Who doesn’t love having a jar of marinara in the pantry?  It’s so comforting to have; it’s nearly an instant meal. Pour it in a pot with a bit of cream, and you have tomato bisque. Smear it on some dough and you have pizza. Bake a spaghetti squash while you raid the rest of your pantry, and you have a gorgeous, healthy plate of Puttanesca. Brown up some Italian sausage while you boil water, toss in some pasta and throw in your marinara and boom, dinner is served. Look how thick and luscious it is! But buying it in the store isn’t always cheap, and sometimes there are some questionable ingredients included.  So what do you do when you have a garden-full of tomatoes and an empty pantry?  Make [... To read more, click here ...]

 

Pico de Gallo for Canning makes 12-14 pints   10 pounds canning tomatoes 1 pound red onion Jalapenos (I use 8 for “medium” and 12 for “hot” salsa), stems removed 2 large Poblano peppers, stems removed 2 large heads of garlic, cloves separated and paper removed and discarded 2 Tablespoons pickling salt 1 Tablespoon fresh ground pepper 4 ounces prepared lime juice   Weigh out your ingredients in advance.  If your tomatoes need a bit of trimming before use, add a few extra ounces (I normally add 4 to 6 ounces) to the scale to accommodate for trimming.  It is important that you use tomatoes specified as “canning” tomatoes for this recipe to ensure that the pH of your salsa is safe for processing without a pressure-canner.  If you are [... To read more, click here ...]

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