Saturday, September 11, 2010
It was a little challenge finding juniper berries in the local grocery stores. In one of the stores, the lady I asked about juniper berries first asked me to repeat the word 3 times, then asked me what I needed them for. When I told her it was for making sauerkraut, she looked at me, in a pitying sort of way, and told me, honey - we don't do it that way here. (luckily there is Wegmans)
Monday, September 6, 2010
Here is what we ended up with by Sunday night:
- 20 gallons of apple wine (30 pounds of sugar added)
- 38 quarts of canned apple cider
- 10 gallons of cider in gallon jugs in refrigerator
- 18 half pints of "Smokin Salsa"
- 15 half pints of "Mild Salsa"
- 20 quarts of Spaghetti Sauce
- 31 pints of apple/nectarine sauce
- 6 quarts of plain apple sauce
- 7 quarts of peaches
Wednesday, September 1, 2010
- 20 cups skinned, chopped tomatoes (we left seeds in, but may want to seed them)
- 10 cups seeded and chopped sweet bell peppers (we used red and green ones)
- 10 cups chopped sweet onions
- 4 cups chopped jalapeno peppers
- 9 cloves garlic - minced
- 4 Tablespoons dried cilantro
- 6 Tablespoons salt
- 2.5 cups cider vinegar
- optional teaspoon or so hot pepper sauce (we did not use any for this batch)
Combine all ingredients in a large sauce pot and bring to a boil. Simmer for 10 minutes, then fill hot salsa into pint jars - adjust lids and process in boiling water bath for 15 minutes.
Our cup measures were generous - and this batch made 14 pints. The salsa is bursting with flavor - not very hot, but slightly tart from the vinegar, may want to add some sugar to the next batch to reduce the tartness somewhat. This is the kind of salsa that you would add to melted cheese, or to mashed avocados for a dip (avocado, sour cream and salsa) or add to your chili.