This weekend I mysteriously came into possession of a lot of green tomatoes. A lot.
So I went in search of recipes. See, canning is a very specialized process. You can't just throw things into a jar, can them and assume that all will be well. That is just courting botulism! You have to take into account acidity, and density, and a whole bunch of other science ideas that are beyond my desire to understand. So I always (well, usually) go to the experts. A wonderful resource is the National Center for Home Food Preservation (guess what they do!) They have wonderful recipes and solid advice.
Recipes in hand, the husband and I made Green Tomato Relish, and Green Tomato Salsa. Here is a brief tour in pictures:
Peppers, Onions and Garlic
Filling the jars
Sterilizing the lids and getting ready to boil
That was the relish. I don't have pictures from the husband's 7 1/2 pints of salsa, nor my 15 pints of chunky salsa from today. But you get the idea.
And here is the final product:
30 jars of green tomato goodness. Yum!
No Pain, No Gain
As I alluded to above, canning isn't always pain-free. Early this year, I sustained a 3rd degree burn when I dripped about a tablespoon of boiling water into my sock as I was removing jars from the canner. Today, I almost did it again, and now have a mild scald on my pinkie toe. Both times I was wearing sneakers. Next time, I think I will wear my wellies. Maybe then I will be protected.
Unfortunately, that wasn't the only injury today. I am having a week, let me tell you.
For my salsa, I had to chop up jalapenos. Now, I normally avoid dealing with hot peppers. I can eat them in some food, but I never, ever cut them. But I needed them, so I thought, "what the hell."
And found out. The hell is that I now have capsacian burns under several of my finger nails, and I can't seem to get the oils off my fingers. I have used soap and water, alcohol, milk, and olive oil. All recommended by experts. All I can think is that my nails sucked the oils in. Sheesh. I hope I don't need to scratch my face!
On the bright side, the salsa looks great and all the jars sealed.