We've Got Salsa!!

Last year we made so much salsa. I was sure we would have a couple of years worth. SILLY ME!! Between giving it away, sending it with Aisling to school and our own use, we ran out about 2 months ago. So I've been anxiously watching our tomatoes. Unfortunately, the tomatoes haven't been cooperating and have been ripening really slow!! Finally last weekend by adding our tomatoes to our good friend Annette's tomatoes we had enough for 2 batches. We got 19 pints. YAHOO!!

SALSA (recipe from Cyndie M.)

1 gallon tomatoes peeled & coarsely chopped

4 large green bell peppers (seeded & chopped)

4 large white onions (chopped)

5-6 jalapeno peppers (seeded & chopped)

6 yellow banana peppers (seeded & chopped)

1 large molé pepper (this is Laurence's addition that we like, but they're hard to find)

1/4 C. salt

1/2 C. vinegar

1 T crushed ground red pepper

Place tomatoes in a large pot (I use a 12 quart stainless steel pot)

Cook. As water rises to the top, spoon it off.

Add peppers, onions, salt, vinegar, and crushed pepper. Cook until really thick.

Bottle as usual.

Process in a hot water bath for 7 minutes.

Makes about 8 pints.

You can alter the "spiciness" by adding more peppers as desired.

Although Laurence had his surgery he was able to take care of the peppers and onions. He is a great trooper!!

We are NOT getting Older!!

The other day Laurence got a call from an old Navy buddy. They talked for quite a while, catching up with one another.... after 40 years I'm sure they had a lot to catch up on. Ray sent Laurence this picture of Laurence from when he was in California in the Navy.

Grandma Baird's Pickled Beets

Grandpa and Grandma; Everett & Marie Baird When we planted beets this year, I made sure I didn't plant too many. I REALLY didn't want to HAVE to can them. So here I am, it's September and I'm pickling beets and wishing I had more beets to pickle. I LOVE pickled beets. Talk about reaping what you sow!! This recipe is a recipe I got fom my mom, who got it from her mom, Grandma Baird.

PICKLED BEETS

Wash and cook beets until done.
Peel and slice 1/2 inch thick (I prefer to leave them whole if they're small enough)
Place in jars.
Set aside.

Boil:
1/2 tsp. salt
2 C. water
2 T. caraway seeds
6 C. vinegar
3 C. white sugar
1 T. mixed pickling spice in a bag (I also put the caraway seeds in the bag as I don't care for them in the beets)

Pour boiling mixture over beets.
Seal jars
Hot water bath 5 minutes.