so eager to have the days of our Farmer's Market to arrive.
But the tastes of our produce can be captured in "jars" ..... there is nothing like , enjoying that taste on a cold winter's day or evening.
From me, Babette- the market's blogger), I wanted to share this salsa recipe with you , for I just went to my pantry and opened another jar of the salsa that I made from last summer. The taste of last summer in that jar made me smile.
The Bluegrass Farmer's Market (s) will have it's " soft opening on April 16th. As that date approaches, I will share with you, on this blog page, news and information about the market place, our vendors and just interesting "stuff" .
I hope you visit the block page often and also our FACEBOOK page(s).
A Taste of Summer in a Jar called Salsa!
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped (preferred peeled)
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar
1/4 cup white sugar
8 pint canning jars with lids and rings
Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot.
Simmer until thick, about 3 hours. Simmering is the secret!
Sterilize the glass jars and metal lids in boiling water for at least 5 minutes.
Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.Wipe the rims of the jars with a moist paper towel to remove any food residue.
Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water.
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Refrigerate after opening.