Another busy weekend in the kitchen and more jars of preserved garden bounty were added to storage. First on the agenda for Saturday morning was a batch of Zesty Salsa from the Ball Blue Book. The peppers pictured in last Harvest Monday's post were used along with these hot peppers:
Once the tomatoes were washed and weighed for the batch of Zesty Salsa I found I had enough left over for a batch of Ball's Basil-Garlic Tomato Sauce. As the salsa simmered, I began processing the remaining tomatoes for the sauce. With a bit of juggling on the stove I was able to can 12 half-pints of salsa:
On Sunday, another case of string beans was also canned. I ran out of the small lids, but was lucky to have some larger lids and some wide mouth jars on hand:
By Tuesday, it was clear that the ripening tomatoes on the counter were not going to wait until the weekend. Early Wednesday morning I began washing and processing more ripe tomatoes for a batch of "Seasoned Tomato Sauce” (Ball Blue Book of Preserving). The sauce was allowed to simmer on the stove most of the day as I worked on a catalog design project (One of the many benefits of working from home). After dinner, the sauce was canned and the jars allowed to cool on the counter. Just a little to the right, the pile of ripening tomatoes continues to taunt me:
Join others at “Thursdays Kitchen Cupboard” at The Gardener of Eden and share what you've been baking, cooking, canning, drying, or how you have used some of your preserved garden bounty.