Canning Season !!!

Yesterday was a cool, breezy, 'preview of autumn' day! The tomatoes were mounded on the kitchen island and the makings for salsa were waiting in the fridge ... all I needed to do was get into 'slice and dice' mode.

The idea of homemade salsa took hold a few years ago and since then, I have experimented with various recipes. A couple years ago, I forgot the limes on the shopping list and used lemonade ... that was a happy affair! It made a sweeter salsa, which, SB liked. This year, I'm returning to the traditional that's loaded up with cilantro and lime juice.

Sitting this afternoon with a snack and a glass of wine, SB and I decided that we're going to fire-roast (broil, people) a huge batch of the bumper crop of tomatoes and can them with sprigs of basil and a bit of olive oil. I go through cans and cans of Muir fire-roasted tomatoes in the fall and winter. Let's try to make our own and save a few bucks. Ours are just as organic as Muir's, as we are a no-pesticide or organic pest treatment gardening enterprise. I'll keep you posted on how the tomatoes come out ... or just post An Aside photo and mini-post.

In the meantime, make some salsa with your garden tomatoes! You'll love to pop a small jar, come wintertime Super Bowl party and think back to summertime canning season ! One more look at those gorgeous tomatoes ...

Tomato Salsa

Sterilize:

8- 8 oz. jelly jars
rings and lids to cover them

In a large saucepan, bring to a boil and then simmer for 10 minutes:

2 lbs. seeded and chopped plum tomatoes, small dice
1 large sweet onion, small dice
6 small or 3 large jalapeno peppers, very small chop
4 large garlic cloves, minced
2 large tbsp. fresh cilantro, minced
1½ tsp. cumin
¼ tsp. cayenne pepper
½ tsp. chili powder
½ tsp. salt
1 heaping tbsp. sugar
4 tbsp. tomato paste
1 c. white vinegar
1/3 c. fresh lime juice

Using a ladle, fill jars to within ¼ inch from the rim of the jelly jar, wipe clean the top rim, and place lids and rings atop jars and screw down firmly.

Place in a large pot of boiling water and be sure to cover the top of the jars with 2 inches of water.

Cover and boil for 10 minutes.

Remove the jars, check that the lids are screwed on tightly, and leave on a clean towel-covered counter until the lids ‘pop’ and the jars are sealed.

Store in a cool, dark place for a month and then the salsa has cured.

Note: When you serve the salsa, you can chop fresh mango, pineapple, peaches, or spiced apples. If you sauté the fruit for a moment in just a bit of sugar, the juices are released and the salsa is even more flavorful.