The Freezer - A Food Storage Tool

January 2014

Freezers: they are in practically every house. Some houses even have two. But are you using your freezer to its full potential?

First off, do you know what’s in your freezer? Take fifteen minutes and organize it. Don’t keep the box of 30 corn dogs if there are only 2 corndogs left. Consolidate. Check the size of your containers, if you can move something into a smaller container, DO IT! Throw out anything that your family won’t eat. Throw out any meals over a year old or anything that has been destroyed by frostbite.

After you have consolidated and chucked unwanted or old items, you need to layer your food in a smart order. Raw meats should always go at the bottom of the freezer. If for some reason there is a power outage or open door and they thaw they won't leak juices onto other foods below. Cooked meats and meals should be layered next. They might leak juices and ruin other foods if they thaw, as well. Above those keep the fruits and vegetables. And finally put breads and baked goods at the top, so they don’t get squashed.

Now that your freezer is nicely organized, how full is it?  Freezers work most efficiently when at least 75% full. The less space available the less the freezer has to do to keep the temperature down. If your freezer is less than 75% full, you can store water in it to fill the space AND increase your water storage supply! Milk jugs, plastic applesauce jars, soda bottles, etc. work great, but be sure to leave some room at the top for the water to expand as it freezes. For those of you who have a full freezer, make sure you can navigate through your frozen goods. It shouldn’t take two minutes to position everything so you can close the freezer door.  It’s also recommended that you label by listing the item, quantity, cooking instructions, and date.

There is no One-Size-Fits-All Method to freezer cooking. Some people spend one day--eighteen hours--cooking a month’s worth of freezer meals. Some people batch cook, which is doubling, tripling or quadrupling a recipe that you’re already making and freezing the extra “batches.” Again, there is no One-Size-Fits-All Method to freezer cooking. If you don’t like casseroles, don’t cook them! Start with recipes your family already loves and makes on a regular basis. Think about how parts could be adapted and made ahead of time and stuck in the freezer. Be realistic with your time, energy, and money. Choose a plan of action and jump in!

The following are recipes using food storage items that freeze great.

Homemade Refried Beans 

Turn the crockpot on High and dump in the following:

2 1/2 cups pinto beans—previously soaked for six hours or overnight

1 chopped onion

1 tsp cumin

Pour 8 cups of boiling water over the ingredients in the crockpot.  Cook on High for 6 hours.  Then remove most of the excess water.  The more water you remove the thicker the refried beans will be.  Better to take out too much and then add some back in than to leave too much water in.

Mash the beans.  Add 2 tsp. of salt.  Add 1/3 lb. of cheese (cheddar, monetary jack, colby jack) cut into cubes or shredded.  Mash again until cheese melts.  I serve the beans from the crockpot to help keep them warm, but I do turn it off.

These beans make a great dip especially with a couple teaspoons of taco seasoning, but we usually make them for burritos with the normal works:  tortillas, lettuce, tomatoes, salsa, sour cream, etc. I freeze the leftovers in one cup quantities and use them in recipes requiring refried beans or spread them between corn tortillas. Yum! However, I’ve only been able to test these beans in the freezer for 2 months. They don’t last that long at my house! The consistency does hold up for two months.

Fiesta Chicken Enchiladas

1 Tbsp oil ½ cup onion, chopped 3 cloves garlic 1 lb chicken breast, cooked and shredded 1 cup salsa, divided 4 oz cream cheese, cubed

1 tsp ground cumin 1 cup black beans ½ to 1 cup quinoa, cooked 1 cup shredded cheese, divided ½ cup chopped cilantro Flour tortillas

Heat large skillet with oil on medium heat. Add onions and sauté until soft and translucent. Add garlic and sauté for one minute. Add chicken, ¼ cup of the salsa, cream cheese, cumin, black beans, and quinoa; mix well. Cook until heated through, stirring occasionally. Add ½ cup of shredded cheese. Add cilantro when cheese is melted; mix well. Pull off heat.

Preheat oven to 350° F. Spray 9x13 pan and pour and spread 1/4 cup of salsa on the bottom.  Warm up a tortilla in a frying pan (lightly sprayed with Pam) on both sides.  Place slightly browned tortilla on a plate and spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up each burrito using the Taco-Bell-Bean-Burrito method (I learned this method at BYU where I bought many a bean burrito) and place seam side down in the 9x13 pan.  Continue to roll up the chicken mixture in tortillas. I make as many as I can, usually around 10 or so.  Pour remaining salsa over the enchiladas and sprinkle with remaining cheese. Put into the oven until heated through, 20-25 minutes.

