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Raspberry Muffins with Vanilla Sugar

Raspberry Muffins made with vanilla sugar perfect for breakfast and snacking.

Muffins are a staple, and when you make them with fresh ( or frozen !) fruit, they also become an excellent breakfast or snack.  These Raspberry Muffins made with vanilla sugar are no exception with a simple recipe for a small batch they quick to prepare and ready to enjoy!

 

(This post contains an affiliate link or two for your convenience)

Raspberry Muffins made with vanilla sugar perfect for breakfast and snacking.

Muffin Mania

It’s pretty hard to go wrong with a muffin.  From stick to your rib heartiness, to sweet chocolaty treats – muffins are pretty much where it’s at.  I like to experiment with the fruit we have on hand, and a cup of berries that are past their prime are going to go further in a small batch of muffins than on their own.

Use fresh picked, frozen, farmer’s market or grocery store purchased berries for these – whatever works for you.

Raspberry Muffins with Vanilla Sugar

Ingredients:

  • I cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vanilla sugar
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1 cup raspeberries

Note: Make 1/2 cup vanilla sugar by mixing 1/2 cup granulated sugar with 1/2 tsp vanilla extract

Raspberry Muffins made with vanilla sugar perfect for breakfast and snacking.

Directions:

  • Preheat oven to 375 F
  • Mix flour, baking powder, salt and vanilla sugar and set aside.
  • In a separate bowl, mix milk, melted butter and egg.
  • Stir milk mixture into flour mixture and then gently stir in the raspberries
  • Line a muffin pan with muffin cups
  • Use a 1/4 cup Portion Scoop to fill muffin cups 
  • Bake for 15 to 20 minutes – until tops are browned.
  • Cool on wire wrack and enjoy!

Raspberry Muffins made with vanilla sugar perfect for breakfast and snacking.

 

 Like this recipe?

You’ll love our Rhubarb Mini Muffins and our Mini Pumpkin Muffins and I would be remiss if I left out our Tea Party Muffins – they really are the sweetest things.

Check out our other fresh fruit recipes too like our Homemade Strawberry Shortcake, this perfectly sweet and perfectly tart Rhubarb and Strawberry Pie and these killer Waffles & Strawberry Sauce.

 

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Rhubarb Mini Muffin Recipe

Mini Muffins made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

These Rhubarb Mini Muffins are always great for snacks and lunches – plus – the cinnamon sugar topping make these mouth watering!  

Mini Muffin Recipe made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

Rhubarb Mini Muffins

Rhubarb is one of the easiest vegetables to grow ever.  It made my list of 7 Easy to grow Veggies, and I told you a little bit about caring for the plant during Rhubarb Season.

What I may not have mentioned yet, is that you can quite a lot of rhubarb from one plant, and with rhubarb a little goes a long way.  You can freeze rhubarb to keep it for baking through the winter, and you can also can it it many ways; as a syrup, a jam, and a sauce.  

These tasty sweet little muffins are a favourite here, and the the crumbly sugary top is tasty enough for a light dessert, and satisfying enough for a great snack.  They are also wonderful with coffee at breakfast.  And you’re wondering about that problem I mentioned earlier?  Well, I eat them like potato chips.

Rhubarb Mini Muffins
A mini muffin perfect for snack time, a light dessert, or even breakfast!
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Ingredients
  1. 2 Cups Flour
  2. 3/4 Cups Sugar
  3. 2 1/2 tsp. Baking Powder
  4. 1 tsp. Cinnamon
  5. 1/2 tsp. Baking Soda
  6. 1/2 tsp. Salt
  7. 1 Cup Sour Cream
  8. 1/2 Cup Melted Butter
  9. 2 Eggs
  10. 1 tsp. Vanilla Extract
  11. 2 Cups Chopped Rhubarb
  12. 3 tbsp. Cinnamon Sugar Topping
Instructions
  1. Preheat oven to 400 F
  2. Line Mini Muffin Pan with paper cups
  3. Mix dry ingredients, set aside
  4. Mix in all remaining ingredients, save the rhubarb and topping
  5. Stir in the rhubarb
  6. Fill mini muffin cups and sprinkle topping generously on muffins
  7. Bake for 15-20 minutes or until done
Notes
  1. Make cinnamon sugar by mixing 1/2 cup sugar with 2 tbsp. on ground cinnamon - too easy!
Nemcsok Farms http://nemcsokfarms.com/

