Garden Tips

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Green Tomato Salsa Verde Recipe

I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe, how to cut the tomatoes

To make this recipe you will need:

  • 10 lbs of green tomatoes (about 20 cups chopped)
  • 5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
  • 9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
  • 2 large yellow onions (or 3 medium)
  • 2 cups Cilantro (one LARGE bunch or two smaller ones)
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints

You will also need:

15 Quart stock pot

Blender or Food Processor  

You can freeze the salsa or can it (I recommend canning it) All you need is a water bath canner , Canning kitjars and lids and rings.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Start off by washing all your veggies.

Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.

Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.

Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don’t stir them enough or if the temperature is too hot.

Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.

While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don’t crack). I heat mine by putting them in the dishwasher on “sanitize” setting.

Pour the hot salsa into prepared jars,  a ladle and a canning funnel make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.

Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.

Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.

 After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

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Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes
 
Green Tomato Salsa Verde Recipe I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.
Serves: 5 quarts or 12 pints
Ingredients
  • To make this recipe you will need:
  • 10 lbs of green tomatoes (about 20 cups chopped)
  • 5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
  • 9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
  • 2 large yellow onions (or 3 medium)
  • 2 cups Cilantro (one LARGE bunch or two smaller ones)
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • ½ cup lemon juice
  • ½ cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints
  • You will also need:
  • 15 Quart stock pot
  • Blender
  • or
  • Food Processor
  • You can freeze the salsa or can it (I recommend canning it) All you need is a
  • water bath canner, Canning kit ,jars and lids and rings.
Instructions
  1. Start off by washing all your veggies.
  2. Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.
  3. Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.
  4. Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don't stir them enough or if the temperature is too hot.
  5. Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.
  6. While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don't crack). I heat mine by putting them in the dishwasher on "sanitize" setting.
  7. Pour the hot salsa into prepared jars,  a ladle and a
  8. canning funne
  9. l make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.
  10. Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.
  11. Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.
  12. After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.

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how to freeze strawberries

One tip to saving money is to buy your produce in season at its LOWEST price point and store it for the rest of the year.  I got an 8 lb flat of strawberries  week.  I did 4 batches of jam, but put the rest in the freezer.  That way I can use them for recipes and smoothies  the rest of the year.

how to freeze strawberries

If you toss them all into a bag they will freeze into a huge mass and you will not get them separated till they thaw.  I have found the BEST WAY TO FREEZE STRAWBERRIES is rather simple and can be done in 5 easy steps.

First ~ Wash and clean the strawberries, and take the green stem off.  If they are large berries you might want to cut them into halves or quarters.

Second ~ Put them on a towel to dry, you do not want them to be wet or they will stick to everything they are touching as they freeze.

Third ~ Once they are dry spread them onto a cookie sheet that has plastic wrap on it. Spread them into an even layer, and try to keep the berries from touching.

how to freeze strawberries

Fourth ~ Put them into the freezer, you can take them out as soon as an hour but I normally leave them in there at least a few hours to get them good and frozen.   You can even leave them in over night. They will now be hard and separated and will NOT stick to the other strawberries.  Pull the plastic wrap up and they should fall right off with no sticking. ( I did try the silicone mat and they stuck  so I recommend plastic wrap.)

Fifth ~ Place them in a freezer bag seal it shut try and get as much air out as you can.  Put it back into the freezer… and take as many strawberries out as you need at a time.  Now go make yourself a yummy treat for your hard work :)

how to freeze strawberries

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How to shuck and cook corn on the cob quickly, in 3 simple steps.  No corn silk will be left, it comes out clean   #Corn, #HowToShuckCornQuickly, #CornOnTheCob

Summer is here which means corn on the cob will be on our dinner table a lot the next few weeks.  We love fresh corn picked from our garden or purchased at the farmers market.  But shucking the corn takes time and my kids hate to do it.  Getting all the corn silk off can be time consuming as well.
How to shuck and cook corn on the cob quickly, in 3 simple steps.  No corn silk will be left, it comes out clean   #Corn, #HowToShuckCornQuickly, #CornOnTheCobDid you know you can both shuck and cook the corn in 3 minutes …. YES in just 3 easy steps you can have  cooked corn on the cob ready to eat.

FIRST step ~ take a sharp knife and chop the end of the cob off.  You want to cut just above the first row of kernels.  Don’t cut the end that has silk coming out  you want to cut the bottom end. Make sure it is above the first row of corn or it will not work.How to shuck and cook corn on the cob quickly, in 3 simple steps.  No corn silk will be left, it comes out clean   #Corn, #HowToShuckCornQuickly, #CornOnTheCobSecond step~ Place the corn  (that you just cut the end off) in the microwave.  Cook for 3 minutes on high heat.  Depending on your microwave you might have to cook it longer or shorter.How to shuck and cook corn on the cob quickly, in 3 simple steps.  No corn silk will be left, it comes out clean   #Corn, #HowToShuckCornQuickly, #CornOnTheCobThird Step ~ pick up the corn with a towel or dish cloth.  Watch out the corn will be HOT.  Hold the top of the corn (part with the silk) firmly with the towel ans squeeze downward.  Give it a little shake, as you squeeze the husk the corn will slide right out of the husk and all the silk will stay in the husk.  You are left with a perfectly cooked cob of corn, ready to cover with butter and eat :).

I assume the same concept would work if you boiled or grilled the corn, but I have not tried it.  This method is perfect for grabbing a quick bite to eat without heating up your kitchen. Cooked and on the plate ready to eat in 3 minutes, such an awesome trick!!!
How to shuck and cook corn on the cob quickly, in 3 simple steps.  No corn silk will be left, it comes out clean   #Corn, #HowToShuckCornQuickly, #CornOnTheCob

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These are so easy to make and turned out really cute.  All you need is the empty seed packet, some wooden spoons  and packaging tape.  I got a bunch of wooden spoons at a yard sale so they cost me about five cents each, but you can normally find a 4 pack at the dollar store.  Put the wooden spoon inside the empty seed packet, use packaging tape to cover the whole packet to make it waterproof and secure it to the spoon too. Simple as that you are done, now just put the handle into the ground and mark where you planted those seeds.

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