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

swiss chard

swiss chard as a one-dish meal

We finally out foxed the rabbits with a fence and the chipmunks are full of my pea plants so this year we have swiss chard . this recipe can be a complete meal with the addition of beans or a side dish with out them.

ingredients:
1 bunch of swiss chard, chopped
1 tablespoon olive oil
2 garlic scapes, chopped (i freeze them but garlic works just as well)
1 onion chopped
2 plum tomatoes chopped
8 basil leaves, chopped
1 can beans rinsed (optional)
1/4 teaspoon tony chagere's seasoning


          saute onion, garlic or garlic scapes over medium heat until lightly browned.

while the onion is cooking, chop the chard, tomatoes and basil, keeping them separate

                                    add the chard to the onion and saute for a few minutes

 add the tomato and allow to cook for 5-8 minutes, stirring gently. add the basil cook for another minute. add the seasoning. just use salt and pepper if you do not like a bite.  at this point the dish is done and ready to serve unless you wish to add beans.

         my choice is butter beans but cannelloni, black beans or any other would work

                               add the beans and allow to cook until the beans are heated through


enjoy!

manhattan clam chowder

my grandson has a football game today and we are going to tailgate. i checked the temperature yesterday and decided it would be a good day for a chowder. i made it yesterday because i think it gets better if it 'sits a spell'.

ingredients
2 dozen very large chowder clams(cherrystone)
6 slices of bacon, chopped
2 large onions, chopped
2 cups of chopped celery
4 carrots, sliced
4 cups chopped, canned tomatoes
6 cups water
6 cups diced red potatoes with skin ( i used fingerling also because it was in the pantry)
2 packets vegetable bouillon
1/2 teaspoon 'tony chagere's cajun seasoning'
1/4 cup chopped parsley
1 teaspoon fresh tarragon
salt and pepper to taste

wash the clams and shuck them, saving all of the juice. if they are difficult to open, place them on a cookie sheet in a single layer and slide them in the freezer for a half hour or so. cut the shucked clams into pieces . i use kitchen scissors but you can use a food processor if you are careful not to pulverize them. strain the juice to make sure that there are no bits of shell. set aside.

2 dozen shucked clams

          chop the onions and celery, slice the carrots and dice the potatoes. set the potatoes aside

veggies

saute the bacon to release the fat and add the celery, onions and carrots and cook ,stirring frequently  until the onions and celery are soft 

sauteing veggies with bacon

add the water, tomatoes, potatoes,seasoning,tarragon and bouillon and simmer until the potatoes are cooked. add the clam juice and return to a simmer. add clams and turn off heat. add parsley and adjust seasonings



fresh parsley from the garden

                                          this makes a big pot of soup but it does freeze well


ready to eat...enjoy!!!!

                                      



my recipe book

fresh marinara sauce

i know that i said no more tomato pictures but they are so beautiful

we make marinara sauce all year with canned tomatoes but it never compares to the flavor when the tomatoes are fresh and vine ripened.  the portions are not critical and the amount of garlic depends on the diner. we like alot of fresh garlic and no, not the stuff in the jar.

marinara sauce

1/3 cup good quality olive oil

1 large onion,chopped

5 cloves of garlic or more, peeled and minced

 3 pounds of peeled tomatoes, cut in pieces

large bunch of parsley,chopped

1/2 cup chopped basil

salt to taste

fresh ground pepper

cayenne pepper if you like a bite

heat oil in sauce pan and add onion and garlic and cook till soft. add tomatoes and stir until they begin to simmer. simmer on low temperature until sauce reaches desired consistency, stirring occasionally. this will take about 1 1/2 hours but it really depends on the amount of juice in the tomatoes.( i use plum tomatoes which have more meat and less juice,) add minced parsley and basil  when cooking is complete.

serve over your favorite pasta with freshly grated parmesan or romano cheese

enjoy!