Now before you start thinking this practice is strictly for the same people who do Civil War Reenactments, you should know that canning (or “jarring”) is making a comeback and has regained popularity. There are probably a few reasons for this, the pandemic, a desire to be creative, general mistrust of the government, ya know, the usual stuff. Whether you want to try your hand at making salsa, sauces, pickling or my personal favorite, fruit jams, there’s a little something for everyone in the canning world. And surprisingly, anyone can do it, no log cabin required. Two main methods used today are the water bath and pressure canning. Both are relatively easy with the method dictated by the PH of the food you’re canning. Water baths are safe for high acid foods such as tomatoes, pickles, jams
and jellies. These are sealed by being completely covered in boiling water. For low acidic foods, such as vegetables, poultry, meat and seafood (yikes!), the pressure canning method is required. Here, you place the jars in a few inches of water in a pressure cooker and heat it to 240 degrees. Although it sounds complicated and “science-y”, your recipe will guide you and ensure your finished product is safe and delicious. So saddle up those oxen, and plow your fields to prepare for the planting season, or just peruse the internet for a great recipe, buy your supplies and get to canning. You will be impressed with your own abilities and your family, friends, and neighbors will love receiving beautiful and tasty gifts from you.
Corn & Cherry Tomato Salsa
Ingredients:
5 lbs. cherry tomatoes, chopped 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine) 1 cup red onion, finely chopped 2 teaspoons salt
½ cup fresh lime juice (about 3 large limes) 2 jalapeno peppers, seeded and minced 1 tsp. chipotle chili powder, optional 1/2 cup chopped fresh cilantro 6 Ball® (16 oz.) pint glass jars w/lids & bands
Directions: 1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. 2. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally. 3. Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. 4. Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
58-59 CoastCuis_Can you can it? Yes you can!_V2.indd 2
3/25/21 9:05 AM
