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CANNING for a new generation?

September 28, 2010

Someone recently told me that canning is up 40% this year.  Although, I haven’t confirmed this, I do know of a lot of first year canners flexing their new canning muscles.  Are we all becoming more concerned with what’s going in our mouths?  Or, are we tried of wasting our evenings in front of the boob tube?  Whatever the reason I am all for the change.  I feel more thankful for the food that I eat knowing where it has come from, being involved in the growing and harvesting process and nothing beats popping open a lid on that jar of  preserves you made with your own two hands.  Am I right?

Canning For A New Generation: Bold, Fresh Flavors For The Modern Pantry

CANNING for a new generation…It’s a new book of interesting recipes by Liana Krissoff.  Some of the recipes are fresh takes on old classics but there are a lot of interesting things going on in this book.  I’m excited!!  Plus, she breaks it down by season (which I like) and provides you with great recipes to par with your delicious preserves.  Does it get better than that?

I still have several tomatillos and green tomatoes that are calling out for their jars.  It is time to put these guys to bed and finish them off once and for all.

RECIPE FOR SALSA VERDE from Canning for a New Generation:

  • 3 1/2 pounds, tomatillos, papery husks and stems removed, rinsed
  • 1 medium white onion (4 ounces), peeled and cut into 1 inch chunks
  • 5 large cloves garlic, peeled
  • 1 firmly packed cup roughly chopped fresh cilantro
  • 2/3 cup fresh lime juice
  • 1 tablespoon pure kosher salt, or to taste
  1. Preheat oven to 500F.
  2. Place all the vegetables on rimmed cooking sheets or spread out in a baking dish.   Broil for 20 to 35 minutes,  occasionally flipping the veggies until the tomatillos are soft, oozing, and black in spots.  
  3. Working in batches, puree the vegetables and their juices (all of their juices), along with the cilantro, in a blender.  Be careful as this mixture is very hot.
  4. Put the puree in a large stainless steel preserving pan and stir in the lime juice and salt. 
  5. Bring to a boil.  At this point, you can choose to reduce, if the consistency is still too liquidy or jar as is.
  6. Ladle hot salsa into hot jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim with a damp paper towel.  Place snaps and rings on jars, screwing bands down until they are finger-tip tight.
  7. Place jars in hot water bath and bring to a full rolling boil.   Process both 250mL and 500mL jars for 15 minutes.  When the time is up, turn off the heat, remove canner lid and  wait 5 minutes before removing jars to a folded towel on the counter.
  8. Check seals, label, and store.  Refrigerate any unsealed jars.

Put up Total: 

  • 5 x 500mL wide mouth mason jars
  • 1 x 250mL regular mouth mason jar

NOTE:  I did a double batch and did not get the expected yield (short by 1.25L for the double)…however, I think this was because I did not add all of the vegetable juice when I pureed the tomatoes, peppers, onions, and garlic.  And, there was a lot of juice on the baking sheet.  Plus, the lime flavour is very strong; however,would not recommend adjusting the lime juice in this recipe because it is needed to maintain the correct Ph level but I am hopeful that it will mellow with time.  I will update this post in a month or two when I give it a whirl.  The nice thing is the next recipe in Liana’s book is for Enchiladas Verde…you better believe that’s what we’ll be trying our sauce with.

Update:  this sauce is excellent and better after it has been left for a couple of weeks.  The flavours do mellow and combine well in the jar.

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8 Comments leave one →
  1. September 29, 2010 2:28 am

    I’m new to canning and I love it! This sounds like an awesome resource.

    • September 29, 2010 12:01 pm

      I love to hear that so many people are starting to can and getting hooked. Good for you! Both Matt and I enjoy doing it and have now started experimenting with our own recipes…but good books make all the difference. Have you tried the Big Bernardin book?

  2. Anne permalink
    March 17, 2011 2:01 pm

    Would you say this salsa is mild then? Do you think I could just pop in a Habenero to make it more spicy?

    This is my second year of canning. Put up 3.5 gallons of peach salsa, 1 gallon of apple butter,2 quarts of peach jam, and half a gallon of pickles last year. They made such great gifts that Im doing more canning this year!

    • March 17, 2011 11:44 pm

      Yeah, I would say mild. It’s not that spicy and if you like heat then I would definitely try adding a habenaro (without the seeds)…I’m a suck when it comes to heat but one of my favorite peppers is a habenaro.
      We’re so pleased to hear about all the tasty things you’ve canned. Keep up the great work and let us know what else you try or make this year!

      • Anne permalink
        March 18, 2011 4:15 pm

        I added one Habanero and one Serrano pepper (that’s what I had in the fridge). That made it “medium” spicy. I did not remove the seeds, but I do use a Vitamix so the seeds vanished after blending. I would say 2-3 Habaneros would make this salsa “hot.”

      • March 19, 2011 8:19 am

        Sounds like it turned out awesome! Mmmm habaneros….mmmm serranos!

  3. September 1, 2012 2:02 pm

    I just checked the recipe in Liana’s book [husband bought it for me for my birthday …woo!] and it says to use 5 large serrano chiles too. Just thought I’d note that it’s missing from your ingredients list, but it looks like you have hot chiles on your baking sheet in the pictures. Anyhow. 🙂 SO grateful for this review. Just bought a whole LOT of tomatillos at the local farmer’s market and it’s time to get busy!

    • September 7, 2012 5:53 pm

      You are so correct! Thank you for noting this…I hate when I make a mistake. I still must make this change to the ingredient list.

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