FREEZING FRUITS AND VEGETABLES

Photo source: http://eat2live4life.com

Information taken from a Pacific Northwest Extension Publication, PNW 214

Freezing is one of the simplest and least time consuming methods of food preservation.

Freezing Fruits

Select fully ripe fruit that is not soft or mushy.  Carefully wash and sort fruit.  Trim and discard parts that are green or bruised.  Peel, trim, pit and slice fruit as desired.  Prepare fruit by packing with or without sugar or syrup.  Pack in containers and store in freezer.  To serve, thaw fruit at room temperature or in the refrigerator.  Serve while a few ice crystals remain.

Any fruit can be frozen without sugar.  However, the texture may be softer than that of fruit frozen with sugar.

Some fruit such as berries, cherries, and grapes may be frozen in a single layer on cookie sheets before packing in containers.  This prevents them from sticking together.  Serve them frozen as snacks or thaw and use as a topping for salads or desserts.

A water pack (without sugar) can be used for fruit such as peaches.  Fruit juice can be used.  Orange and berry juices are suitable.

Fruits can be packed in syrup made from sugar, corn syrup or honey.  Light syrup is made from 4 cups water to 1 cup of sugar.  Medium syrup is 4 cups water to 1&3/4 cup of sugar.  Allow about 2/3 cup of syrup for each pint of fruit.  Dissolve sugar in hot or cold water.  If hot, cool before using.

Juicy fruit and those that will be used for pies or other cooked products are often packed in sugar.  Use about 1 cup of sugar for each 2 to 3 lbs. of fruit.  Sugar and fruit should be gently but thoroughly mixed until the sugar has dissolved in the juice.

Ascorbic acid can be added to light-color fruit to inhibit browning.  For syrup or liquid packs, add ½ tsp. powdered or crushed ascorbic acid to each quart (4 cups) of cold syrup.  For sugar or sugarless packs, dissolve ½ tsp. ascorbic acid in 3 Tbs. cold water and sprinkle over 4 cups of fruit just before adding sugar.

Freezing Vegetables

Select top-quality vegetables.  Prepare them as soon as possible to avoid loss of quality.  Wash and sort vegetables in cold running water.  Peel trim, and cut into desired pieces.  Prepare vegetables for freezing by blanching.  This stops enzymes that cause changes in flavor, texture, color, and nutritive value.

Blanching in boiling water

Put water in a large kettle with a tight-fitting lid and bring to a rolling boil.  Put a small amount of vegetables in a wire basket, strainer, or cheesecloth bag, and immerse in water.  Cover and boil at top heat for required time.  Time varies from 2 to 5 minutes depending on type and size of vegetables.  Don’t over cook.  Vegetables should be heated through and slightly tender.  Check a manual or on line for specific times.

Cool immediately in cold running water or ice water for about the same length of time used for blanching.  When thoroughly cool, drain and pack.

Blanching in steam

Put 1 inch of water in a kettle and bring to a rolling boil.  Put a small quantity of vegetables in a steamer basket or in a colander with legs.  Suspend over boiling water.  Cover kettle and heat vegetables for required time.  Steam blanching takes longer than water blanching.  Cool immediately in cold running water or ice water, drain and pack.

Packing in containers

Food should be packed in suitable containers for freezing.  Plastic freezer bags, vacuum packaging designed for freezing, rigid plastic containers or even glass canning jars with wide mouths can be used.

Pack foods tightly into containers.  Allow ample headspace between the food and the lid to allow room for expansion during freezing.  To keep fruit covered with liquid, put a crumpled piece of waxed paper between the fruit and the lid.  This will keep the surface from darkening and drying out.

When food is packed in freezer bags, squeeze out as much air as possible.

Label containers with name of product, type of pack (sugar, syrup  or ascorbic acid) for fruit, and date.

Load food in the freezer soon after packaged.  Put no more unfrozen food into a home freezer than will freeze within 24 hours.  After freezing, packages may be stored close together.

