I love the jar you're making your vanilla extract in...it's really pretty and different.
Did I miss something? "Glass toppers"? What'd you find??
Tomorrow is apple, peach and plum day. Gonna strip my little plum tree and put up some jam. Scored some gorgeous peaches for a batch of that Vanilla Peach sauce, and got a big ole bag of apples from a co-worker's tree. Think I'll start with applesauce and see how many that takes.
Moose, I'm not a fan of salsa in general, but I found a recipe I really, really like. Of course, I had to modify it to taste, LOL. I process it in a water bath and it comes out just fine. Keep in mind that you can add, change, leave out...whatever suits your taste.
I start with 48oz of stewed tomatoes. You can use fresh romas if you peel and chop them. I generally use ones I've already canned and drain them some so the salsa isn't too soupy. I put in one of those little bitty cans of diced green chiles...you can put more or hotter ones if you like but I can't handle much heat. The original recipe called for a tsp of garlic?? Puh-lease! I put in a good 2 tablespoons of fresh (or the kind in a jar) chopped garlic. I generally chop up a whole good sized sweet onion and a chopped smallish regular onion...again to your taste. I prefer parsley to cilantro, but put in about a cup of whatever (or more or less) chopped. Half a tsp (or more or less) ground cumin. About 1/4 C lemon or lime juice, salt and pepper to taste. That's the basics...it's the cumin that really gives it a unique and good taste, IMO. The nice thing about salsa is that you can put about anything you like in it in whatever quantity suits you. Sometimes I make a basic batch and hold out a few jars and add some hot peppers for my friends who like it.
Toss it all in a pot and bring it not quite to a boil, fill the jars and process as usual. I don't like to actually cook it since most everything in it is cooked already and I think cooking takes some of the "fresh" taste away.
Hope that's a good jumping off place for you
Mickey
Did I miss something? "Glass toppers"? What'd you find??
Tomorrow is apple, peach and plum day. Gonna strip my little plum tree and put up some jam. Scored some gorgeous peaches for a batch of that Vanilla Peach sauce, and got a big ole bag of apples from a co-worker's tree. Think I'll start with applesauce and see how many that takes.
Moose, I'm not a fan of salsa in general, but I found a recipe I really, really like. Of course, I had to modify it to taste, LOL. I process it in a water bath and it comes out just fine. Keep in mind that you can add, change, leave out...whatever suits your taste.
I start with 48oz of stewed tomatoes. You can use fresh romas if you peel and chop them. I generally use ones I've already canned and drain them some so the salsa isn't too soupy. I put in one of those little bitty cans of diced green chiles...you can put more or hotter ones if you like but I can't handle much heat. The original recipe called for a tsp of garlic?? Puh-lease! I put in a good 2 tablespoons of fresh (or the kind in a jar) chopped garlic. I generally chop up a whole good sized sweet onion and a chopped smallish regular onion...again to your taste. I prefer parsley to cilantro, but put in about a cup of whatever (or more or less) chopped. Half a tsp (or more or less) ground cumin. About 1/4 C lemon or lime juice, salt and pepper to taste. That's the basics...it's the cumin that really gives it a unique and good taste, IMO. The nice thing about salsa is that you can put about anything you like in it in whatever quantity suits you. Sometimes I make a basic batch and hold out a few jars and add some hot peppers for my friends who like it.
Toss it all in a pot and bring it not quite to a boil, fill the jars and process as usual. I don't like to actually cook it since most everything in it is cooked already and I think cooking takes some of the "fresh" taste away.
Hope that's a good jumping off place for you
Mickey
