If you want your salsa to be chunky, I would recommend straining the juices, which can also be canned and used for chili! Warning: salsa aromas will take over your home. (p.s. good thing)

 Get your lovely (sterilized) jars ready to be filled up with salsa.

 Heat up your canning lids on the stove top.

 Fill your jars with salsa (almost to the brim.), place your lids on top, and then screw on the rings.

Put your salsa in a hot water bath for 15 minutes. 

And then bask in the beauty and deliciousness you've created.

   Now, really, does it sound that bad?  No, not at all.  Canning is for anyone who is willing to give it a go.  The benefits are many, including the ability to eat garden fresh salsa in the dead of winter.  How bad can that be?  Have you been canning this year?  If so, what did you do?  I'll be sharing another canning experience later next week.  Be on the lookout. Check out the recipe for salsa below.

Garden Fresh Salsa
Recipe courtesy of Grandma
Makes 8 pints

16 cups tomatoes, peeled and quartered (About 14 tomatoes)
4 cups onions, chopped
1-2 cups jalapenos with seeds (if you like it hot) (I didn't use seeds and it was pretty mild)
2 1/2 cups white vinegar
1 cup sugar
1/2 pickling salt
3 t. garlic powder
1 1/2 T. chili powder
2 t. black pepper
2 T. cumin

Blend together together and cook for 1 1/2 to 2 hours uncovered.  Pour into jars and place into a hot water bath for 15 minutes.  


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