My first canning creation was pickled jalepenos and pickled okra. I followed a simple, all-purpose-pickling recipe from "Joy of Cooking." I didn't have any pickling spice so I forged my own picling spice using what I had on hand.
Kate's Pickling Spice
1 cinammon stick
1 bay leaf
5 whole peppercorns
10 whole mustard seeds
3-5 whole cloves
5 whole corriander seeds
1 whole allspice
Place ingredients in a small swatch of cheesecloth. Tie ends together with kitchen twine. Use based on recipe.
My second canning creation was Hot Pepper Jelly. I combined concepts and ingredients from both "Joy of Cooking" and the recipe on the pectin package. Since I had an overabundance of hot peppers, I used a combination of cayenne, jalepeno, and serano peppers and did not include bell peppers. I have yet to try a sample of the finished product, but I'm sure it is HOT! My hot pepper jelly appears to have set properly, but I'm a little frustrated at its appearance nonetheless. I was hoping for more suspended solids.
I've been told I need to bottle-up my salsa recipes, and finally, I took it literally. Our tomatoes are done (as mentioned in the previous blog post), but the tomatillos keep on coming. Here's my recipe for salsa verde.
Salsa Verde
2 cups of chopped tomatillos
1 clove garlic
1 green bell pepper
2 serano peppers (seed and devein optional depending on how hot your like your salsa)
Juice from one lime
2 T. fresh cilantro, chopped
2 T. sugar
salt and pepper to taste
Combine first 4 ingredients in a food processor. Pour mixture into a small saucepan, and bring to a simmer over medium-low heat. Add lime juice, sugar, salt, and pepper. Simmer for about 5 minutes. Turn off heat and gently stir in cilantro. Can according to your typical process.
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