'Twas a busy weekend, hence the lack of posting. I'm going to break it up into two posts, since I wanted to share my domestic achievement from Saturday and then our fun times.
I spent Saturday morning in the kitchen with my summer canning project--salsa! We go through this condiment so quickly in our household, from quesadillas to Spanish omelettes, so I decided to transform our glut of tomatoes and peppers into salsa.
I canned salsa a few years back, but kept remembering it as a lot of work, so I avoided it. But after making applesauce last fall (which wasn't too difficult), I thought I'd give it another chance. I started around 8:30am and was finished by 11:30am, including kitchen cleanup.
Well, I should actually start the night before: I washed the canning jars and lids,
and prepped the tomatoes. I learned a really great technique for peeling tomatoes from a friend. Just wash them, put them on a baking sheet or a platter, or even in ziplock bags
and stick them in the freezer. The next day, pull them out,
slice an "X" on one end, pop them in a bowl of warm water,
and the skins peel right off.
Here they are, peeled and ready to go.
Plus because the tomatoes are still frozen, it's less messy to chop. The juices don't run all over the cutting board.
I gathered my supplies,
started chopping like a madwoman, and cooked the salsa. I added all colors of peppers, tomatoes, onions, garlic, corn, black beans, and tomatillos.I should have added more than one jalapeno, because when I tried the salsa today, it was a little bland for my palette. I like stuff spicy! But it still beats store-bought stuff any day.
I made enough salsa (by eyeballing it) to fill all 12 of my Mason jars. The funnel came in handy.
Once the jars were filled, I put on the lids, used the canning jaws of life,
and stuck those babies in the boiling water for 20 minutes to can them.
And this is what you get.
Or should I say this is what you don't get, since I plan to keep all of these to myself. I made the mistake of giving one to everyone I knew last time I made this, and had only 3 jars to enjoy. But maybe if you're nice, you might get a taste, friends and family.