Rhubarb Mini Muffin Recipe perfect for snacking, a light dessert and even breakfast!

See our other great recipes for rhubarb, like this perfectly sweet and tart pie, and we pair it with strawberries again in our infamous jam.

Mini Muffin Recipe made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

 
 
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Rhuberry Jam – Smooth Strawberry Rhubarb Jam

Homemade Rhuberry Jam Preserved rhubarb and strawberries together in this deliciously sweet homemade jam

Some things just go really well together.  Peanut butter and Chocolate, Popcorn and Movies, Beer and Barbecues, and Strawberry and Rhubarb have also proven to be a mouth watering combination as well. 

Homemade Rhuberry Jam Preserved rhubarb and strawberries together in this deliciously sweet homemade jam

Rhuberry Jam

Let’s be clear.  I have a firm belief that sugar belongs in jam, and fat belongs in yogurt. This recipe uses liquid pectin and lots of sugar.  I like it that way and with all things of indulgence, moderation is key. 

And yep – you guessed it, the name Rhuberry Jam comes from the combination of rhubarb, strawberries, three small children, and one frazzled mama.  What can I say?  Sometimes my word box malfunctions, and sometimes the results stick.

Homemade Rhuberry Jam Preserved rhubarb and strawberries together in this deliciously sweet homemade jam

Smooth Strawberry Rhubarb Jam

I have always been a fan of the super sweet Strawberry Jam, but I shun the strawberry lumps.  Just ugh.  What makes this jam my new favourite is the addition of the tart rhubarb, and the pureed strawberries.  That’s right.  I pureed the strawberries.  I can hear the shock and horror.  Jam connoisseurs world wide would be appalled that I didn’t leave those delicious fruit chunks alone.  Well, that’s why this is my recipe and my website.   

 

Rhuberry Jam
A sweet homemade strawberry rhubarb jam, without the mushy strawberry lumps.
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Ingredients
  1. 2 1/4 Cups Pureed Strawberries
  2. 1 1/4 Cups Finely Chopped Rhubarb
  3. 6 1/2 Cups Sugar
  4. 1/2 tsp. Butter
  5. 1 Pouch Liquid Pectin
Instructions
  1. Prepare canner, jars and lids
  2. In large pot, stir together fruit, sugar ( and butter if using.)
  3. Over high heat, bring mixture to a full rolling boil, that can't be stirred down
  4. Add liquid pectin, and boil hard for one minute, stirring constantly
  5. Remove from heat, and ladle into prepared jars
  6. Wips rims, add lids, and process jars
Notes
  1. Make sure you follow safe canning practices!
Nemcsok Farms http://nemcsokfarms.com/

Homemade Rhuberry Jam Preserved rhubarb and strawberries together in this deliciously sweet homemade jam

 

 

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The Tastiest Coleslaw

The Tastiest Recipe for Coleslaw with a tangy creamy dressing perfect for picnics, potlucks and any occasion

A coleslaw by any other name…Wait.  You probably think I’m making to much out of this.  It’s coleslaw.  Once you’ve had one, you’ve had them all, right?  Or more like, once you’ve had one that was terrible you’ve never ever tried it again.  Ever.  Am I right?

