This year it is taking me awhile to fill the pantry. I have had an over abundance of summer squash so I have made about 21 jars of summer squash relish. In the past I made zucchini relish, but alas, only one zucchini this year (for real, only one and on a volunteer plant)
I made Mustard Pickles with an old family recipe, it calls for little onions and cauliflour. I did not have either of those so I just made it with cukes, I am sure my grandmother would be horrified by this, sometimes you just have to use what you have and go for it…
I have celiac disease so I just omit the flour in the above recipe. This recipe is from a booklet of recipes that were given to me when I married Trace’s dad from the Lynch side of the family. Many great family treats are in here, some of the recipes actually say call your Nanny Lynch for additional instructions. All well and good, except that my grandmother has passed on.
I also have our five quarts of peaches, I am still annoyed by the lack of peaches on the shelf, they have already been earmarked for birthdays, I actually wrote names on them so there would not be any confusion.
I have also canned 25 quarts of applesauce. We have already eaten some of this so clearly we will need more. Saturday is supposed to be apple picking day for us. Hopefully we will get all the apples we need for another 75 quarts of sauce. 100 quarts is our goal this year as we didn’t have a lot of peaches or blueberries.
I got a fantastic recipe for salsa from Eli at Mahalo Farm, it is the best salsa I have ever canned, yummy! I canned 21 pints of salsa, we also ate quite a bit of salsa that I didn’t can.
The original recipe was from a cookbook, I just have a photo copy which Eli and I have both modified to make a super tasty snack.
Basic Tomato Salsa
Makes about 4-1 pint jars (obviously I made about 6 times this recipe)
6 cups tomatos (about 3 pounds)
2 cups yellow onion (about 2 medium onions)
1 cup chopped red bell pepper (1 large pepper)
1/2 cup cider vinegar
1/8 cup sugar
3 jalapeno peppers
4 garlic cloves
1/4 cup lime juice
1/2 tablespoon salt
1 cup fresh cilantro
I put everything that needed to be chopped into the food processor and pulsed it. The kids love that part. The original recipe is to just chop it all. In a small batch that is okay, when you are making a big batch it.takes.forever. save yourself some time and agrivation and use the food processor,using it on pulse makes it a little more chunky.
Combine all ingredients except the cilantro in a large pot and bring to a boil. The original recipe says to simmer for 10 minutes. Both Eli and I found that we needed to simmer it for much longer to get all the flavors to combine nicely. I would say simmer and taste until the texture and taste seem to be what you are looking for.
I am not going to give all the canning directions here, just the time in the canner, the recipe calls for a 15 minute water bath for a pint jar.
I forgot to add sugar to my second batch, the salsa is still good, but it is lacking a tiny bit of the pizzaz the first batch had.
Enjoy the last bits of summer and the cooler nights! Can on friends!
What is your favorite thing to can?