This week will be NUTS as I continue to process and preserve the produce in the house, My number 2 son and girlfriend are staying in the house and caring for the pets and they will use NO vegetables! So.... I need to put them up so they won't die before I get back.
I ran out of sugar which limits my choices and eliminates JAM altogether.... so I will focus first upon the million carrots and jalapenos in the fridge
I had reserved the brine from last year's cowboy candy ... seriously - I ran out of jalapenos at the end of the season last year and had a couple of cups of the sweet brine leftover so I went ahead and canned THAT! So now I will open them up, heat the brine.. add more jalapenos (2 cups sliced and unseeded) and get a few half-pints put together. I like them but they are too hot for me.... but I WAS thinking.... they might be good as a chopped relish in egg salad or something.
The rest of the jalapenos & carrots went into second batches of dill carrots
and Mexican pickled carrots. Those are big hits already and I anticipate running out of them this year.
Once I ran errands and got more sugar, I used up the last of the prepared plums. I had enough for a batch of Cherry-Plum Jam (using a bag of frozen cherries from the store)
AND I made Jalapeno jelly with the rest of the peppers - a big FAIL! Well maybe not..... It didn't gel... so it is jalapeno SYRUP. I'm not sure what I will be able to do with it. I mean - you use the jelly over cream cheese as an appetizer with crackers anyway - so I guess syrup will work the same as jam but not be near as attractive. Maybe I can stir in a little clear gelatin when I open the jar to make it a better consistency. Or maybe one of my readers has a suggestion? I have 6 beautiful half-pint jars of jalapeno syrup that no longer qualify as potential Christmas gifts unless I figure out something to do with it!
AND THEN....... I got my CSA box with more carrots - quite a few beets... lots of cucumbers and tomatoes, jalapenos and onions. And another eggplant that I need to give away FAST!
And on the same day, a friend asked me to come pick tomatoes from HIS garden. I did promise him last year I'd help... so on I go bearing a few jars of pickles in trade.
In case you are wondering, I usually do 2-3 things per session....
depending on when I am home. So I sorted out the produce and pulled a few recipes for salsa and pickles that I wanted to try so that I would be ready the next day I was at home.
And on THAT day....
Prepping cucumbers for hamburger slices and hot dog relish was on my list..... both needed to sit overnight in the fridge so once I did all the chopping and slicing for those......
I moved on to Blender Salsa! I based it on this recipe: Canned Salsa (Medium Hot) and tweaked it enough that I should write my own recipe!
Everything goes in the blender so I don't need to do much chopping and NO skinning of the tomatoes.. I was very liberal in my interpretation of what to use. I skipped the tomato sauce and added a tablespoon of chili powder. The canned tomato paste I use basically as a thickener. While I am sure about the quantity of peppers and onions I used... I am not at all sure what types I used.. I basically used what I had. The peppers are a mix of jalapeno, sweet bell, and banana peppers of unknown heat :-)
They do look pretty :-) There are no safe "rules" for processing quarts of salsa so while the seals are good, I am putting them in the extra fridge to use first.
And there is still more but I'll post it tomorrow!