Yesterday if was pretty nice and cool we had a ton of produce and I was feeling good so we did a marathon of preserving and baking. Our agenda included baking bread, making and canning tomato salsa, making and freezing basil pesto and freezing sweet corn.
I love getting homemade gifts. Last year my aunt, who has been a mentor at preserving, gave me a jar of apple butter and one of salsa. I had been looking for a cooked salsa recipe I could preserve and here it is.
It smelled wonderful bubbling on the stove. I addded coriander instead of oregano and though I didn’t do it this time I think it could handle a hint of heat with a jalapeno or two. I also processed it for 30 minutes in my steam canner.
We also worked on sweet corn. Here I blanched some of our sugar pearl sweet corn for 3 minutes before taking it to the “cutting station.”
Avril liked putting the corn in bags, she is really getting to be a great helper! and we had plenty of corn for dinner.
At the end of the day we had 2 loaves of good brown bread, 3 bags of pesto, 6 quarts of corn and 7 pints of salsa. A good days work.