Most fruits and vegetables maintain high quality for 8 to 12 months.  Unsweetened fruits lose quality faster than those packed in sugar or syrup.  Storage for longer periods will affect the quality of the frozen foods, but they will be safe to eat.

Dating packages will help to rotate the supply.

DRYING FRUITS AND VEGETABLES

Source of information for this newsletter came from:  “Drying Fruits and Vegetables,”  A Pacific Northwest Extension Publication, PNW397.

Drying is a wonderful way to preserve excess garden produce.  It is a low cost method to preserve and requires less storage space than other methods.

Electric dehydrators produce the best quality dried products.  They don’t depend on dry, sunny days or take over your oven.  Drying in the sun requires proper screens, and insects can cause problems.  Oven drying uses a lot of energy and can cook food instead of drying.  Food dried in an oven takes longer and usually ends up more brittle, darker and less flavorful than food dried in a dehydrator.

Electric dehydrators should have a heat source, a thermostat with dial setting between 130 to 150 degrees F., and some method of air circulation.  Shelves should be made of stainless steel (galvanized screening is not food safe) or food-grade plastic.  A manual with directions for your specific dehydrator is also very helpful.

Select high quality fruits that are firm and fully ripe.  Use overripe or bruised fruits in leathers.  Vegetables should be fresh, tender, and just mature.

Prepare fruits and vegetables by gently washing in cold water just before drying to remove dirt, bacteria and insects.  Don’t soak for an extended time because it can cause nutrient loss and waterlog the fruit.  Core or pit the fruit and cut it into uniform halves, quarters or slices.  Trim away diseased or soft spots.

Many foods can be dried without pretreatment; however, pretreatment generally improves quality and can make food safer to eat.  Treating fruits and vegetables with an acidic solution (citric or ascorbic acid) or with sodium metabisulfite solution helps destroy harmful bacteria.  Reasons for treating food before drying are: 

1.      preserve color and flavor

2.      Minimize nutrient loss

3.      Stop decomposition (enzyme action)

4.      Ensure more even drying

5.      Extend storage life

6.      Enhance destruction of harmful bacteria during drying

Pretreat with ascorbic acid/citric acid dip, salt solution, syrup blanching, honey dip, or sulfating procedure.  Soaking fruits in water solution will increase drying time.

Blanching is the best pretreatment for vegetables.  It destroys the enzymes that make vegetables deteriorate.  Blanching keeps vegetables from browning, becoming bitter or developing off-flavors.  For water blanching, fill a kettle with enough water to cover the food.  Bring water to a rolling boil and gradually stir in the food.  Cover the kettle and boil.  The water can be reused when blanching more of the same food.  Vegetables should feel and taste firm yet tender, not fully cooked, but heated all the way through.  Drain vegetables and put into dehydrator immediately so drying can begin while vegetables are still warm.

Distribute food on trays in single layer, not over-lapping.  Dry similar sized pieces together.  Different food can be dried at the same time.  Strong foods like onion or peppers should be dried separately.  Follow directions for your dehydrator for specific times.  Generally, start with setting of 140-150 degrees F.   After 2-3 hours lower temp. to 130-140 degrees F.

Monitor drying process and rotate trays.  Drying times vary.  Vegetables are dry when brittle or leathery.  Fruits are dry when pliable and leather-like and have no pockets of moisture. Herbs are dry when brittle.  When you think food is sufficiently dry, remove a piece and allow it to cool completely.  Then check for dryness.

Conditioning fruits is a process of distributing moisture evenly in the dried fruit.  It reduces the chance of spoilage.  To condition, loosely pack cooled, dried fruit in plastic or glass containers to about 2/3 full.  Cover container tightly.  Shake daily for 2-4 days.  Excess moisture in some pieces will be absorbed by the drier pieces.  If you notice water forming on the container lid, place food back in the dehydrator.  Conditioning vegetables is not necessary.

