Fresh Tomato Salsa Recipe. Print Photography Credit: Elise Bauer What is one sign of a good taqueria? The salsa, of course! Or I should use the plural and say “salsa-s”. Any decent Mexican dining establishment north of the border, whether a taco truck or full on restaurant will offer a variety of salsas to its patrons—tomatillo salsa verde, red chili salsa, and my favorite, a fresh tomato salsa otherwise knows as Pico de Gallo or Salsa Fresca. It’s easy to make, you just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings. Because this particular salsa is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last.
Follow me on Pinterest Fresh Tomato Salsa (Pico de Gallo) Recipe When using fresh chile peppers always taste first before adding! Ingredients Method 1 Start by roughly chopping the tomatoes, chiles, and onions. 2 Place all of the ingredients in a food processor. 3 Place in a serving bowl. Hello! Recipe: Best Home Canned Thick and Chunky Salsa | The Bald Gourmet. Best Home Canned Thick and Chunky Salsa I love home canned salsa, especially when made from fresh garden tomatoes and peppers out of my garden. But I’ve always been frustrated with these salsas always being runny and thin, even if the recipe calls it chunky. I’ve also been disappointed with the strong vinegar flavor that most home-canned recipes usually have. Comparatively, the store bought stuff is always really thick and chunky, and never has much of a vinegar flavor, but inevitably, it never has a really good fresh tomato flavor.
It’s been a lose lose battle for me between store bought and home-canned salsas for years. Well I’m proud to say that that war has finally come to an end. I recently found a recipe in a canning magazine which provided the best of home-canned and store bought salsas. If I had any complaints about this salsa recipe (which I don’t), it would be how long it takes to make a batch. Each batch makes roughly 5 pints of super flavorful and very thick salsa. Total time. Canning Jars - 16 oz S-17491 - Uline. Preserving Eggplant In Olive Oil | The Slow Cook. September 3rd, 2009 · 106 Comments · Posted in garden, Recipes Salted eggplant sheds lots of liquid prior to being sealed in olive oil Thank the genius who discovered that eggplant (other things, too) can be stored almost indefinitely when covered with olive oil. My wife normally does not care for eggplant–she especially dislikes the texture–but we served this preserved eggplant at our wedding and have held a special fondness for it ever since.
I like to pull out a jar with cocktails. After a few months, the eggplant slices are pleasantly leathery and oozing flavors of garlic, basil and red pepper. The preparation is extremely kind to the cook. There are no boiling pots or canning gadgets to worry about. Don’t even worry about a recipe. Eggplant packed with garlic, basil and red pepper Toss the drained eggplant with enough red wine vinegar to thoroughly coat, then set aside for 1 hour. Let the flavors mellow for at least a week, preferably longer. Canning Homemade!: What food and ingredients CAN'T be safely canned? As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regarding canning on the web I am writing the list of the "do not can" ingredients and foods. Some of the listed ingredients are safe in other ways such as pumpkin is not safe to can mashed or as a pumpkin butter, but you can put up cubed pumpkin in a pressure canner.
What you are "able" to put into jars is a much longer canning list than those you can't so for any additions to the list below I will continue to update as I find or research either the ones that I missed or ingredients that have changed their "status". Reasons for not using the products below: For Fats and Dairy these products will go rancid and develop bacteria within your jar if left unrefrigerated and mixed in with other ingredients to form a recipe.
Fruits such as bananas also have a thickness that the heat will not destroy the bacteria during the water bath process. Happy Thanksgiving Homemade Pumpkin Butter. Good morning! This weekend is our Canadian Thanksgiving, which seems strange to me after the weekend madness, but I am just happy that I am not the one preparing the entire meal this time. ;) I have been thinking of something that I could bring for my in-laws that would make a fun Thanksgiving hostess gift. I didn’t feel like bringing cookies, pie, or something of that nature, so I put my thinking cap on and surfed the web for ideas. And then it hit me like a ton of bricks pumpkins. Happy Thanksgiving Homemade Pumpkin Butter This was super easy to make and quite delicious. Adapted from Smitten Kitchen. Ingredients: 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh3/4 cup apple juice1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)1/2 teaspoon ground cloves1 cup Sucanat (or brown sugar)1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg1-2 tsp fresh lemon juice Directions: 1. 2.
Note: Canning is not recommended. Get your super cute Mason jar and set aside… Wheeeeeeeee. Amazing Pickled and Marinated Vegetables Recipe : Jamie Oliver. About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Use tongs when handling hot sterilized jars, to move them from boiling water. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. After the jars are sterilized, you can preserve the food. Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Lavender Jelly Recipe. Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner?
Get our life-saving Dinner Daily newsletter. You (and your stomach) can thank us later! Bonnie G #2 Recipe Box Grocery List Print Share Pull-Apart Pizza (0:14) More Try this fun take on the traditional pepperoni pizza. You Can Do Better Tots (1:02) Here are three ways to make your tater tots pop. Avocado Pie (0:59) Take a break from the guacamole and whip up this sweet summer treat. Churro Ice Cream Cones (1:02) Upgrade your ice cream experience with these sweet doughnut cones. Cheesy Jalapeno Popper Bread (1:04) You'll love this pull-apart cheesy bread with a spicy jalapeno kick. More Videos Total Time 1hr Prep 30 mins Cook 30 mins A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Skip to Next Recipe Ingredients Nutrition 5 half pint jars of jelly US 15 Ways to Get Your PB&J Fix Directions In a large saucepan over high heat bring water just to a boil.
