Canning Fool

Am I allowed to say that I like canning?

Cause I do.

Call me crazy.

There's just something about planting a seed

Watching it grow

Reaping the fruit

Peeling and boiling and processing

And finally storing it away for winter like a silly little chipmunk

This year:

Tomatoes---11 Quarts, 14 Pints

Salsa---21 Pints

Peaches--16 Quarts

Pears---9 Quarts

Apricots---6 Quarts

Still Left to do:

Applesauce

More Pears

Grandma's Chili Sauce

Something tells me it will be a little less enjoyable when I am trying to sustain a family of seven. But hopefully by then many hands will make light work :)

SBB

Stephanie's Salsa

The past two years I've canned salsa with my sister-in-law and it is good! Here is the recipe she uses:

1 Gallon Diced Tomatoes
2 Large Green Peppers
4 Jalapeno Peppers
1 1/3 C. White Vinegar or Lime Juice
2 12-oz cans Tomato Paste
1 T. Sugar
3 T. Salt
1 1/2 T. Garlic Powder

Blanch and peel tomatoes. Dice or puree ingredients to desired consistency. Mix together and warm in pot. Ladle into heated jars. Steam bath for 20 minutes.




I prefer the white vinegar to the lime juice myself, and I usually don't use all the jalapenos. NOTE: use gloves when you're cutting the jalapenos! I spent several hours with my fingers in buttermilk last year. Just trust me--it BURNS! If you don't like your salsa very spicy, remove all the insides, especially seeds, before adding to the salsa.


Thanks Stephanie!

SBB