Posts Tagged ‘Canning’

So this is a question I posed to myself about 6 months ago. I don’t like regular prepackaged salsa and the salsa you buy in the store always tastes… not so fresh.

I’m known for my salsa. Well its not mine. I will explain where I got my amazing recipe, even though I will not share it here (I’ll give it to you if you email me) My friend Inez made it for me, all the time, Whenever we had a get together. One year for my birthday, she brought a grocery bag with the ingredients in it, rather than the salsa and she proceeded to show me how to make it, for my present. :)

Inez learned how to make it from her ex-husbands mother (from central Mexico) her son loved it so much that she wanted  to make sure her son could have it all the time, so she taught Inez. Yay for me… right?

I’ve since tweaked the recipe – made it my own.  Not that I didn’t love Inez’s salsa, I just like more garlic,  and a little more cilantro is all.

So now, whenever we have a game night, or a BBQ, or any get together I make salsa. When I don’t I am asked why I didn’t. I normally make a big batch and keep it in the fridge.

Sometimes I am busy though. tomatoes are better late spring/early summer. What if I didn’t have all the fresh ingredients I needed. And now, I worry about the shit hitting the fan….I refuse to store prepackaged salsa, like I said before, its gross and over cooked to me.

I spent sometime online researching my question. I found a few recipes, but the salsa was so heavily cooked it almost ended up being pasta sauce instead of salsa, and to me, that’s just not what I think of when I think of good salsa. I like the fresh taste.

So D recommended that I speak to one of is friends about it and he said that with the amount of acid from the tomatoes and the lemon juice you can just heat the salsa just to the point of boiling, pack it, and place in the water bath for 12-15 minutes and there ya go.

So I tried it out. It IS a little different from my fresh salsa – but FAR superior to any prepackaged salsa I’ve ever had. You should consider canning your own salsa…. If you haven’t made your own salsa, its not as hard as you might think and fresh is fabulous!!!

Its only a 6 quart but I am excited about it.

I like to cook, I think that mastering (or striving to master) your arts is always important.

I want to pressure can food. But I think that an important aspect to that is being able to pressure cook first.

I also think for canning homemade stews and chili it will be nice to be able to pressure cook it and then take the finished products and put them into canning jars and process them in another much larger pressure canner.

I’m looking forward to it.

Back in February for D’s birthday I bought him a really nice camera since the last one I’d purchased (which wasn’t uber nice but was easy to use, functional and took nice pictures) was taking out to the range for target practice and was accidentally left in a box full of magazines and by the time it bumped its way home in the back of the truck the screen was cracked.  But I digress. I am making a new goal to start taking and posting pictures of my new adventures. Although I may not be perfect at it, it is a goal.

I’m actually quite a shutter bug and I love taking pictures while we are out and about but with little things like cooking and sprouting or whatever, I just don’t think about it… So now, I will try.

I’m really excited!

I’ve been Jammin. Its been fun. I will do so more in the future. Its fun and I like sharing.

I made a ton of Blackberry, and a ton of strawberry. I gave a bunch of 8oz jars away and started telling people that if they give the jars back I will give them more the next time I make Jam,  the jars cost more than half what it costs to make the jam itself, so why not get them to return them and give them something else in return. :)

I like sharing. :)