Tuesday, September 20, 2011

beet & corn salsa

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 its been a while

but i have a good excuse

i have been elbow deep in tomatoes & end of summer goodness from the garden

this time of year you will find me in the kitchen canning summer's bounty to enjoy all winter long

nothing beats opening a jar of salsa in the middle of winter ...or sauce, jam, pickles
and savouring the tastes of summer

a  few steam burns on the knuckles and scalding water down leg (apparently i did not learn my lesson from canning strawberry jam) is a small price to pay for a ticket back to summer when i need it most - in the middle of a new england winter

being able to preserve summers bounty, in my book is priceless



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sometimes i'm strange

other times i'm pretty normal

this salsa is borderline - some think it is genius, others look at me like i've gone mad

beets make this salsa a really pretty shade of magenta
- which for the record is my favourite crayola crayon

beets, blueberry balsamic vinegar, tomatoes, peppers & onion make the base of this salsa

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justin, who could not stand beets liked this salsa

they are pretty sly, almost like a wedding crasher who actually pulls off being uncle roys cousin

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see the thing about beets - they turn everything magenta

your hands.....cutting board....kitchen towels.....your white cabinets

but don't let that deter you from trying this recipe out- it is a great way to use those beets that are arriving in your fall csa's by the bunches

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 this picture pretty much confirms the fact that i do not use nearly as much hand lotion as i should

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Beet & Corn Salsa
makes 6 pint jars

you will need:
  • 6 pint jars with bands & lids sterilized
  • 6 cups tomato - cored & peeled if desired
    • to peel tomatoes submerge in boiling water for 2 - 5 minutes and plunge into cold water, once cool to handle peel skins from tomatoes
  • 3 large green peppers seeded & chopped
  • 2 red onions dices
  • 4 hot peppers - seeded to lessen the heat, keeps seeds for a hotter salsa
  • 1 cup distilled white vinegar
  • 3 ears of corn- shucked and cut off the cob
  • 2 medium beets, peeled & cubed
assembly:
  • place all ingredients in a large non-reactive stock or soup pot
  • cook over medium high heat until consistency is reached about 10-15 minutes
  • mean while prepare water bath  - see here for a step by step guide to canning
    • you may choose not to process the salsa in a water bath- if so the salsa will keep up to 3 weeks in the refrigerator
  • continue to keep salsa at a low boil
  • ladle salsa into jars leaving about a 1/2 head space
  • wipe rim clean and top with lid, secure with band until finger tight
  • process in water bath for 15 minutes at a low boil, leave jars in bath for an additional 5 minutes
  • remove and allow to cool on a wire rack - press down on the top of the lid, if there is no give/movement the jars have processed correctly
enjoy!

2 comments:

  1. Looking for my jar.. I thought that was Justin's hand.. oops... Great blog again.
    Love Mom

    ReplyDelete
  2. What a beautiful salsa! Such a vibrant color. I love beets. They taste like dirt... in just the absolute best way possible. Thanks for sharing!

    ReplyDelete

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