So today I am starting over with my blog! I was making it for everyone to see, and I decided that did not especially work for me. Now I am writing it for me!! I am going to keep somewhat of a journal about what I am doing and what I am interested in.
Today I amgoing to pick tomatoes and green beans from the garden and Kailey and I will can them for her new storage room. ALthough it is so much work, it is so great to see the results of that work when you have shelves full of things put up for the winter. After canning the beans we will make more salsa~~~ I got a great recipe from the Utah State extension service website. I have several I really like, but I make this one because it has been tested and is a safe recipe. It scares me to use recipes from people who just make them up!

Salsa using paste tomatoes (Roma)
7 qt peeled, chopped tomatoes
4 c seeded, chopped long chiles (can use some green peppers, if desired)
5 c chopped onion
1/2 c finely chopped, seeded jalapenos
6 cloves garlic
2 c lemon juice
2 TBLS salt
1 TBLS pepper
3 TBLS oregano leaves
2 TBLS cilantro
Combine all ingreds, except cumin, oregano and cilantro in a large pot. Bring to a boil, stirring frequently, reduce heat and summer 10 min. Add spices and simmer another 20 minutes. Ladle into hot pint jars, leaving 1/2" jead space. Procss in boiling water canner 20 minutes.

Using Roma (paste) tomates works best, as slicing tomatoes require MUCH long cooking time to get desired consistency.