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This is my new favorite way to preserve salsa! HUGE Preservation Day!
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- Опубликовано: 21 авг 2023
- #acrehomestead #cookwithme #homemadefood
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I used to make and sell fresh salsa at at specialty grocery store. A few tips based on loads of recipe testing and customer feedback - Dry roast everything. Oil adds a weird film to the finished product. Salt only, no black pepper. Black pepper has a flavor that dominates/does not go well with the other flavors in salsa. Make it a little less spicy than you want, the spiciness will increase with time. I prefer lime over lemon juice, the flavor of lime not only adds acidity but compliments the other ingredients. Weigh the ingredients so you can modify as you go but also duplicate flavors once you get them on point. Finally, blend each ingredient separately (and hand chop cilantro) before mixing to maintain an appetizing texture. I haven't frozen salsa before because I enjoy making it often, but I will have to give that a try!
Thanks for sharing!
This freezer roasted salsa is BOMB! Made it and froze it! Without the oil and pepper!
@@marytillison8392 really
Hugely helpful. Thanks!!!
Do you have a recipe for making just one batch? I'm not sure how much of each ingredient to start with. Thanks for the tips!
People look at me like I'm crazy so I have to dial it down when talking about homesteading stuff. I am just so amazed and in awe of the wonderful ways that items that grow can be used for food and medicine. How apples can be eaten and the scraps made into apple cider vinegar and veggie scraps can be made into veggie broth, on and on so many things it just blows me away. The incredible satisfaction and empowerment of growing something, tending it, harvesting it, preserving it and using it is so wonderful. I really feel like everyone not doing this is missing out on so much joy.
Darling Becky, if you're feeling overwhelmed with the harvesting, you know that several of your vegetables and fruits can be frozen raw. Onions, zucchini and peppers can be chopped and frozen for use another time. It might help you get some breathing space between preserving days. xxx
Thanks! That is a great idea!
Plus you could throw them in the freeze dryer right from the freezer!
Wait… I don’t need to blanch my zucchini or paddy pans? Time saving woo hoo!
@@gracieshepardtothemax1743 don't take it to the bank but I'm thinking__vegetables have to be blanched, fruit not so much. Tomatoes are technically fruit... Don't blanch. Squash? Very close to tomatoes... Fruit? Idk I'd like to know how your freezing wo blanching goes for different squashes. I'll watch here and hope you post. Good luck and have fun!
Hi Becky. I’ve been going through a bad depressive phase, and watching your videos every day have helped me. I don’t have my own garden, nor do I know how to manage one, but watching your videos bring me so much peace and joy. Thank you ❤️
Me too but I love her!
❤ Same with me. I feel like im there with u sometimes Becky n i must say i feel tired for you sonetimes because you work so hard. I used to when i was very young. I grew up in a farm, but i dont have one now. Lots of Love Becky. GOD BLESS YOU ALL. XX❤
Hi, I hope your depressive phases ends soon. xx Becky is a gem, she's a hard working girl.
❤️ I understand ❤️ I am at a place where I am so happy. It's amazing. I'm praying 🙏 that you can find that place as well. We all deserve to be well and happy ❤️
Check it your local food drives!!! I get overloads of fruits and veggies!
Dear Becky - I love how you talk so naturally to the camera, it feels like you're talking directly to us - like we're right there in your beautiful kitchen with you. It makes me feel so good - like a hug! You simply amaze me and I keep coming back to your channel when I need inspiration and ... camaraderie 🙂Bless you and your family! And thank you for sharing with us
When I used to freeze corn I would blanch it. However a couple years ago I was in a rush and did not blanch. I just cut off the cob and vacuum sealed. No issues at all. 😊
Oh that is good to know!
I agree that this is good to know. I just spent hours on Friday blanching corn. Next time I'll just cut and freeze it.
Enjoyed your preserving day. Be careful with your hands and your precious baby boy…remember pepper juice stays with you!
I love not blanching the corn before freezing, I think it tastes better.
I agree - never waste time blanching corn, it’s the only thing we skip blanching for
I love that you pick and use your imperfects…thank goodness because that’s real gardening and food production….please continue to proud of what you produce and inspiring future gardeners.
I was telling my grandpa about your electric pressure canner and he had my mom order me one as an early birthday present! I am beyond excited. I’ve used it twice so far and it’s so easy.
