Monday, October 15, 2012

Can-o-rama, the Second Act

My homegirls and I started an informal monthly food preservation-fest last Fall that we dubbed The Bitchin' Kitchen Collective. I think we met maybe three times last year, before scheduling conflicts, Holidays and general chaos tore our little gathering asunder.

I'm bringing sexy jammin' back.

Yesterday, my girl Kristin and I had a little fiesta de salsa. The 25 pounds of free tomatillos that I was able to get via Craigslist were our launching point. She and I both hunted around for a good salsa verde recipe that could be made with the hot water bath canning method, and settled on this one, with just a few minor tweaks. Our bounty of tomatillos meant that we had enough veg to make eleven batches worth of salsa. Dios mio! Times like these are when it is especially handy to have a hubby who is into home brewing and willing to share his giant brewpot and propane burner with you. I also owe my guy some serious props for being willing to shuttle jars back and forth from the kitchen to the water bath canner bubbling away on the covered porch because a) it was raining, and b) he had to bob and weave past two very excited and curious Great Pyrenees both ways. Canning is not for sissies!

Our efforts yielded 10 pints and 36 half pints of salsa, over the course of a 7 hour-long, mellow Sunday spent with one of my bestest girls, drinking wine and shooting the breeze. Life is pretty darn good. :)

Next up - more jam and jelly and probably a little wine as well, made with apples, pears, rose hips, hawthorn, rowan berries, and whatever else we might forage or stumble upon.