What are you canning now?

ninnymary said:
What a nice compliment Seed. I have been roasting the tomatoes and jalapenos in batches and freezing them whole until I have enough to use the canner. This really helps to spread out the work involved.

I make it super spicey but it always gets so mild after canning. I posted on a facebook canning group but no ones was able to help me. All they said was to add more hot peppers after I open up a jar. I don't want to do that. I want to honor my grandmother and do it like she did. Sometimes I do add fresh chopped cilantro after I open a jar but I usually forget.

I just canned about 24 half pints and I didn't have as many peppers so I don't think it will be spicy. I like to have the jar sit for a month before I open it so I haven't tested it yet.

Did I mention to also use a couple of chipotle peppers? It adds a nice smokiness to the salsa.

Mary
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Just got a text from friends. They made a batch using your recipe. Then a batch from another friends recipe. No comparison, only using your recipe now. Amazed how easy and good.
 
seedcorn said:
Just got a text from friends. They made a batch using your recipe. Then a batch from another friends recipe. No comparison, only using your recipe now. Amazed how easy and good.
Click to expand...
Wow. Wait till you try it with a little chipotle peppers. I sometimes I add a little too much of them and I prefer just a hint of them. So the flavor is there but not the first thing you think of.

Did I mention that I broil the tomatoes and peppers? Not roast them.

Yes it's super easy to make since you don't have to worry about seeds or skins. You just leave them on. I do take out a little of the core. Hope I mentioned that before.

Even easier, you can put your salsa in jars and freeze if you have freezer space and no power outages.

I've been roasting my tomatoes on a cookie sheet at 475 with a drizzle of olive oil, salt and pepper for about 40 minutes. Then I puree in the blender and put in jars and freeze. Super easy and you can use the tomatoe sauce in pasta or make tomato soup which I love.

Mary
 
ninnymary said:
Wow. Wait till you try it with a little chipotle peppers. I sometimes I add a little too much of them and I prefer just a hint of them. So the flavor is there but not the first thing you think of.

Did I mention that I broil the tomatoes and peppers? Not roast them.

Yes it's super easy to make since you don't have to worry about seeds or skins. You just leave them on. I do take out a little of the core. Hope I mentioned that before.

Even easier, you can put your salsa in jars and freeze if you have freezer space and no power outages.

I've been roasting my tomatoes on a cookie sheet at 475 with a drizzle of olive oil, salt and pepper for about 40 minutes. Then I puree in the blender and put in jars and freeze. Super easy and you can use the tomatoe sauce in pasta or make tomato soup which I love.

Mary
Click to expand...
I do it on my propane grill... gives it a smoky flavor
 
In between batches of pickles, I decided to make a batch of crab apple jelly. A local restaurant near my home is SURROUNDED by crab apple trees with beautiful thumb-sized apples, and they are loaded. The wind has been knocking some of them down, but mostly the wormy ones; those still on the trees are almost all good. I picked a grocery bag full, which was enough to make 8+ cups of juice. The jelly has a beautiful red color & a tangy flavor, I hope to make a couple more batches so I have enough to share with friends & family.
20210829_235752.jpg
 
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