Salsa Anyone?

One of my wintertime favorite snacks is salsa on baked potatoes. Canning Salsa is a little tricky in that it requires a balance of acids to ensure a certain form of bacteria does not grow. Clostridium botulinum is not a fun bacteria to ingest. It can make a person VERY ill.

But knowledge is power. The right balance of acids in canned salsa can keep this delight fresh throughout the winter and even spring.

This is a slightly modified version of salsa I made last year from the folks at New Mexico State University.

Simple Tomato Salsa
Makes about 18 pints.

• 7 quarts of cored, peeled and chopped tomatoes. Roma or other paste tomatos are best.
• 4 cups finely chopped green chiles. Use the seeds as well.
• 5 cups chopped onions.
• 2 tablespoons finely chopped cilantro.
• 1/2 cup finely chopped jalapenos. Use the seeds.
• 1 cup lemon juice (Canned is ok. Squeezing lemons can be a challenge.)
• 2 tablespoon sea salt (Regular salt will work just fine.)
• 6 cloves of fresh garlic finely shredded or chopped.
• 1 tablespoon medium or fine ground black pepper.
• 1 cup white vinegar (try wine or balsam vinegar as an interesting taste experiment)
  

Put everything except for the cilantro in a large pot and bring to a boil. Constant stirring keeps the salsa from burning on the pan. After reaching the point of boiling, reduce to a simmer for 10 minutes while continuing your stirring.

Add cilantro and simmer for 20 more minutes. Yes, keep stirring.

Fill pint sized jars, leaving 1/2 to 3/4 inch air space at the top.

Put lids on and process in a water bath canner for 15 minutes. Remove from boiler, tighten lids and let cool. Those that do not seal should be used that day or put in the compost bin.

Enjoy!

Planning for Canning

If you haven't finished planning for your spring planting, this is a good time to sit down and give some thought to it. What to plant...

Well, one consideration to make when sketching garden plans and ordering seeds is 'what should you can?' Canning, if you don't already know, is a great way to prepare and keep your house stocked with fresh fruit and vegetables throughout the barren winter and busy spring. Canning is relatively simple although a little labor intensive depending on what produce is being canned.

Having a fresh stock of sweet corn, beans, peas, beets, asparagus or even pre-made soup or salsa can really be nice in the midst of a sub-zero winter day. But the planning...

First and foremost, plant what you and your family like to eat. Secondly think of the nutritional value. Many people LOVE canned sweet corn but let's face it. The nutritional value of carrots or tomatoes, for the most part, far outweighs that of corn. So, as with life, it is a balance.

Some great produce to consider includes a few of the following:

• Tomatoes - Roma and paste varieties are the best for canning, preserving and making things like salsa.
• Corn - Usually a favorite around many tables.
• Beets - Not only are they nutritious, but their typically deep red flesh can help to liven up a winter day.
• Beans - Try to get the stringless, smaller varieties. They are easier to process.
• Peas - Another favorite, try to get a sweet variety. Peas are a great source of energy when feeding the cows or shoveling snow.
• Greens - Not every family likes greens but they are quite nutritious and typically easy to grow.
  
• Squash and pumpkin - The creative cook can do a lot of different things with canned pumpkin and squash. There is also the added benefit that these typically grow easily in a range of environments.
• Carrots - Perhaps not terribly exciting, canned carrots are packed with healthy goodness.
  

And, when possible, plant heirloom varieties that are known to thrive in your locale.

Happy Planning!!!

More information on canning can be found here, at the National Center for Home Food Preservation.

A few new posts?

Well, it would seem that even though there have been no posts here for more that two months, people are still finding interest in some of the content here. So, with no further waiting, I will start to post more content here.

It will not be easy since I have a Motorcycle Restoration Project that is getting me out into the fresh air. Then I have another Motorcycle blog that requires some fresh content as there are a good number of visitors there as well.

New posts coming soon...

BRB