I am hoping for one as a present at some point! Enjoy.
Thankyou to Beckys subscribers for such great tips! ❤
Preservation is addictive, love that you consider this a hobby because that is what I tell people when they think I do this to prepare for a disaster to strike. That is not it at all, I really hate going to the grocery store, so every summer I put up what I can from my garden and farmer's markets, plus use Azure Standard for my staples and Butcherbox for meat. Love my hobby and my personal grocery store😊
You should really make your own cook book of all of your recipes!! I would definitely buy it if you did!! You are such an amazing cook!
A little hint: to fill your garlic powder (or anything) into jars, just make a piece of waxed paper or parchment into a cone so you don't lose your product on the counter.
Great idea! Thanks!
i dont know why i never thought of that! such a smart idea!
I use my large canning funnel and have used a paper plate or waxed paper to make a cone too.
Hi Becky. Myself and my 4 year old daughter LOVE your channel.
When she is playing she pretends to be cooking and canning using a little american accent talking to herself.
Sending love from Scotland UK ❤ x
Yes! Us too, we love how there is no swearing, if I get distracted emptying the dishwasher I’m never worried about what my littles hear!
My 3yr old is also obsessed! Her favourites are definitely the harvesting videos, but also loves the cookings videos. She also does the American accent (we’re Australian) it’s so cute 🥹🤣
These comments are the most adorable I’ve ever seen. So cute! I miss having Littles.
I am in the south and have always canned my beans. They are not mushy, but SO much better than store bought canned beans.
I also make pepper jelly with all the bell peppers and hot peppers to eat on top of the green beans. Super easy and delicious!
Hi there, a few years ago an older man told me that it was a good idea to run the cold water when you’re about to dump boiling hot water down the drain. Here in Canada we use PVC piping and over prolonged use we’re talking years it can become brittle, just a thought. Anyway it sounds like a good idea to neutralize the extreme heat. You amaze me little momma!
We dip our peeled peaches in a bowl of water with some lemon juice added to stop them from browning so quickly. It works like a charm
We had a garden 15-20 years ago with 10-15 fruit trees (peach, apricot, pear, plum, sweet and sour cherries, apples) and we made tons of jams, sauces, syrups back then. They are holding up perfectly as stored well. My family does not have that garden for over a decade but my family is still going through the stuff we put away. We did not have any fancy equipment but boiling water and bottles from the store. Becky, if you make more than 2 years worth, that is totally fine :) you can enjoy the goodies for many years to come
I have a cannery down the street from my house. On the corner the trucks tend to spill their load of fruit and veggies. Myself and a few other neighbors are quick to pick them up. Let's just say we can all that is spilled. Our fav is peaches. Lol❤
Raised 4 kids on beans canned in the pressure canner, used to can over 100 qts a year. I keep some now for emergencies, but we LOVE the frozen ones so much more. I take off the ends, snap, blanch, dry and put into sealer bags. Then fry up bacon and onion, add the beans. So good!!
Thank you! Because of you we have found a local famer to buy our meat from. 😊
Becky I make homemade jam all the time. I use a Granny Smith apple for my pectin. Peel it, cut it up and add in with your fruit when you start the cooking process. Works every single time. ❤
Do you find the final flavor has a hint of apple doing it this way? What are your ratios, one apple to how much fruit/juice? Also, do you use the peel or only the chopped pieces?
I've been waiting to watch this all day! I've canned 6 bushels of The Peach Truck Peaches. They are in Georgia and come to Nashville areas throughout the entire week. I've pre-ordered them and this past order I had delivered. They feel hard as a rock but they are 💯 percent ripe and are the juiciest peaches I've ever had! I've canned 16 pints (12 half pints) of peach butter, 18 pints (12 half pints) of peach cobbler/pie filling, and most recently I got 6 quarts of peach halves, for various cooking or just eating, lol! One easy way they (owners of The Peach Truck) told me how to release the meat from the pit is to cut all the way around the peach (to the pit) then gently turn each half opposite of the other, like opening a pickle jar. The peaches I worked with, released absolutely every single time. ❤
Jessica from ‘Three Rivers Homestead’ took her peach pits that’s she had the same issue as you did with a fair bit of flesh left on the stone and she boiled the up in water with a couple vanilla beans and used the juice to make jelly. 👍 Yummy idea for an otherwise waste by-product hey? I was thinking it would make a good sweet/savoury pepper jelly too.
