Edibles from the Garden

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Salsa

1/2 cup tomato
1 large onion
1/2 of one bell pepper
1 clove garlic, peeled

1 to 2 Tablespoons sliced jalapeno with 1 Tablespoon juice (in a jar)
1/4 teaspoon dry oregano flakes
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt

1/8 teaspoon salt
1 teaspoon vinegar
2/3 cup ketchup

Peel and core the tomatoes, remove all the seeds. Put into a colander to drain.  Chop the onion, bell pepper, garlic and jalapeno.  Mix all the veggies together and process in a blender for about 5-10 seconds, until everything is evenly chopped.  Add spices and ketchup.  Ready to serve.

For Canning Salsa:)

25-30 medium tomatoes
5 large yellow onions
3 large bell peppers
9 cloves garlic, peeled
1 - 16 ounce jar hot jalapeno with all the juice
1 Tablespoon oregano
1 Tablespoon ground cumin
1 teaspoon crushed red pepper flakes
2 teaspoon garlic salt
2 teaspoon salt
1/3 cup vinegar
2 1/2 to 3 cups ketchup

Overwhelming!

Wash 10 pint jars and place on their side in a 200 degree oven.  Leave warming until ready to use. Wash lids and rings, set aside until salsa is mixed together.   

Drop the tomatoes into boiling water for 1 minute.  Remove to a sink of cold water.  Peel and core the tomatoes, remove all the seeds. Put into a colander to drain.

Chop the onion, bell pepper, garlic and jalapeno.  Mix all the veggies together with the tomatoes and process in a blender for about 5-10 seconds, until everything is evenly chopped.  Put into a large pot and add spices and ketchup.  Cook on medium high heat until boiling, stirring often.  

Fill a large water bath canner 2/3 full of water.  Bring to a boil.
Put metal lids in a small saucepan of water and turn on medium heat.  This is to soften the glue.  Let lids sit in hot water on low heat until ready to use. 

When salsa is boiling, take jars out of oven and sit near stove.  Ladle the hot salsa into jars, wipe the rims with a wet towel, place a hot lid, with the glue side down, on the jar and quickly screw down a ring.  Work quickly to make sure jars stay hot.  Place all the jars into a rack to be lowered into the water.  Just before putting the jars into the water add a glass of cold water to the boiling water bath to briefly cool it off so the jars won't break.  Lower the jars and cover.  Return the water bath to boiling on medium high heat.  When water is boiling set a timer for 15 minutes.  After 15 minutes remove the jars and place in a spot that is free from drafts (or direct air-conditioning) to cool.  The lids pop when sealed.  After a couple of hours, if any salsa hasn't sealed put it in the fridge and use in 7 days.  Makes 10 pints

 Angels of mercy!

Success!

Margaret's Squash and Sausage

The secret to this recipe is the garden tomatoes.  The tomato juice runs under everything and with the cheese melted on top, gives it an Italian dish flavor...so good!

1 package polish sausage 

2-3 yellow squash

2-3 zucchini squash

1 large onion

1 bell pepper (I used yellow in the dish in the picture but different colors are fun)

salt and pepper to taste

2-3 garden tomatoes (This can even be garden tomatoes that you have canned! Drain them slightly. Of course in the winter I've used tomatoes from the store.  Not as good but still tasty.)

Mozzarella or Cheddar Cheese

Slice sausage and fry in a skillet with a small amount of water added. Slice squash into another skillet and cover. Cut the onion and pepper into 1” pieces. When the squash is almost tender add the pepper and onion. Cook a few minutes. Drain and add the vegetables to the sausage. Cut the tomatoes into wedges and add to the sausage and vegetables. Salt and Pepper. Grate cheddar or Mozzarella cheese on top and sprinkle with Parmesan cheese. Bake in oven at 325 to melt cheeses. Serve with Texas Toast.