The Tastiest Recipe for Coleslaw with a tangy creamy dressing perfect for picnics, potlucks and any occasion

A Dime a Dozen

There are two basic ways to make coleslaw, and everything else is a variation of either of those ways.  First you have the ‘pickle-y coleslaw’.  This refers to the cabbage and other veggies, mixed in a salt / vinegar dressing.  Next is the ‘creamy coleslaw’ which is the same as the pickle-y version, only with mayonnaise added to the dressing.

The Tastiest Coleslaw

I would be lying through my teeth if I said this was the best coleslaw recipe in the world.  First, I’m sure I haven’t tasted them all ( nor do I really want to) and second, my Mom’s is hands down, without a doubt, no contest the best coleslaw in the world, no question.  But, this is my website, not hers, and she’s not ready to spill the beans to the world just yet.  So until then, I’d like you to give mine a try.

 

Tasty Coleslaw
A creamy coleslaw recipe with the perfect amount of tangy. Perfect as a side dish or a condiment, this slaw will be pleasing picnickers and potluck goers for years to come.
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Ingredients
  1. 1/2 head cabbage ( or 1/4 head red cabbage, and 1/4 head green cabbage)
  2. 1 carrot
  3. 1 onion
  4. 1.5 cups mayonnaise
  5. 6 tbsp. apple cider vinegar
  6. 2 tbsp. sugar
  7. 1 tsp. pepper
  8. 1/2 tsp. celery salt
Instructions
  1. You can process all of the veggies through your shredding disc on your food processor. I like to use a knife to cut the cabbage into long strips. It makes a nicer texture, and looks pretty
  2. Mix shredded veggies together in large mixing bowl.
  3. Mix remaining ingredients together in a small mixing bowl, and mix very well.
  4. Stir the dressing into the cabbage mixture, and continue to mix until well distributed.
  5. Cover and refrigerate until ready to serve
Nemcsok Farms http://nemcsokfarms.com/

The Tastiest Recipe for Coleslaw with a tangy creamy dressing perfect for picnics, potlucks and any occasion

If you thought this was great

You’ll love our other Garden Fresh Recipes like our Rhubarb & Strawberry Pie, Rhubarb Mini Muffins and our Chocolate Chip Zucchini Cake.  Green Bean Salad, Salsas and Relish are going to be right up your alley as well – so I’m thinking, you may as well just stick around for a while.

 

 

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Top 5 Recipes of 2015

top 5 recipes for 2015 from Nemcsok Farms

Time really does go too fast.  2015 came in dreary and cold, and like many other years, was fraught with ups and downs.  We had our share of struggles, and thankfully, our share of good fortune.   

As the years go buy, we tend to reflect on them, and consider the best and worst moments.  The funniest and the scariest.  Today we’ve got for you the most popular recipes from our sight, that you liked the best.  From tasty peanut butter and chocolate treats to homemade relish – these are the top 5 recipes of 2015!  Thank you so much, for coming by, and visiting our farm, and our recipe box.

top 5 recipes for 2015 from Nemcsok Farms

Top Recipe of 2015

The clear winner of the top recipe of 2015, and ever the top post in all categories, for the year 2015 is this Homemade Sweet Relish.  It’s a perfect hamburger and hotdog topper, and a key ingredient in many other favourites. Be sure to plant some cucumbers, so you can make it again in 2016!

Follow Evelyne @ Nemcsok Farms’s board Gardening Ideas on Pinterest.  

Best Snacks of 2015

The next two recipes in the top 5 recipes of 2015 are these Mini Pb Cups, and this Apple Berry Stew.  Both are perfect after school snacks, or anytime snacks and desserts.  Nothing screams summer fun quite like berry picking!  You all know we love a great outdoor adventure!  We’ve been known to have these for breakfast occasionally. I fall victim to the peanut butter and chocolate combination every. Single. Time.  

Follow Evelyne @ Nemcsok Farms’s board Fruit on Pinterest.
 

