The Canning Season!Jump to Recipe
Last week I was strolling through the local farmer’s market and it was so obvious that it was tomato season. Every stand had beautiful ones that were perfectly ripe. On a whim, I asked one of the vendors if they had any bulk discounts. They said they could give me 25 pounds of tomatoes for $25! That’s a ridiculous price.
So I lugged a huge box of tomatoes back to my car and only later tried to figure out what to do with them. I settled on salsa and decided to try to can some. Salsa is slightly trickier to can than something like pickles because you have to get the acid levels right or you could run the risk of botulism contamination. Usually this means adding vinegar or citrus juice to the salsa.
It was the first time I’ve ever tried to can salsa and I think it turned out okay. Not great, but okay. It’s a little more watery than I would’ve liked, but I can just drain it a bit and it should be okay. Regardless, I always have fun canning things and it was a reminder to me of how fun it is to preserve the freshest of the season.
I’m not going to post on the salsa process just because I’m not sure that I feel comfortable enough with it to write about it. I was sort of winging it at times.
But, if you have a free morning, this is the time of year to explore canning. Everything is ripe and beautiful. If you’re interested in getting started, I highly recommend reading the Ball Jar website which is a great general resource and my friend, Marisa’s, wonderful blog Food In Jars. She is an amazing blogger and has tons of resources on how to get started and recipes.
Zucchini Sheet Cake – I have a serious sweet tooth weakness for sheet cake. I’m not sure what it is about it, but I feel like I can eat the whole damn sheet if given a chance. Love this summer Zuke twist on the classic. (@ Creme de la Crumb)
Have a great August weekend everybody!