So following up on our inspiration from Black Eyed Susan's, a few of us have been thinking of experimenting with more canning and preservation! Ultimately we will be running a demonstration or perhaps a small-group workshop in the kitchen at Sprague. Andrew Brown was kind enough to lend his hot-water canner for this first round of experiments - - making our own salsa! I had never even made my own salsa before, and had never canned anything, so this was a leap into the unknown (ok maybe not that dramatic....)
But! There certainly quite a lot of little details to remember while the canning process is unfolding....and I was lucky to have some more experienced canning friends come over to the farm on Friday night to lend a hand (all of them members of UConn's Soil and Water Conservation Society - be sure to check them out!)
Anyway, the final product was DELICIOUS and we ended up with 3 quart jars! They all succesfully "popped" following their hot water bath, which means that they will all successfully keep in the pantry until they are opened! It is hard to imagine this first experiment going any better. I look forward to a little more practice and research.... and then bringing what I've learned to EcoHouse!
Yay. Happy Salsa :)
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