Best Fresh from the Garden Recipes of 2015

Rounding off the list of our recipes that you liked best are two favourites of mine as well.  This Rhubarb and Strawberry Pie is the perfect combination of sweet and tart, and the topping of these Mini Rhubarb Muffins is the stuff happy days are made of. 

Follow Evelyne @ Nemcsok Farms’s board Great Food Ideas and Recipes on Pinterest.
 

See the Most Popular Recipes of 2015

top 5 recipes for 2015 from Nemcsok Farms

Head over to the Jenny Evolution to see the most popular recipes of 2015 – you’ll get inspired, and perhaps, a smidgen hungry.

top 5 recipes for 2015 from Nemcsok Farms

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La Tomate Blanche

How To Blanche Tomatoes Garden Fresh Food Prepared Easy
 

 
This article is in English.  I just thought the title sounded way cooler in French.  But just to be clear, it is very similar in English

How to Blanche Tomatoes

See? Was way cooler in French. 
Mais pourquoi voudriez-vous tomates blanche?

The blanching of fruit allows for super easy and very speedy peeling of fruits when you are planning on preserving them, or even baking with them. 

If you have ever been faced with a bushel of peaches, you can appreciate why blanching would be very useful.  Same goes for a bushel of tomatoes, and while you may be thinking right now ” I’m just as fast with a knife or a vegetable peeler” I say to you kudos!  That is awesome!”  I actually feel the same way.  Or rather, I did.  Until I was faced with over 60 lbs of small tomatoes.  I mean, have you ever used a vegetable peeler on a very small tomato?  Watch our for those fingertips!

Blanching Tomatoes. A very easy way to preserve you fresh from the garden harvests

 

The Nitty Gritty

1. Set a large pot of water to boil.

Blanching Tomatoes. A very easy way to preserve you fresh from the garden harvests

 
2. Fill your (clean) sink with very very cold water. 

Blanching Tomatoes. A very easy way to preserve you fresh from the garden harvests

 
3. Carefully add the tomatoes to the boiling water.  Return to a boil, and boil for atleast one minute.  Not too much longer.

Blanching Tomatoes. A very easy way to preserve you fresh from the garden harvests

 
4. Empty the pot of boiling tomatoes into the very very cold water.

Blanching Tomatoes. A very easy way to preserve you fresh from the garden harvests

 
5. Pick up a tomato.  The peel may be split as seen below, and in which case, just slip it off.  If the peel is not split anywhere, just pinch the end, and break the peel, and it will come off super easy.

Blanching Tomatoes. A very easy way to preserve you fresh from the garden harvests

 
Have your composter ready near the sink where you’re working for faster work. You’ll establish a rhythm, and you will feel so pleased with yourself when you’re finished!

Why Not Just Use the Whole Tomato?

In many cases fruits and vegetables are better with the peels left on.  Eating the peels is both fashionable and healthy.  I need not be convinced – I eat the entire apple.  That said, there is an occasion for everything. A time to plant and a time to uproot.  A time to eat the peel, and a time to put it in the compost. 
Just as mashed potatoes are better without the peels, and applesauce works better without the peels, many tomato dishes are better without the peels.  Most chili, sauce, and salsa recipes will call for peeled and cored tomatoes.  So depending on what you’re making, a soft vegetable peeler for a couple of large tomatoes is not a big deal and would be the wiser choice.  For several pounds of small tomatoes, blanching is the easiest and fastest option.  Now, coring them is just silly.  But then again, this is the girl who eats the entire apple.
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The Perfect Chili Recipe

The Perfect Chili
 

 

& My Top Ten Harvest Recipes

I love sitting down to a bowl of chili in the middle of a brisk afternoon!  I also love eating the leftovers with nacho chips…
The perfect chili recipe made with fresh from the garden tomatoes, and just the right amount of chil.

 
Searching high and low for the perfect chili recipe?  Tempted to just throw some kidney beans into your spaghetti sauce?  STOP RIGHT THERE. 
This chili has just a smackerel of chil.  Not too spicy, but most definitely warm. 
The perfect chili recipe made with fresh from the garden tomatoes, and just the right amount of chil.

