Wow, we did it!!! 18 pints and 13 quarts of salsa, 14 quarts of roasted tomato sauce and a dehydrator full of sliced roma tomatoes.
We talked and listened to a book on cd while we worked. It was in the mid 70's with beautiful blue skys.
Emily was in charge of the roma's. She did a wonderful job. These are so good rehydrated in some warm water and added to; omletes, pasta dishes, salads, bread dough. They are so good. We also love this salad dressing.
Basil Salad Dressing Makes 2 ½ cups
This is my favorite salad dressing of all time. It is delicious on greens with fresh or lightly steamed vegetables and leftover chicken or cottage cheese.
Serve with fresh baked bread.
1 cup olive oil
¾ cup herbal or apple cider vinegar
¼ cup honey
2 cloves garlic
1/3 cup packed, fresh basil leaves
2 tablespoons dried tomatoes
1 teaspoon Dijon mustard
Salt and pepper to taste
Mix in blender till smooth. Keeps in refrigerator for two weeks.
I worked on the Roasted Tomato Sauce.
2 parts quartered tomatoes
1 part coarsly chopped onions
sliced garlic cloves
fresh chopped herbs (marjarom, basil, rosemary, oregano, thyme)
1/2 cup olive oil
Cook in roasting pan till soft. Place into quart jars.
Process in pressure canner for 30 minutes at 10 lbs. pressure.
Jacob was the master of the Salsa today. He chopped tomatoes, a variety of peppers, onion, garlic and cilantro in the food processor. Added some commercially canned tomato puree to thicken and salt to taste. Placed the salsa into the jars and processed in a presure canner for 30 minutes at 10 lbs. pressure also.
He was dissapointed that we were out of tortilla chips.
This was a productive day full of talk, laughter, fun and good food.