In Welcome to the Farm: How-to Wisdom from The Elliott Homestead, Shaye Elliot teaches readers how they can live a homestead lifestyle without a farm. In this fully illustrated how-to, Elliot shows readers how to harvest their own vegetables, milk a dairy cow, cam jams and jellies, and more! The following excerpt is from Chapter 2, "Preserving the Harvest."
In the middle of winter, you'll no doubt be thankful you decided to take a few hours to make this homemade salsa. It's the perfect way to use up that surplus of tomatoes you've spent all summer growing!
- 10 cups roasted tomato puree
- 2 cups finely chopped onion
- 2 cups finely chopped sweet bell pepper
- 2/3 cup finely chopped mild chiles
- 2 tablespoons chopped cilantro
- 2 tablespoons minced garlic
- 1 cup apple cider vinegar
- 2 teaspoons sea salt
- 4 teaspoons ground cumin
- 2-1/2 teaspoons dried oregano
Roasted tomato puree:
- Wash the tomatoes and cut in half. Place cut side down on a baking sheet.
- Roast in a 425-degree Fahrenheit oven for 30 to 45 minutes or until they release liquid. Carefully remove the baking sheets from the oven and pour out some of the water.
- Put back into oven and continue to roast until the tomatoes are just slightly browning on top, about 15 more minutes. Remove from oven and let cool to room temperature.
- Once the roasted tomatoes have cooled, put them into your food processor or blender. Pulse until they're your desired texture (I like a smoother salsa so I tend to blend mine quite a bit. If you like a chunkier salsa, simply blend them less). Pour the pureed tomatoes into a large bowl.
- In a large pot, combine the tomatoes, onions, peppers, chiles, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.
- Carefully ladle the hot salsa into sterilized, warm glass canning jars. Add a lid and band to each jar. Process for 15 minutes in a water canner.
- Remove and let cool at room temperature until the lids have sealed.
For more canning tips and recipes:
- Preserve Your Harvest with Canning
- Canned Honey Peaches Recipe
- Vanilla Infused Cherries Recipe
- The Best Pickled Asparagus Recipe
More from Welcome to the Farm:
- Butchering Basics
- Homemade Beeswax Candles
- Honey Meringues Recipe
- Harvesting Honey
- Seed Starting Basics
- The Right Seeds for Your Garden
Excerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.