In this case – ignorance might have been bliss at the time – but it did leave us with a lot of very ripe tomatoes waiting when we got back!
The really overripe ones went to our red wattle pigs, Diesel and Ethel. So instead of making spaghetti sauce with them – I guess we made pork. 🙂
The rest we’re working up now. Next up – another batch of Mendi’s salsa!
I love canning my own salsa! It costs so little and I can control how much sugar goes into it.
This is the salsa we use to make our very favorite easy black bean soup!
Home Canned Salsa
recipe from my friend Mendi
5 pounds tomatoes
3 cup chopped onions
1 cup jalapeno peppers, diced (this is optional)
1 cup cider vinegar
3-1/2 teaspoons salt
1/2 – 3/4 cup sugar (I used even less and nobody noticed!)
1 cup green pepper, chopped
2 teaspoon garlic
Peel and chop the tomatoes into chunks.
Mix all the other ingredients with the tomatoes in a large stock pot. Bring to a boil and cook until you get a desired thickness. (If I’m in a hurry – we have a thinner salsa. If I have time, we get a thick rich one.)
Make sure you use a heavy pot and stir often to avoid sticking and burning! (Ask me how I know this!)
Pour into sterilized pint jars, seal and process for 30 minutes in a boiling water bath.
Remove from the canner and let cool for 24 hours on clean towels on your kitchen counter so that everybody who walks by with be impressed with your homemaking skills!
Enjoy all winter long when garden fresh tomatoes are but a distant memory!