That’s how that corner of my kitchen looked this morning. Yesterday I made two different great big batches of tomato salsa. Both were from the Ball Complete Book of Canning – my usual launching pad for canning projects. On the left, 23 pints and one half pint of Spicy Salsa (I quadrupled the recipe in… Continue reading Canathon
This isn’t something you’ll be able to make all the time, of course. In fact, in order to make the project worth your time and effort, it helps if you gradually stock up on the ingredients over, say, a year.
It really helps if you’ve got small children and your whole family gets massive head colds throughout the winter. Just, you know, save the bits and pieces in ziploc bags in the freezer so they’ll stay nice and almost-fresh.
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):
So colorful, isn't it?! That's one of the lovely things about salsas - fresh ingredients and bright colors.
Going away party/dinner for Joe, our nephew, who was being sent to Afghanistan the following Monday
Surplus of summer squashes
This post. A bit after the fact.
I started making dinner around nine this morning. After yesterday's summer-like heat, this morning there was a very chilly breeze shaking up the leaves and cooling things down. The perfect day to make a sauce...
(from my old blog...)
Maybe they're really Bruschetta. They're sort of both and neither.
Feel free to correct me.
Anyway. About this yummy little appetizer....