Just checking in...

[nundu_art]

By now you know what my summers are like, what with Camp, garden and throw kitchen renovations in to the mix, so you're not surprised at the lack of entries into my journal (not that I'm that good at it to begin with).  *how's that for a run-on sentence?*

Camp is slowing down, due to school having started here in the deep south.  Next week has a few

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[nundu_art]

My salsa recipe is one of those 'a bit of this, a bit of that'. I peel and coarsely chop about 20 pounds of tomatoes. I let them sit in the bowl for a while for some of the water to drain out. I chop three or four large onions (food processor is great for this since I'm allergic to raw onions), then seed and dice four or five green peppers and a few hot peppers and four or five banana peppers. (We prefer medium salsa, so just a couple of hot peppers, depending on what type. We grew jalapenos, so I only use 2 and be sure to get all the seeds out!) Then dump all the onions, peppers and tomatoes into a large stock pot (don't include the juice that has drained off the tomatoes). Cook slowly over slow heat until the mixture comes to a boil. Reduce heat and let simmer for 30 minutes. If the salsa is too runny you can make a mixture of corn starch and water and add in small quantities, heating and determining if you need more. When it's as thick as you like remove from heat. Hopefully while all this has been cooking, you've been preparing your jars. Fill the sterilized jars, leaving 1/2 inch head room. Seal and process for 20 minutes at 10 pounds of pressure. This recipe makes around 15 pints.