And the Madness Continues

And that was last week’s madness, all those jars of sauce.  I ended up with eleven quarts of spaghetti sauce with meat and eleven quarts of marinara. And after that, I stopped.  For a while.  I felt exhausted from it all – the obsessive NEED to can every bit of produce in sight.  So IContinue reading “And the Madness Continues”

A Look at My Morning, So Far

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This was my dining room table at 6:55 this morning.

Please ignore the bags of potato chips.  In this house we only eat homemade potato chips, of course.  Those were…for………the neighbors.

Anyway. 

On the table I’ve got some canned crushed tomatoes, other canned stuff that’s buried and you can’t see it.  Bowls of basil, sage, and kale, a little plastic container of cookes, a bowl of tomatillows, some apples, peaches, garlic, tomatoes, a few jalapenos somewhere, 6 ears of corn, that bag of shredded coconut…which is also……for the neighbors, because of course we only travel to tropical islands, climb up trees, harvest our own coconuts, and shred the flesh ourselves….

Roasted Tomatillo and Jalapeno Salsa

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We tried growing tomatillos once years ago, but we didn’t know what we were getting into.  We thought we’d have tame, manageable plants, kind of like tomatoes. 

We were wrong.  The tomatillo plants grew huge and crazy, and since we’d planted them in front of shorter things, we ended up (gasp) yanking them out of the ground before they could produce anything.

I know.  Shameful.  But we were relative novices then, and skittish.  This year, armed with experience, confidence and more garden space, we tried again.

Jalapeño Salsa

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This recipe comes from Ball's Complete Book of Home Preserving.  The book says you'll get about six 8-ounce jars or three pints.  I got five 8-ounce jars plus a little (maybe a quarter cup) left over, which was nice because I got to taste it.  The rest of the jars will sit for at least 3 more weeks, as the book recommends letting the salsa mature "to mellow and round out the outstanding flavor."

Here are the ingredients (and some pictures and my commentary):