Peach Cilantro Salsa

 

Peach Cilantro Salsa

Recipe from the book “Canning For A New Generation

 

Ingredients:

6 pounds ripe peaches, pitted

6 oz sweet onion

3 oz red bell pepper

6 jalapenos, seeded with membranes removed

1 teaspoon red pepper flakes

2 Tablespoons sugar

2 Tablespoon salt

1/4 cup cider vinegar

1/2 cup lime juice

1/2 cup cilantro, chopped

1/2 cup mint, chopped

 

Preparations:

  1. Chop peaches, onion, bell pepper, and jalapenos in food processor.
  2. Add all ingredients except cilantro and mint to a large pot and bring to a boil.
  3. Reduce heat and simmer for 30 minutes or until onion is tender and peaches are easily mushed on side of pot.
  4. Stir in cilantro and mint.
  5. Ladle into sterile jars and process in water bath.

 

Makes about 12, 8 oz. jars

 

 

Canning Instructions

Preparation:

1 Gather equipment: canning jars with matching metal lids and rings, a boiling-water canner with rack, a widemouthed funnel, tongs, and a jar lifter. Most hardware stores carry these basics.

2 Fill canner with water and heat it up. The canner should be two-thirds full for pint and half-pint jars; half-full for quart jars. Set rack on pan rim and cover pan. Over high heat, bring water to a boil (180° to 185° for pickles); this takes 30 to 45 minutes.

3 Meanwhile, wash canning jars and rings in a dishwasher and hand-wash lids; drain. For jam only, sterilize the washed jars too: When water in canner boils, place jars on rack, lower into water, and boil for 10 minutes. Reduce heat to a simmer and keep jars in water until needed.

4 Nest lids inside rings in a saucepan and cover with water. Heat until small bubbles form (do not boil). Remove pan from heat and cover.

5 Rinse produce, then prepare as recipe directs.

Filling Jars:

1 Ladle foods into jars through a wide funnel or arrange with fingers, leaving the headspace (the distance between jar rim and food) specified by the recipe. If the last jar isn’t completely full, let cool, then serve or chill; do not process.

2 Release air bubbles in chunky mixtures: Gently run a knife around inside of jars. Wipe jar rims and threads with a clean, damp cloth so that lids will seal.

3 Center lids on jars so the sealing compound on lids touches jar rims. Screw metal rings on firmly, but don’t force.

Processing Jars:

1 Lower jars on rack into water. The water should cover jars by at least 1 in.; add hot water as needed during processing. Cover canner and return water to a boil. Cook for time specified in recipe.

2 Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don’t tighten rings. Cool completely at room temperature. You may hear a “ping” as jars form a seal.

3 Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn’t (you can still eat the food ― chill it as if it were leftovers). Label jars and store in a cool, dark place up to 1 year.

 

Information from Sunset Magazine

Strawberry and Raspberry Jam

 

 

 

 

 

 

A Great recipe for Strawberry Raspberry Jam from Sunset Magazine

  • YIELD: Makes 4 jars (8 oz. each)
  • COOK TIME: 25 MINUTES
Ingredients:

2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled “For less or no sugar needed recipes”
1 1/4 cups sugar, divided
1 1/2 cups coarsely mashed strawberries (from 1 lb. fruit)
1 1/4 cups coarsely mashed raspberries (12 oz.)
1 1/4 cups unsweetened berry juice blend*
1 1/2 tablespoons lemon juice
1/4 teaspoon butter (prevents foaming)

Preparation:

1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
2. Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.

 

How To Make An Easy Worm Compost Bin

Always wanted to start composting but don’t think you have enough space?  Try worm composting!

Worm composting is a great way to start making great quality compost (and drastically reduce your waste) by having worms do all the work for you.  Compost bins can be kept indoors, even in small kitchens without any odors.  Follow these easy steps to quickly and easily create nutritious compost for your garden.


Materials Needed:

  • A large plastic tupperware bin with two lids (we used a 10 gallon bin that we bought for $5.00)
  • A drill
  • small sticks to provide an airy bottom for the bin
  • paper bedding (shredded paper and newspaper work great)
  • soil
  • worms (we recommend red wigglers)
  • food scraps

 

Step one: Drill baby drill

Drill ventilation holes in the top lid and the sides of the bin.  Make the side vents high on the wall of the bin so that air can circulate in/out but worms stay in.  Drill drain holes on the bottom of the bin so fluids (compost tea) can leak out.  Worms can drown so make sure to create adequate drainage.  Don’t worry, worm juice or “compost tea” won’t spill everywhere because you have the second lid to use as a bottom for the bin (see bottom picture).

 

Step Two: Break yourself…some sticks

Find some twigs and sticks to break and layer the bottom of the bin.  The sticks help with aeration and helps fluid drain easier.

 

 

 

 

Step Three: Shred it

Shred some paper and newspaper (save the glossy paper for the recycling bin).

 

 

 

 

 

Step Four: Add worms and soil

There are many different types of bedding that you can add.  Some people just use shredded paper, others add coir and even dirt from the yard.  Worms can be bought online or at a farm/pet supply store like Tomlinson’s.

 

 

 

 

 

 

Step Five: Feeding time!

Add food scraps to feed the worms.

 

What to Add:

Almost any vegetable, fruit, plant, grain or natural material (worms love egg shells, banana peels, coffee grounds and tea!)

What to avoid adding:

Pet waste, pineapple (the acids burn worm’s skin), meat, fish, anything very oily, dairy and glossy paper.

You certainly don’t have to use plastic tupperware, we encourage you to get creative and reuse materials.  The key is to make sure to provide air holes, have a drain hole in the bottom, and a way to capture any liquid that drains.

Great Resources:

City of Austin worm composting page

Austin worm composting Meet Up group

Take a Deep Breath

I love the smell of fresh herbs when Gergo brings a fresh handful when I’m cooking. With our oregano, lavender, mint and rosemary growing so well, we snipped a few springs and placed them in some glassware with water.  Beautiful and fragrant!