- September 23, 2020
It’s been a busy one around here. All the wonderful harvest foods are in full bloom, and it’s time to prep and save them for the colder months. There is nothing like opening a fresh jar of peaches in the dead of winter. Fresh corn in the freezer for things like Chicken Corn Soup and
It’s been a busy one around here. All the wonderful harvest foods are in full bloom, and it’s time to prep and save them for the colder months.
There is nothing like opening a fresh jar of peaches in the dead of winter. Fresh corn in the freezer for things like Chicken Corn Soup and Thanksgiving corn pudding. The best.
Canning is something I thought I would never learn. It always seemed so complicated to me. The day my Pap and Gram Liddick taught me to can was a day I’ll always remember. One day of canning, and you are hooked! If you would like to learn, my On the Pulse cooking show teaches folks how to can this month. Step by step with me! Also, there are some “Canning Tips” on my Andrea’s Tips and Tricks. Check out my Facebook page for these goodies at Andrea’s Country Home Cookin. It may help you feel a little more confident about canning if you have never done it before.
This year I got corn done with my momma. We freeze a bunch from their farm every year. Peaches and white peaches are one of my favorites too. Put them in sugar water, and they are ready to go! My hubby loves his peppers and jalapenos. I started canning these for him.
This year was my first year for the jalapenos! I made relish jalapenos and oiled jalapenos. Same for the peppers. Oh man, there is nothing like dipping fresh bread into oiled peppers.
Salsa is another must. I took a Saturday to make salsa, corn salsa, and to stock my freezer for winter soup prep. In six hours, I got ten pints of salsa, eight pints of corn salsa, six quarts of stewed tomatoes for in the freezer along with six quarts of mirepoix.
What is mirepoix, you ask? It’s a blend of carrots, celery, and onion, which is typically a base to many of my favorite soups. I just got a big stockpot and chopped four hearts of celery, three bags of baby carrots, and a bag of onions. Mix it all up and place them in freezer bags. Then when you are ready to make soup, pull your mirepoix out of the freezer, unthaw, and sauté with butter! Wham, bam, thank you mam! You’ll be happy to have these little things that make life that much easier, ready to go at hand. Six hours of prep, and all that ready to go.
Oh, and that corn salsa!? Oh, my-lanta. Another new one this year. The mixture of fresh peppers, corn, and tomatoes is to die for. You scoop it up on a nacho and won’t be able to stop at one. I am going to make more before tomatoes get out of season. Eight pints will go fast. After I whipped it up and tried it, I knew right away that I would have to make more. When our group of friends comes over for our famous fun game nights, this will be a hit! We are together practically every weekend, so eight pints is clearly just a start — anything for my besties.
From jellies and corn in the freezer to pears, peaches, salsas, and veggies canned, I am about ready for the winter. My momma and I do applesauce and tomato sauce together in September/October; then, my harvest is complete. It’s a sense of feeling accomplished. To walk down in our wine cellar and see all the work over months of canning is pretty awesome.
I am telling you; one time of canning and you will want to can everything under the sun.
Start with this simple corn salsa. I promise it will be a hit when you need something quick to snacky-snack on and even makes cute little gifts. Come on; you got this.
• 5 cups of fresh corn off the cob- JUICE & ALL (or canned if you don’t have fresh)
• 5 cups chopped tomato
• 4 peppers (I used one orange, red, yellow and green)
• 1/4 cup lime juice
• 1 cup onion, chopped
• 2 tsp coriander seeds
• 1 – 1/2 tsp cummin seeds
• 1 tsp salt
• 1 tsp pepper
• 1 tsp pepper flake
• 2/3 cup sugar
• 1 – 1/4 apple cider vinegar
• Optional: You can also add a Jalapeno or Poblano peppers if you wish!
Mix all together in a big pot and bring to a boil. Let simmer for 10- 15 minutes.
Salsa will be ready. Place into BALL canning jars, following directions on lids.
You will then hot water bath the salsa for 25 minutes for pints, or 40 minutes for quarts.
Let sit on the counter for 24 hours before moving.
Will keep up to a year stored in a cool dry place.