Cooking – Garden to Canning Jar

Home made salsa readying to be placed in a water bath. The remainder in the bowl went from bowl to spoon to mouth.

Salsa! Easy to make, tasty to eat. Beth thought perhaps a little hot. Perfect for me!

One of the many activities we shared this weekend was making and canning salsa from ingredients mainly plucked from our garden. Ingredients included: sweet corn, tomato, onion, green pepper, jalapeno pepper, beaver dam pepper, cilantro, and dried carrot tops.

Not from the garden? Salt and ground peppercorns to taste, and lemon juice.

Cilantro and coriander from our herb garden.
Some of the tomato and pepper used to make this batch.
Sweet corn plucked from our stocks. The local squirrel population stole our largest ears before we could get to them.

Operation Green Thumb became more tasty this weekend. Is it almost over for year 2021? Not yet. We still have peas, carrots, leafy greens, tomato, beets, beans, peppers and herbs waiting to be harvested. Herbs should be available year around now.


Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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