Food Preservation

Comment

Comment by Karin Bosela on April 21, 2013 at 4:42am

Hey Meaghan - your blog and recipe for Salsa Fresca with Green Tomatoes sounds fantastic. Green tomatoes are one of my favorites whether they are fried (in my bacon lettuce and fried green tomato sandwich), canned or in a marinated Green tomato salad my Aunt Millie taught me to make.  I can't wait to try your Salsa Fresca ~ I'm sure it will be added to my favorite things to have with green tomatoes.

Comment by Karin Bosela on April 21, 2013 at 4:33am

Thanks Sue

Those are exactly the types of things I need to know. It's going to be like being a novice all over again... but I like a challenge.

Comment by Sue Gee on April 20, 2013 at 5:51pm

If you haven't canned for awhile be sure to use updated sources for your recipes and canning times, etc.  Many of these things change from time to time and you want to make sure you are following safe practices.

Comment by Karin Bosela on April 20, 2013 at 4:46pm

Its been quite awhile since I did any canning from the farm. We relocated to Florida (15 years ago) due to the lack of employment in my small home town and I have to claim "city slicker with dirt under nails" status instead of earth mama like it used to be.  I remember canning tomato sauce from garden ripe tomatoes and hot peppers, pickles, etc and truly miss the things I grew up with.  I am hoping to get back into food preservation in smaller quantities until we can purchase property in the country where I can have a real garden (1/2 acre or so) and spend my time canning, freezing, dehydrating and making jams and pie fillings. I'm sure there are newer ways to accomplish this so tips and advise for someone just getting back to it after all these years would be helpful.

Comment by meaghan carpenter on October 1, 2012 at 12:19pm

Hey Everyone! Check out my latest blog post on canning Salsa Fresca with Green Tomatoes. Great fresh too!

palateandpantry.blogspot.com/2012/10/salsa-fresca-with-green-tomato...

Happy Canning!

XOMC

Comment by Janis Ahern on July 28, 2012 at 10:18am

PS Linda, do you leave or remove the seeds?

Comment by Janis Ahern on July 28, 2012 at 10:18am

Thanks so much Linda. Just what I needed. :)

Comment by Linda Ziedrich on July 27, 2012 at 11:59am

Blackberries have plenty of pectin for jelly, provided you avoid overripe berries and include some that are slightly underripe. For 4 cups blackberry juice, use 3 cups sugar and 2 tablespoons lemon juice. A complete recipe is in my Joy of Jams, Jellies, and Other Sweet Preserves.

Comment by Janis Ahern on July 27, 2012 at 8:37am

thanks Stuart, I wondered about that.  Do you have a recipe you follow?  do you have to add pectin or do they have enough naturally. I grew up in Wy with crab apple jelly and choke cherry jam/jelly.  Now I'm in the land of Blueberries, wild and cultivated. Blackberries, raspberries, and on and on and I have to get with it!

Comment by Stuart Forthman on July 26, 2012 at 4:11pm

I have always left the seeds in when making blackberry jelly

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