Energy Bites

¼ cup butter or margarine

½ T chia seeds soaked in ¼ cup water for ten minutes

1/3 cup sugar (or honey)

1 tsp vanilla

1 cup old fashioned rolled oats

1/3 cup whole wheat pastry flour

1/3 cup ground flax seeds

1/3 cup whole wheat flour

pinch of salt

½ cup chocolate chips

In a large bowl combine butter, chia seed/water gel mixture, sugar, and vanilla; mix well. Add dry ingredients and mix until combined. Stir in chocolate chips. Scoop out on to a plate or cookie sheet like you would cookie dough. Place in freezer to flash freeze for 30 minutes or so. Place bites in an airtight container in the fridge or freezer for quick and easy snacks.

You can use peanut butter as a substitute for the butter and chia seed gel.

Food Storage for College Students and Young Families

December 2013

“Build a small supply of food from your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.”

                                                All Is Safely Gathered In , Food Storage Pamphlet

Following these guidelines for food storage for a college student or for a young family seems like a simple way to begin.

1. Make a list of the “staples “ that your food storage should contain according to the foods you like to eat. Keep a collection of your favorite recipes.  This also helps meal planning and staying on a budget.

2. Keep this list as a “Long Term Grocery List” inside a cabinet door so you can purchase items as they are on sale or when the food budget allows for extra purchases.

3. As your ” Staples” storage grows move on to complete a full three-month supply.

Kathy Bray, co-author of Not Your Mother’s Food Storage, suggests to “write down the date you open something and then look at the date when you’ve used it up.” Just write it on the packaging with a sharpie. This will help you know how quickly you use up your staples and calculate how much you will need. For example, If you use one jar of peanut butter in a week, you will need 12 jars for a 3 month supply. This can be helpful when using a food budget and planning a monthly budget.

Food storage in an apartment or small living space can be easier when think outside the kitchen. Start with a closet that can be used as a “pantry”. Use plastic bins to hold homemade mixes. Place food under beds or on shelves located in less conspicuous places. Keep food accessible so you can easily rotate your storage.

An important part of food storage is budgeting. Building your food storage on what you like to eat will reduce wasteful spending and increase your ability to store food on your budget. Also, a storage full of items you enjoy will lessen your desire to spend more on a fast meal elsewhere also helping you stay on a budget.

Food storage can be helpful and less expensive by making recipes for mixes made out of bulk items and stored in Ziploc bags, ie, noodle mixes, brownie and muffin mixes, dry soup mixes. Included are some recipes.

Food storage can bring peace to your mind during any rainy day, whatever your situation may be. It also allows you to serve your neighbor on their rainy day.

Ready to make mix recipes:

Instant Oatmeal Mix

13 cups quick cooking oats                          1 cup brown sugar, packed

2/3 cup dry milk powder                             1 Tbsp cinnamon

Mix dry ingredients together in a ziplock bag or ice cream bucket. To make 1 serving: Mix ½ cup of oatmeal with ½-1/3 cup water. Add any dried fruit you would like. Microwave on high for 1 minute.

Basic Muffin Mix

1 ½ cups all-purpose flour                          Add: 1 tsp  vanilla

½ cup sugar                                                             1 egg

2 tsp baking powder                                                2 TBSP oil

¼ tsp baking soda                                                     ¾ cup water

¼ tsp salt                                                       optional: add berries, dried fruit,

2 ½ TBSP dry milk powder                                     cinnamon and sugar on top

Mix dry ingredients together in a ziplock bag. You can use ¾ c. wheat flour and ¾ c. white flour. To make: Pour mix into bowl and add wet ingredients. Mix or stir together. Pour into greased or paper lined muffin tins. Bake 400’ F 20-22 minutes.

Basic White Sauce

3 cups non-instant dry milk powder , 2 cups all purpose flour, 2 Tsp salt.

Mix together and store in an airtight container. Use in any recipe that calls for making a white sauce using milk, butter and flour. It is a completely fat free alternative and tastes great! It will store for up to 5 years on the pantry shelf.