I love Jessica from Three Rivers Homestead. She is so knowledgeable and cooks three meals from scratch every day for her 8 kids and homeschools too. She’s such an amazing, loving, and super mama. I don’t know how she does it all. May God bless her and her beautiful family. ❤❤❤
When you are using the vacuum sealer, if you make the food flat, the bags will store easier on top of one another and you will fit more in.
I did my TEENSY version of 'preserving the harvest' ALL weekend and GOODNESS my neck and shoulders are dying! Hours of washing and chopping and stirring ...WOW. Filled my fridge and freezer. Made salsas and enchilada sauce to freeze
too. GREAT way to enjoy produce!
I canned up 13 pints of strawberry and blueberry lemonade concentrate and about 20 pounds of pears over the weekend. You, Becky, got me into canning last year and I just can't stop.
That sounds amazing!
Blueberry lemonade sounds amazing.
@@itsjustme.7059 I like it even more than the strawberry. I've been thinking about making a blueberry limeade, but I don't know if it would be safe to can. I haven't looked into it yet
Salsa!!! Perfect timing. Getting burned out on other tomato canning, I looked at all my tomato’s on my counter and decided that was the next preservation project. Awesome Becky! P.S. I have to say your canning and food preservation projects are really progressing to such a professional level. It’s fun watching your skills grow.
YAY!
Food processor hints: when dumping out the contents of the processor bowl, stick your index or middle finger in the hole on the bottom and hold the blade in place.
Also, if you start the processor, then drop the veg in the "chute", the processor will chop them and "throw" them against the sides of the bowl. This helps you to get a chop instead of a puree. I learned these tricks 35 years ago and continue to do this, especially when making salsa.
Hi Becky & friend's, I prefer frozen green beans over canned. When they are canned they become mushy. Unless you make dilly beans. You just have to decide which you prefer. 😊
I agree that I didn’t like canned beans (hot water bathed 3 hours). Since we had purchased a pressure canner years ago and I realized I don’t have to cook them to death, so much better. I have some freeze dried green beans down cellar and I need to see what I think. 💙
I can't stand frozen vegetables, but I can do canned and fresh, isn't that weird how that works with people?
Completely agree!
I tried canning a few jars of beans today to just try them out. I haven't ever done it before so I thought I would give it a try. Time will tell what we like better. I have always loved frozen
You can boil the peelings and pits and make peach jelly from the strained juice.
Happy Tuesday, Becky & everyone! I just started some seeds & can't wait to see my little garden full of color! 🦋
YAY!! That's amazing!
It’s called a core , the same as an apple
@@AcreHomestead hi Becky, your vids are such a joy. I noticed on 8:58 you put the tomato in the bowl (lol) instead of the pan. I straight way went to comments to see if anyone noticed to no avail. I wanted to try your recipe so I pulled it out (saved) & remembered about the tomatoes. You’ll probably have a few friends go back to see it (I’m laughing as I type). Your vids are so awesome!
As a southerner, I prefer canned green beans. I only can a particular old variety of bean though. I suspect it may be most popular in Appalachia. I always grow white half-runners. It is my family's favorite green vegetable. I can over 100 jars a year. My mother in law always put up 300 jars each year. Everyone in the family, men, women, and children became very adept at stringing and breaking them. It was a huge family activity every summer. Southerners cook green beans with something like bacon for flavor. They might be overcooked for people from other regions. While I can enjoy green beans the way you prepare them on occasion, it isn't my preference. Regional difference, I'm sure.
I love canned beans since my mom was from the South. She was from arkansas. She would leave some beans to mature and use the large beans or seed in with the green beans. I still love them but don’t often get enough to do that.
What kind of green beans do you grow? My MIL in Tennessee grew up eating what she called pole beans. She has no idea what kind of green beans they were. I'd love to find out what type they are so that I can surprise her with the seeds.
@@KitchenFairy61pole beans are the variety in opposition to bush beans. There are several varieties of pole bean to choose from. Anywhere that sells seeds should be able to help you. I thought it always mentioned it on the seed package. Get her a handful of pole bean varieties and let her play!
My grandmother always cooked green beans with and potatoes. And of course, bacon grease. I still ( at age 70) still can't get them to taste as good as I remember hers.
