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İçerik Lois Deberville tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Lois Deberville veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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Two different salsas!

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İçerik Lois Deberville tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Lois Deberville veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

Using the Mrs. Wage’s packet:.

What I used was a stainless steel stock pot, a wooden spoon, paring knife, strainer, canning funnel, de-bubbler, jar lifter, towel, paper towel, white vinegar, and I used my digital canner.

I followed the directions on the package, and it was very easy seeing how it included the spices. All I had to do was wash the tomatoes, put into boiling water for three minutes, immediately put them into cold water and peel and core. I chunked up the tomatoes, added 1/2 cup of white vinegar and the pouch of seasonings, brought to a boil stirring occasionally and then letting it simmer for ten minutes. Because I wanted a thick salsa, I strained it into another bowl before filling the jars. I de-bubbled the jars, wiped the rims with white vinegar on a paper towel, and put on the clean lids and then finger tightened the rings. I only ended up with 2 pints of salsa and 1 pint of leftover liquid which I water bathed for 45 minutes per the directions. The directions called for 6 pounds or about 18 medium tomatoes and not thinking I had enough, I added a couple pints of my 2020 canned plain tomatoes.

I wanted to make a salsa using the large summer squash that a friend had given me. I ended up combining a couple of recipes using what I had on hand.

I also was using the water bath cycle on my digital canner for this batch. The equipment I used was a food processor, chopping board, paring knife, strainer, dish towel, debubbler, jar lifter.

The ingredients I used were 15 cups of finely chopped yellow squash, 2 quarts of my 2020 home canned tomatoes which I drained, 3 medium finely chopped onions, 6 cups of frozen finely chopped green peppers, 1 fresh jalepeno pepper that had been given to me, 2 tablespoons dry ground mustard, 2 tablespoons garlic powder, 1 1/2 tablespoons paprika, 3 cups white vinegar, 1 1/2 cups brown sugar, 3 tablespoons red pepper flakes, 1.5 teaspoons nutmeg, 1.5 teaspoons black pepper.

I used the food processor for the squash and the onions. Using my stock pot again, I combined all the ingredients and brought it to a boil, then simmered it for 45 minutes to help reduce the liquid. I drained the mixture saving the liquid. After filling each jar and using the debubbler, I wiped each rim with a vinegar soaked paper towel, put on clean lids and finger tightened the rings.

I processed 7 pints on the water bath cycle for 15 minutes, and I had 2 pints of the broth that I did on the stove using my stockpot as a narrower water bath canner. I put a dish towel on the bottom of the stockpot and then set the jars on it, adding another empty jar just as a filler. This was not an idea canner, it did boil a lot over the top, but I was trying to save time by doing two things at once.

  continue reading

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Two different salsas!

My Canning Cellar

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iconPaylaş
 
Manage episode 301786630 series 2893248
İçerik Lois Deberville tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Lois Deberville veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

Using the Mrs. Wage’s packet:.

What I used was a stainless steel stock pot, a wooden spoon, paring knife, strainer, canning funnel, de-bubbler, jar lifter, towel, paper towel, white vinegar, and I used my digital canner.

I followed the directions on the package, and it was very easy seeing how it included the spices. All I had to do was wash the tomatoes, put into boiling water for three minutes, immediately put them into cold water and peel and core. I chunked up the tomatoes, added 1/2 cup of white vinegar and the pouch of seasonings, brought to a boil stirring occasionally and then letting it simmer for ten minutes. Because I wanted a thick salsa, I strained it into another bowl before filling the jars. I de-bubbled the jars, wiped the rims with white vinegar on a paper towel, and put on the clean lids and then finger tightened the rings. I only ended up with 2 pints of salsa and 1 pint of leftover liquid which I water bathed for 45 minutes per the directions. The directions called for 6 pounds or about 18 medium tomatoes and not thinking I had enough, I added a couple pints of my 2020 canned plain tomatoes.

I wanted to make a salsa using the large summer squash that a friend had given me. I ended up combining a couple of recipes using what I had on hand.

I also was using the water bath cycle on my digital canner for this batch. The equipment I used was a food processor, chopping board, paring knife, strainer, dish towel, debubbler, jar lifter.

The ingredients I used were 15 cups of finely chopped yellow squash, 2 quarts of my 2020 home canned tomatoes which I drained, 3 medium finely chopped onions, 6 cups of frozen finely chopped green peppers, 1 fresh jalepeno pepper that had been given to me, 2 tablespoons dry ground mustard, 2 tablespoons garlic powder, 1 1/2 tablespoons paprika, 3 cups white vinegar, 1 1/2 cups brown sugar, 3 tablespoons red pepper flakes, 1.5 teaspoons nutmeg, 1.5 teaspoons black pepper.

I used the food processor for the squash and the onions. Using my stock pot again, I combined all the ingredients and brought it to a boil, then simmered it for 45 minutes to help reduce the liquid. I drained the mixture saving the liquid. After filling each jar and using the debubbler, I wiped each rim with a vinegar soaked paper towel, put on clean lids and finger tightened the rings.

I processed 7 pints on the water bath cycle for 15 minutes, and I had 2 pints of the broth that I did on the stove using my stockpot as a narrower water bath canner. I put a dish towel on the bottom of the stockpot and then set the jars on it, adding another empty jar just as a filler. This was not an idea canner, it did boil a lot over the top, but I was trying to save time by doing two things at once.

  continue reading

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