The canning begins…
Just as I’m preparing to go back to school for another semester we are reaching a critical point in the season in which Lauren buys a ridiculous amount of produce in an effort to overstock her pantry with Ball jars full of food for the winter.
It’s about to get crazy in that little kitchen in the city.
On a whim, I bought six quarts of tomatillos at the Andersonville Farmers Market from my friends at Midnight Sun and decided it would be a good idea to have enough salsa verde around to withstand the apocalypse…. this is how I did it:
(recipe courtesy of the Ball Complete Book of Home Preserving)
- 5-1/2 cups chopped, cored, husked tomatillos
- 1 cup chopped onion
- 1 cup chopped seeded green peppers (your choice of heat… I used a bunch of banana peppers and one jalapeno with a few of the seeds for the whole batch, because I’m not a “burn your face off salsa” kind of girl.
- 1/2 cup white vinegar
- 4 tsp lime juice
- 4 cloves garlic, finely chopped
- 2 TB finely chopped cilantro
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp hot pepper flakes
Prepare your canner, jars and lids.*
In a large stainless steel saucepan, combine all ingredients and bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and boil gently, stirring frequently, for 10 minutes. Transfer to a blender or food processor and puree until semi-smooth.
Ladle or pour hot salsa into hot jars, leaving 1/2″ headspace in the jars. Gently remove air bubbles by poking into the jar with a knife and adding salsa as needed. Wipe rim, center seal on jar, and screw band down until fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid, wait 5 min, then remove jars, cool, and store.
*You’ll need a big soup pot that’s deep enough to submerge your jars in water. Place empty jars in pot and fill with water until jars are covered. Heat over med-high heat while you prepare salsa. This will sterilize the jars and heat them (hot salsa into hot jars to process). Bands and seals should be gently heated in a small saucepan until ready to use.
Makes about two pint jars. I, of course, quadrupled the recipe to get the haul you see here…
3 thoughts on “Tomatillo Overload!”
I will gladly come help you eat it!
You bring the chardonnay, I’ll bring the salsa verde. Hey, that rhymes.
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