I’m not quite sure how many parts there are going to be to my preserving adventures saga.. I feel like I’m getting hooked! There are just so many things that you can preserve. Yet even though having a pantry full of homemade pickled goods, sauces and jams sounds amazing I’m trying to stick to things that we eat on a regular basis. Last year I pickled some string beans but since I’d only ever eat them in a Caesar (a Canadian drink similar to a bloody mary not the salad) they just sat there all year until I finally just got rid of them so I could reuse the jars. To be honest they didn’t turn out very well either, kind of mushy, so I’m trying to be a little more cautious when canning this time around. I also made a bunch of raspberry jam last summer and although I gave a lot away the jars I kept sat there for a long time. We did finally use it all up but now I know that in my household we just do not consume a lot of jam.
Tomato sauce, pickles and salsa on the other hand.. It’s hard to keep those things in stock! Which brings me to my next canning adventure.. Salsa! The process was similar to making the tomato sauce but a lot less work. I still had to blanch and peel the tomatoes but once that was done you just dice them and throw them into a large pot with all the other ingredients and let it boil for 15 mins. That’s it. For my salsa I looked at a few different recipes but eventually ended up creating my own. I like salsa to be chunky and taste super fresh with not too much seasoning. This is what I came up with:
Sara’s Fresh Chunky Salsa
- 35-40 Roma Tomatoes
- 5 Assorted Peppers (I used green, yellow and orange)
- 3 med sized onions
- 5-7 Jalapenos depending on size and how spicy you want it.
- 6-8 cloves garlic, minced
- ½ C apple cider vinegar
- ½ C lemon juice
- 1 can tomato paste 156ml or 5.5oz
- 1 TBs salt
- 1 TBs fresh ground pepper
- Blanch and peel tomatoes then dice and add to large pot
- Chop and add the rest of the ingredients. I used a food processor for the jalapenos to get them super finely chopped.
- Bring to a boil over med heat and let cook for 15 mins.
I had a little salsa leftover that didn’t fit into the jars and so far it got good reviews. Hmm what to can next… My vegan cheese came out pretty good too. I’ll post an update on that later this week 🙂
Nuri enjoying the fall weather!
I’m finally getting around to sharing my canning adventures! My past two weekends have been spent in the kitchen prepping, cooking, and attempting to make some preservatives for the winter. I ordered 10lbs of pickling cucumbers, dill, garlic, and 40lbs of canning tomatoes from my local organic box. The first weekend I did up my pickles. It was really pretty easy! I followed some online instructions and it literally only took about 30 mins for all my pickles (five 1L jars). I found a ton of different ways to make dill pickles from fermenting them first to super easy fridge pickles but I settled on a canning recipe. Maybe I’ll try a different method next year, depending on how these turn out.. The recipe/instructions I followed is here. Making pickles is definitely something I want to do every year, hopefully with my own home-grown cucumbers next year! I can’t wait to taste them. Seeing them sitting on the counter everyday yet having to wait a whole month to eat them is probably the worst part of doing it at home.
All my cukes. Washed and ready!
The jars looked so pretty with just the dill and garlic in them.
Finished pickles! Waiting to be eaten..
Next up was homemade tomato sauce. My friend is Italian and every year at the end of the summer her mom, and pretty much entire neighborhood, spend days upon days making enough tomato sauce to last for the entire year. We got the recipe from her mom and set to work. This was much more labour intensive than the pickles.. We set up stations in her kitchen for each step. The first station was for rinsing the tomatoes and prepping them for blanching then the blanching station (a pot of boiling water and a pot of ice water). Next was the peeling station where the skins were removed from all the tomatoes. After that came the blending station and finally the cooking station. It took us 5 hours the first night to finish cooking most of the tomato sauce and get about half of the sauce into jars and those jars processed. After about a half day total of work we finished with 12 500ml jars each. Not too bad for our first time! I tested out an unsealed jar that night on spaghetti and it was delicious. I can’t wait to try it out for pizza too!
Finished tomato sauce. We also added fresh basil leaves to each jar. Yum.
Next on my list for home made food is salsa and vegan cheese. So far I’ve got some sprouted grains fermenting as a starter liquid for my cheese. Hopefully that will be ready to use either today or tomorrow. It’s such a satisfying feeling making everything from scratch. A lot of work but so worth it!