Autumn is right on our doorstep, just as it will be coming to yours in due time.
We can see it in the yellow leaves falling gracefully from the trees and we can feel it in the crisp morning air.
Night time temperatures are steadily dropping, heading down into the low 40’s later this week.
It is a relief from the heat and storms of summer as much as it is a reminder that the garden needs tending to and that more food needs to be preserved for the winter months.
And it is never too late to get started canning.
One of the last things left in the garden besides broccoli and pumpkins is unripe green tomatoes. While there is little chance of frost on the horizon, there is no way they are going to ripen on their own.
There are several ways to ripen green tomatoes quickly.
Since we have gotten our fill of sun-ripened tomatoes (and already made a delicious ripe tomato salsa), we’ll forgo this step and harvest them green, as they are.
We will turn them into green tomato salsa instead, to be enjoyed while a blanket of snow is covering the garden. No loss, plenty of gain.
Ingredients for green tomato salsa
If you have only a few green tomatoes left on the vine, your best bet is to fry them up with a few slices of bacon, add an egg and call it a breakfast.
With 2 pounds of green tomatoes or more, you are in need of a whole new recipe.
Green tomato salsa is the answer for using the remaining vegetables/fruits in the garden.
Prep time and cooking time are similar, because of the much chopping (unless you have a food processor to act quicker).
45 minutes of prep, 45 minutes to cook, then you are free to go about your daily chores.
- 3 pounds chopped green tomatoes
- 3 small onions, chopped
- 4 small sweet peppers, chopped
- 3-5 hot peppers, finely chopped (remove seeds for a milder salsa)
- 4 cloves garlic, minced
- 4 Tbsp. fresh parsley or cilantro
- 2 tsp. dill or cumin seed
- 2 tsp. salt
- 1 cup apple cider vinegar
- 1 cup water
Instructions for canning green tomato salsa
Before you get started with chopping all ingredients, be sure to wash and sterilize your canning jars. Also prepare your water bath canner for the filled jars.
Step 1
Combine chopped tomatoes, peppers, onion, garlic and apple cider vinegar in a stock pot and bring to a boil. Then add the rest of the ingredients. Chop vegetables as finely, or as chunky, as you like your salsa.
Step 2
Simmer for 15 minutes, then ladle hot salsa into jars, leaving 1/2 inch headspace. Let out as many air bubbles as possible and put the lids on each jar.
Step 3
Process jars in a water bath canner for 20 minutes, making sure to adjust for altitude.
Step 4
Remove jars with a jar lifter and allow them to slowly come to room temperature. Make sure that all lids have sealed.
If not, put that unsealed jar in the fridge and enjoy the fruits of your labor a little early. Don’t forget the tortillas for dipping!
Of course, green tomato salsa also pairs well with a savory pork roast or grilled sea bass.
Keep your mind open and you will find a way to complement your winter meals with a hint of summer.
Makes at least 5 pint-size jars.
Next step is to label your new jars of green tomato salsa, sit back and admire your collection of growing pickled items in the pantry.
Zingy Green Tomato Salsa
When the end of the gardening season comes and you have unripe green tomatoes, make this zingy green tomato salsa.
Ingredients
- 3 pounds chopped green tomatoes
- 3 small onions, chopped
- 4 small sweet peppers, chopped
- 3-5 hot peppers, finely chopped (remove seeds for a milder salsa)
- 4 cloves garlic, minced
- 4 Tbsp. fresh parsley or cilantro
- 2 tsp. dill or cumin seed
- 2 tsp. salt
- 1 cup apple cider vinegar
- 1 cup water
Instructions
- Before you get started with chopping all ingredients, be sure to wash and sterilize your canning jars. Also prepare your water bath canner for the filled jars.
- Combine chopped tomatoes, peppers, onion, garlic and apple cider vinegar in a stock pot and bring to a boil. Then add the rest of the ingredients. Chop vegetables as finely, or as chunky, as you like your salsa.
- Simmer for 15 minutes, then ladle hot salsa into jars, leaving 1/2 inch headspace. Let out as many air bubbles as possible and put the lids on each jar.
- Process jars in a water bath canner for 20 minutes, making sure to adjust for altitude.
- Remove jars with a jar lifter and allow them to slowly come to room temperature. Make sure that all lids have sealed.
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