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.

Garden gone crazy

I was out of town for 3 days….barely….and my garden went and exploded on me….in a good way.  I had a few potted vegetable plants that were looking kind of sad and a raised garden full of seeds that hadn’t made an appearance yet.  The Memorial Weekend treated my plants very well……….

Kale:

DSCN1883Cilantro:

DSCN1879Sweet Mint (hello – for awesome Mojitos):

DSCN1881Peas:

DSCN1882And here is a preview of the final garden area that is getting added:

DSCN1884Sweet, right?!  Those are some left over gutters that we had and Dave set up a drip line.  So pumped.