Homage

Earlier today, my friend Roxy inquired  via email about our recent canning escapades. I replied: “The idea of canning your homegrown vegetables is quaint and praiseworthy. The act of canning your vegetables is lamentable.”

And now, I am going to subject you to a post about canning. I just wanted to be up-front with you, because you are my peeps.

Before I go into the details, here are some helpful tips:

• Don’t start the canning process at 7:15 p.m. on a Thursday evening. Attitudes will quickly erode.
• Have large enough pots and pans.

Now that we’ve got that out of the way, please behold some illustrative photography:

(notice the bottle of ibuprofen on the counter….)

Dear me, I believe I am growing irritable just looking at the process.

Hours and hours after we had begun, when we were finally transferring the filled jars to the water bath, A. accidentally dropped and spilled one all over the glass stove top. There were swears involved. And then I sent him to bed. And, in the end, we only had 5 measly quarts to show for our bad attitudes hard work.

But, guess what? The end result was DELIGHTFUL. While it is not as spicy as I thought it would be, it has such a clean, refreshing taste.

The next day, everything seemed a little better, brighter. Maybe it hadn’t been so bad after all! But then, two days later when my garden spewed forth this…

…there may have been some more swears.

On that cheery note, here’s the recipe for those interested! (and pssst! you don’t have to can it! you can just make a batch and eat and eat and eat…)

Canned Chunky Salsa by Mama Linda

• 3 large mixing bowls (or more) tomatoes
• 3 large bell peppers
• 3 or 4 hot peppers
• 3 or 4 other peppers (banana, jalapeno, etc.)
• 8 medium onions
• 5 cloves garlic
• 5 tbsp salt
• 3/4 C vinegar
• 1 tsp oregano
• 1 tsp cumin
• cilantro (optional)
• bay leaves (optional)
• 4 tbsp Accent (optional)

In a blender, blend 1/2 the tomatoes, 1/2 the onions, 1 bell pepper, and all the hot peppers. Blend on high, making sure hot peppers are well blended. Put mixture in a large pot(s). Bring to a boil; lower temperature to a simmer. Cook down until thick, about 2 hours (reduces volume by about 2/3).

While it is cooking/reducing, blanch the rest of the tomatoes and remove skins. Chop the tomatoes and remaining onions and bell pepper. When blended ingredients cook down, add all the chopped vegetables, garlic, salt, vinegar, oregano, sugar, cumin, and optional ingredients. Cook until thick and the veggies are done.

Ladle hot salsa into hot, clean pint canning jars, leaving 1/2 inch headspace. Process in a boiling water canner for 15 minutes. Don’t drop any of the jars onto the glass stove top. And watch your language.

Happy Canning!

Tags: garden tomatoes, Me So Hungry Sometimes, Recipes, vegetables