Containers for dried food should be clean, nontoxic, moisture resistant, airtight, and protective against light.  One good method of storing dried food is to place sealed plastic bags inside a larger glass or metal container with a tight-fitting lid.

Labeling each package with the type of food, pretreatment method, and date is a good idea.

Storage area for dried food should be cool, dark and dry.

Using the Church Orchard

We have been blessed with having a church orchard close to us in the Caldwell/Sunny Slope area on the way to Marsing. This orchard supplies our cannery as well as other canneries with fruit for the church welfare program. The fruit is used all around the world. Our stake does not have official assignments with the orchard like we do the cannery, but we can still go out and pick or purchase surplus fruit. This makes a great family or youth group activity. Call first to see the hours they are picking and what the schedule is. You can take your children out morning or evening depending on the shifts.

Directions

Caldwell Idaho LDS Orchard

(Where you pick fruit)

19491 Apricot Ln, Caldwell, ID 83605 (208) 459-3993

•   Take I-84/ID-55 S toward Nampa Caldwell (11.9 mi)

•   Take exit 33A toward ID-55 N/Nampa/Marsing (.4 mi)

•   Merge onto ID-55/Midland Blvd. Continue to follow ID-55 (10.4 mi)

•   Turn left on Chicken Dinner Road (Yes, that really is the name) (1.0 mi)

•   Turn right on Apricot Ln ( .5 mi)

•   Turn left - Caldwell Orchards are on the left.

•   Go up the road and you will find the packing houses, orchard manager’s house, and paths to the orchards.

Ranch 2 (Robison Fruit Ranch & Wholesale Packing House)

(Where you purchase already picked fruit.)

15515 Frost Rd, Caldwell, ID 83605 (208) 459-3993 (The corner of Pear Ln. and Frost Rd.)

A few years ago the church bought Robison's orchards as well as the packing house. This is used for a staging area for fruit brought from other orchards and they do more of the church's pears.

How do I find out what fruit is in season?

1.    Call the orchard answering machine 208-459-3993. They leave a message about the picking schedule.

2.    Go to the website www.caldwellidahoorchard.com. They post what is happening and what they are currently picking.

3.    Go to the facebook page. https://www.facebook.com/caldwellorchard

What is a General Schedule for the Picking of Fruit?

The actual schedule depends on the season and weather. This is an approximate.

Cherries--June 20-July 4 (They sell to public until gone. They do not process at canneries.)

Apricots--June 27-mid July (They sell to public until gone. They do not process at canneries.)

Plums--Mid August-first week of September (15, 30, & 70 cents/pound depending on grade)

Peaches--Mid August-Mid September

Apples--Mid August-November

Pear--Mid August-September (15, 25, & 35 cents/pound depending on grade)

Typical Apple Season Order-- Gala>Jonathon>Golden Delicious>Rome>a few Fuji

The orchard does not have a lot of peaches this year. However, they just planted 8,000 trees and so there will be more peaches in future years.

How Do I Volunteer to Harvest Fruit?

1.    Call up and see what is in season and what they are picking and the hours of operation 208-459-3993.

2.    Go to the main sheds and see where they are picking. There is usually a sign pointing the right direction or someone might be around.

3.    Go to the orchards that you are directed to go to.

4.    Get a picking basket for everyone picking. They are usually located in bins by the areas where they are picking.

5.    Ladders and bins are usually where you are instructed to pick.

6.    Pick fruit and put into bins throughout the orchard.

7.    Report volunteer hours and number of people picking at the packing sheds buy the house. This is important. They report this for tax purposes.

How do I Buy Fruit for Myself?

Buying Fruit I have Picked.

Ask someone who works there if you are allowed to purchase some fruit you have picked. (This sometimes depends on how heavy the crop is and if they will be able to deliver the quota they need to supply the canneries.) After you have performed your volunteer hours, you can pick for yourself. Be sure to bring your own boxes. On the way out you can stop at the packing shed and weigh your fruit. Be sure to bring a check or cash to pay them. They do not take credit cards.

