Canning Again - Have you seen my cinnamon? Blog at - 191355

Have you seen my cinnamon?

Canning again 
Aug. 21, 2010 4:43 pm 
Updated: Aug. 31, 2010 3:18 pm
I decided three years ago to teach myself to can and I've discovered I'm not bad at it. I've made several types of salsa each year but this year my favorite thing to can has been roasted salsas. Roasting the tomatoes, peppers and onions gives them a whole new dimension of flavor and they are delicious. I don't like a vinegary flavor to my salsas, so I've used the recommended amount of citric acid as a preservative.

Today, I've been trying jelly recipes from the Ball canning book. The first one, a sweet yellow tomato chutney, turned out too sweet for my taste buds. It has honey and sugar, so I should have seen that coming. I prefer savory over sweet any day of the week. It's supposed to be a good dipping sauce for chicken, so maybe I can pair it with a garlicky, spicy fried chicken strip?

The other one, which is processing now, is a roasted garlic jelly that is supposed to make a nice glaze for meats. It seems much more down my alley. It has balsamic vinegar, white wine and a generous amount of roasted garlic. I think it would be great with a mild white cheese and wheat cracker also.
Aug. 21, 2010 6:48 pm
I have been reading about roasting tomatoes before making salsa. Seems like a great tip. How long do your roast them? and at what temp? Just to mush them up and do you drain off an liquid before starting the salsa?
Aug. 23, 2010 1:37 am
How do you think you would like sweet, but hot? With this one, you have to be careful not to touch your face after cutting up the peppers. (Wear gloves). Anyway, whether you use Miss Tessie's jelly or stick with what you are doing now, (no pun intended), congratulations on your new (and growing) skill.
Aug. 31, 2010 3:18 pm
After an unfortunate pyrex explosion, I started putting them under the broiler until they started to blacken and then flipping them over. If I'm using a larger pepper, I peel off the skin and chop them, but if I'm using jalepeno or marble peppers, I leave the skin on and put them in a food processor (separate from the tomatoes). I leave some of the blackened skin on the tomatoes and peel off what is less cooked.
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About Me
Chef Wannabe
My favorite things to cook
My favorite meals to cook are big holiday meals for family gatherings. I may get a little stressed, but I am on cloud nine when I have a day off work and I can plan out the entire meal for a group.
My favorite family cooking traditions
Thanksgiving dinner, hands down.
My cooking triumphs
Brining my first turkey, learning to make cheesecakes from scratch, and teaching myself to can (especially salsa).
My cooking tragedies
It's a close tie...either the first time I tried to make tomato sauce that turned out completely inedible or the time the glass casserole dish exploded all over my beautiful pan of lasagna.
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