Salsa Again!

Yes, I know that tomatoes are not in season right now.  But neither were cucumbers last week, and yet my canning class canned them.

It’s still dream time before the season heats up.   Time to think about what you want in your salsa, practice canning a batch or two, maybe even figure out how much salsa you want to can for the season . . .

So if you’re in the mood for playing or dreaming, click here to be inspired to can salsa.  Frankly, I think anytime is salsa time . . .

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2 comments to Salsa Again!

  • Debora Murray

    Here is a recipe just posted by the Cooking school of the rockies for marmalade:

    Tangerines and oranges represent longevity in the Chinese culture and are traditionally eaten around the New Year to bring luck and prosperity.

    Recipe Adapted from Bon Appetit

    Makes about 4 cups

    Ingredients:

    2 lbs. tangerines, cut into quarters, seeds removed
    1 lemon, cut into quarters, seeds removed
    5 cups water
    2 vanilla beans, split lengthwise
    3 1/2 cups sugar
    About 4 1-cup jam jars for preserving

    Method:
    Place fruit slices in a large bowl and cover with water. Cover bowl with plastic wrap; let stand at room temperature approximately 24 hours. Transfer fruit mixture to large, heavy bottomed pot. Scrape seeds from vanilla beans and add to pot. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 30 minutes.
    Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, for an hour, letting mixture reduce until thickened.
    Divide hot marmalade among four jars. Let marmalade cool and cap jars tightly.
    Bring a large pot of water to a boil and process jars in hot water bath until caps seal, about 15 minutes.
    Carefully remove jars with canning tongs and let cool.
    Serve at room temperature with bread, biscuits, muffins, scones, salad dressings, or in a marinade for pork or chicken.

  • elizabeth

    Thanks Debora! Looks like a great recipe . . . will you be trying it this week?

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