Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Hatch Chiles, a native of New Mexico, are a mild bright green pepper. Mixed with cilantro, tomatillos, and a few serranos for heat, they make a great salsa verde perfect for canning.
I eat these tender tangy kernels of summer goodness on most everything!!
A basic picante style salsa for home canning. Its thick consistency makes it a great addition to skillet meals, soups, and dips.
This tomato salsa is a favorite year round.
This recipe for water-bath canning fresh tomato salsa starts with 10# tomatoes, adds vinegar for safe acidity, and results in about 8 pints of summery salsa to enjoy the rest of the year.
July in a jar.
Pineapple salsa and grilled flank steak.
This is a sweet-and-tangy, fruit and tomato salsa. The recipe is based on a Spicy Peachy Salsa from Cathy Barrow (mrswheelbarrow.com).
Mango Avocado Salsa combines sweet tart mango with creamy avocado spiked with red onion and jalapeño and doused with lime. It is the kind of dip that makes you want to whip up another batch as soon as the first is gobbled up.
Rhubarb Salsa: tart, sweet, and salty all at the same time, followed by just the perfect amount of lingering heat from the jalapeno.
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