This year, I looked at my pantry and I had exactly 1 jar left of salsa from last year, and my records indicate that I made exactly 3.78x of my best recipe Salsa #5. So I decided to make 4x this year. Sadly, my usual tomato purveyor for the past 10 years Ann Ruhlig is out of business, so I bought tomatoes from Goetz farm at the Ann Arbor Farmers Market. My yield was 31 pints, which is interesting because last year, I got 33 pints. Oh well...maybe the tomatoes were more meaty this year. I used a mix of poblanos and jalapenos; my trusty canning buddy Ellen decided to slice some of the jalapenos in rings to make them look even better in the jar. Ellen and I have been canning together for years, ever since Ann moved away to upstate New York.
I used my outdoor canning kitchen again which is the best thing ever! When I am all done, I just have to hose off the driveway. Plus it's so much cooler outside; in the morning I had to wear a jacket. A new purchase this year, a flame tamer really helped prevent scorching.
It sits between the fire and the canning kettle to prevent scorching. Great add to my canning supplies. I also cleaned out my pantry and got rid of some of the old stuff that never got eaten, like the pickled green tomatoes or the peaches I forgot were there.
|bbq sauce from 2013?|