 

Ingredients

  • 2 lbs. fresh tomatoes, peeled and chopped.  Blanching them is the key here. 
  • 1 lb ground beef
  • 1 onion
  • 1 litre tomato juice
  • 2 cans red kidney beans
  • 3 tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 tbsp. salt
  • 8 cloves of garlic, finely chopped
  • 2 tbsp. fresh basil, finely chopped
  • 2 tbsp. fresh oregano, finely chopped
And since I am a huge advocate for using what you have on hand, substituting canned tomatoes ( one large can), and dried spices in place of the fresh is totally fine – so make that 1 tsp. garlic powder, 2 tsp. dried basil, and 2 tsp. dried oregano.
 The perfect chili recipe made with fresh from the garden tomatoes, and just the right amount of chil.

Directions

1. Lightly brown the ground beef in a hot cast iron pan.  Don’t cook it until it has no colour in it, you will be cooking it some more with the remaining ingredients.  When it is lightly browned, add it to a large pot or sauce pan.  I use a dutch oven sized stainless steel pot.
2. Peel and chop tomatoes, and add them to the pot with the ground beef.
3. Add the tomato juice, kidney beans, and dry spices if you’re using them, to the beef and tomatoes.
4. Finely chop the onion, garlic and the fresh spices if you’re using them, and add everything to the pot.
5. Bring to a boil, and then reduce heat and simmer until you’re ready to serve.
 

Top Ten Harvest Recipes

What is a harvest recipe you may ask?  Well, anything that uses a significant amount of an ingredient that was harvested.  I have also chosen to include recipes for harvests of things that are fairly easy to grow, and also fairly common.  Such as pumpkins, tomatoes, green beans, and carrots.

Be sure to check out our Gardening page for all of your gardening needs.

Top 10 Harvest Recipes - fresh from the garden recipes from relatively easy and commonly grown vegetables.

 
 

 

Even More Top Ten Harvest & Thanksgiving ideas….

Top Ten Harvest & Thanksgiving Ideas for Kids

 
Top 10 Turkey Crafts for Thanksgiving from Craftulate

Top 10 Simple to Make Harvest Crafts from Peakle Pie

Top 10 Things to do this Harvest from Witty Hoots

Top 10 Harvest Sensory Fun Activities from Adventures of Adam

Top 10 Thanksgiving Table Decoration Crafts from Play & Learn Everyday

Top 10 Turkey Crafts for Preschoolers from P is for Preschooler

Top 10 Thanksgiving Time Savers from Sunny Day Family

Top 10 Thanksgiving Leftovers Ideas from Our Good Life

Top 10 Harvest Recipes from Nemcsok Farms

Top 10 Thanksgiving Printables for Preschoolers by Living Life and Learning

Top 10 Thankful Trees from Rhythms of Play

Top Ten Thanksgiving Sensory Activities from Crafty Kids at Home

Top 10 Corn Crafts for Kids from Artsy Momma

Top 10 Turkey Themed Fine Motor Activities from School Time Snippets

Top 10 Thanksgiving Books for Preschoolers from Something 2 Other

Top 10 Harvest Sensory Bins from Study at Home Mama

 

 
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No Fail Mashed Potatoes

Seems easy, right? Mashed potatoes? Cook, mash, eat? Read on my friends, read on.
 

 
Seems easy, right?  Mashed potatoes?  Cook, mash, eat?  Read on my friends, read on.
No lumps, no bumps, no fail mashed potatoes.

 
Want to have mashed potatoes what are smooth, and tasty, without lumps?  No – you don’t have to whip them – there are two things you need to know to have no lumps, no bumps, no fail mashed potatoes.

