Canning

Canned Green Tomato Salsa

[heart_this] · Jun 2, 2019 · 1 Comment

The combination of green tomatoes, chilies, onions, and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa. It is perfect with chips or as a condiment for fajitas, burritos, and quesadillas.

Ok, this might sound crazy but my family’s favorite salsa is made with green tomatoes. Not tomatillos, just go out in the garden and pick early green tomatoes. Our family loves this so much I try and can 15 or 20 pints each spring or late fall just before a frost when I still have green tomatoes.

What Does Green Tomato Salsa Taste Like?

Green tomato salsa tastes similar to regular red ripe tomatoes however the salsa has a hint of tartness and a thicker consistency than red salsa. In this recipe, the addition of onions, peppers, cumin, garlic, and cilantro all cook together to infuse a wonderfully traditional style salsa that you might become addicted to.

Canned Green Tomato Salsa

Here is the best part about using green tomatoes, it’s so simple to make because you just quarter the tomatoes and toss them in a roaster with the other ingredients and allow to simmer for a few hours then blend with your emersion blender and presto you have salsa. There is no labor intensive pealing off the tomato skins like you would in red salsa!

As you can see there are a few tomatoes I threw in that were starting to turn red but they were not near ready to enjoy eating, more like the feel of a hard baseball. So, they got made into salsa too.

Once the tomato mixture is cooked down I use a KitchenAid Hand Blender stick right in the roaster pan. This creates a perfect and consistent small chunky salsa.

How To Make Green Tomato Salsa

Place all the ingredients into the roaster pan. Cook at 250 degrees.
Stir the mixture every 15 minutes to prevent sticking.
Allow to simmer for 2 hours or until the tomatoes are soft and starting to fall apart.
Using a hand blender stick, blend until the salsa is smooth yet slightly chunky

For another great salsa style recipe be sure and try my Shrimp Pico De Gallo

Canned Green Tomato Salsa

Author: Gina ~ Intentional Hospitality

Description

Scale

Ingredients

11 cups coarsely chopped green tomatoes

2 cups coarsely chopped onions

2 cups chopped green chilies. If you want it spicy use jalapeños, or mild peppers if you don’t want heat.

1 cup white vinegar

10 tablespoons freshly squeezed lime juice

10 cloves of garlic minced

1/2 cup chopped cilantro

4 teaspoons ground cumin

2 teaspoons pink Himalayan salt

1 teaspoon hot pepper flakes or more if you like it spicy.

Instructions

Using a Roaster

Place all the ingredients into the roaster pan. Cook on 250 degrees.
Stir the mixture every 15 minutes to prevent sticking.
Allow to simmer for 2 hours or until the tomatoes are soft and starting to fall apart.

Using a stock pot

In a large stock pot combine all ingredients. Bring just to a boil over medium-high heat, stir continuously.
Reduce heat, and simmer gently. Stir frequently so the tomatoes do not burn. Allow to simmer for about 45 minutes or until the tomatoes are very soft, starting to fall apart.

Canning green tomato salsa

Use hand blender stick to puree the salsa until it is smooth, yet slightly chunky.
Pack hot salsa into hot jars, leaving 1-inch of headspace.
Wipe jar rims clean
Center lid on the jar and adjust the band to fingertip- tight.
Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
For complete pressure canning instructions be sure and visit Ball’s pressure canning link: http://www.freshpreserving.com/tools/pressure-canning

Freezing green tomato salsa

1. Use hand blender stick to puree the salsa until it is smooth, yet slightly chunky.

2. Allow salsa to cool to room temperature. Then ladle salsa into freezer containers, seal with a lid and freeze for up to 6 months.

3. Allow thawing overnight in the refrigerator before eating.

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Homemade Yellow Mustard

[heart_this] · Mar 21, 2016 · 2 Comments

This summer kick up your hot dogs on the grill by creating your own delicious homemade yellow mustard. It’s quick, easy and you will be able to create gourmet mustards with unique twists of flavor that will have your guest asking, “where did you get this great mustard sauce?”

If you have never made your own mustard now is the time to try. Making a gourmet mustard at home is much easier than it sounds and the mustard will keep up to a year in your refrigerator.

Here is a fun fact about mustard, heating up the mixture will produce a mellower taste while maintaining the mixture cool will make for a harsher, more spicy mustard. In this recipe, I was going for a mild mustard that everyone would enjoy so I mixed all my ingredients together in a pan, then cooked the sauce over medium-high heat for about 8 minutes.

Here is a warning, though, don’t taste your homemade yellow mustard after cooking. Freshly made mustard is bitter; it needs to sit and mellow for at least 24 to 48 hours. Patients is a virtue here, so place it in a jar, screw on a lid and let it spend some time mellowing.

This mustard would make a great hostess gift or fun birthday present. Just prepare the mustard then place in sterilize 4-ounce canning jars. Place new seals and rings on the jars, wrap some twine around the jar tops and tie a label on them. Be sure and tell whoever you give it to that it should be kept refrigerated.

To make variations of this mustard you can change up the liquid. Instead of using water substitute beer. You could also use champagne vinegar instead fo apple cider vinegar. Another tasty idea is to add a tablespoon of honey to the finished product before you put it in the refrigerator for a sweeter mustard. Experiment, have fun with trying new flavors.