As for me, I like to keep canning as simple as possible. Our family also freezes any food we are able to help cut down on the processing time jars take, and to utilize the deep freezer in our garage. But in each case food preparation should be your utmost concern for safety and preserved taste.
Today, I am tackling a batch of salsa. I love cooking from scratch, but when I do salsa I love the seasoning packs of Mrs. Wages you buy from the store. It may seem like cheating, but it's all natural and pre-measured so if you are missing a spice in your cupboard you are covered. I still enjoy seasoning to taste and adding more ingredients than just tomatoes, the packet just helps take some of the stresses away of figuring everything out.
A few things to remember if you are going to undertake a batch of salsa:
-Drain the tomatoes and double the number the recipe calls for. This will make your salsa thick and chunky.
-My favorite add-in flavor enhancers are paprika, salt, and a bit of olive oil.
-Use a food processor to finely blend bell peppers, onions, banana peppers, etc. and add to your salsa. I am not a fan of onions, but when I make salsa I always add a few for taste and to give the batch more body. Plus, the more vegetables you add, the more health benefits you get.
-Use a food processor to cut your tomatoes and leave the skins on for your salsa. Tomato skin is loaded with vitamins, plus it's easier to just leave it. When you cut the tomatoes, don't purée, just pulse the on switch to keep your fruit chunky.
Enjoy!
All I can say is this is making me hungry!
ReplyDeleteCassandra