First I’ll start with the salsa recipe….
4 12/ lbs. ripe tomatoes (peeled)
3 canned whole green chilies (chopped) ( I have used fresh or dried too)
1 large spanish onion
1 large green pepper
1 meduim red pepper
3 -6 canned whole jalapeno peppers (I have used fresh too)
5 1/2 oz tomato paste
3/4 vinegar (I use apple cider vinegar)
1/4 c. brown sugar
1 T. pickling salt
2 t. paprika
1/2 t. garlic powder or 2 fresh cloves, crushed. ( I use fresh)
Combine all ingredients. Bring to boil, uncovered over medium heat, stirring occasionally. Boil gently for about 60 minutes, stirring occasionally until thicken to desired consistency. Close to the end of cooking, taste to see if you have the desired hotness. Fill jars and seal. (I steam can for 10 minutes.)
Doesn’t it look yummy!
Filling up the jars
Here are the finished jars of bread and butter pickles and salsa. I got 12 jars of bread and butter pickles and 10 jars of salsa total.
Here is a group picture of everything I have canned the past two days.
Yesterday, the girls and I did up another hamper of dill pickles. It feels so rewarding to see the finished jars on the counter and hearing the pops as they seal. I’ve now done all the pickles and relish I want to do. I’ll be making more salsa and canning just tomatoes too. I’ll be canning peaches very soon and peach jam and then comes pears. I also hope to get in some blueberry picking and make a batch of jam with some blueberries too. Lots to do and I hope to get it all done before our new baby arrives. I also do applesauce, but that will be after the baby comes and I know my mom will come and help with that. Applesauce making is something the children love to help with too. I’ll blog about it when we do it.