Food Storage & Other Adventures in Motherhood

Homemade Salsa Revisited

by heather

You may have noticed that my posts have been a little more sporadic lately. I’m still here, still buying and using food storage, still trying to do my small part to make the world a better place. Having a third child has sucked away all of my free time, even if she is my easiest baby yet. And in addition to sucking away my time and energy, she has also sucked away all of my pregnancy weight, so it’s not all bad. So believe me I still have plenty more to say, I just don’t have as much time to do it.
Along with everything else that has been happening I found myself in possession of two boxes of beautiful tomatoes from my parents’ garden (they tried to give me more than that.) After giving a bunch to the neighbors I decided that newborn or no, I really had to make salsa. I just did it crockpot style. That way I spent about 45 minutes chopping & rinsing ingredients, let it simmer for 6 hours and processed it for 20 minutes at the end. Totally doable.

Aren’t they beautiful?
There is something so satisfying about home canning. It makes my house smell good and it means that I’ll have yumminess in my pantry for quite awhile. 3 dozen tomatoes made 12 pints canned, plus 3 more pints that are in the fridge. (And I still have plenty of tomatoes.) For the recipe I used go here. Although instead of jalapenos I used the red Anaheims from my garden, and instead of the green Anaheims I used some green Hatch chiles from my thirty pound monster bag of a couple weeks ago. This made for spicier salsa than usual. That’s ok, I like spicy food. Unfortunately we have discovered that baby really doesn’t like it when I eat anything remotely spicy, and lets me know by giving back any tainted meals that she is given. Speaking of which I have laundry to do. ttfn

One Response to “Homemade Salsa Revisited”

  1. Kendra says:

    You've inspired me, I am totally making this today {or tomorrow}! Thanks!

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