september/salsa season

  

 it is hard to believe now but when i first made this recipe, there was no salsa in the grocery stores. no taco products. not even tortillas. now that was 40+ years ago. my husband had just gotten out of the air force and we were stationed with some friends from Texas. they introduced us to the wonder of 'tacos'...all made from scratch!

this recipe makes 12-15 pints and it takes about 4-5 hours but it is worth the effort and it lasts most of the winter IF one can keep the grands out of it.

recipe ( no measurements critical)
15 cups peeled, chopped tomatoes
1 1/2 heads of garlic, peeled and minced
6 cups of onions
6 cups red peppers, cleaned, chopped and drained
8 jalapeno peppers with seeds removed, chopped fine
1 cup white vinegar
1 cup chopped fresh cilantro
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
1 teaspoon pepper
2 small cans tomato paste

peel the tomatoes in batches. cover with boiling water for 2 minutes. lift out and place in cold water for the same amount of time. core, peel and cut is small chunks.

 i use the food processor to chop everything but the tomatoes. garlic first while machine is running. onion next on pulse.i also chop the cilantro with the last batch of onions. add all ingredients EXCEPT peppers and tomato paste. bring to a boil and simmer for 1-1 1/2 hours.

 meanwhile chop and drain the peppers and open the cans of paste.


my mess

while the  tomatoes, etc. are simmering...stir occaionally and                                                                       run jars through the dishwasher
have lids ready to boil.
when the consistency is to your liking, turn the lids on high
add the peppers and tomato paste and bring to a rolling boil.
fill hot jars, a few at a time leaving 1/2 inch from top
clean edge of jar and place hot lid and secure with the ring...and wait for the ping!



salsa
i always keep the jars on the counter for a week or two to make sure that the lids remain indented before they make the trip to the pantry.

                                                                             ENJOY!

a glimpse of the pantry


pear chutney

club sauce

salsa

pickles, relish and apple butter

canning tomatoes

even though canned tomatoes are easily attained, i still like to can a few of my own. they are sweeter, and have no cores. i like to use them in stews and other winter dishes. i will also use them if i run out of the marinara sauce that is packed away in the freezer.

 my canner holds 7 quart jars. i never hot pack tomatoes as my mother did. i fill the clean jars and then process them in the canner. i have never had a jar go bad canning this way . first, they have to be peeled. i place about half of the tomatoes in the small side of my sink but a container can be used. i then pour boiling water over them and let them sit a minute or two.  remove them with a slotted spoon into very cold water. remove the core with a paring knife and remove the skin...it practically flies off! i have cut and x at the bottom of the tomatoes but find it a waste of time. it is important not to let the tomatoes stay in the hot water too long as they will cook and get mushy. keep the tea kettle filled and on low and do smaller batches.

quarter the peeled tomatoes and fill the jars. i never add water or juice to fill the jars. i just force the tomatoes down and they make their own juice. more tomatoes to the jar this way.

 i always put any canning jars through the dish washer and through the heated drying cycle.

it is important to remove the air by taking a knife and going completely around the jar. note the space at the top of the jar.

 make sure that the edge of the jars are perfectly clean. ADD 1 TEASPOON SALT and place lids and secure gently. submerge jars into canner making sure that the water covers the tops of the jars. turn on the heat and bring the water to a boil. boil for 35 minutes.

lift jars from the hot water bath. dab hot water off the top of the lids and tighten

                                    a quart jar of canned plum tomatoes ready for the pantry
                                                                    ready to ENJOY!


club sauce
recipe in blog september 2010

tomato soup for now and later

right now, my 25 tomato plants are yielding pounds and pounds of wonderful tomatoes. i am supplying family and friends and still have more than we can eat. i do can and freeze tomato recipes. last year i blogged fresh marinara saucehttp://the-jill-of-all-trades.blogspot.com/2010_08_01_archive.html, oven dried tomatoeshttp://the-jill-of-all-trades.blogspot.com/2010/08/oven-dried-tomatoes.html and club saucehttp://the-jill-of-all-trades.blogspot.com/2010/08/club-sauce.html. my friend betsy , an artist ,gardener, and good cook , suggested i try her tomato soup. now, i have never been a lover of tomato soup but this recipe has changed my mind. it makes plenty to eat now and freeze for winter. the great thing is that cream, milk or soy milk is added when the soup is heated. betsy also has a blog about her unique and delightful jewelry http://eaststreetpins.blogspot.com/

my version of betsy's tomato soup
ingredients
8 quarts tomatoes

4 large onions
1 bunch celery, yep, the whole thing
1 jalapeno pepper, my addition, seeds too if you want a bite
1 large bunch of parsley

1/3 cup sugar
1 tablespoon salt or to taste
pepper

12 ounces butter
1 cup flour

cream, milk or soy when heated

cut up the tomatoes and bring to a boil. simmer till most of the juice is gone. it will take a couple of hours.
meanwhile, wash and cut up the veggies and place in a separate container.

skim enough of the tomato juice off the pot of tomatoes to cover the vegetables and bring to a boil and simmer for an hour.(i put the juice through a strainer to remove any seeds)

puree the vegetables either in a blender, processor or food mill. i used a blending tool for the vegetables and a foley mill for the tomatoes in order to remove the skins and seeds

in another container, melt the butter and add the flour( a roux) stir and lightly brown the roux.

in a large pot, combine the tomatoes, pureed vegetables, roux, sugar and seasonings. boil for 5 minutes. taste and adjust seasonings.

to 2 cups of soup, i added 1 cup of fat free half and half. if i was using milk, it would be closer to equal amounts of each. no portions in the recipe are critical!

the recipe made about 8 pints of the tomato base. most of it made it into the freezer but not all...

                                                                            enjoy!