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 🙂