Our tomatoes are doing very well this year and we plan to make our favorite salsa. I had a request for a salsa recipe, and our recipe for Lady Ashburnham pickles from Patsy. This one has always been a hit with our family, I hope you like it as well as we do!
Tomato Salsa
7 cups tomatoes, diced, seeded, peeled, and cored
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 tablespoons lime juice
4 drops hot pepper sauce
2 tablespoons minced cilantro
2 teaspoons salt
4 pint jars with lids
Directions: Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine all ingredients in a large saucepan.
Heat to a boil. Reduce heat and simmer 15 minutes. Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Lady Ashburnham Pickles
16 cucumbers (peeled, seeded and chopped)
1/4 cup canning salt
1 quart onion, chopped
2 red peppers, chopped
2 green peppers, chopped
1 pint vinegar
4 cups sugar
1/2 cup flour
1 tablespoon dry mustard
1 tablespoon turmeric
1 teaspoon mustard seeds
1/2 teaspoon celery seed
Directions: Sprinkle salt on chopped cucumbers, mix well and let set for several hours.
Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well. Add cucumbers, onions and peppers.
Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through. Pack in hot sterilized jars.
Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