Homemade Mac and Cheese

8 oz macaroni, cooked                                 1 ½ cups cheddar cheese

½ cup + 2 TBSP white sauce mix                salt, pepper, garlic onion to taste

2 cups hot water                                                       Diced ham, optional

Cook noodles, Whisk white sauce mix and water together in sauce pan. Cook and stir

Season with spices to taste.  May add ham and buttered bread crumbs . Bake at 350’

Until bubbly hot. You can freeze this dish before baking. To use frozen casserole just thaw and bake as directed 

HOW TO PREPARE FOR SEVERE WINTER WEATHER

With winter just around the corner, we all need to make sure we are prepared for any possible severe winter storm.   We are fortunate to live in an area that does not get severe winter weather but there is no guarantee we won’t.

It is best to prepare for severe winter weather before a storm actually heads your way.  A few basic things you can do to take the stress and worry out of winter weather are:

·        Store bottled water and food that does not require cooking in case of a power outage.  Some ideas are tuna, cereal, canned or dried fruit, crackers, nuts, peanut butter and jelly.  Remember to store things your family will eat.

·        Have sand or rock salt to make driveways and sidewalks safer.  Make sure your snow shovel or other snow removal equipment is easy to get to and in good working order.

·        If you have a fireplace, make sure you have wood that is in a dry, easy to access location.

    If you have a gas grill, make sure you have a full propane tank.  It may be possible to cook on your grill once the storm lets up.  If you have a generator, make sure you have fuel and that it works properly.  Only use a generator outdoors.  Keep a fire extinguisher on hand.

·        Learn to shut of your water main and gas line in case there is a problem.

·        Make a winter emergency kit for your car.  Include:  window scraper, small broom, flashlight, blanket, battery operated radio, snacks that provide energy, water, jumper cables, small shovel, sand or cat litter for tire traction, hat, gloves, extra socks, first aid kit and a piece of fluorescent fabric to use as a distress flag.

·        If you have a baby or someone that requires medication, make sure you have plenty of those extra things you will need on hand.

During a storm, it is important to remain positive and use good judgment.

 

·        Have a battery operated radio so you can listen to weather reports.

·        Dress in layers of loose, lightweight warm clothing.  Your coat should be somewhat water repellent.  Wear mittens, they will keep your fingers warmer than gloves.  Wear a hat and scarf.  Use the scarf to cover your mouth.  This will protect your lungs.  KEEP DRY.  Change wet clothes as quickly as possible to help keep from losing body heat.

·        Avoid overexertion when shoveling snow.

·        Drive only when absolutely necessary.

·        If your power is out.  Close off all unnecessary rooms and stay in one main area.  Eat regularly and drink plenty of fluids.

·        Don’t forget about your solar lawn lights.  These can be left out during the day and brought in a night.  Several together can give off a good amount of light.

·        Have puzzles, games, books or any other light activity you can do while you are homebound.  Turn this into an opportunity to relax or make it an adventure.

·        As tempting as it is to snuggle down and sleep, it is important to move around occasionally.  This will help you keep warm and keep you alert.

·        Have plenty of blankets.

Hopefully we will not have to experience any really severe winter weather.  But being prepared will help in any storm and will give great peace of mind.

Home Canned Sloppy Joe Sauce

It's hard to find someone who doesn't enjoy a great sloppy joe every now and then. Having the sauce all canned up using my garden produce is a treat. All I have to do is brown some hamburger and stir in the sauce and dinner is done!

I've never canned sloppy joe sauce before. I searched out a few recipes and played with the spices until I figured out one that I know we will love. (I only played with the spices which did not change the overall acidity of the product so this can still be safely canned in a boiling water bath.)

Mix all the ingredients together in a large pot. Then ladle into jars and cap with lids and rings.

Cook pints in a boiling water bath for 20 minutes.

Remove from the boiling water and allow to cool. Check to make sure the jars are sealed before tucking them away for longer storage.

