Where the Heck is Christopher?

New Canning Vessel

This salsa is actually fairly spicy. The tomatoes are not heirlooms, so they are not quite as flavorful as the first batch.

We used the food processor to actually chop the tomatoes, instead of chopping everything by hand. This helped quite a bit with time.

• 16 c chopped, cored tomatoes
• 4 1/2 c red and white onions
• 2 1/2 c green and red bell peppers
• 1.5 c fresh cilantro leaf, chopped
• 8 garlic cloves
• 2/3 Tbsp salt
• 8 thai hot peppers (moderately hot)
• 8 something else peppers (not very hot at all)

I also used an ancient metal water vessel to heat the water bath for canning. We had been using it for a wood carrier for years. I cleaned it up, scrubbed it out, and tested it for leaks. It works great! There’s enough room in it that by the time I get to the last row of jars, the the first ones are ready to come out, so I can work constantly and not wait for anything to boil or cook.

I used Pomona pectin to make this batch, using the recipe in the box.  The jam has peaches, sugar, and pectin.  The lack of citrus makes this jam slightly less tasty than some of the others, but I obtained a terrific gel.

Cane and turbinado sugar.

Vegan.

Peaches, tart apples, lemon, sugar.  Moderate gel, no pectin added.  Delicious!

Vegan.

This batch of jam has no added pectin.  I used the recipe out of the Ball book, which uses tart apples and citrus (lemons) to provide the pectin.  I did not have enough lemon, so I used 2 limes to substitute.

It gelled moderately well (extremely well for a no-pectin-added jam), and the lemon and lime adds a very nice tartness.

I used the full quantity of sugar, mostly cane crystals with some turbinado sugar added for fun.

First jam I’ve ever made, came out really really nicely!

Vegan.

For probably the first time ever, I am referring to the food, not the dance.

First batch, 3 good pints, one refridgerator pint because of a chipped jar that I failed to notice.

• 7 cups tomatoes
• 2 cups yellow and white onions
• 1 cup green bell pepper
• 4 large red wannabe-spicy peppers from the garden
• 4 cloves garlic
• 3/4 cup apple cider vinegar
• 1/4 cup fresh parsley
• 1/2 tsp fresh cumin
• 1 tsp salt

Second batch, 4 good pints, plus a little for tasting

• 6 cups tomatoes
• 1 juiced lemon
• 1 juiced lime
• 2 large peaches, treated with that juice
• 1 very hopeful red bell pepper
• 1+ cup red onion
• 1/4 cup parsley
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1 tbsp fresh mint
• 1 tsp salt

This second batch was somewhat different than the original recipe. It called for 4 cups tomatoes, and 2 cups pears, as well as 2 cups peaches. I did not have pears, so I substituted another 2 cups of tomatoes for the pears. The recipe called for liquid honey. I am not sure how (or if) liquid honey differs from regular oozing honey, but I think the honey needs to be in proportion to the fruit. In other words, since I only used half the fruit requested, I ought to have used half the quantity of honey requested, as it ended up being a little strong.

Neither recipe called for salt. That boggles my mind.

I also burned the bejeezus out of my hand from an accidentally overheated ladle. Ow. Live and learn. Do not put your tools on the stove…

First time canning, all jars sealed. Looks good, tastes better!