No fail mashed potatoes tip #1

Select your potatoes, peel and chop them.  This is key point numero uno.  Don’t just throw the whole potato in the pot, and don’t just cut them in half either.  Chop them. Dice them.  Make the pieces small.  This accomplishes two things – shorter cooking time, and smaller pieces for mashing, hence a smoother texture.
No lumps, no bumps, no fail mashed potatoes.

 
Next, fill a pot with water, add the chopped potatoes, a dash or two of salt, and bring to a boil.
Turn down the heat so that you don’t  have spill overs, but keep the potatoes cooking in boiling water until they are soft.  Take a fork and try to spear the chopped potatoes – if you can do it easily, you’re ready.  They must be soft.

No fail mashed potatoes tip #2

Mash them. A lot.  Use a potato masher, and mash them.  Add butter or margarine, your choice, I’m not judgy.  Add milk, as much as you wish, but try a little at a time, and mash them.    You can not overdo it.  You CAN underdo it, and that’s when you’ll get the lumpy bumpy potatoes. 
No lumps, no bumps, no fail mashed potatoes.

 
Stir in some garlic salt and onion powder, garnish with some chives, and you have yourself a bowl of the smoothest mashed potatoes in the world. 
No lumps, no bumps, no fail mashed potatoes.

 
Before you go make sure you check out the Recipes page for all sorts of other fresh from the garden recipes, and you may also be interested in how to perfectly hardboil eggs!
 

 
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Homemade Pumpkin Pie

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You know Autumn has arrived when people start whipping out their pumpkin pie recipes.  It’s the ultimate in comfort food, with a soft flaky pastry, and to. die. for. when you serve it up with whipped cream. 
 
(This post contains affiliate links for your convenience. )

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
For tips on growing your own pumpkins read my post here How to Grow Your Own Pumpkins and if you’d like to learn how to make your own pumpkin puree, which of course you may as well, read my instruction here DIY Pumpkin Puree
 

Homemade Pumpkin Pie

Ingredients

Pastry
  • 1/3 cup lard
  • 1 cup flour
  • 1/4 tsp. salt
  • 3 tbsp. cold water
Filling
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 2 cups pureed pumpkin
  • 12 oz evaporated milk
* Note that pumpkin pie is easiest to make in a heavy ceramic or glass pie plate.  If you don’t have one, and are using an aluminum pie plate, place it on a cookie sheet for before you fill it with the pumpkin pie filling.  You can put the whole cookie sheet in the over for baking, to avoid spilling the pumpkin-y goodness allover the place.  I have included some handy affiliate links for your convenience.

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 

Directions

1. Preheat oven to 425 F.
2. Prepare the pastry:  Mix flour and salt into mixing bowl.  Cut in the lard with the pastry knife, or pastry blender until you get coarse crumbs ( see the image above) Add the cold water and mix it with your hand.  This is how you will get a nice flakey pie crust. When it can be made into a ball, it’s ready.
3. Roll out the pastry with a rolling pin into as large a circular esque type of shape as you can.  Don’t over roll it, you want to do as much as you can in as few rolls as possible.

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
4. Fit the pastry into the pie plate by gently folding it into a semi circle, and carefully lifting the pastry over and onto the pie plate.  Unfold and arrange to suit the pie plate.  Trim the overhang to about an ince from the edge, and roll the pastry under at the edges, all around the pie plate.  Use your thumb and index finger to pinch the pastry (as seen above)

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
5. Use the scraps from your pastry to cut out little pumpkin shapes to decorate your pie, set aside.
6. Combine all of the ingredients for the filling into a large mixing bowl.  Mix until well blended.  Pour into prepared pie shell, and place pastry pumpkins on top of the filling.  The filling will be very runny.

Picture

 
7. Bake for 15 minutes, reduce heat to 350 F, and bake another 45 minutes.
8. Let cool, and serve with whipped cream.  Refrigerate any leftovers.
 

