Canning Salsa

I had such a great time canning salsa this past month. I won't be canning again until after we move and are settled, so it was a fun experiment. The girls helped me in prepping the tomatoes and that made it go a lot faster. You can seed them by just ripping them apart with your hands (Indiana Jones style) after they are peeled and cored.


The Supplies

The Blanching

The Peeling and Coring
 
The Seeding

The Chopping

The Salsa!

10 c. blanched, peeled, cored, seeded, chopped tomatoes (6 lbs)
5 c. green peppers, chopped (2 lbs.)
5 c. onions, chopped (1.5 lbs)
2.5 c. hot peppers (1 lb) - I only used 1/4 of this amount but wish I had used more
3 cloves garlic, minced
2 T cilantro, minced (I would prefer more)
3 t. salt
1 1/4 cider vinegar

Combine in large saucepot, bring to boil, reduce heat and simmer 10 minutes.

Ladle hot salsa into jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water canner.

Greek Lemon Rice Soup

3 c. chicken broth
2 to 3 oz uncooked rice
2 eggs
3 T lemon juice
salt, pepper

In a 2 quart saucepan bring broth to boil. Reduce heat, add rice, simmer 20 minutes. Separately, beat eggs and juice. Stirring constantly add 1 cup of hot broth, a little at a time to the egg and juice mixture. Stir into soup, and heat - do not boil! season with salt and pepper. Serve immediately. Serves 4.

Try it with greek fries!

Brown Rice Soup

This recipe is something I like to make when I have leftover rice from the previous day. Combining it with a fresh loaf of homemade bread makes it a simple yet healthy meal.

Ingredients:

2 T butter

1/4 c. flour

4 c. chicken broth

2 c. cooked brown rice

2 carrots, grated or finely chopped

2 stalks finely chopped celery

1 t. salt

1 c. milk or half and half

1/2 t. turmeric

1/2 t. pepper

1 bay leaf

parsley or green onion, chopped

To Prepare:

1. Melt butter in a large pot on medium heat.

2. Stir in flour while slowly adding broth, 1/2 cup at a time.

3. Continue to cook while stirring until slightly thickened.

4. Add rice, carrots, celery, salt, and spices.

5. Simmer 5 minutes.

6. Blend in milk or cream and remove bay leaf.

7. Garnish with parsley or green onion and serve warm with fresh-baked whole wheat bread.

Winter Soup

2 T olive oil

2 zucchini, chopped

2 garlic cloves, chopped

1 28 oz can of canned chopped tomatoes

1 T tomato paste

1 bay leaf

3 1/2 c. vegetable bouillon

3 1/2 c. canned garbanzo beans, drained

1/4 c. dry macaroni

8 oz. spinach, chopped

In pot, heat oil on medium heat, add zucchini and cook 5 minutes. Add garlic, tomatoes, tomato paste, bay leaf, bouillon, beans, and macaroni. Bring to a boil and cook until pasta is done. Add spinach the last 2 minutes. Salt and pepper. Pass with parmesan. 

Also great with garlic bread - see Easy Pizza Dough for recipe.

Easy Pizza Dough

Preheat oven to 425.

In measuring cup, add 1 1/2 c. warm water, 2 T yeast, 1 T sugar. Stir and wait to let bubble.

In separate bowl, add 3 c. flour, 1 T sugar, 1/2 t salt. Mix, add liquid mixture, knead, add flour, knead, press into pan, let rise.

Add toppings and bake for 10 minutes.

(I also use this same recipe for garlic bread.)