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Old 09-09-2014, 02:49 PM   #291
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Quote:
Originally Posted by Josie1945 View Post
I canned 26 pints of salsa Saturday,
It came out beautiful.I used the usual
Ingredients and added black beans and
corn.

Josie
What are the usual ingredients you use? Mine are:

various tomatoes (romas, yellow German, brandywine, grape and cherry, green tomatoes, beef steak)
tomatillos
onion
garlic
roasted cumin
coriander seeds--ground
smoked chilpolte peppers
jalapeno peppers
cayenne peppers
roasted cinnamon
a bit of brown sugar
a bit of cider vinegar
sweet pepper
cucumber (1)
lime juice (fresh) about 1/2 cup for 8 c tomatoes
fresh cilantro--added at the end

I don't have a recipe, I roast about 4 c of tomatoes, jalapenos, tomatillos, onion, and garlic tossed with a bit of EVOO, cayenne pepper, a bit of salt, garlic, roasted ground cumin, a sprinkle of cinnamon. I just make the salsa to taste and then process it for 20 minutes in an open water bath or put it in zippys and put it in the freezer. When I put corn or beans in, I freeze it because I can't be bothered to drag out the pressure canner.
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Old 09-09-2014, 03:23 PM   #292
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This is my second foray into authentic New Mexican cooking. I bought, along with many other Spanish folks, a case of Hatch chiles and stood in line at the grocery to have them roasted on the spot. They are safely in the freezer. Will do another case tomorrow. Meanwhile I have a batch of green chile sauce on the stove.
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Old 09-09-2014, 03:34 PM   #293
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Quote:
Originally Posted by CWS4322 View Post
What are the usual ingredients you use? Mine are:

various tomatoes (romas, yellow German, brandywine, grape and cherry, green tomatoes, beef steak)
tomatillos
onion
garlic
roasted cumin
coriander seeds--ground
smoked chilpolte peppers
jalapeno peppers
cayenne peppers
roasted cinnamon
a bit of brown sugar
a bit of cider vinegar
sweet pepper
cucumber (1)
lime juice (fresh) about 1/2 cup for 8 c tomatoes
fresh cilantro--added at the end

I don't have a recipe, I roast about 4 c of tomatoes, jalapenos, tomatillos, onion, and garlic tossed with a bit of EVOO, cayenne pepper, a bit of salt, garlic, roasted ground cumin, a sprinkle of cinnamon. I just make the salsa to taste and then process it for 20 minutes in an open water bath or put it in zippys and put it in the freezer. When I put corn or beans in, I freeze it because I can't be bothered to drag out the pressure canner.


I use the same veggies you use except for the hot peppers, We don't like it hot.I use Mrs Wages seasoning mix.I do use the pressure cooker.
The beans and corn I had canned previously but I still used pressure.

Josie
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Old 09-09-2014, 04:04 PM   #294
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I use the same veggies you use except for the hot peppers, We don't like it hot.I use Mrs Wages seasoning mix.I do use the pressure cooker.
The beans and corn I had canned previously but I still used pressure.

Josie
What's in Mrs Wages? I found it online where one could buy it, but not the ingredients list. We love hot!
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Old 09-09-2014, 05:39 PM   #295
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What's in Mrs Wages? I found it online where one could buy it, but not the ingredients list. We love hot!

Lot of spices and dried peppers . I dont have the ingredient list. I think it has dried cilantro in it , But I use fresh cilantro also.We like warm but not hot.

Josie
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Old 09-09-2014, 05:56 PM   #296
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What are you canning/preserving today?

Quote:
Originally Posted by CWS4322 View Post
What's in Mrs Wages? I found it online where one could buy it, but not the ingredients list. We love hot!

DH's company owns Mrs. Wages, I'll have to ask him. It appears it's all-natural, and has a 5 star rating on Amazon. I've used other Mrs. Wages products, will have to try the salsa mix.
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Old 09-10-2014, 03:26 PM   #297
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Finally got the 13 pints of salsa jarred. I wanted it thick, so simmered it low and slow.
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Old 09-11-2014, 03:32 PM   #298
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What's in Mrs Wages? I found it online where one could buy it, but not the ingredients list. We love hot!

Ah, I found some:
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Old 09-12-2014, 07:51 PM   #299
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Yesterday I made 3 pints of red pickled cabbage (only had one head of red cabbage). It is very pretty and I think I will be able to use it as a side for pork or turn it into Norwegian sweet and sour red cabbage. Tonight I have 3 heads of chopped green cabbage sweating for pickled cabbage. Seven racks of tomatoes dehydrating, and a pot of tomato sauce simmering. Tomorrow I'm going to try freezing Swiss Chard leaves for dolmas. I refuse to haul produce home from the farm--it WILL get processed here. I have until Sunday at 1:00 p.m. to get everything done, the kitchen cleaned, the floors vacuumed and mopped. Oh, and the car loaded.
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Old 09-12-2014, 10:08 PM   #300
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Everything froze the other night so we salvaged what we could. And I had half a lug of ripe peaches and about 40 lbs. ripe romas and slicing tomatoes. Made three eggplant, zucchini and tomato tians to freeze and a batch of peach chipotle jam. A big batch of salsa, some harissa sauce, peach-jalapeno chutney, a gallon or so of tomatoes and sweet peppers to can and about the same amount of tomatoes for pizza sauce are simmering down on the cookstove.

My feet hurt.
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