I Love Canning

Canning is an art in the south.  It’s something I grew up with.  But most people today don’t do it because it’s a lot of work.  I can just about everything... from different kinds of pepper jellies and salsa to pickled okra and asparagus.  

When it turns cold outside later in the year (hard to believe right now because we’ve had 100 degree heat waves!), I love to open a jar of my jelly and smell the freshness of ripe, summer fruit.  Summer comes rushing back and warms me all over! 

So you’re probably reading this thinking, Lauri Jo, what is canning exactly?   What ingredients do I need to can?  How long does it take?  Can I do this in my kitchen? 

 

Steps for Canning Fresh Salsa

1. Pick or Purchase fresh tomatoes (I prefer picking my own.)

2. Wash them off real good.

3. Place them in boiling water for about 15 minutes to loosen the skin.

4. After they are cool enough to handle, peel the skin off and put peeled tomatoes in a separate container.

5. Gather other ingredients such as garlic, salt, onion, jalapeños, tomato paste, and any other    ingredients you choose to put in yours. (Now I mash my tomatoes by hand as I am peeling them, but all of my other ingredients I chop in a food processor.)

6. Place all ingredients into a large boiler.

7. Let the salsa cook for 30 to 40 minutes on a good rolling boil. After about 15 to 20 minutes of cooking. (Take a quick taste to see if you need to add any salt, pepper or garlic.)

8. Fill jars while still hot, screw lid on and turn upside down for sealing.

9. Let cool completely and then ENJOY!!!

Southern Memories

A sweet honeysuckle bush near my house!

If you’re like me, summertime in the south can bring back so many good memories.  To this very day, when I walk by and smell the sweet fragrance of honeysuckle vines, a wonderful memory rushes back to me.  I was around four or five years old when I used to wander between my house and my grandparent’s house (they lived next door.)  The sweetness of the honeysuckle vines filled the air like perfume.   I loved picking one honeysuckle after another and getting a pin-drop of honey to taste out of each one.  Now that I think about it, it was a lot picking for a tiny taste of honey!   But it was just the fun of trying each one, never knowing if the next one was going to give more honey than the last.  Ahhhhh, summertime.  If you have a favorite memory, please share!  It makes me happy to hear the stories. 

Speaking of honey, I want to share an old recipe of mine...  

Touch of Honey Biscuit Recipe

Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup cold butter
1/3 cup milk
1 teaspoon honey

Directions:

1. In a bowl, combine the flour, baking powder, salt and cream of tartar; cut in butter until crumbly. Stir in milk and honey just until moistened. Turn onto a floured surface; knead gently 8-10 times.

2.Roll out to 3/4 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes or until golden brown.

...And I love to add a touch of honey to my tea... Yum!