Green Tomato Salsa – Canning

Our area had an early frost – and no amount of covering was saving my tomato plants …sad face…..  In an attempt to save my tomato crop – I pulled all of them and made green tomato salsa.  I had ALOT of tomatoes so this canning recipe is for a large batch.

  • 42 cups of chopped or pureed green tomatoes (I used our food processor as I like a less chunky kind of salsa)
  • 5 tablespoons of minced garlic
  • 6 chopped onions
  • 6 chopped jalapenos – adjust this based on your heat tolerance
  • 2 1/2 cups lemon or lime juice
  • 2 cups chopped cilantro (this is a very polarizing ingredient – do not feel like you need to put it in)
  • 2 tablespoons cumin
  • 2 tablespoons pepper
  • 2 tablespoons oregano
  • 2 tablespoons salt
  • 19 quart jars

Here I am getting started on my food processor (I did add in some tomatoes that were slightly ripe)

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To give you some perspective on how much this is.

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and pull it back……

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Prep your water bath, jars and lids.  Simmer and don’t boil.

Combine and boil the tomatoes, onions, peppers, and garlic….once the mixture is boiling add in the lemon/lime juice and spices.

Reduce heat and simmer from 5 to 20 minutes.

Carefully ladle the salsa into the hot, prepped jars – add the lid and the screw on lid/band….don’t over tighten.

Place filled jars in the water bath and let boil for 20 minutes – depending on location.

Remove and allow to cool.  Check the lids before labeling and storing.  All lids should be down.

salsa

Yum!

 

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Garden Tomato puree base for future meals

My garden is exploding in tomatoes…which I love…..I am just adjusting my plans with the tomatoes that are ripening as I go.  I have only had a handful ripe at one time, so I have been able to easily make meals and/or snacks with them.  This past week, I have had too many to work into our meals and not enough friends who like tomatoes (hello!).  Hopefully, towards the end of summer – my mom and I will be canning together….but now I am making a frozen tomato puree to use in future meals.

Like my hard water??

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  • 20 roma tomatoes
  • 6 heirloom tomatoes
  • 1 tablespoon basil, oregano, thyme
  • 2 tsp salt
  • 1/2 chopped extra large onion or 1 small onion
  • 1 tablespoon garlic
  • salt/pepper

I used my blender to puree all the tomatoes with a cup of water and added that to a large pot…..um..that pic doesn’t have all of them.

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At this time, I started sauteing the onion with a dash of salt and pepper.  Just towards the end, I added in the garlic….being careful not to burn it.

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Then it all goes into the pot with the tomatoes.  Then add the rest of the spices and simmer for 30 to 40 minutes.

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I taste tested mine as I went to ensure that it was not overpowering on the spices and still maintained a strong tomato taste.  I want to use this as a base in future meals and since I have different options as to what those meals will be….I want to keep it loose.

After the mixture cooled, I poured it into some freezer bags and placed them in the freezer.

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All in all – I am happy with the result and will let you know what meals I end up using this for.

Right off the bat, I am thinking – spaghetti, barley soup, chili and chicken makhani.

Easy Chicken Tikka Masala

My cousin made this for me years ago, and I begged her to find the recipe so I could make it for Dave and the girls.  She pulled through for me and searched through her plethora of recipes and found it!!  Click here for an electronic expanded (original) version. (jamieoliver.com)

I adjusted the electronic version for ease and for my family’s taste.

1 lb. chicken breast sliced into strips – or shredded chicken thighs

1 onion – sliced

1 serrano chile – seeded and chopped finely

fresh ginger (I used a piece 1 inch long and 1 inch thick) – peeled and thinly sliced

oil and butter

14 oz’s diced tomatos

14 oz’s coconut milk

1 jar (12 oz) tikka masala sauce – I used Seeds of Change (this is a time saver)

4 oz’s of sliced fresh mushrooms

handful of bean sprouts – use based on how much your family likes them

rice and/or Naan (I purchased pre-made in the interest of time as well)

lemon – if you like it

rice vinegar to taste

IMG_0064I placed a pat of butter and a glug of vegetable oil into a pot and started sauteing the sliced onions, serrano chile and sliced ginger.  Man does this part smell amazing.

IMG_0063Not kidding….this part smells so good.

Once the onions are translucent – add in your sliced or shredded chicken and the tikka masala sauce.  Toss that around for awhile, then add in the diced tomatos and coconut milk.  I simmer this for roughly 20 minutes – ensuring that it never gets dry (you can add water if needed).IMG_0065This is when I taste test……I tend to do it often….just to make sure the sauce is yummy.  Here is where I season to satisfy the family.   I added some salt, pepper AND rice vinegar……that is a specific taste and my kids love it…so in it went.  While this is simmering and between tastings – I made some rice and I pulled my small cast iron skillet out to saute the mushrooms and bean sprouts.

annnnnnnddddddddd.  Done.

IMG_0070I layered rice first, then the chicken tikka masala, and then the sprouts/mushrooms.  Naan to the side and a slice of lemon to squeeze if I so desired….and I so desired.

 

 

Surprise Morels

Out of the blue a friend of ours stopped by the house to surprise us with a few morels.

DSCN1756These are a first for me….ya know…cause of the cost….so talk about SURPRISED….and unprepared.  I decided to go the safe route and fry them.

I used milk/eggs in one bowl and Bisquick/Tony Chachere’s in the other.

DSCN1760I used 1/2 inch of canola oil in my smallest cast iron skillet.

DSCN1761and then….and then…..and then….there is eating.

DSCN1762Yum!!!!