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.
