Worldwide Beekeeping
Sustainable Living => Preserving Food => Topic started by: mamapoppybee on July 09, 2014, 08:12:49 am
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Well with the tomato flow on its time for me to get to canning. Hubby and i are gonna make some batches up tonight. Seems this is one thing i cant keep in the house. From the garden always taste best!
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I'll be happy to get our first ripe tomato, got ours out late because of the weather. My wife makes alot of it for us and my daughters family and sons family, the grand kids mothers make it to, but they like grandma's better. :D Jack
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love garden salsa!!! it doesn't last long in our household either!
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I'm on my way Mama! I'll stop by the store and pick up some tort chips :D
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SALSA Party at Mama's house!
LOTS of green tomatoes.. corn is tasseled, Already picked a few cukes, Cantalope is going crazy.. looks like it will be a good year!
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Hey Scott! Have you ever cooked up some fried green tomatoes? that's probably a silly question ;)
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put some creole seasoning in the breading mix jen its freaking great! I use that in conjunction with Louisiana hot sauce. dad always referred to it as the secret ingredient because mom did not like spicy things so he would sneak it in. If she dident see the bottle she was good to go lol. Other wise you would hear im not eating that ____!
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That sounds D E L I S H!
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"put some creole seasoning in the breading mix jen its freaking great! I use that in conjunction with Louisiana hot sauce. dad always referred to it as the secret ingredient because mom did not like spicy things so he would sneak it in. If she dident see the bottle she was good to go lol."
mama, cornmeal mix, creole/cajun seasoning (or just sea salt and pepper blend) BUT add louisiana hot sauce.......hmmm hmmmm good eatin'!!!!..... :yes:
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I would have a big plate of just those spices with fried green tomato's right there, nothing else! Oh Wait! a frosty mug of beer... yeeeeaaaahhhh
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I've neglected the garden over the last couple of weeks. Man, I HATE the smell of tomatoes rotting on the vine! They stink and it's so wasteful. My mom came over yesterday and helped with the first batch of salsa. I thought it looked pretty good. Ted
(https://worldwidebeekeeping.com/forum/proxy.php?request=http%3A%2F%2Fs17.postimg.cc%2F6dr17u4l7%2FIMG_20140818_143645_580.jpg&hash=371044b40081635c48740e9c94312be2861aa1e9) (http://postimg.cc/image/6dr17u4l7/)
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some good looking salsa ted!
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Thanks Riverbee! It's a pretty basic salsa recipe but we do like it! Ted
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well ted, ya gotta share your recipe! i love salsa!
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well ted, ya gotta share your recipe! i love salsa!
I second that emotion request...
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" If you feel like lovin me..if you've got the notion....." Love it Man!
5 pounds tomatoes
2 pounds chile peppers (bells, anchos, whatever you like)
1 pound onion
1 cup vinegar (white)
3 teaspoons salt
1/2 teaspoon pepper
cilantro to taste (this is my addition, it seems to loose it's flavor during canning so you might want to wait until you serve before adding the cilantro. Me? Why wait for anything!)
You can just chop it all up and eat it fresh (most excellent) or.....
Blanch, core, peel, and chop tomatoes. Chop peppers. Here's were you can kind of make it your own. Change the "heat" by adding more or less hot peppers. Experiment with different kinds of chiles! This year I used some anchos, some sweet Italian, some kind I'm not sure of (it was HOT!), and of course jalapeno. For me 1/4 pound of hot chiles are enough. But that's just me. Chop the onions and cilantro (again, you may want to wait to add this) add the salt, pepper, and vinegar. Mix it all up good.
Toss the mixture into a pot (heavy bottom works best) and heat to boiling. Reduce heat and simmer 10 minutes. Fill hot, sterilized, pint jars with hot salsa, leaving 1/2 inch headspace. Remove any air bubbles, wipe rim, and put the lid on. Process in hot water bath for 15 minutes. Makes about 8 pint jars
This recipe was taken from "So Easy to Preserve" put out by the "Cooperative Extension University of Georgia". By the way, this is the "go to" book for canning. Here in Iowa, if you call the university extension for canning info they refer you to this book! Ted
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ted, thanks for the recipe!
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I saw Trisha Yearwood make this on tv yesterday. I have to try this.http://www.foodnetwork.com/recipes/trisha-yearwood/loris-salsa-ranchera-recipe.html (http://www.foodnetwork.com/recipes/trisha-yearwood/loris-salsa-ranchera-recipe.html)
She also made this. http://www.foodnetwork.com/recipes/trisha-yearwood/un-fried-pickles.html (http://www.foodnetwork.com/recipes/trisha-yearwood/un-fried-pickles.html) That sounded pretty good too.
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had alot of green tomatoes so i made a batch of green tomato and apple chutney. I love this stuff on pork roast!
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Pork Roast? I'll be right over :D ;)
is there a recipe for your green tomato/apple chutney?
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......... :D
bakers thanks for the yearwood salsa recipe. we love salsa, and this sounds good, will have to try it....and the unfried pickles too!
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http://allrecipes.co.uk/recipe/30340/green-tomato-and-apple-chutney.aspx only thing i changed was ginger for all spice