Posts Tagged ‘salsa’

Ripe Tomatoes mean 2012 Salsa…soon

My first 6 pounds of ripe tomatoes.  They’re an ugly bunch, due to the weather, but they’ll taste fine when I make them into salsa!

I didn’t even see the squash bug in person. I only noticed him in iPhoto.  This is a Cabin plant.  I’ll be saving a whole bunch of seeds soon.

Green Tomato Size

Look how big my green tomatoes are getting!  These are still from the first flush on the Giant Syrian plant.  Too bad only 1 out of 25 flowers are turning into green tomatoes now.  They don’t like to set fruit when the weather is this hot.

Soon these will be ripe and I’ll be able to can up some salsa!

Canned Good Jars

Canned goods in jars.

Canned goods in jars.


Chili sauce, apple-pear-cinnamon jelly, sweet bread and butter pickles, victorian BBQ sauce, turkey stock, ham and bean soup, salsa, green beans, applesauce, dill pickles, asparagus.

We have already finished all the ketchup, spaghetti sauce, cinnamon applesauce and a couple other things I’m forgetting.

I *so* love canning!

Up next:  strawberry rhubarb jam, strawberry jam, strawberry preserves, strawberry syrup!

Canned so far




Above you see chili sauce, spaghetti sauce and salsa plus a jar of bread & butter cucumber pickles and a tiny jar of bread & butter banana peppers.  As I said in another post, I learned canning this year.  We have also already eaten 4 jars of salsa and 4 jars of the pickles.  I am thoroughly enjoying this garden!

At store prices, I’ve made $30 worth of salsa, $15 worth of spaghetti sauce, $5 worth of chili sauce and $10 worth of pickles.  Meh, just $60, and I spent some to make it—especially considering that most of the jars were new this year—but still it’s better than 50% off, completely local, free of pesticide, no preservatives.

And very satisfying!

Canning tomatoes

Mrs. Wages spice packets

Mrs. Wages spice packets

I love Mrs. Wages.  Don’t tell my wife.

Actually, I think my wife loves Mrs. Wages too.

I have harvested over 18 pounds of tomatoes so far this year from the back yard.  I have also learned to do canning in glass jars! I’m very excited about having this skill now.  It’s very comforting to know that I have not only saved the food I’ve grown from rotting unused in the kitchen, but that I’m not counting on the freezer to keep running either. These have all been labeled as experiments to see if our family likes the recipe.

I have canned:

By far my favorite thing has been the sweet pickles. I experimented with cucumber slices ranging in size from 3 inch shorties to a big 8 inch cucumber with semi-developed seeds.  They all taste awesome, but I do like the smaller ones a bit better.

My wife’s favorite, and a close second for me, has been the salsa.  It is truly awesome salsa and I can’t believe I made it myself!  Then again, I’m pretty sure I’m not really allowed to take much credit because I used the Mrs. Wages spice pack.

Using the tomato based spice packets does add a significant cost to the tomato-based products.  $2.25 per packet makes 5 quarts.  I would spend less than half of that on spices if I used my own recipe.

The pickling packets make far more product…10 to 12 pints I think it said, so I’ll definitely continue to use those.

Oh!  I canned up experimental jars of bread & butter Jalapeños and Banana Peppers. The sweet brine flavor was tasty, right at first, with the jalapenos, but then…FIRE!  By *FAR* the hottest jalapenos I had ever tasted.  I’m not going to have another one.  They are HORRIBLE by themselves they are so hot.

By the way…aren’t the quarter-pint jelly jars just FUN?  Too bad they cost the same as halves and full pints.

%d bloggers like this: