My sideboard is full of jars of salsa, applesauce and pickles just waiting to be put away. The dehydrator has been in use also. It’s been a great summer and our backyard garden has delivered. We’ve enjoyed cherry tomatoes, regular tomatoes, cucumbers, homegrown corn, squash, green onions, parsley, chives, strawberries and peppers of several varieties. The acorn squash and pumpkin are ripening right now. My husband planted those gigantic pumpkins that are so huge you don’t really know what to do with them. I can’t even carry them, let alone carve them into a decent looking Halloween jack-o-lantern. So we have been blessed, and I have been trying to take good care of our stewardship and not let any food go to waste.
We make Jar Salsa every year. We got our recipe from someone in the neighborhood years ago, and we’ve tweaked it a little to serve our needs. It’s just tradition the make several batches of it using our garden tomatoes and peppers. The kids love it when I take some fresh salsa out of the batch before cooking it and buy a huge bag of chips and let them at it. It’s the perfect after school snack for September school days! It takes the edge off of those back to school blues!
Our chickens are finally laying eggs. We are getting one or two a day now. They supply endless entertainment along with the food. Their antics can be quite funny. These free range creatures were kind enough to give me two organic eggs for breakfast this morning.
I really feel well nourished and healthy this time of year and I think it is all the fresh garden produce that I eat plus the accumulative benefits of being out in the sunshine during those summer months.
Here is my recipe for the jar salsa. I usually use a food processor to chop up all the vegies:
20 cups diced tomatoes
2 1/2 cups diced green bell pepper
1/2 cup jalapeno
1 1/2 cups diced Anaheim pepper
4 serrano chilies diced
1 bunch of cilantro chopped
8 cups diced onions
3 tbsp garlic salt
2 tbsp garlic salt
4 tsp sugar
2 cups vinegar
Put in pan on stove. Bring to boil and simmer for 30 minutes.
Mix 1/4-1/2 cup cornstarch with some cold water to dissolve. Stir it into tomato mixture. Boil 20 more minutes. Fill sterilized jars. Boil in water bath for 20 minutes for quarts and 15 minutes for pints. Add 5-10 minutes if you are at high elevation.