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.
As I posted before I am in the process of making vinegar from the skin of a pineapple that we lovingly grew. The photo above is the final fermentation stage after the first straining to remove the pieces of fruit.The whitish stuff floating on the top is a form of yeast and is harmless and helpful.
I have a photo below of my final product. Read the rest of this entry »
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: