What are you canning now?

waretrop

waretrop

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LOL Beekissed, They were store shelves. They held many 50 pound bags of dog food. I owned pet shops and they were my dog food shelves. I even have the front ledge of the shelf labeled with a brother p-touch. LOL
 
ninnymary

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Found some last of the season tomatoes out in the country. I should have bought more. :( Only got 6 pints and 3 half pints and all my favorite people want some. This salsa is sooo good, just like my grandmas.
 
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seedcorn said:
Recipe please..
Click to expand...
I normally roast my tomatoes and jalapenos on the stove in batches. This time my mom gave me a tip. She said why don't you roast them in the oven. This way you can make a whole tray of them. So that's what I did.

Broil tomatoes and jalapenos till they are nice and black.

Put charred tomatoes, jalapenos, garlic, onion, and salt in blender and puree. (I remove that spot where the stem was on the tomatoe while it's inside the blender before I puree it. This way you don't have juice running all over the place.)

Adjust your garlic or salt according to your taste.

Pour into canning jars and water bath or freeze in the jar.

I always add fresh chopped cilantro when I open up a jar. I've found that it loses it's flavor when I add it prior to water bathing.

NOTE: This batch I added half jalapenos and a small can of chipotle peppers to give it that smokey flavor. It was amazing.

Mary
 
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I had 7 quarts of homemade spaghetti sauce all loaded up in the pressure canner this evening, when I remembered that I had tossed the old gasket because it was leaking. Can't water bath it, because I made the kind with olive oil in it. Will have to reheat it and try again tomorrow after I run to the hardware store for a new gasket. :hit

(New pressure canner is on my Christmas wishlist... For what I've spent on replacement gaskets, I could have nearly bought one already.)

Amazing how 10 gallons of whole tomatoes turn into only 11 quarts of sauce! Had to finally clear out all the tomatoes that I had stashed away in the freezer to make room for 2 deer.
 
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ninnymary said:
I normally roast my tomatoes and jalapenos on the stove in batches. This time my mom gave me a tip. She said why don't you roast them in the oven. This way you can make a whole tray of them. So that's what I did.

Broil tomatoes and jalapenos till they are nice and black.

Put charred tomatoes, jalapenos, garlic, onion, and salt in blender and puree. (I remove that spot where the stem was on the tomatoe while it's inside the blender before I puree it. This way you don't have juice running all over the place.)

Adjust your garlic or salt according to your taste.

Pour into canning jars and water bath or freeze in the jar.

I always add fresh chopped cilantro when I open up a jar. I've found that it loses it's flavor when I add it prior to water bathing.

NOTE: This batch I added half jalapenos and a small can of chipotle peppers to give it that smokey flavor. It was amazing.

Mary
Click to expand...

Your salsa sounds awesome. What a difference roasting makes in the flavor of peppers. Do you leave the peelings on? I roasted some red peppers for my spaghetti sauce today, but I steamed and peeled them before I chopped them up.
 
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ninnymary

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journey11 said:
Your salsa sounds awesome. What a difference roasting makes in the flavor of peppers. Do you leave the peelings on? I roasted some red peppers for my spaghetti sauce today, but I steamed and peeled them before I chopped them up.
Click to expand...
I leave everything on except the stem. Roasting is the only way that people from Mexico do it. I can't imagine doing salsa any other way. You roast till skins are blacken.

Mary
 
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