Your bowl for the compost said broth to me. This is so cool to watch you. I am in my 60's and just learning to enjoy canning! Thank you for sharing!
You are hands down my favorite person to watch! You are so smart and I absolutely love to watch you can and preserve! Your house is beautiful, your gardens are beautiful and so is your personality! Thank you for sharing your talents with us!❤
Aw thanks so very much!
Thank you so much for all of your videos Becky.
My mother in law died a couple of days ago so I have watch a lot of your videos to have a break for life - and your videos always give me a smile on my face ❤️
Love from Denmark
Praying for comfort for you and your family. My condolences.
My condoleances. Big hug from the netherlands
@@cynthiafisher9907 🙏🏼❤️
@@urbanhomesteader79 🙏🏼❤️
@@essiev6397 🙏🏼❤️
Hi Becky, Hi friends! Just sat down with Coffee and Becky uploaded!
Thank you Becky for teaching me a new way to cut peppers. Wondering if peppers would be good in the freeze dryer????
Hello ❤
Hi Leisaann...love her videos as well😊❤✌️. Hope your having a terrific day😊
Hey hey 👋🏻 I am a LOT late to the party, BUT I am here now 😊 Hope all of you had a lovely day 😄
I know it's too late for this, this year, but next year, if you leave 1 or 2 jalapeno plants to over-ripen until the jalapenos are red, you could smoke them and dry them and make your own chipotles and adobo sauce to have on your pantry shelf next canning season. I just made a couple of jars with dried chipotles that I bought from the store, but I know I have some red peppers in my freezer somewhere that I'm going to try doing that with over the winter. :)
I made crock pot peach jam yesterday. I use sure gel every time. It has never failed me. -Natalie
Hi, my family does not like canned (home bottled) green beans. We like the freezer preserved 100% more. Thanks for sharing your journey!
Also, to can green beans to stay bright green and pack without blanching. The Mennonite use a zinc 50mg vitamin tab in each jar which keeps the green beans bright and zinc is good for us!
I tried it. The zinc didn't completely break down and I compared color side by side with & without- not much difference.
I have watched a few of your videos now and I can't help but smile when you make your "taste test face" when you really like something. It's endearing!
Hi Becky! Dee from NZ Dee from NZ here. I find it interesting that you water bath can your jams. I've made jam since I was about 10 or 12 and I'm 62 now...I've never ever water bathed once jarred up. We cook ours with or without pectin depending on the fruit, and how much natural pectin that fruit contains....checked for jelling as you did, jarred it up while its still piping hot, popped on the lids and rings, and left it sit overnight, or till all the jars have sealed. Taken the rings off and washed the jars to ensure no sugar is left on them, and put them in the pantry. I've never ever had any be bad, and I've never heard of anyone here than waterbaths them....😂❤
Hi Becky! I just wanted to say Thank you for bringing me so much joy with your You Tube channel. I look forward to your post all the time. Blessings to you and Josh and baby boy Acre!
Hi Becky,
It's always a wonderful moment when you have uploaded a new video.
Laying in my bed, watching all the garden and kitchen conundrums is the highlight of my evening.
Thank you so much for taking us with you on your journey. It's highly appreciated!!❤
For me, it's time to sleep now (11 PM), but I hope you have a wonderful day filled with joy and happiness.
Sending you lots of love from the Netherlands.🤗 🇳🇱
.
Thanks so very much for watching!
Lol love from South Africa watching from my bed at the different time zone next morning here. ❤😂 Thank you Becky, Friends have a Blessed day. 🙏🌹🇿🇦
Insert Janice voice OH MY GOD! My mouth is watering over here wanting chips and salsa! That looks amazing and your face just said it all, no words needed!
Remember you can roast veggies (tomatoes, peppers, onions, garlic, etc...) on the grill (bbq). They taste awesome this way and clean up is super easy.
HI Becky and everyone i just made my own mine garden i have alot of space but never had the inspiration but when i started watching this amazing woman i had more than enough inspiration to start my own little garden tysm!!!
Delicious! As if you aren’t busy enough you can dehydrate or freeze dry the tomato skins. When dry wiz them into tomato powder to use in soups, to thicken sauces and much more. 😊
Dear Becky. I love your channel and how you handle so many things. I love cooking and gardening .,canning, etc... I see you with all this energy. I reminded me how I was. Now I'm 67 years old😊 /due to my health/ I still do some things but not as much as I would like.
