The final tally on Sunday’s salsa canning extravaganza was 52 pints of salsa! We started with somewhere around 70 pounds of tomatoes (from our gardens and Tantre Farm), 5 pounds of onions, numerous peppers, a fat bunch of cilantro, and other miscellaneous ingredients and ended up with three different batches of salsa. It tasted fabulous on some Ann Arbor Tortilla Factory chips.
Even better was the conversation throughout the 5-hour session. Farm schools, the changing nature of fraternal organizations, the challenges of getting edible gardens into parks (the neighbors think vegetables look “weedy”), and more. And we even had an event photographer – see photos from this event and others (and add your own) on the new Preserving Traditions Flickr Group!
And did I mention the mid-session yoga break upstairs on the dance floor?
For those wanting to recreate this salsa – the recipe was:
- 7 quarts of diced, seeded tomatoes (about 10 pounds)
- 4.5 cups of diced, seeded peppers (a combination of sweet and hot to your taste; try 1/2 c. jalapenos to start)
- 5 cups of diced onion
- 6 cloves of garlic, minced
- 2 cups bottled lemon or lime juice
- 2 Tbl salt
- 2 Tbl ground cumin
- 2 Tbl ground dried Mexican oregano
- 1/4 cup minced fresh cilantro
Combine all ingredients except the cumin, oregano, and cilantro. Bring to a boil and simmer 10-15 minutes. Add herbs and spices and simmer another 20 minutes or until it’s cooked down to your desired thickness. Ladle into jars and process 15 minutes in a water-bath canner.
Next event is Sept. 13th, when we’ll be doing another intro to canning workshop with tomatoes. Details coming soon!