Back in the Saddle

...so to speak. We had our first class for the fall, this afternoon--Saving Summer in Jars. Jenny Hoople of Angelic Organics did a workshop on canning a variety of veggies and demo'ed tomatoes and salsa. We did a batch of salsa last week as party favors for the workshop. It is divine and I have been eating the un-canned leftovers as a sort of gazpacho, Vitamin C load. I haven't even been bothering with chips. (I'll post the recipe as soon as I get it from Jenny--it's closer to the Mexican salsa her in-laws prefer, she sez).

It wasn't as labor-intensive as last year's class, but we covered more ground. I was among unfortunate who lost all tomatoes to Late Blight, so I won't be canning any tom.s, but the process is so easy and so cool, that I'm fishing around for another possibility for my veg stash from the farm.

Home Canned Salsa Found on the internet, this salsa is closest I've found to the Salsa they put out in Mexican restaurants!
8 cups chopped fresh Tomatoes
1 cup Jalapeño Peppers, seeded and minced (I substituted mainly bell peppers for the jalapeños)
1 large White Onion, diced
6 cloves Garlic, minced
½ cup chopped fresh Cilantro
1 TBS Salt
¾ cup Cider Vinegar
¼ cup fresh Lime Juice (I used bottled lime juice)

Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot, sterilized canning jars, leaving ¼ inch head-space. Seal jars with two piece caps. Process in a boiling water bath for 15 minutes.

This makes enough for 3 pint jars, doubled makes enough for 7 pints.