A friend asked me if I’d talk a little about this, so here it goes.
This was my second year canning. Last year I did just salsas. This year? I branched out a little. And scaled up.
Honestly, canning isn’t hard, if you can follow directions. If you like to wing it, or figure it out as you go along, canning likely isn’t for you. Botulism is a real concern for home canners, and you should follow directions carefully. For that reason, I’m not going to write out any recipes here. I can’t add anything to the conversation about how to properly can, so I’m not going to even try.
The only two plants in my garden this year that produced anything were the jalapenos. Everything else was a waste of water. So this means all my hopes of canning my own tomatoes were down the drain.
I started with a shopping bag full of roma tomatoes from a coworker. She had mentioned at some point that they usually get overwhelmed, and I offered to gladly take them off her hands. I added another 25 lbs from the farmers market. This is what 25 lbs of roma tomatoes looks like:
It was pretty easy for me to come up with ideas of what to do with everything. I actually think the hard part was picking which ideas to follow through on.
I honestly don’t remember what the “? salsa” was. Well, I remember it was “leftovers” of at least two salsas, but I think a third recipe might have been in there.
Tomato Salsa-Slicing and the Peach-Apple Salsa are good solid salsa recipes from the University of Wisconsin-Extension Cooperative (pdf warning).
The Sweent n spicy tomato jam recipe came from White on Rice. It’s really tasty, even if I’m not sure what I’m going to do with it.
For the diced tomatoes, I followed use real butter’s directions. This was the only recipe I messed up this year. Seriously. And this is probably the easiest recipe out of the lot. It wasn’t until the jars were in the boiling water that I remembered that I didn’t add lemon juice. *sigh* So when they were done and cool enough to handle, I re-canned them in clean jars AND new lids, this time with lemon juice. There will be no dying of botulism in this house!
The plain tomato sauce recipe also came from use real butter. I could have put spices/herbs in it, but we decided against that so that the sauce will be more versatile when we actually go to use it.
The tomato butter recipe is another one that I’m not sure what I’m actually going to do with. But it’s tasty. And I’m glad I made it. This one came from Food in Jars.
The Hot Giardiniera Pickled Peppers was a bitch to make. The recipe, yet again, came from use real butter. I told the ManBeast that I won’t make this again unless he really likes it AND he helps. Too much chopping for something I don’t really eat.
Sadly, you can’t really see the pickled peppers. I followed a general recipe for that, pickling a combination of hot peppers from the farmers market, including my own jalapenos. I frankly don’t remember which exact recipe I followed for this, but the Ball Complete Book of Home Preserving has a recipe that looks like it’s pretty similar to what ever it was I did.
Somewhere in there, I also made normal pickles:
Half the jars are regular dill pickles. Half the jars got some pepper flakes too. I followed this recipe for refrigerator pickles. Since this recipe is NOT fit for canning, I didn’t can them (duh). But that also means we have 7 quarts of pickles. Oh well.
In the process, I’ve also come to covet these jars. So cute. So tiny!
In hindsight, there are few things I wish I’d done different. I wish I’d caught peach season and made Vanilla Peach Bourbon Jam. I’d kind of still like to make apple butter, but I’m almost out of jars, and I’m not sure I’m in the mood to buy more. I did learn that it’s actually the supermarket that we shop at that locally has the cheapest cases of jars. And Amazon is NOT to be trusted for jar prices. They are incredibly overprices. I’ll keep looking for jars in the thrift store when I go, but sometimes, it’s easier to just buy them new. Oh, and the farm I got my tomatoes from? While they are at our local farmers market, I actually found them on craigslist.
Until next time, I get to figure out how to spend $50 my parents gave me for my birthday for “canning” stuff. I haven’t decided if I want a cookbook or two (the Ball cookbook I’ve used I’ve borrowed from the library for the past two years). I’d also like to buy a pot large enough to fit the quart jars in.