I had a pretty large harvest of tomatillos tomatoes and peppers this summer and finally got around to canning everything. The salsa verde was all tomatillo with jalapeño cayenne and Brazilian starfish peppers, onions and lime. The rest of the salsas are tomato based and go from mild to inedibly hot. I have scotch bonnets, habaneros, ghost, scorpions, moruga, jigsaw and probably a few others I grew. My tomato salsa was from this base recipe https://nchfp.uga.edu/how/can_salsa/chile_salsa.html and just adjusted in my level of heat.
CJRedbeard
You need me to send you my address? Those !look delicious.
Realistic_Earth6768
How long will the salsa stay edible in the jars at room temp?
onlyspeaksinhashtag
Dang. I hope you like that salsas in particular! Will make great gifts I’m sure!
Dominio90049
Legend
DrDaddyDickDunker
Wish we were buds, u/ScubaNinja…
theboyshua
I only heard whispers of him in the tomatillo fields, smatterings of the legends in the produce aisles “He will can them, they will be canned” the prophecy was TRUE
cqdx73
I really need to learn how to do this, it looks amazing.
CantFireMeIquit
Need more chips now!
CantFireMeIquit
Did you bring enough for the whole class? .. Ya did. Well hot damn!
Waltzspice
Holy smokes. This is impressive. How did you store the veggies after harvest until now?
SortDiscombobulated8
That is quite the haul, PNW? Impressive and inspiring. Peppers did not do well this year but I’m saving them indoors for Spring
bakerpartnersltd
Unrelated but do yourself a favor and upgrade from Barilla (not good) to De Cecco (good).
momofdez
I don’t think you’re supposed to stack jars like that, it could cause a false seal. But salsas look great!
stefani65
I wanna be you 😮
Scuba_jim
Looks great! How long does it last?
JoshfromChi
Rearrange them in proper color order please.
Russki
How big is your garden? Would love to see some pics of the setup!
CookSignificant446
How many jars do you process at once. I make 6 or 8 and I’m bored of it. Impressive amount
vode123
I wish I knew how to can. Always afraid of messing up and bacteria/botulism gets in.
20 Comments
I had a pretty large harvest of tomatillos tomatoes and peppers this summer and finally got around to canning everything. The salsa verde was all tomatillo with jalapeño cayenne and Brazilian starfish peppers, onions and lime. The rest of the salsas are tomato based and go from mild to inedibly hot. I have scotch bonnets, habaneros, ghost, scorpions, moruga, jigsaw and probably a few others I grew. My tomato salsa was from this base recipe https://nchfp.uga.edu/how/can_salsa/chile_salsa.html and just adjusted in my level of heat.
You need me to send you my address? Those !look delicious.
How long will the salsa stay edible in the jars at room temp?
Dang. I hope you like that salsas in particular! Will make great gifts I’m sure!
Legend
Wish we were buds, u/ScubaNinja…
I only heard whispers of him in the tomatillo fields, smatterings of the legends in the produce aisles “He will can them, they will be canned” the prophecy was TRUE
I really need to learn how to do this, it looks amazing.
Need more chips now!
Did you bring enough for the whole class? .. Ya did. Well hot damn!
Holy smokes. This is impressive.
How did you store the veggies after harvest until now?
That is quite the haul, PNW? Impressive and inspiring. Peppers did not do well this year but I’m saving them indoors for Spring
Unrelated but do yourself a favor and upgrade from Barilla (not good) to De Cecco (good).
I don’t think you’re supposed to stack jars like that, it could cause a false seal. But salsas look great!
I wanna be you 😮
Looks great! How long does it last?
Rearrange them in proper color order please.
How big is your garden? Would love to see some pics of the setup!
How many jars do you process at once. I make 6 or 8 and I’m bored of it.
Impressive amount
I wish I knew how to can. Always afraid of messing up and bacteria/botulism gets in.