The other day I brought Thing 1 and Thing 2 out to the garden and enlisted their help to find all of the ripe tomatoes. Between us, we picked 10lbs of tomatoes, which seems like a lot for the size of garden that I have, but in the end that only yielded…
…Five 500mL jars of canned salsa, with a bit left over for immediate consumption. It’s always a bit disappointing to see how much ingredients can shrink down when you cook them, especially when you grew said ingredients yourself. However, this time I was much happier with the taste of the end result than I was with my last batch. This time I used the Blender Salsa recipe found on page 92 of Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Marisa McClellan, 2014). Like most salsas, this preserve is both vegan and vegetarian. It’s a really easy recipe, which appeals to me. I liked that it used lime juice and citric acid to increase the acidity, instead of using vinegar. I also liked that the recipe was free of added sugar, which is healthier anyway, but sugar’s unnecessary for flavour when cooking with cherry tomatoes. I did have to boil down the salsa a bit to obtain the desired consistency, but I’m beginning to think that that’s just a consequence of using predominantly cherry tomatoes. I will definitely be using this recipe again.
Own Two Hands 