canning

My New Assistant

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I f you have been  reading my blog for long, you already know that I have taught a few of my family how to can food here, and here, and here. This particular assistant has been my helper on the fringes, tasting, commenting, and watching. He finally decided that it might actually be fun to try canning himself. Here he is doing his fist actual canning (with a lot of help from his mentor). What is he canning? Pinto beans.

first-time-canner

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Just a Little Salt

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I suppose I could categorize this under “who knew”. I make stock all of the time. I use the bones and skin from rotisserie chickens quite often. The other day I found this graphic:stock vs broth

Hmmmm, Since I know that the rotisserie chickens have to be salted, but I don’t add any salt to my stock. Am I actually making stock or broth? Well since as I always say, “They don’t pay me to think anymore”. I am just going to keep calling it stock (especially since anything I use it for needs some salt to be savory). What do you think?

Candied Chilies

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Candied Chilies
Candied Chilies

Recently, I visited a swap meet with a couple of friends. We had a lot of fun and wore ourselves out! My best purchase was at a produce shop. I discovered some lovely jalapeno chiles and tomatillos, a type of green fruit that makes our absolute favorite salsa. Yes, I have posted that recipe here, when we were living in Mexico. I have, sadly, had a very hard time finding them here in Florida. However, last weekend I found about 10 pounds and bought every single one! I also bought about five pounds of beautiful jalapeno chilies: Read the rest of this entry »

Salsa de Arbol, Repeat

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I am re-posting this today because we love this salsa so much, it is a regular item on my canning list. This weekend. despite my difficulties with the splint, I had to make some more for our pantry. Mr. M was my able bodied helper, so we tripled the recipe, starting with three dried ounces of chilies. To make things a little easier, I also started with large number ten cans of crushed organic tomatoes. This was Mr. M’s first foray into canning and he was a great help! The result was 17 half pint and four pint jars. What a treasure trove!

As I have mentioned about the variability of the hotness of chiles, this time the salsa is Muy Picante. We will be using this one judiciously. I do have a recommendation for you though if you have a really picante salsa. I combine it with a portion of mayonnaise and plain non-fat yogurt. I use equal amounts of mayonnaise and yogurt, then I add salsa to taste. It is delicious over our favorite fish tacos, in sandwiches, and even as a salad dressing!  Try it and eat it! Here is my original post:

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