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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Aug 26
Started by Sunshine Bellon. Last reply by Linda Ziedrich Aug 26.
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Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
PS Linda, do you leave or remove the seeds?
Hey Everyone! Check out my latest blog post on canning Salsa Fresca with Green Tomatoes. Great fresh too!
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.
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.
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.
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.
I have found that pickling the jalapeno's along with the carrots and onions is much better then just canning the peppers. All we do is make an X on the tip of the pepper slice the carrots and onions fry all of this in a small amount of olive oil add the apple cider vinegar and spice. Then just cook them until the peppers turn olive green, add to the jars and water bath for twenty minutes. I have done five quarts and one pint so far many more to go, so much quicker and easier then the tomatoes. So many more tomatoes to can, fewer peppers will come in handy this winter. Ellen from Georgia
Aren't you not supposed to re-use jars and lids once you have canned with them?
Aren't there any ways of using jars again once you have canned with them? I don't want to keep buying jars, but at the same time I don't want all my produce to go to waste when I can't manage to eat it all.
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