Tomatillo Salsa — Canned (Very Mild)
Sep 30th, 2013 by Alice

2013_09_30 Tomatillo salsa 007-800

Tomatillo Salsa in 1/2 pint wide-mouth jars

From Alice Enevoldsen

  • 24 cups husked and diced tomatillos (117 assorted sizes)
  • 6 small tomatoes
  • 1 onion (lightly caramelized in olive oil)
  • 4 heads garlic, roasted.
  • 2 Anaheim chili peppers, de-seeded and de-veined  (I’m not so great at heat, you can add more if you like)
  • 2 bunches cilantro, leaves only
  • 1/2 tsp ground cumin
  • 1 & 3/4 tsp salt
  • 1 & 3/4 cups white vinegar (this may contain corn or wheat, so depending on your allergies choose a light vinegar you know is safe for you)
  • 1 cup bottled lime juice
  • 24 (8 oz) half pint glass jars with lids and bands, sterlized


Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.

Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.

Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.

2013_09_30 Tomatillo salsa 008-800

It’s also yummy fresh!

Lemon Cucumber Refrigerator Pickles
Sep 25th, 2013 by Alice

Fridge-canned lemon cucumber pickles!

Fridge-canned lemon cucumber pickles!

From Jason Enevoldsen

Fill your containers with a densely-packed mix of chopped:

  • Japanese cucumbers
  • Lemon cucumbers
  • Shallots
  • Garlic

Brine (per pint)

  • 1/2 cup white vinegar (usually contains wheat or corn, choose a light vinegar that is safe for you)
  • 1/2 cup cider vinegar (may contain undisclosed ingredients, choos a brand that is safe for you)
  • 1 cup water
  • 1 tablespoon pickling salt (makes clearer pickle brine)

Spices (total amount — approximately two teaspoons per pint)

  • black pepper – whole (more of this)
  • coriander seed (more of this)
  • yellow mustard seed
  • celery seed
  • bay leaves (fresh)
  • whole dried  thai peppers


Boil the brine, chop the veggies.

Add the spice mix to the heated, sterilized canning jars.

Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.

Green Tomato Picallilli (Canned)
Sep 23rd, 2013 by Alice

Cooking stage of Green Tomato Picallilli

Cooking stage of Green Tomato Picallilli

From Alice Enevoldsen

  • 7 lbs green tomatoes
  • 3 tart apples
  • 3 sweet onions
  • 1 green pepper
  • 4 celery stalks
  • 3 cups cider vinegar (white vinegar contains wheat or corn, choose a cider vinegar that is safe for you)
  • 1.5 cups brown sugar
  • 1.5 cups granulated sugar
  • 1 cup water
  • 1/3 cup canning salt (regular salt makes the mix cloudy)

Pickling Spice

  • 7 parts cumin seed
  • 1 part black pepper
  • 1 part turmeric
  • 7 parts coriander (whole)
  • 1 part yellow mustard seed
  • 1 part brown mustard seed
  • 1 part celery seed
  • 1 part whole cloves


Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.

Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.

Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.

Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.

Green Tomato Pickles
Sep 22nd, 2013 by Alice

From Alice Enevoldsen

Green Tomato Pickles!

Green Tomato Pickles!

  • dozens and dozens of green tomaotes.

Brine (per quart)

  • 1 cup white distilled vinegar (usually contains wheat or corn, choose a light vinegar that is safe for you)
  • 1 cup water
  • 1 tablespoon canning salt (MUST BE canning salt)

Dill/Garlic Pickle Spice (per quart)

  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 2 tablespoon dill seeds
  • 3 fresh bay leaves
  • 4 garlic cloves, peeled

Curry Spice (per quart)

  • 1 teaspoon curry powder
  • 1/4 teaspoon fenugreek
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspon turmeric
  • 1/4 teaspoon ground black pepper
  • a bunch of ground cayenne to your liking
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cumin seeds
  • 3/4 inch fresh ginger root, sliced into thin coins


So I modified the recipe from Garden Betty.

Wash, dry, and slice your green tomatoes. Bring brine ingredients to a boil.

Put the pickling spice mix that you prefer in a hot,clean quart jar. Pack the jar full of the cut tomatoes.

Pour the hot brine over the tomatoes. Cover them completely and leave 1/2-inch headspace. Stir with a sterilized implement to remove any bubbles. Clean the rim, seal with a lid and band, and process in a hot water bath for 15 minutes.

The green tomatoes will be pickled in three weeks.

Please follow good instructions and in-depth safety precautions when home-canning. You want all canning to be perfect or you end up with dangerous bacteria and molds growing in your cans.

»  Substance:WordPress   »  Style:Ahren Ahimsa