With the arrival of fall comes the season of canning. Hoarding all of the lovely produce painstakingly created over this year what was a bitter, cold, wet summer. Hoping that it's enough and it will last through the winter.Personally I hate store bought salsa...full of preservatives and other chemicals it never tastes like it should, so I usually turn most of the tomato's I grow into salsa. I find that salsa also makes an excellent spaghetti sauce when I've run out of my own. This year I planted 6 tomato plants as I wanted to have tons of tomato's for the winter...well thankfully I did as our growing season was pitiful and I got from 6 plants what previously I had gotten from 3.
The first step is an obvious one...boil the tomato's until they crack and the very carefully remove the skins. I always burn myself doing this...everytime...I think of this now as part of the tradition of canning in the fall.
After peeling the tomato's I chop them up and dump them into a pot with chopped red pepper, green pepper, 3 chilies peppers, 4 Jalapenos, 1 red onion, 1/2 cup of vinegar, 1 tbsp of brown sugar and some salt and pepper. I then bring it to a boil and let it simmer for about 5 hours.
The end result for the first batch of the year! Not a huge bounty but I still have a HUGE bowl of green tomato's waiting to ripen for the next batch...my kitchen is smelling sooooo good!
1 comment:
Jenny gave me a good tip that I used for my tomatoes this year - put your oven on broil and roast the tomatoes on a cookie sheet. When the peels blacken a little, turn them over and let them brown on the other side. It seemed a little easier to get the peels off this way and less burny.
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