Friday, August 22, 2008

Relish the Salsa

On Wednesday about 2 pm I began chopping cabbage, cauliflower, green tomatoes, peppers, and onions so it looked like this:

Then I began chopping tomatoes, more onions, more peppers, jalapenos, cilantro, garlic, and carrots so another kettle looked like this:

After all that my kitchen looked like this (does anyone notice my coping mechanism?):



But by 11pm, I had 20 pint of Chow Chow Relish and 6 quart of Salsa finished and the kitchen cleaned. Of course I was too tired to take pictures, so just imagine all that mess gone, and pretty jars lining the counter.

I would have had 7 quarts of salsa, but one jar busted when it was in the hot water bath. All that pretty salsa floating in the water, made me almost cry. First time that has ever happened to me.

Here's the Salsa recipe I use which I got from my sil Beth:

Salsa
Coarsely chop (by hand):
8 cups tomatoes - skinned (I use 10 cups)
2 cups onions (a little more since I use more tomatoes)
1 cup green pepper (again a little more and sometimes I use part red peppers)

Finely chop (by hand):
1 cup jalapenos adding seeds to desired heat (please wear gloves, unlike me who completely forgot and I dealt with burning hands all evening - although pouring rubbing alcohol on them, and then using 100% aloe on them worked and I didn't have a problem the next day.)
6 large cloves garlic
1/4 cup fresh cilantro

Shred (in a food processor):
2 cups carrots

Add:
2/3 cup lemon juice
1 Tbsp salt
1 tsp white pepper

Boil all ingredients, simmer 20 minutes removing any foam that collects. Ladle into clean, sterile jars. Cap and process using water bath method for 20 minutes.

Yield: 6-7 pints

Here is the Chow Chow Relish from the Ball canning book. We use this for tartar sauce, in salads (chicken, turkey, tuna, egg, etc.), and on hot dogs and brats.

Chow Chow Relish
Chop (in a food processor):
1 quart cabbage
3 cups cauliflower
2 cups green tomatoes
2 cups onions
2 cups green peppers
1 cup red peppers (or use all green)

Combine the vegetables and sprinkle with 3 Tbsp salt. Let stand 4-6 hours in a cool place. Drain well. Rinse and drain. Then in a large saucepot combine:
1 1/2 cup sugar
2 tsp celery seed
2 tsp dry mustard
1 tsp mustard seed
1 tsp turmeric
1/2 tsp ginger
2 1/2 cups vinegar

Simmer 10 minutes. Add vegetables, simmer 10 minutes. Bring to a boil. Pack hot relish into hot jars leaving 1/4 inch headspace. Cap and process 10 minutes in a hot water bath.

Yield: about 4 pint

6 comments:

Virtual Farmgirl said...

You're an inspiration. I hope to venture into canning this year yet.

Glenda said...

Thanks Virtual Farmgirl. I grew up in the Hoosier State and learned from watching my mom. Oh I helped some, but not really a lot. I really learned by doing it myself once I was married. I started out with small batches and now that my family has grown, and I know a little more about what I'm doing, I do lots more. Any little bit is good for me! So all of this to say, don't quit after your first or second or third or...try. Just keep plugging along and pretty soon you'll look back and wonder when you learned how to do all this.

Erin said...

Glenda,
I had a jar break in the water bath recently for the first time too. I sympathize with the urge to cry. All that work...boiled away!

Kathy said...

Glenda -
I'm making your salsa but don't plan to can it - we are going to make half the recioe and eat it fast. Any idea how long it seems to keep in the fridge?

AND - what does chow chow relish taste like? I am guessing differently than pickle relish? (I hate that kind). Yours with cabbage intrigues me.... ;)

Blessings,
Kathy

Glenda said...

No Kathy, I don't have any idea how long it lasts in the fridge. Let me know what you discover.

Yes, chow chow relish does taste different than pickle. I grew up eating chow chow and I don't care for sweet pickle relish. It is more tangy, yet not tart. Hard to describe. Except for the unhelpful, it is yummy and we love it!

Glenda said...
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