Sights and Sounds of Fall
Sights and sounds of fall around the Pacific Northwest. We drove around and took some footage of some of our favorite places. We saw a young man training his lab, a couple of beautiful Pierce County lakes, our favorite vegetable market, and Spanaway Lake. Don't forget to check out the canned salsa recipe below.
CANNED SALSA
5 pounds tomatoes, Roma works best
4 cups onions, diced
4 stalks sliced celery
1 Sorono pepper, chopped
1 green sweet pepper
1 orange sweet pepper
3 jalpenos chopped
corn cut from 2 ears of fresh corn
1 cup vinegar
1 cup water
1 tablespoon salt
Gather canning supplies, jars, lids, canner, 2 large towels, wide mouth funnel, magnet tool, jar lifter tool, long handle wooden spoon, and plastic ladle.
Blanche tomatoes, put into ice water, and remove skins.
Chop tomatoes and place in colander placed over bowl to catch excess water and juice.
Place all of the vegetables in a large kettle and add vinegar, water and salt.
Fill canner with water and start heating.
Bring to a boil, reduce heat and simmer for 30 minutes.
Meantime, prepare jars and lids in boiling water to sanitize.
Cover counter with clean bath towel.
When salsa is ready, ladle into hot jars to within 1/2 inch of top. Clean rim of jar with damp paper towel and add lid and ring finger tight.
Place jars into canner and when canner is ful bring water to boil and process for 20 minutes.
Remove jars, place on towel and listen for lid to "pop".
We got 8 pints and 8 half pints with this recipe.
NOTE: This recipe makes a very mild salsa. If you have a palate for spicier salsa, add more or stronger peppers to your taste.
Any questions about the canning process can be answered in the COMMENT portion of this video.
MUSIC
"The Closing of Summer" by Asher Fulero