Chipotle salsa

Nothing like spending a sultry summer evening in the kitchen with several large pots boiling on the stove!  To make use of the pile of tomatoes we got this week, we decided to can some salsa. Virtually all of the ingredients came from the farm share: tomatoes, jalapenos, cilantro, garlic, and onions (not pictured).  All we needed to add was chipotles and vinegar.  I think it worked out well!  We canned four pints and had a fifth for the fridge.

Chipotle Salsa 

6 lbs. tomatoes (about 12 large)
4 dried chipotle peppers
3 cups diced onion
1½ chopped cilantro, tightly packed
15 cloves garlic, minced
4 large jalapeno peppers, seeded and diced
1 tbl. salt
¾ cup red wine vinegar 

Wash tomatoes; drain. Peel, seed and dice tomatoes into ¼ inch pieces. Remove seeds from dried chipotle peppers; place chili peppers in a small bowl. Pour boiling water over chipotles just to cover. Secure plastic wrap over bowl and allow to steep for 15 minutes. Drain half the water. Puree chipotles and remaining water in a food processor for 1 minute until smooth. Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture thickens. Ladle hot salsa into jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Based on "Spicy Tomato Salsa" from the Ball Blue Book of Preserving

Hot Pepper Jelly

From the Joy of Cooking All About Canning and Preserving cookbook, which is excellent.

• 1 pound ripe sweet red peppers, cored and seeded
  
• 8 oz. jalapeno peppers, seeded
  
• 1 1/2 cups white wine vinegar
  
• 2 1/2 cups sugar
  
• 1 packet (3 oz.) liquid pectin
  

Preparation

1. Clean and sterilize jars; they say three half-pints; I used 4 oz. jars.

2. Mince or grind the peppers; I coarsely chopped, then processed them briefly in the food processor.

3. Combine the peppers and their juices in a large, heavy saucepan with the vinegar. Stir and bring to a simmer over medium heat until the peppers are thoroughly soft, about 10-12 minutes.

4. Strain. Use a jelly bag or four layers of cheesecloth in a colander, over a bowl, and leave it for 3-12 hours. Do not press on the remaining fruit/pulp, or the jelly won't be as clear. Pour into a glass bowl and allow to settle in the refrigerator 12-24 hours, then pour off the clear juice and leave any sediment in the bottom.

5. You should have two cups of juice; if not, add enough water to bring it up to 2 cups. Return to the saucepan, adding the sugar. Bring to a boil, stirring constantly, and then add the pecton. Boil hard for 1 minute.

6. Remove from the heat, and skim off any foam.

5. Can leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes.

This recipe did not set up well following these directions--it took a long time, and though we haven't opened one of the canned jars yet, it looks like it wept, at least in some of the jars. BUT I might have lost track of time and over-processed. Oops. So maybe that's the problem? It tastes good, looks nicely orange, and is perfect for cornbread. And was made with peppers from the farm!

Peach-Raspberry Jam

I used this recipe, from Sunset magazine.

• 3 1/2 pounds ripe peaches, blanched, peeled, and pitted
• 3 1/2 cups raspberries (1 lb.)
• 1/2 cup lemon juice
• 1/2 teaspoon butter
  
• 1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin, or 2 boxes (1 3/4 oz. each) dry Ball Fruit Jell pectin
• 10 cups sugar

Preparation

1. Clean and sterilize jars; they say six pint-size jars; I used half-pints and 10 oz. jelly jars.

2. Coarsely chop peaches; you should have 5 1/2 cups. Coarsely chop or mash raspberries; you should have 2 cups.

3. In an 8- to 10-quart pan, combine peaches, raspberries, lemon juice, butter, and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.

4. Skim and discard any foam from jam.

5. Can leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes.

This recipe is really good. I think I was short on sugar, and used more like 8 cups, which was plenty. It set up nicely with Sure-Jell dry pectin and 1 minute of boiling.

Sauerkraut

About ¾ head of cabbage, over 3½ weeks, made 3 pints of sauerkraut. This is truly mysterious biochemistry with food. As I understand it, you just control the salinity of the solution, keep it out of contact with oxygen, and maintain a reasonable temperature range, and the right bacteria (Leuconostoc mesenteroides) will win. And it seems to have worked - I just put some cabbage and salt water in the basement for a few weeks, and it tastes like sauerkraut, so it definitely fermented, and presumably the good bacteria won. I canned a couple pints and kept one for the fridge.

See a recipe, and look up the science in On Food and Cooking.

