Monday, May 01, 2006

heirloom day

this is my lovely wife tabitha. she is really starting to get that pregnant woman glow. not that she isn't normally lovely but there is something about being pregnant makes tabitha glow.
we had a fun time at the festival. we bought a new hoe for the garden. yes it is pricey but tabitha really wanted it and mothers day is just around the corner. it might seem silly to spend twice as much on a hoe as necessary but gardening should be a pleasure and having the right tool makes it all that much better. these hoes are made from recycled agricultural tempered steel and are hand crafted. tabitha was outside after milking--hoeing every errant weed in our spring garden.
i am in quest of a can-able salsa recipe. the kids love salsa and we will hopefully have a bounty of tomatoes. my goals are to can over 200 jars of plan canned tomatoes and 100 jars of the yet to be discovered perfect salsa. many have suggested, including farmgirl, that we use the canned tomatoes to make salsa on the fly with fresh ingredients. yes that is a real possibility but the difference between making and having a ready made snack for the kids is huge. there are so many moments during the day that the kids need a snack and there isn't time to really make one.


sugarcreekfarm said...

Confession: I totally cheat at canning salsa. A packet of Mrs. Wages Salsa Mix, tomatoes from our garden, some canned corn and canned black beans thrown into the mix. The results are tasty, though!

Danielle said...

I just do a little bit of this and a little bit of that. We like lots of garlic and cilantro and lime juice and salt with diced onion, green peppers, and tomato. I would think you could just follow your canning instructions for tomatoes but not sure. Let us know what you figure out. I have 27 tomato plants to can from this summer. The tomatoes are pretty acidic and if you add lime juice that should protect from any bacteria with the other veggies.

Danielle said...

I forgot the heat. We use jelapenos and red chili flake. I did a search on canning salsa and most say process in boiling water canner for 15 minutes or so. Bonus is that you can make green tomato sauce as well. I did that last year with some of my green tomatoes and it was tasty. Garlic, boiled and pureed green tomatoes, cilantro, jelapeno, lime juice.

mamabug said...
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mamabug said...
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mamabug said...
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mamabug said...

Here's a recipe that is cannable:

6 serrano or jalapeno chiles, stems and seeds removed, chopped very fine

1 large onion, chopped very fine

3 medium tomatoes, chopped very fine

2 cloves garlic, minced

1/4 cup finely chopped fresh cilantro

2 tablespoons vegetable oil

1/2 cup red wine vinegar or lime juice (the lime juice is best)

Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath (I've not canned it, but the recipe is really good). This is medium hot, so you can back off of the heat in the chiles. I also like to throw in some finely chopped tomatillos.

Add papaya, mango or peaches for some interesting variety.

Here's a link to the page where I found the recipe... it also has instructions for canning of chiles with other vegetables and fruits. Click the link with "Salsa with Six Names"

squire said...

Is there a problem with you
"cob-strawbale home" link?

Jeph said...


Saw your post over at Farmgirl's site about salsa... I posted this link there to my aunt's recipe, but since I don't know if you'll go back and see it, hopefully you'll find this here. I had the stuff a few years ago, and then meant to make it last year and it just never happened (I wasn't looking forward to the canning process). Will try this year! Anyhow - here's the link - great stuff!

Walter Jeffries said...


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