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This week I’m not only sharing a CSA recipe but it’s a canning recipe as well! I’ll be the first to admit I haven’t done much canning this summer. I’m using canning most of the summer but it’s been a busy one for me so I haven’t done too much of it. This is the first tomato recipe I’ve made this year but I’m sure I’ll be making more as tomatoes are in season now.
Last week was a good CSA. We got a big bouquet of flowers which lasted the entire week. I received a whole, organic chicken since I missed our CSA the week before. How nice was that to give me a chicken to make up for the missed week? Pretty awesome! We also received a head of cabbage, a loaf of the delicious Challah bread, a quart of yellow tomatoes, a quart of red tomatoes, basil, and a quart of potatoes.
We used the cabbage to make Korean Style Beef tacos. I used the basil in marinara sauce. We used the potatoes to make potato salad (recipe coming next week!) Then I was left with the tomatoes. Since I had so many tomatoes I wanted to make either salsa or pizza sauce. Since we use salsa more then we use pizza sauce I opted for that.
I’ve made several salsa recipes to can over the years. They are all good but all very different. This time I used a recipe for Simple House Salsa. It uses tomatoes, peppers, cilantro, onions, and garlic along with a few other seasonings. It’s a pretty traditional salsa and you can adjust the seasonings to your taste. I add in more cumin then it calls for and add in some black pepper as well. I was able to make 9 half pint jars plus I had enough left over to put in a bowl for us to eat now.
The salsa was slightly chunky, had a slight vinegar flavor, but the tomatoes really came through with a nice flavor. The onions and peppers added some flavor as well. We enjoyed the salsa with chips and also on a taco salad. This is a great all purpose salsa.
- 1 1/2 c. onion, chopped
- 4 garlic cloves, minced
- 1 c. cider vinegar
- 10 cups tomatoes, cored and diced
- 2 c. bell peppers, seeded and chopped
- 1 c. cilantro, chopped
- 1 Tablespoon oregano
- 1 Tablespoon sugar
- 2 Tablespoons hot sauce
- 1 Tablespoon cumin
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- Place 9 half pint jars and lids in a boiling water canner to sterilize them. Bring to a simmer over medium heat.
- In a large saucepan combine the onions, garlic, and vinegar. Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for 2 minutes.
- Stir in the tomatoes and peppers and return the mixture to a boil for 3 minutes. Add in cilantro, oregano, sugar, hot sauce, cumin, salt, and pepper. Return to a full boil, stirring constantly. Reduce heat and simmer 5 minutes.
- Remove the jars from the boiling water canner and fill them, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace if needed.
- Wipe jar rims and place the lid on top. Place screw band on jar and tighten to fingertip tight.
- Place jars back in the boiling water canner, cover, and bring to a full boil. Process jars for 15 minutes. After 15 minutes remove from heat and remove lid and allow to sit for 5 minutes.
- Remove jars from the water and allow them to cool for 24 hours.
- Check seals after 24 hours and store in a cool place for 1 year.
Recipe slightly adapted from Ball Complete Book of Home Preserving