So to me you are a breath of fresh air. Brings me joy. Thank you. Be well continue to enjoy your beautiful garden. Blessings
Laura M from Rockaway Park New York ❤❤❤
I have been freezing my peppers for some time now but the way I do them is different. I actually dice them then lay out on a baking sheet and flash freeze them and put in a baggie, this way I can use them in salads, sauces, making “O’Brien” style hash browns, pizza, etc. I simply take as much as I need for each recipe and return the frozen peppers to the freezer. When I use them in salad I run cold water over the desired amount for the salad and pat with a paper towel and they stay crispy not soggy.
Patera put out a short this week, showing her using pliers (new, clean) to just stick into the top of a peach and pull the pit right out.
Careful doubling a jam recipe - it's not intended to double and will often not set correctly. If doing a double batch, boil ingredients in two separate batches rather than together.
That’s been my experience too.
Thanks! I'll remember that.
I learned this the hard way!
That’s correct. If you use Pomona pectin, you can alter the batch size and use alternative sweeteners as well. Like honey.
I prefer pressure canning green beans. Frozen get a rubbery texture I can’t stand.
Becky, you are so fortunate and blessed to love what you do. So many young gals are bored too death and really have no training in anything. I love watching you loving and doing the things I did at your age. Blessed are the busy hands.
I recently learned that you can take boiling water and pour it on plants to kill the roots. I've used my leftover boiling pasta and blanching water to kill the weeds and grass growing between the cracks in the sidewalk and driveway. It works! 😄
Yay, just in time for an evening in front of the tv by myself after an afternoon at the allotment harvesting veg with the kids.
Gin and Becky, fab combo for an evening. Love from the UK!
Hey Becky, if you run out of freezer room, the peppers freeze dry and reconstitute beautifully. I keep a jar on my shelf along with freeze dried chopped onions and I use them all the time. As a bonus, the peppers are all different colors and it’s beautiful. This may sound silly, but I’m happy every time I look at it. -Natalie
Miss Becky you’re adorable I love your content - your hard work and your positive energy. May your hands & heart continue to be blessed.
Hi Becky, I wish I can show your videos to our small farmers here in our country. Food preservation is not really that common here especially tomatoes! I have seen a lot of reports where the farmers would just throw away a lot of their harvest because of over supply. 😔
I love your videos and for me it's interesting to see so many different produce that are not familiar/available in our area.
Love from the Philippines ❤🇵🇭
Hi Becky, I've been binge watching your videos again after a few months of mental health struggle and barely any cooking, now I'm starting to feel better and watching your videos inspires me so much to cook nice healthy meals for my family. Thank you, you're amazing.
If you like very tender/soft green beans, you will like pressure canned beans. Blanched and frozen I find helps retain the freshness. I don’t have enough freezer space to freeze lots of green beans so I mostly pressure can. We enjoy them either way!
I grew up eating canned green beans so the texture of home grown pressure canned beans was a big step up. When the family was young, I used to can a lot of them and we all loved it. Actually better than frozen.
My favorite way to freeze peppers is to first freeze them spread out on parchment paper, then vacuum seal them. I find that they freeze faster and don't stick together when they're frozen before sealing them up. Same with blanched green beans.
Thanks
Becky you are a SUPERSTAR, love, love, love, your channel, thankyou so much for all your hard work xx ❤
A really easy, tasty and beneficial method for salsa is fermenting. That's how I preserved all my salsa last year. It tastes fresh because you don't cook anything.
I need to do this!
I love canned green beans! I made 28 jars last summer. So far I have 18 this year. Hoping to get at least 30.
My great grandma used to can a bunch of them and then send them home with us. They were the best.
Hi Becky,
You are so inspiring to watch, I’ll watch your videos when I find one according to what’s coming out of my garden I will gather all the ingredients needed to can a recipe then go back watch again and can along with you. You are such a joy to watch.
Hi Becky, I love watching you put together all the meals and things. I love salsas. I live in Texas so salsa is life but I’m actually from Mexico so I’m picky about my salsas. Yes roasting the tomatoes,onions, garlic and peppers is a must also add knorr ( either tomato chicken or regular chicken bullion) to the salsa secret ingredient.😉enjoy!
Can I ask.. how much? Definately going to try this.
