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For ALL canned foods, take off the metal ring holding the lid on after your product has cooled. This way, if the cap should come off in storage because the seal failed, or because something is fermenting in there and creating gas when it shouldn’t, you’ll know right away.
Original Ball Bluebook recipe.
We’re knee-deep into tomato season, and I’m putting up salsa 20 cups at a time. There are a lot of things you can do with home-grown tomatoes to preserve them for the rest of the year, from drying them to roasting them into fantastic freezer sauce to putting them up in pints and quarts to making barbecue sauce. But the number one thing we do with tomatoes (and chilies and onions) is make canned salsa. My husband thinks of salsa as a food group, so we go through a lot of salsa. Read the rest of this entry »
A friend of mine in Colorado Springs loves this recipe, as do his kids, so I make a few jars every year, some for him, some for me (sorry John, we ate the 2011 batch before I could mail it to you last winter). My husband, who is not a huge fan of the sweetness of tomatillos, does not eat this salsa with abandon, which is also good. It gives me a chance to have some. Read the rest of this entry »
MilesAwayFarm
Miles Away Farm Blog 