Tomatoes

My tomatoes won a Second Place ribbon at the 2011 Tillamook County Fair.  They also won a Blue Ribbon at the 2012 Tillamook County Fair!

Tomatoes are fairly easy to can.  I just do mine cut in half.  I use them for chili, spaghetti sauce, pizza sauce and stews.  I just drain the water and puree the tomatoes.  I use it in place of store-bought tomato sauce and canned tomatoes.

Tomatoes

Before you begin on your tomatoes - have a large pot filled 2/3 with water.  Set on stovetop and bring to a boil.  Turn down the heat -but make sure the water is boiling gently.  Put lids in saucepan, cover with water and place on stove as well.  You want the water to get hot but not boil.
Have an extra pot of water boiling as well.  This is for filling your jars.

Wash tomatoes.  Dip in boiling water for about 30-60 seconds - not very long.  Just until you see skins start splitting.  Dip in cold water.  (It helps to have half your sink filled with cold water ahead of time.)  I remove the core (top of tomato where the stem grows) and slip off the peels.  You can leave your tomatoes whole or cut in half.  I cut mine and start filling jars as I go.  Really pack your tomatoes in there - leaving 1 inch headspace.  Add 1 tsp salt/quart OR 1/2 tsp/pint.  Also add 2 tsp lemon juice/quart OR 1 tsp lemon juice/pint.  Add enough hot water to cover the tomatoes.  Run a knife around the inside of the jar to check for air bubbles.  Add more water if necessary.  Wipe rims, add lids and bands.  Process in water bath canner making sure water covers the tops of the jars.  Quarts are 45 minutes up to 1,000 feet.  Pints are 40 minutes up to 1,000 feet. 

Minestrone Soup

My cousin's wife sent me a Minestrone Soup recipe - and then I found another recipe online. So....I combined what I really liked from each of the recipes - some things were the same - and came up with my own version. It's pictured with the garlic rolls that are made cinnamon roll style.

Minestrone Soup
1 cup shredded cabbage
2 carrots, peeled and chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 small zucchini, cubed (if not available - leave out)
1 handful kale or spinach, chopped (I use kale)
1 (14.5 oz) can white beans (the above picture has red beans since I was out of white. Both work well.)
1 TBSP dried parsley
1 (28 oz) can diced tomatoes
6 cups broth - either chicken or vegetable
1 tsp Italian seasoning
1 tsp salt
1/4 tsp black pepper
1 lb Italian sausage, cooked and drained
1/2 cup dry pasta of your choice (I used dry ravioli found in the WinCo bulk section.)

Simmer all ingredients for a couple hours. Garnish with Parmesan cheese if desired.

This recipe also freezes really well.

Harry and David's Onion and Pepper Relish

This recipe was a blue ribbon winner at the 2011 Tillamook County Fair!

This relish is amazing! I first tried it last Christmas when visiting my in-laws. My mother-in-law has a friend (E.R.) who brought it over. I tried this and HAD to have the recipe! This is the first time making it and I thought it turned out awesome. I did double the recipe. I figured if I was going to make one batch - and take the time for that - might as well double it so there is plenty to go around! This is so good as a topper for cream cheese and used as a dip for crackers or chips. I will only put the amount for 1 batch. This does make a lot. For a double batch I ended up with 21 pints and 1 half -pint.

Harry and David's Onion and Pepper Relish
5 - 14 1/2 oz cans chopped tomatoes, drained (I used diced tomatoes)
6 bell peppers, seeds removed (I used 3 red and 3 green)
6 cups sugar
2 TBSP salt
1-2 tsp crushed red pepper flakes (I used 1 1/2 tsp)
6 jalapeno peppers with seeds and ribs removed (a spoon works well for this.)
3 medium onions
2 cups white vinegar
2 boxes (1.75 oz each) powdered pectin

First chop all the vegetables. This is the most labor intensive. It goes together very easily once all the chopping is done. To make this quicker I used a food processor.

Mix everything together, except the pectin in a very large stockpot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute.

Pour relish into hot sterilized jars. Don't go any larger than a pint. Leave 1/2 inch headspace and process in a waterbath for 15 minutes.

For a great Christmas present - or anytime present attach a tag that reads "For an easy dip, mix jar contents with 2 (8 oz each) packages of cream cheese and serve with corn chip scoopers."

Avocado and Chicken Melts

This recipe was chosen as part of my selections for the September Aussie/NZ recipe swap. The cook is Jen T from New Zealand. This was a very tasty lunch today. A real treat!

Her recipe calls to do the chicken differently than what I did. The post beneath is about chicken breasts. I did an extra couple with just breading and used half a chicken breast for this sandwich. So I am changing this portion of the recipe since I liked it so much.

Avocado and Chicken Melts
1 hoagie type roll per person
1/2 breaded chicken breast leftovers from next post, warmed
avocado slices
tomato slices
cheese

Cut roll in half lengthwise. Place under broiler just until toasted. Remove and layer desired avocado slices, chicken breast, tomato slices and cheese. Return to oven/broiler for a few minutes longer - just until the cheese melts.
Serve warm.

Zucchini Salsa

I was on the prowl for a salsa that incorporated zucchini. I came across this one that is canned. All the better I say! Then I can enjoy for months down the road. Oh man is this good! Not too hot - the perfect temperature!

This recipe comes from Bergy in British Columbia, Canada. I "met" her through recipezaar.com where the recipe is posted.

Zucchini Salsa

10 cups zucchini, peeled and shredded

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

Combine above ingredients in a large bowl. Mix well, cover and refrigerate overnight.

The next day: Rinse, drain well above ingredients. Put into a large stockpot and add the following:

1 TBSP pickling salt

2 TBSP dry mustard

1 TBSP garlic powder

1 TBSP cumin

2 cups white vinegar

1 cup brown sugar

2 TBSP red pepper flakes

1 tsp nutmeg

1 tsp black pepper

5 cups chopped ripe tomatoes, peeled

2 TBSP cornstarch

12 oz tomato paste

Bring all ingredients to a boil and simmer 15 minutes. Pour into sterilized jars, add lids and rings. Process in pressure canner at 5 lb pressure for 5 minutes.

Don't forget to leave a little bit out so you can enjoy right away!