No Salsa in 2013

During this time of year, I should be harvesting the salsa garden and preserving some of my favorite stuff while I having growing.  This year, The peppers are puny and my back still is not allowed to get into gardening.  Dang it.  Farmer MacGregor's tomatoes are coming along nicely though.  His zucchini is getting away from him.  Those suckers have moved on to watermelon size and the squash bugs look like they will win the war again this summer.

 However, there is an even bigger reason I am unable to can. 

Kitchen Update:

The kitchen remodel leaves me with only a refrigerator.  No sink.  No stove.  No counter.  No nothing.

The drywall covers the new plumbing and electrical.  The only thing left from the original kitchen is the window and the door to the garage.  Even those were an upgrade years ago. 

So, it seems there is absolutely nothing left of the original 1968 kitchen.  We will suffer through the ordeal of the process of construction and not being able to have a kitchen so that a new, highly functional kitchen will be available for next salsa season.

Tomatoes Are In!

30 tomatoes are in the ground. 

8 Arkansas Travelers + 8 Carbons + 6 Henderson’s Pink Ponderosas + 8 Mule Teams = 30 tomato plants

The Al Kuffas need to go in; but I ran out of daylight.  I will probably have 36 tomatoes to work with this summer.  As the plants go in the ground, they get an extra kick of Dr. Earth’s All Purpose Fertilizer.

The rest of the plants will be divvied up between neighbors, friends, and the Daughters of the British Empire plant auction.  All the plants are heirlooms and all the plants need to get in the ground soon.

It’s gonna be salsa time before I know it.

Revolting Onions

These guys look like they are trying to make a break from the garden on a very hot Saturday morning.

They appointed the big guy as their leader and lined up to make a run for it. Check. Make that roll for it.

It was slow, hard work under a hot July sun.

Morale was rock bottom and hope was waning.

Surrender was eminent.

They joined others from the garden to give their lives for the greater good. We salute you.

SAAAAA - LUTE!

MAKING SALSA TODAY

Mercy!

Photo courtesy The Women’s Colony Blog.

Salsa!

It’s firecracker time around here. Time to make salsa.

First, I wash, skin, and seed all the tomatoes that make the grade. Those that don’t get sliced up for salads, sandwiches, and just plain eating.

Next, I pull on some latex gloves. These serranos will leave your fingertips thumpin’ if you don’t take cover. I simply wash them, cut off the stem, and chop the rest. I use a combination of red and green serranos. Any remaining peppers can be stuffed with cream cheese, wrapped with bacon, and baked at 375 for about 20 minutes.

After I’ve coughed and hacked from inhaling the peppers, I chop up peeled garlic and onions. Now the kitchen is beginning to smell great.

I bring the hot delight to a boil and simmer for about 15 minutes. Yesterday I used 1/2 pint jars. I added 1/4 teaspoon of kosher salt to each jar (They need to be scrumptiously clean and hot.) before ladling in the salsa. Use a non metal spatula to run around the side of the jar to release any air bubbles. Wipe the rims with a clean cloth. Place the lid on the jar and screw the ring on nice and tight. Process in a hot water bath according to your canning instructions. I let these sweeties soak for 30 minutes. Remove the jars to a towel out of any draft. Cover the lot with another towel to make sure there isn’t any sudden temperature drop. Use towels incase any jars crack open. Sit back and listen to the seals “pop” tight to the jars.

Viva! Es muy bien.