I finally found my SD card and I can now post some of the projects I have been working on. Hip hip hooray!!
Our tomatoes are finally ripening! This year we more than doubled the amount of tomato plants in our garden from 6 to 14. I've heard that 4 plants are enough for a family of 4. No way! Not for us anyway. Mostly because I want to do everything with them; pico de gallo, spaghetti sauce, BBQ
sauce, ketchup, plus plenty of fresh ones for eating now.
Hubs and I both love chips and salsa for a snack and I've made salsa, but seem to have much better luck with pico de gallo. So I went on a quest this year to find out if I could preserve pico. I was so happy to find out that you can can it. (Can can it....??) It's far easier than I thought it would be.
First you have to have a great pico de gallo recipe. I usually just make mine up as I go and taste test it along the way. This year I wrote it down so you can have the recipe too.
2 green peppers
2 tsp salt
2 tsp garlic powder
1 tbsp sugar
2 tbsp lime juice
1 bunch cilantro
Chop all ingredients and combine in one large bowl. Let it chill in the fridge for a few hours allowing the flavors to blend.
Eat fresh or can it for later.
I love how colorful our pico turned out. I used two different types of tomoatoes (the ones in our garden). One is a red variety and the other a yellow. Also I used red onion. All those colors make for a festive dish.
Add pico de gallo leaving 1/4 inch headspace. Seal with new lids.
Process in water bath canner for 15 minutes.
If you have never canned your food before, this is a great recipe to begin with. It can't get any easier than this. If you want more information about canning you can read this post with some tips. It's seems much more intimidating than it actually is - I promise. And it's so worth it!
Linking up to these link parties.