After the squash, it was salsa making time. T washed, trimmed and cut the tomatoes.
Then I put the tomatoes into my Vita-Mix and whizzed them up--no peeling.
The tomatoes were still a bit chunky--just right for salsa.
To the tomatoes, I added chopped onion, chopped bell pepper, a hot pepper, some vinegar, some tomato paste, cilantro, garlic, and salt. I brought it to a boil and simmered it for 10 minutes. Then I put it into the hot jars and processed it in a water bath
canner for 15 minutes.
I got 22 pints of my regular recipe salsa (two batches, four
canner loads). I had three cups of
tomatoes left over--found a different salsa recipe calling for only that much tomato. It wanted three cups also of
jalapeno pepper--that seemed a bit hot, so we used mostly bell pepper with about half a cup of the jalapeno. This recipe had some different seasonings also. It made about 4 1/2 pints--I canned the four and put the remainder in the fridge.
After the squash, it was salsa making time. T washed, trimmed and cut the tomatoes.
Then I put the tomatoes into my Vita-Mix and whizzed them up--no peeling.
The tomatoes were still a bit chunky--just right for salsa.
To the tomatoes, I added chopped onion, chopped bell pepper, a hot pepper, some vinegar, some tomato paste, cilantro, garlic, and salt. I brought it to a boil and simmered it for 10 minutes. Then I put it into the hot jars and processed it in a water bath canner for 15 minutes.
I got 22 pints of my regular recipe salsa (two batches, four canner loads). I had three cups of tomatoes left over--found a different salsa recipe calling for only that much tomato. It wanted three cups also of jalapeno pepper--that seemed a bit hot, so we used mostly bell pepper with about half a cup of the jalapeno. This recipe had some different seasonings also. It made about 4 1/2 pints--I canned the four and put the remainder in the fridge.
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