Pickled beets

With another batch of beets today, it was time to pickle them. Canned 6 half-pint jars, plus part of a pint jar for the fridge, using the USDA recipe. Made cold beet borscht with the cooking water, although I got the proportions off a bit and it was waterier than usual.

Bread and Butter Pickles

This was our first try at real, canned pickles. I've been a fan of making quick pickles for a while, and made a big batch of bread & butter pickles each of the last couple summers, but I always had a big jar of them that ended up taking up too much space in the fridge and hanging around too long. Since we started canning jams recently, I thought I'd try making some pickles to put up as well. The cucumbers and onions were all from our weekly CSA share.

We canned four pint jars, and had about ½ a pint left to refrigerate, which we tried today. They're pretty good, and crunchy - I had been afraid that they might not hold up as well to cooking, but they seemed fine.

Bread-and-Butter Pickles
about five 1-pint jars

Wash, then slice ⅛ inch from the ends of:
2½ pounds pickling cucumbers
Cut crosswise into ¼-inch thick slices. Peel, then cut the same way:
1 pound 2- to 2½-inch onions, preferably red
Combine the cucumbers and onions in a large bowl along with:
3 tbl. salt
Mix well to dissolve the salt. Cover with a clean wet towel, then top with 2 inches of ice. Refrigerate for 3 to 4 hours. Discard the ice; drain the vegetables, rinse, and drain again. Combine in a 4-quart or larger saucepan:
2 cups white vinegar
2 cups sugar
1 tbl. mustard seeds
1 tsp. red pepper flakes (optional)
¾ tsp. celery seeds
¾ tsp. ground turmeric
¼ tsp. ground cloves
Stir until the sugar is dissolved. Cook uncovered until the syrup boils. Add the vegetables, stir to mix, and continue to heat until the syrup just begins to boil. Using a slotted spoon, pack the hot slices into hot pint jars and then add the hot syrup. Leave ½-inch headspace and process in a boiling water canner for 10 minutes.

From The Joy of Cooking: All about Canning and Preserving

Five Fruits Jam Cockaigne

I have been wanting to make this for almost a year (I just missed these fruits in season last year when I re-discovered the recipe). I also went through a phase of wanting to make it when I was in grad school, but never got the chance during joint summer fruit/field season. This week we got gooseberries, red currants, sweet cherries, and red raspberries all at the farmer's market. We missed strawberries (were hoping for one week of overlap between currants/gooseberries and strawberries, but it was not to be) and had to end up using California ones from the grocery. The Joy recipe suggests you can put up strawberries first, then finish the jam when the other fruits are in season. A good idea.

The recipe is from the Joy of Cooking, where I originally found it, but we used the updated Joy All About Canning and Preserving version, which meets the new USDA standards.

Five Fruits Jam Cockaigne
About nine 1/2 pint jars

Stem, hull, or pit as necessary,
placing each fruit in its own bowl:
1 pound strawberries
1.5 pounds red currants
1 pound sweet cherries
1 pound gooseberries
1 pound red raspberries

Put strawberries in one pan,
currants and cherries in
another, and gooseberries
and raspberries in a third pan.
Lightly crush all but the
goosberries and raspberries.

Measure: 7 cups sugar

Mix 1 cup of the sugar with the strawberries and 3 cups of sugar with the fruits in each of the remaning pans. Bring each jam to a boil, stirring frequently. Cook to the jelling point.

Remove from the heat and skim off any foam. Combine the jams before ladling into hot jars. Leave 1/4 inch headspace, and process for 10 minutes.


Last week we made strawberry rhubarb jam (with pectin) and went too far past the jelling point. It is yummy but seriously verging on hard. Gun shy, we undershot here. Sometimes it is hard to tell how jelled jam is when it's still hot, and we really thought it was ok, based on the foaming subsiding, and the cold plate test, and I think Kels was measuring temperature too. Anyway, we made sauce, and we canned it before we realized (rats). Also, I wonder if we shouldn't have crushed more, or cut things up some. Many gooseberries were still whole, and cherries and strawberries could have been cut up, for a more even texture. Lastly, I wish it were a little less sweet--possibly crushing the gooseberries would help with this, but I wonder if we couldn't add some pectin and cut down on the sugar? We were slightly under on gooseberries but slightly over on red currant proportions, so I thought they would cancel out and leave us with the right tart/sweet balance. And, as always, the recipes never make the amount we think they will (thought this wasn't as hilarious as our canning a single jar of jam, as in a prior escapade!).