Ferahgo
Gold Member
- Joined
- Mar 6, 2014
- Messages
- 2,142
This year was an excellent year for tomatoes. I think that we harvested along the lines of 150lb. But, that is the magic of the tomato rings. We planted twelve plants around four compost rings, and we get this result every year. We would have easily had twice as much or more, but the deer are brutal up here. So, here we were, the entire family. We were sitting around drinking nog and eating pie, wondering what to do with these tomatoes. We had given all we could to the neighbors, but still had surplus. Someone had an excellent idea; why not can some salsa? And so, salsa it is. Off we went to town to buy the other materials we needed.
The results:
And the knife cut out for the job, being the 14 of course!
The recipe:
five pounds of tomatoes, chopped
one pound of yellow chili peppers, chopped. Remove all membrane and seeds for all peppers.
one pound of Green Anaheim peppers
three jalapeno peppers. Careful to wear gloves and not to touch anything you don't want to burn like the dark fires of hell!
14oz of tomato past, to thicken the batch
one cup of white vinegar.
1-2 onions
one head of garlic
salt-pepper
Juuust a pinch of sugar.
Everything here is to taste! This is an approximation of what we do, but you can mix it up for different results.
And five 1.5 pint, wide mouth mason jars.
After everything is chopped, dump in all in a large pot and boil to desired consistence
Bring another pot to boil
Fill mason jars to half an inch from the top
Seal the jars, then put in the designated tray in the now boiling.
Remove after 20 minutes, and put on THICK layers of towel on the counter. It would be a shame to have these things burst and melt you pants to your legs.
DO MORE RESEARCH! Canning is dangerous. Do research so you don't, like, die or whatever.
Anyhow, I had a lot of slicing to do.
The 14 is an amazing knife, but just a bit to thick to do the most detail work, so my NO10 Opinel gave things a shot as well.
I am on tomato detail for this batch.
Someone else did the peppers while I did this, so the process was much faster. I will be on peppers later, and pics are to come.
The results:
And the knife cut out for the job, being the 14 of course!
The recipe:
five pounds of tomatoes, chopped
one pound of yellow chili peppers, chopped. Remove all membrane and seeds for all peppers.
one pound of Green Anaheim peppers
three jalapeno peppers. Careful to wear gloves and not to touch anything you don't want to burn like the dark fires of hell!
14oz of tomato past, to thicken the batch
one cup of white vinegar.
1-2 onions
one head of garlic
salt-pepper
Juuust a pinch of sugar.
Everything here is to taste! This is an approximation of what we do, but you can mix it up for different results.
And five 1.5 pint, wide mouth mason jars.
After everything is chopped, dump in all in a large pot and boil to desired consistence
Bring another pot to boil
Fill mason jars to half an inch from the top
Seal the jars, then put in the designated tray in the now boiling.
Remove after 20 minutes, and put on THICK layers of towel on the counter. It would be a shame to have these things burst and melt you pants to your legs.
DO MORE RESEARCH! Canning is dangerous. Do research so you don't, like, die or whatever.
Anyhow, I had a lot of slicing to do.
The 14 is an amazing knife, but just a bit to thick to do the most detail work, so my NO10 Opinel gave things a shot as well.
I am on tomato detail for this batch.
Someone else did the peppers while I did this, so the process was much faster. I will be on peppers later, and pics are to come.
Last edited:
good stuff! Love that you teamed up the 14 with the opinel. That's an awesome combo which can tackle many things, for sure.
great pictures man