Fresh vegetables in the fall are my favorite. Today I opened a can of salsa that I canned using fresh vine ripened tomatoes from my back yard and it was so amazing that I had to share the recipe with you. This is a super easy canning recipe, in fact this was the first thing I ever canned.
Yields 6 quarts or 12, 500 ml (pint jars)
What you need:
Tools
Canning Jars - 500 mL 
with lids and rings qty 12
Stock Pot, 8-Qu
big enough to submerge the canning jars
Canning Jar Lifter
not a must but makes it easier
Ingredients
16 cups Tomatoes, peeled, chopped and drained
2 cups jalapeno Peppers, chopped
5 cups of onions, chopped
4 cups of green peppers, chopped
1/4 cup of canning salt
2/3 cup of sugar
1 cup white sugar
1 cup white vinegar
1 can (15 oz) can of tomato sauce
1 can (12 oz) of tomato paste
*optional cilantro or extra jalapeno peppers *If you have any left over tomatoes can them with a little vinegar they are great for making sauces.
First clean all your jars, lids and rings by boiling them for 10 mins or running them through the dishwasher using no dishwasher soap. If there is anything in the jars it will contaminate your salsa.
Next gather all the ingredients and mix together in a stock pot. Bring to a slow boil for 10 minutes. Then fill jars making sure to stop 1/2 inch from the top of the jar. Wipe off the rim of the jar and put lid and ring on tight.
Water Bath
Place jars in rolling boiling water bath for 20 mins and ensure the jars are fully submerged in the water with 2 inch above the lids. If at any time the water stops boiling, start the process again. This is where a jar lifter comes in handy and saves your hands from being burnt. Make sure the lids have completely sealed by pressing down on the lid. The sealing of the lid may happen 20 mins after you take the jars out of the bath. Make sure you label and date your jar. Wait 2 to 3 weeks and enjoy.
This is one of my family’s favorite dishes. This dish is so easy to make and could not get any simpler. If you are just starting to learn to cook this takes zero skill or if you are just looking for something easy to throw together and taste great, this is it. The sweet potato veggies mix is not only great with chicken, it can go with any main dish and you can easily customize to your liking. If you don’t like sweet potatoes, add cut up white potatoes or better yet the small petite potatoes or try some different veggies like brussel sprouts and cauliflower.
For this receipt you will need the following: Ingredients 2-3 Sweet Potatoes 2 heads of Broccoli 4 cups of carrots (1 lb bag of whole carrots will be more then enough) Olive Oil 3 table spoons Table Salt Pepper Chicken Quarter fresh or if frozen increase cooking time accordingly Club House Roasted Garlic and Pepper One Step Seasoning 144gm, 6-countor spice of your choosing
Tools:
Chopping knife
Cutting Board
Cooking Pan (I prefer my glass 9 1/2 X 11 but a cooking sheet will work)
- Preheat the oven to 375°.
2. Clean carrots,sweet potatoes, and Broccoli.
3. Cut carrots and sweet potatoes into no more then 1 inch cubes. Cut broccoli into pieces.
4. Put cut potatoes and vegetables into cooking pan.
5. Pour olive oil, salt and pepper over the sweet potato veggie mix and stir mixture so that the oil, salt and pepper cover most of the potatoes and veggies.
6. Place in the oven for 35-45 min or until the potatoes are cook thoroughly. You will know the potatoes are cooked if they are soft enough to squish with a fork.
7. Place Chicken in cooking pan.
8. Sprinkle on roasted garlic and peppers seasoning or a seasoning of your choice on the chicken quarters.
9. Place in oven and cook for 45-50 mins or until chicken is fully cooked.
That is it, so easy!!!!
ENJOY
LadiesandTech 