Hi Becky, My family has been canning green beans ever since I can remember. I also have frozen green beans as well. I prefer canned green beans. My daughter does something called leather britches. She takes and threads the green beans and makes a wreath of them and hangs them to dry, she will soak them in hot water to reconstitute them and either blisters them or actually just cooks them with some onions,bacon and simmers them. 😊
Greasy beans are the type of beans to string & dry. It doesn't work with just any green bean.
Also, use needle nose pliers to remove your peach pit. Reach into the peach, grab the pit with your pliers, twist and pull!
Hi Becky, if you have more produce than you need, you could donate the extra to a local food bank; they always appreciate fresh produce. That would lower your work load, too!
💚 Definitely a productive day-salsas look yummy! Great amount of garlic powder, and veggies for the freezer-Yay! 💚
Lord I wish I had your energy!!😂😂 I really enjoy watching you do what I used to do when I was young. So much savings and so much better flavor. Thank you for taking the time to video what you do. 💖💖
I made the roasted salsa, followed Becky’s directions using lime juice instead of lemon juice, also used a combo of jalapeños, serranos, poblanos and cubanelle peppers…..OMG! This is the BEST TASTING SALSA I have ever eaten! I only made enough for 3.5 pints. I put 3 pints in the freezer….this is not going to last long. Already planning my next batch. Thank you Becky!😍
As someone who has grown peaches and had to deal with so many 😂(500+ peaches last year) for anyone out there looking to freeze peaches, if you don't blanche or cook them before freezing they will brown when thawed.
Hi Becky, I have been canning green beans for years and they are so delicious! So I hope you try them this year and I hope you and Josh love them as much as we do. One of the tricks is to make sure that the green beans are young and tender when you can them. Enjoy!
Becky, I’m excited about these two salsa “recipes”! As a beginner, I would find it helpful for rough amounts/ratios to at least get me in the ballpark and then I can tweak to our taste from there. Completely understand if you don’t have time for that!! Love your content so much.☀️🌱💚
For canned salsa, it's 8 cups of tomatoes and 6 of peppers. I also add 2 cups of onion, 4-6 cloves of garlic, about 1/2 cup of salt (to your taste, I add it last), 1 cup of lime or lemon juice, and a bunch of cilantro. It's easily doubled. I also use apple cider vinegar instead of vinegar! That's the bernardin recipe anyhow... seems to work well every time.
Thank you❤
I'm not addicted to canning and preserving. It's a lot of work, but I am spoiled to the taste of homegrown and preserved foods. So I willingly do it.
A farm nearby sent out an email yesterday. In that email they advertised tomato 2nds 🙌🏻 I am on the schedule to pick up 40 pounds this coming Sunday 8/26/23 🎉🎉🎉 Sooooooo excited ‼️🤩🤩
❤ Just wanted to drop a tip for canning rings! Wrap the end of a pipe cleaner around one, sting as many as you can (~20) onto the pipe cleaner, and then wrap the end around the first ring. Keeps them easily together and can hang! Hopefully that made since and helps you stay organized!
I use a bungy cord to keep all of my rings together nicely. they hang off of a metal shelf in my basement. It drives my 83 yr old mother crazy, but I always know right where they are.
I just recently made some salsa like this and my family loved it. I used a slotted spoon to scoop out the tomatoes and left a lot of the juice and seeds behind. It turned out really thick, loved it.
I appreciate when you tell us in the title what the video is about like you did today (salsa/preservation). I'm much more likely to click and watch than with nonspecific titles like "Well that got a little out of hand in the BEST kind of way!" which I don't end up clicking. Little Mountain Ranch is a good example of outstanding descriptive titles. She gets her fun phrase in there | and also good descriptions (separated by a |). Hope this helps you gain more casual views or first time viewers!!! ...because I love your gardening and cooking content and I know others will too! Cheers
You definitely need to open a restaurant!!! I wish I could live next door to you. Your recipes are all EXCELLENT!♥️♥️
Yay - we have so many tomatoes ripe and ready to go from our garden! I’ve been waiting for this roasted freezer salsa since Becky posted about it on Instagram - can’t wait for the weekend! Thank you Becky!
YAY! I hope you love it!
