"Putting Up"

My husband hates it when I refer to canning tomatoes as "putting up" tomatoes. It is the terminology that I have heard all my life for canning, freezing, and preserving. Trust me, I heard it often. My Mom and Granny "put up" many things-peas, beans, okra, pickles, plums, strawberries, dewberries, Mustang grapes, tomatoes, corn, and figs. My Dad's favorite was tomato preserves. I adored my Granny's pickles and fig preserves. We never left my Granny's home empty handed. She would send eggs, frozen chickens, sausage, preserves, pickles, kolaches, homemade noodles etc. She had 2 chest freezers in her garage, an upright on the backporch, and two refrigerators in her "wash house" in addition to the kitchen fridge. I always loved gathering eggs, unless she had a broody hen.

I try to "put up" whenever I can! My Dad and Step-Mom had a bumper crop of tomatoes this year. First, my Dad gave me a coolerful. I decided to try making Salsa. My Mom made it when she had extra tomatoes. I added cilantro since I adore it!

Just like Mom, I dropped the "maters" into boiling water, then cool water to make peeling easy.

Beautiful, peeled and chopped and ready to cook!

Extra flavor chopped and measured. (onions, bell pepper, jalepenos, garlic, garlic powder, chili powder, cumin, salt and vinegar.) I add the fresh cilantro a few minutes before putting the salsa into the jars.

I like to let it simmer for several hours so it is nice and thick.

I decided that I better not answer the door in this red-stained apron. My Dad and Step-Mom gave me a second cooler of tomatoes. I "put up" 4 1/2 batches or 27 pints!

Mmmmm, well work the time and effort!

Almost too pretty to eat! NOT!

The Mustang grapes look prolific this year after a rainy spring. My son loves Mustang grape jelly! That is on next month's "putting up" agenda!

Y'all Come Back,

Lorilee

The Recipe "sorta"

14 Cups peeled and chopped tomatoes

3 cups chopped onions

1/2 cup chopped jalpeno pepper (I used 4 fairly large ones and removed the seeds)

1 cup bell pepper

1/2 cup vinegar

1/2 cup tomato sauce (I substituted a can of tomato paste. Then I ran out and did without. The salsa still tasted fine)

3 Tablespoons salt (I used pickling salt)

1 Tablespoon chili powder

1 Tablespoon garlic powder

1 1/2 teaspoons cumin

5 garlic cloves

I cooked for several hours to thicken it. Then, just before putting into jars, I put in a handful of fresh cilantro leaves because we love cilantro. I let this simmer for just a few minutes. Last of all, I put the jars into boiling water for a 10-15 minute "water bath". I used pint jars.

(If you are new to canning, look up the procedure for more detailed instructions.)