Home-canned Sloppy Joe Sauce

10 cups tomato puree

2 cups chopped onions

1 cup chopped green peppers

1/2 cup tomato paste

1/4 tsp cinnamon

1/4 tsp ground cloves

1/2 Tbsp garlic powder

1 1/2 Tbsp celery salt

1 Tbsp soy sauce

1 Tbsp Worchestershire sauce

1 1/2 - 2 cups brown sugar

1 cup white vinegar

1/2 cup Ultra Gel *

Make tomato puree using a food mill. To see how I prepare my tomato puree click here. (If you use the food processor, you keep all the seeds and tiny skin pieces - my family doesn't mind. If you use a food mill, the skins and many of the seeds are removed. It all comes down to preference.) Chop the onions and peppers in a food processor. Combine the tomato puree and the onions and peppers in a large stock pot and bring to a boil. Simmer for 30 minutes. Add remaining ingredients. Process pints for 20 minutes in a boiling water bath. To serve: Mix one pint of sloppy joe sauce with 1 pound of browned hamburger. Makes approximately 7 pints.

*Ultra Gel is one of my favorite products for freezing and canning. To learn more about it, read my post on freezer jam. In this sauce, it helps the tomato puree keep from separating over time and also adds a little more thickness without requiring that I cook it down for hours. I really do love this stuff! You may not need an entire 1/2 cup depending on how long you simmered your tomato mixture down.

Freezer Jam with Ultra Gel

Freezer jam is my ultimate favorite. I always make a little cooked jam every year just in case, but my family prefers the fresh flavor of the freezer jam hands-down! Using pectin requires loads of sugar and is quite costly per batch. Years ago, my mom learned about another amazing thickener. It is sold under a few names - Ultra Gel, Ultra Sperse, Ultra Maxi-gel, and Instant Clear Jel. They are all the same product. It is an instant thickener made from corn which means any of you needing to avoid gluten will learn to love this stuff. It holds up very well in canning and also in the freezer. I use it in many recipes. For freezer jam, it costs about $.50 a batch where pectin is usually over $2.00 so it is quite a significant savings. 

It is not available everywhere. You may need to search the internet for a source near you or just order some from on on-line retailer. I always keep a couple of cans on hand. I use it in all my jam and syrup making. I also thicken spaghetti sauce with it and anything else that is just a little too runny. Because it is an instant thickener, you can just add it to whatever you are making a little at a time. Mix it and then wait just a bit to see if it is as thick as you like. I also use it in many freezer meals I make to replace the cornstarch or flour that just don't hold up as well once frozen. 

Anyway, on to making freezer jam - 

My husband was so sweet to wash and prepare all the strawberries while I was at the dentist last week. After we put the kids to bed, he also helped me get 3 batches of jam completed. The food processor really helps to get the strawberries chopped quickly. You can use a potato masher. I have found it is much easier if you cut the strawberries into smaller pieces first. The kids love to help with the mashing!

Here is my can of Ultra Sperse.

My recipe calls for applesauce. We mix this will all the fruit we do. It stretches your fruit or berries and takes on the flavor of whatever else you put it with so no one ever knows it's in there.

Mix the ultra sperse with the sugar to make it easier to mix in. Without mixing it with the sugar, the ultra sperse will clump very quickly so you have to mix it in veeeerrrrrry gradually. By mixing it with the sugar, you can dump more in at once and not have it clump together.

Package the jam in reusable cottage cheese or sour cream containers. Label and freeze. It keeps for 1-2 years in the freezer. There you go, in less than 30 minutes we had 3 batches finished!

Freezer Jam
4 cups mashed fruit	2+ cups of sugar depending on tartness of fruit
1 cup applesauce
¼ cup light corn syrup	½ cup Ultra Gel* (add more if you like it thicker)
2 Tbsp lemon juice
Combine all ingredients and mix well. Sprinkle the Ultra Gel in gradually to avoid lumps. Pour into freezer safe containers and freeze.  I love this recipe because it works with every kind of fruit or berry. The applesauce takes on the flavor of the other fruit and allows you to stretch your berries or more expensive fruit. You really just need 5 cups of fruit so if you have 4 ½ cups of berries, add ½ cup of applesauce, etc. This is a recipe my mom got years ago and our family has used it every year since. I make strawberry, raspberry, blackberry, peach and apricot freezer jams every year. The apricots I put in the blender, the strawberries I put in the food processor, all the other fruit I mash with a potato masher. This jam never needs to be cooked so it retains its fresh fruit flavor. You can also use frozen berries if you'd like. I save my sour cream and cottage cheese containers to freeze my jam in. They really work well. One note of caution, because this jam has far less sugar than many recipes it will spoil faster once it is thawed out. Knowing this, choose containers the appropriate size for your family so that it can be eaten in a week or two once it is thawed out. Enjoy!

