Salsa 2016

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?

So far, I've made salsa, strawberry and thimbleberry jam so far this year.   Not sure what I want to make next.