Annie’s Green Tomato Salsa Recipe for Water Bath Canning

| 11/2/2014 6:43:00 PM

This is a funny-angled picture of part of the garden from down in the back. The amazing thing is that this was taken about two weeks ago. Look how green and lush it all is! Believe it or not, there are still flowers on the tomatoes and peppers — and it's almost the middle of October! Weird, weird, weird.Chopping Green Tomatoes For Salsa


Bringing In the Fall Harvest


The end of the gardening season may actually be upon us at last here in Illinois. The nights are getting into the 40's and the days are teetering on the high 50's and low 60's. There's a chill in the air of mornings — enough to make me put a jacket on when I go out to loose the chickens on the world. That means that it's time to start thinking about putting the garden to bed for the winter, a project that is done in stages here on Honeysuckle Hill. We brought in a small basket of green beans today... I cringed. Enough to use in a stirfry. Quite a few are too big and tough to eat, but my helper will pick anything that looks like a bean. I had a basket of peppers and tomatoes that went into the dehydrator (finally) today. There was tarragon and parsley and basil in the dehydrators and that's all bagged and labeled now and put away.

 This time of year the canning gets a little sporadic. Depending, of course on what's in your garden. This is the time when I will sometimes can vegetable soups, because it's a good way to use up bits and bobs of veggies that there wouldn't be enough to can straight out. One of the things that are always plentiful (well, except the year the blight killed everyone's tomatoes) about now are green tomatoes. And peppers. This is the gambling season for gardeners...can I leave those things out there 3 more days, or will the frost sneak in and touch everything, making it unusable? It's a little like roulette. This year's weather has been so unpredictable that I decided to just start hauling stuff in. I got all the butternuts in, I think. (There could be some out there hiding in the tall grass). All the potatoes and sweet potatoes are harvested. There are still carrots in the dirt. Chives are still out there.


11/10/2014 8:05:05 PM

This is very similar to the recipe I have used for many years. Try it, you will not be disappointed. This verde is good on so many things! Chicken... anything; especially chicken enchiladas, tacos, and burritos. Great on broiled fish and fish tacos. Excellent on scrambled eggs! We like it on boiled, buttered pasta instead of pesto, or just a bowl of salsa served with corn chips. Once you make this, you will never want to be without. Thanks Annie for spreading the word about this amazing, versatile recipe. LOL, waste not want not... you will be picking those green tomatoes intentionally, even in season, just to make sure you never run out of the great sauce.

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