I don’t bottle and preserve as much as Sheepy does, she bottles or dehydrates almost everything that her farm produces. She doesn’t have a freezer (Taco kept unplugging the chest freezer when he was young and she got discouraged loosing all that food!) so she puts lots of food in bottles.
I’m trying to preserve more.
Last year I dehydrated lots and lots of tomatoes. I still have half of what I dehydrated!
Since Son1 spent two years in Mexico, he likes SPICY food and this year I decided to try to grow tomatoes and peppers to make some salsa for him.
The hot peppers aren’t ready but I found a salsa mix at the local farm supply store.
Here is my first attempt (including mistakes!) of making Son1 salsa.
|6 lbs of tomatoes from our garden. Hubby picked them last night!
|I know there are 6 pounds because I weighed them!
I love canning recipes that tell me the weight of produce I need
instead of how many cups.
I ran across Mrs. Wages Salsa Mix at the local farm supply store and
decided to give it a try.
|Tomatoes in boiling water for 3 minutes. I think it was about a minute too long because the skins had really split wide open and the tomatoes were starting to get mushy.
|Ice bath ready to cool the tomatoes quickly after they come out of the water bath. The bowl is sitting in the sink because sinks are easier to clean than counters.
|Chillin’ tomatoes! Waiting to be peeled and put in the food processor.
|Mrs. Wages spices and 1/2 cup apple cider vinegar.
Simmer for 10 minutes (that was easy!)
Vet2Be said it smells delicious!
|Outside canner set up: many people who can in our area use an outdoor propane canner because it keeps the heat outside. These are able to put out alot of heat quickly, too, which means that the water doesn’t take forever to heat up.
The bottles are processing for 40 minutes now. The salsa should be done and cooled before Son1 comes home for the weekend.