Charred Tomato and Chile Salsa is from the book Canning for a New Generation by Liana Krissoff and is probably my most popular canned item. It is so easy to prepare as well. I always have to make several batches of this salsa just to ensure that I have enough salsa to last the year. I give it away as gifts, to people who ask for it, and use it constantly at dinner parties. It’s always a big hit.
Sun dried tomatoes are so expensive in the market and they’re expensive for a reason. It’s because they are so special; they are so delicious, and fantastic, and amazing. But, it’s not that hard to make them. In fact, they are incredibly easy to make.
I’m not much of a BBQ sauce fan. I only have come across a few BBQ Sauces that I’ve really liked. When I started canning, I started experimenting with BBQ sauces and I’ve tried 3 different BBQ canning sauces.
Applesauce is another very easy treat to make and can. I don’t even measure out the amount of apples I use. I just chop, chop, chop until I fill my stock pot. I don’t even chop the apples into small sizes, I just cut them in quarters or eighths, depending on how big the apples are. Filling up my larg stock pot with chopped apples will create about 9 pints of apple sauce.
I buy the majority of my fruit from an “organic” farm called SweetAire Farm owned by Art and Cathy Johnson. They grow their fruits without synthetic chemicals. They are not certified “organic” but it’s because they don’t believe the cost of becoming certified organic would be worth it. Their fruit is amazing. Their fruit doesn’t look like much but everything I’ve ever tasted from them has burst with flavor. I bought a half bushel of assorted apples from them for apple butter and apple sauce this year and they have made *the best* apple butter and apple sauce I have ever tasted.
Oh my goodness.
I have not forgotten about you, Darlings. It’s been too long since I’ve written anything; life just has a way of getting out of hand sometimes.
I had a big preserving surge and was up to my eyeballs in fruit and veggies sitting on my counter counting down the days to jar. I also had to winterize my backyard and I set up a green house to winter garden some herbs and over-winter my pepper plants, and had some fall cleaning to do (switching out summer clothes for winter clothes, etc). On top of that, I started a new job and have been getting settled with the new job. I’ve also started house hunting in Baltimore! Needless to say, I’ve been extremely busy.
Today, I’m sharing with you a wonderful Tomatillo Sauce. This recipe is kind of a micro batch, so I always prepare it with other batches that can go in the boiling water bath. This recipe is based off “Tomatillo Sauce” from Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone.
I have never eaten green tomatoes before. Growing up, we gardened but never really did tomatoes; in the harsh Az summers it can be difficult to upkeep them. My mom mostly did ornamental plants, my brother did cactus, and I did sunflowers. The only vegetable we grew was zuchinni. So, whenever people talk about green tomatoes I’ve always been lost on them.