This is the way I make salsa!! The only thing I do differently is taking out most of the seeds. Thank you for taking us along with you 🫶
You can roast all those peppers peel and then freeze them. They taste so good. Even the tomatillos can be roasted and then frozen. Saves you time later. I know this video is a little older but just in case other folks were not aware that you can roast peppers and freeze them.
I freeze my peppers on cookie sheets prior to putting them In freezer bags. This way I can use what I need for each meal and they come apart easier
We have peach trees and go through a lot of peaches. The reason some of the peaches wouldn't peel very well or come off the pit easily is because they weren't fully ripe. They would have benefited sitting another couple of days.
Watching Homesteading with Zimmerman's- she says she was with some Mennonite ladies, and a woman said that when you can green beans add zinc. They keep that dark beautiful green color! A lot of people don’t can green beans because it loses its color during the canning process. That’s how the companies that sell can green beans you buy at the store keep their color. Hope this helps!
I hardly ever comment on people’s pages but I just made the salsa recipe… oh my, it is delicious!!!! This is how we will make our salsa from now on!!!! Thank You for sharing!!!!!
Just got back from the farmers market, shucked some corn to put in the canner and sat down because the heat index is 113 F right now and Becky post was there! Yay!
Oh Becky, I was having a not so good day today and BOOM there you are to brighten my day! thank you ❤
Aw thanks so much!
I made peach jam one year and had to leave in the middle. When I got back I forgot I had doubled the peaches and made it like one recipe. So it did not set like jam. HOWEVER-it is delicious on yogurt and ice cream so I make it that way every year now.
Bro from Scratch and others have stopped blanching green beans before freezing. That has been the number one reason that some of my harvest goes bad. Started just preparing them, putting them in bags, pulling the air out and freezing. Game changer!
I made about 60 years ago what you call cowboy candy, we called relish, all my friends and family loved it, to add to this story my sister in laws dad from the Philippines grew many different peppers, at no cost to me and his field hands picked most of them for me, of course I gifted back what i canned. His variety ov mellons were awesome, now retired at 84 in Hawaii ALOHA
I’ve canned peaches for years yet this year made PEACH SALSA . Incredible. Great reminder to freeze our green peppers for this winter. TY Becky. We love my salsa too.
I made peach salsa last year, and I didn't end up liking it that much, I was so bummed! But a lot of people I know love it, so I just get to share.
That is amazing! I am so excited for you!
You are so amazing! I must say…i bet your ultra organized mom has a recipe for the roasted salsa! Lol…love you both! ❤❤
I have been watching you since you came on RUclips. I love you and Josh and you never fail to inspire me. I have a small back yard garden which produces enough for my husband and I. I became a canner about 7 years ago. And only do waterbath. Mainly because I don't have the produce to support a pressure canner and money is always an issue. My husband and I are retired and we constantly watch our pennies. But the beautiful thing I learned from you today is the freezer salsa your mom makes and now you have shown us how to make it. I made it last night, It was extremely doable even for an older arthritic woman like me. And it put my good tomatoes to use, I love the idea of preserving by turning your produce into something else. So now my tomatoes, at least a bunch of them, are preserved in the freezer as roasted salsa, It is so good and my husband says it is the best he has ever tasted. Fantastic!! I also bought the hard sided little containers you suggested and they worked great. Thank you Becky for being you. You are the greatest! Susan
A salsa you might be interested in is peach ginger. I would cook half of the peaches with ginger on the stove, adding a couple roasted peppers, garlic and onions. Then chopping up the blanched uncooked peaches and mixing them together with the cooked mash. Taste test to see if you need to sweeten (use honey), salt, pepper herbs. I always made it a cupboard dish so the ingredients, spices and herbs, I added would always change. Anyway, you can freeze or make it as you need it.
Hi Becky! You can dehydrate or freeze dry the tomato skins.. they make excellent paste after you grind then into a powder
I know you love making apple crisp in the fall. But maybe you could try making peach crisp as well? I think it would be delicious! Love watching you!
Oh my gosh! You are so right about canning being addicting. I watched your videos and another RUclipsr. I'm loving it so much, so thank you for enabling my addiction. Sherrie
Highly suggest checking with the farmers markets for the ugly tomatoes. I got an entire bushel for $5 last year. A blessing for sure. Now, I make sure to visit him often and fill in what I need.
What a great productive day!! Your facial expressions are priceless!! I can always tell when you've hit a recipe on "the nose".