Salsa Newsletter

Tomatoes, peppers, and onions oh my!

It must be salsa making time.

Gardens and farmers markets have plenty of salsa making ingredients this time of year. Here a few of our favorites and some new ones I want to try. Hopefully, you'll want to try some too.

A few tips:

            - When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned and to keep the pepper oils from getting on your hands and then being rubbed in your eyes.

            - Chop and freeze tomatoes, peppers, and onions a little at a time as they are ready from the garden to use in your canning recipes.

Fresh Salsa Recipes

Tomato, Mango, Avocado Salsa

1 mango - peeled and diced 1 medium avocado - diced 3-4 medium tomatoes, diced 2-3 Tbsp green pepper, diced ¼ cup chopped red onion 1 can black beans, rinsed and drained	1 cup frozen corn, thawed 1-2 Tbsp chopped fresh cilantro 1 clove garlic, minced ½-1 tsp salt 2 Tbsp fresh lime juice

Mix all ingredients together and refrigerate for at least 30 minutes to allow flavors to blend. Serve with tortilla chips.

Source: Original recipe by Tamara Price

Fresh Garden Veg Salsa

3 large tomatoes, chopped

1 cup chopped cucumber

1 medium bell pepper chopped

3/4 cup chopped zucchini

1 small onion chopped

1/2 cup fresh cilantro, chopped

1 jalapeno pepper, seeded and finely chopped

2 Tbsp olive oil

1 Tbsp white vinegar

3/4 tsp pepper

1/2 tsp salt

1/2 tsp ground cumin

Combine all ingredients in a large bowl. Toss to combine. Store any leftovers in a covered container in the fridge for 1-2 weeks.

Source: http://www.tasteofhome.com/Recipes/Garden-Veg-Salsa

Canned Salsa Recipes

Salsa

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment

10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
4 tsp garlic powder
1 1/3 cups white vinegar
2 1/2 Tbsp salt
1 cup ultra jel or ultra sperse
1 Tbsp cumin, optional
2 Tbsp oregano, optional

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts. 

Processing Time:
20 minutes 1,001 - 6,000 feet

25 minutes above 6,000 feet

*You can chop tomatoes, peppers and onions as they are ready to pick from the garden and then freeze until you have enough to make a batch. I usually triple the batch and just get a bunch done in one day.

Source: All Things Provident by Tamara Price

Salsa Verde

Makes about 6 (8 oz) half pints

This spicy green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos, but we think it's every bit as delicious. Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips.

7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped 
2 cups chopped red onion (about 2 large) 
2 cloves garlic, finely chopped 
1/2 cup lime juice 
1/2 cup loosely packed finely chopped cilantro 
2 tsp ground cumin 
1 tsp dried oregano 
1 tsp salt
1 tsp freshly ground black pepper 
6 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 
2.) COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. 
3.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

*Use from 5 to 10 hot peppers to reach the level of heat you desire.

Source: http://www.freshpreserving.com/recipe.aspx?r=33

Green Tomato or Tomatillo Green Salsa

• 5 cups chopped green tomatoes or tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. If using green tomatoes, just wash, remove stems and chop.

Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomatillo Green Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Source: http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

Farmgirl Susan's No Sugar Green Tomato Relish (Similar to Salsa Verde)

Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped
6 garlic cloves, finely chopped
1 cup 5% acidic apple cider vinegar (or less, see note below)*
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender  or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.

*Note: The 1 cup of apple cider vinegar called for is to ensure that this is safe for waterbath canning (green tomatoes are acidic, but the other vegetables lower the overall acidity—1 cup is plenty), but if you're planning to store yours in the fridge—where it will keep for several weeks without processing—and are concerned it might be too much vinegar for your taste, you can safely decrease the amount of apple cider vinegar to 1/2 cup, or even less.

If you want to give jars of green tomato relish as a gift without having to process them, just make sure the recipients put the jars directly into their refrigerator.

Source: http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html

Tomatillo Green Salsa (or use green tomatoes)

• 5 cups chopped tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. If using green tomatoes, just wash, remove stems and chop.

Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomatillo Green Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html