Up Next Pull-Apart Pizza. How to make: Lavender Jelly - All. Blueberry Lavender Jam Recipe. Blackberry Vanilla Basil Jam. A perfect example of a bright idea that i thought was soooo unique and original... but alas...i found that it's been done and it's been done a lot. so much so that it's even on the Food Network by Giada De Laurentis. well i thought it was original and worthy of making...so i changed things up a bit and made it my own. quite different than recipes i came across. i must admit, the name sounds a lot more exotic than the actual flavor. don't get me wrong...this IS a fabulous Blackberry Jam. most recipes called for 2-3 full cups of basil. i opted to lower the basil amount quite a bit because 2 full cups of basil brought visions to my mind of enjoying a lovely breakfast with a friend laughing and smiling...with a big chunk of green basil stuck to my tooth...besides i just wanted a hint of basil, not "in your face" basil. 2 1/2 lbs fresh blackberries, washed and dried as much as possible (weigh berries before washing) 3 3/4 cups granulated white sugar juice from 1 lemon 1 Tbsp vanilla extract.
Chilli jam - Sweet & sticky - A Life of Geekery. I love this time of year for many things, but mainly because it’s time to get the jam pan out and watch my Mum whip up batches of her legendary jams and jellies. The scent is better than any candle you could ever buy and the house fills with it. It smells like the best moments of my childhood. Of course over the years I’ve learnt that the perfect time to appear is just as the jam needs testing to see if it has set. That’s the earliest she’ll ever let you have a taste you see, before that point it’s just plain torture! It was only natural that I set about to make some chilli jam with the gigantic crop that our chilli plants offered up this year. For the heat fearing, this isn’t a super hot recipe. I know lots of people have given Nigella Lawson’s chilli jam recipe a go but I have two issues with hers.
Issue 2 is more just a matter of preference for me. So yes, this chilli jam recipe is properly preserved. My Dad thinks chilli jam works a treat in a steak baguette. Ingredients Method Notes. Maslin Pan. Traditionally used in the U.K. for making marmalades and other preserves, this maslin pan is made from sturdy, polished stainless steel. It features a three-layer base with a central slab of aluminum completely encased in stainless steel to evenly distribute heat and prevent hot spots that could burn pan contents. The pan is shaped like a giant teacup, designed to provide maximum evaporation while still fitting nicely on a burner. It flares from an 8" diameter base (well over 1/4" thick) to a 12" diameter top opening and has a 9 litre (about 9 quart) capacity.
As well as its traditional use in marmalade, jam, jelly and candy making, it is perfect for preserving with its center bail, tipping handle and formed pouring spout. The handle combination makes it particularly easy to control for filling jars or molds. A notch locks the bail in an upright position, allowing you to tip the pan steeply to drain it to the last drop. Because the pan is all steel, you can even put it in the oven. Putting Up with Erin- A canning blog focused on pickling, preserving and "putting up" food in jars. Rum & Thyme Peach Butter “These are fall peaches, firmer on the outside, but sweeter on the inside… try one, I swear you’ll love them.”
And I did, loved them, I swear. Last Wednesday I picked up several pounds of locally grown “fall” peaches from the boys over at Kalawi Farms located in Eagle Spring, NC. Essentially my last opportunity to get some peach canned goods out this season, I’m glad I snagged up these stone fruits. In keeping with my savory peach jam tradition, I was playing around with a couple savory/sweet ideas. Initially I had planned on making a jam, but being a firmer fall variety of peach, the flesh did not break down as much as I would have liked. Ingredients 10 cups peaches (washed, pealed, and chopped into small pieces) 1 cup spiced rum 1-2 Tbsp fresh thyme leaves (minced) 1/4 cup lemon juice 1 pack liquid pectin (optional) 1 tsp kosher salt 1-1/2 cups white sugar Instructions In a large sized bowl combine chopped peaches, sugar, fresh thyme, and lemon juice.
Healthy Recipes, Healthy Eating, Healthy Cooking. Hurry Curry Cauliflower Recipe : Alton Brown. About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks.
Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Use tongs when handling hot sterilized jars, to move them from boiling water. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. After the jars are sterilized, you can preserve the food. 7 Common Quick Pickling Mistakes to Avoid. Homemade pickles are the ideal foil to fatty, salty cookout food—but they’re not necessarily the easiest thing to make (full disclosure: This writer has never made a good pickle, but she has hope yet!).
Senior food editor Dawn Perry schools us on the common mistakes to avoid when making these salty, vinegary, crunchy delights. (Note: This is about quick pickling! If pickling things for the long haul, make sure to process your cans safely.) 1. Sweeten Them Up “Pickles are about vinegar and salt, not sweetness,” says Perry.
Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy. 2. 3. 4. 5. 6. 7. Hungry yet? Red onion marmalade.