I JUST found this forum today.
I'm new to the art and admittedly anxious about learning to can. The freezer has been my first choice for "putting food by".
I canned peaches ONCE with a friend. They were tasty, but I swore my husband to silence. As a young women and a feminist I had several years of ignoring the more feminine arts, and while I was attracted to learning, my motto was "no one may learn that I'm dabbling in these forbidden HOMEMAKERY areas."
I come from a long line of canners (Alberta, Canada) homesteaders and their offspring.
However, now I live in the UK and there are a few items from home I would love to indulge.
Salsa being first amoung them.
Salsa in the UK stinks.
I've grown tomatoes 4 years now and always lost them to the dreaded tomato blight. I've got a huge crop of them this year and SO FAR no blight - do I wait and see if I can get lovely red tomatoes or do I seize them NOW.
Can you make green tomato salsa?
..you may not be able to really feel compassion toward others until you are able to feel compassionate toward yourself. Margaret Paul
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