More Than Pumpkin Pie

Got more pumpkin?  Try Mini Pumpkin Muffins, or this super duper yummy (and very rich) Pumpkin Fudge and this family favourite Deep Dish Baked Pumpkin.

And I would be remiss if I did not include 40 Ways to Decorate, Craft, Cook and Play with Pumpkins, from our It’s Friday We’re In Love Series which you should totally be checking out!

9508362_orig.jpg

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Market Garden Salsa

887478_orig.jpg
 

 
Harvest you garden tomatoes, peppers, onions and garlic for this exciting version!
(This post contains affiliate links.  For more information see the Disclosures and Copyright on the About Us page) –

Fresh from the garden tomatoes, hot peppers, onions and garlic make up this exciting salsa variety

 

Market Garden

A market garden consists of fruits and vegetables and herbs that you would expect to see for sale in the traditional Farmer’s Market type venues.
It can be pretty easy to grow your own market garden, if that’s what you’re into, but I will save that thought for another day, as I easily digress. 
At any rate, stock up on some market garden treasures, and I recommend getting lots of nacho chips as well to accompany all of this wonderful salsa.  This recipe is for a big batch, that makes approximately 12 500 ml jars.

Ingredients:

  • 12 lbs tomatoes, blanched and chopped
  • 18 hot peppers , seeded and finely chopped
  • 4 large onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 1/2 cups vinegar
  • 1 cup fresh parsley, finely chopped
  • 1 tsp. ground cumin

You’ll also need:

12-14 500 ml canning jars, large canning pot, ladle, and any other canning supplies you like to use.  Visit this post for some links I have included for your convenience.

Fresh from the garden tomatoes, hot peppers, onions and garlic make up this exciting salsa variety

 

Directions

1. Prepare your jars and lids – wash all jars well, and lids ( disks and rings). Place clean jars into large canning pot and fill with water and bring to a boil.  Keep these jars hot until ready to use.  Put the discs into another pot of hot, but not necessarily boiling, water and keep these hot until ready to use as well.  Keep the rings clean and out of the way.
2. Peel and chop the tomatoes.  You can use a soft vegetable peeler, but blanching them almost always works faster.  That too is a topic for another day – but I’ll get to it soon.
3. Seed and chop the peppers.  Wear gloves, I’m not kidding.  Hot pepper seeds in your eyes, or even on your skin can really hurt.  Wash your gloves when you’re done, take off your gloves, and then wash your hands again.  For real, I kid you not.
4. Finely chop the onions and the garlic as well, and add all of the vegetables plus the vinegar, and seasonings to a large stainless steel pot, and bring to a light boil.  Allow your salsa to simmer while until your jars are ready.

Fresh from the garden tomatoes, hot peppers, onions and garlic make up this exciting salsa variety

 
5. When your jars, salsa, and lids are all ready, start filling your jars. 
6. Use large tongs to remove the jars from the water.  Place a large mouth funnel in the jar, and ladle the salsa into the jar to about 1/4 inch down from the rim.  Wipe the rim of the jar clean with hot water, and place a hot disc on the jar.  Screw on a ring, but don’t overtighten (fingertip tight is good).  Don’t handle with your bare hands – it will be HOT.
7. Repeat step #6 until all salsa is packed into jars, and all lids are on.  Using long tongs again, place the filled jars back into the large canning pot.  Make sure there is about 1 inch of water covering the jars.  Put the lid on the pot, bring to a boil, and boil the filled jars for 20 minutes.  (Canning processing times vary by altitude, so be sure to double check this here)

Fresh from the garden tomatoes, hot peppers, onions and garlic make up this exciting salsa variety

 
8. Turn off the heat, remove the lid and wait for boiling to stop before carefully removing the jars (keep them upright – and they are HOT!)  You’ll hear the lids ‘pop’ to indicate they are sealed.  (press down on the centre of the disc and if it moves you will need to either reprocess, or have hotdogs for supper, and use the unsealed jar first!
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