Buying Fruit I have not Picked.

Go to the Pear Lane and Frost Location. They usually have pears, plums, and a variety of apples. The hours are 9-4 M-F. Bring boxes. They have a few boxes to purchase, but you can bring bags or other containers from home and just fill them out of the large fruit bins.

Can I Take the Fruit on the Ground?

After you have given volunteer hours, you are allowed to pick the windfall or fruit that has touched the ground. Be sure to bring your own boxes. Remember, however, that the reason you are allowed to take the “windfall” on the ground is because it spoils faster because of possible bruising or being contaminated by anything on the ground. That is why you cannot put it in the bins. Much of it is still good fruit. You will have to sort through it more regularly at home and will need to preserve or use it in a timely manner.

Volunteer Opportunities

You can contact the orchard manager Steve Baird at 208-573-6400. There are so many great opportunities for Activity Days, Scouts, Young Men and Women, Priesthood, and Relief Society.

1.    Planting trees--March, They will be planting red delicious trees next spring.

2.    Thinning fruit--April on (We have taken Boy Scouts out to camp in the orchard. They thinned the fruit the next morning. They had a great time.)

3.    Picking Fruit--June 20 to November (This makes a great family and youth activity.)

4.    Cutting Firewood-- They have wood 2-4 inches in circumference and about 4 feet long. It is free - you must cut into shorter pieces. Scouts can cut wood to raise money or supply a widow or people in need. People can get wood for themselves also.

5.    Eagle Projects--Call Brother Baird for available projects.

Caning Spaghetti Sauce

We now have 35 quarts of home-canned spaghetti sauce from our garden. Because I chose to pressure can it instead of using a boiling water bath, I had more freedom in the recipe I used. This recipe is not safe for the water bath canning process because it is not acidic enough.

Wash and cut your tomatoes in half. Place in a large glass bowl and cook in the microwave to release much of their juice. This saves you from having to simmer your pot down for hours on the stove- a huge plus for me! When done, strain the tomatoes from the juice. Reserve the juice just in case.

Puree the tomatoes in the food processor - peels and all.

Chop other vegetables in the food processor as well.

Here's my cute little helper. She is my only one home in the mornings this year so she has become my number one "helper." Those of you with young children know that it slows you down to have such a "helper," but I know I'm teaching her important principles so I try to be patient through it all. Her favorite job is to push the buttons on the food processor. Thank goodness mine has a lock function so it won't turn on until the lid is locked in place or I would have a giant mess!

Mix everything together. Add spices to taste. It takes more basil and oregano than you think. I buy my spices in bulk at our local grocery store. Stir in tomato paste until it is as thick as you like. You can also chop fresh herbs if you have them. I ended up adding the tomato juice back in and using a little more tomato paste so I could have a larger batch.

Fill jars. Then pressure can at 12 pounds of pressure for 20 minutes.

I ended up with about 9 quarts of sauce with this recipe. If you don't want to pressure can it, you can freeze this recipes with perfect results.

Home-Canned Spaghetti Sauce

18 cups tomato puree

3 large green peppers, chopped

3 medium onions, chopped

1 large zucchini, chopped

10 carrots, chopped

1/2 - 3/4 cup sugar

3-4 cups tomato paste - enough to make it as thick as you like

Reserved tomato juice, if needed

Dried oregano, basil, garlic, salt and pepper, to taste

Wash and cut tomatoes in half. Place in a large glass bowl. Microwave for 12-15 minutes. This allows the tomatoes to release a lot of their juice. Strain the tomatoes from the juice, but reserve the juice in case it is needed later. Chop the tomatoes in a food processor. Chop peppers, onions, zucchini, and carrots in a food processor. Mix all the ingredients together. Use some of the reserved juice, if needed, depending on how much tomato paste you added. Fill jars and pressure can at 12 lbs of pressure for 20 minutes.

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