A Touch of Spring

 It snowed on the first day of spring this year. My garden is just beginning to peek from under the snow. But I know spring is here. I feel it in the air. I feel it when I look at the sun shining down on our little seedlings. 

Our seedlings
line the windowsill.

It was a pretty rough winter, but it was a pleasant one. One of the great things about living in New England is the changing seasons. The change is my favorite part. Just when I can't seem to take one season anymore, I begin to see signs of the next one. So as I patiently wait to be out in my garden, I will enjoy the melt and the mud it brings. And I will enjoy watching my little tomatoes, peppers and eggplant grow.

We are starting
to see our garden.

Happy Spring!

Getting "jammed" with Green Tomatoes

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Chopping the green tomatoes.

This growing season for tomatoes was a very interesting one. It is wonderful to extend the tomato season, but sometimes your just done. We always pick a few tomatoes early because we actually love fried green tomatoes. If your like us you can only eat so many fried green tomatoes. And before you just rip that tomato plant up and toss it to the chickens. You may want to try this.

Adding sugar.
I let it sit for 3- 5 hours
covered to let juices release.

I had never heard of green tomato jam until I was walking the dogs the other day. An older gentleman neighbor joined me on my walk. I just love older people they always have so many interesting stories about everything. He asked me if I make Green Tomato Jam. 

We I returned it looked
bubbly and juicy.

I admitted I had never heard of it. We finished our walk and departed our ways. You know what I did next: yup - I googled it! Wow, so many variations of this old-tyme jam.

Here is the recipe I came up with using
what I had on hand:

Green Tomato Jam Recipe

Added chopped seed removed lemons.

20 cups of chopped tomatoes
5 cups of sugar
2 chopped and seeded lemons (leave peels on)
1/4 cup of lemon juice
pectin

We like this jam. It is savory and sweet. It is very different.

Cook and can
like your other favorite jams.

Added 1/4 cup of lemon juice.

There is also a recipe I found that
uses raspberry Jello I might try.  I'll let you 
know. 

I am so grateful to that 
gentleman 
for that small mention.

Have you ever learned a cool thing from an older, wiser person and tried it with success?

Share and comment. I'd love to hear it!

Canning Salsa Water Bath Method Revised*

Now everyone always asks me for my salsa recipe . . . it is different every year. I will give you a basic of what is in salsa. You must make it your own. Don't be afraid to try different things. But if you are not like me and need and want more guidance, there are plenty of great recipes on the internet or you could check out cookbooks at your local library.

But here is what I do:

Tomatoes - how many?  just pick out of your garden, food store or farmstand and chop until you don't feel like chopping anymore

Onions - what you got 

Garlic - raw or roasted we don't care

Peppers - hot, mild, sweet, throw it in there

Touch of sugar, Dash of salt, toss in some vinegar. Oil is optional.  * I actually added lime juice to this batch of salsa. . . what is important is you need some form of citric acid  . . . it could be lime or lemon juice or some type of vinegar to prevent botulism. I prefer lime juice because the vinegar gives the salsa a funny taste. 

Next cilantro is one of my "have to have" in salsa. I pick a bunch, chop and in the pot it goes.

My family loves it when I add fruit : peaches or pineapple or mango. This batch has there favorite mango. Why my son threw in a cucumber this year I'm not sure why. . . but it tasted great! 

Once you have made a whole bunch and your family has eaten a bunch of it with chips, eggs, rice (whatever you and them love to put salsa on). If you have any extra (because you made so much) you will need to do something with it so it doesn't go bad. Canning is usually what I do next. Then I hide them in the basement away from hungry teenagers! Yes, I ration!

 What you need:  A canning pot with jar rack, other pots for boiling water and food, canning funnel, magnetic lid catch, jar grabber, ladle, glass jars, canning lids and fasteners (all must be sterilized in boiling water) and Your Yummy Salsa

I heat to 165-180 degrees to kill any bacteria.

Pour into sterilized jars. Leave at least 1/2 from the top.

Be sure that there is no food spillage on top.
Wipe with cloth dipped into boiling water.

Carefully remove sterilize lid.

Place lid carefully on top of filled jar

Screw on fastener. Not too tight not too loose. 

Start putting them 

Once your jar rack is full put it in your canning pot.
Slowly lower into boiling water. Add more water if needed.

Process Time: 20 minutes

After your process time is finished
carefully lift jars out of the water bath.

I leave mine alone for 24-48 hours
before putting them into storage.
Be sure your lids have suctioned down.
I usually remove fasteners for storage. 

I hope this was helpful. If you have any further questions feel free to comment or contact me!

Happy Canning!

Season's first yield

The earth has yielded its harvest; God, our God blesses us. Psalm 67:7 

Tomatoes are starting to be harvested. Here is our first one this season.

Photo by Kolbe.