Matt and Sheri's SALSA

ok.. so basically.. there is no recipe for our salsa..
but here's what we do..

1 1/3 cups APPLE CIDER VINEGAR ( DO NOT use a different kind.. this is IMPERATIVE)
9 cups chopped up plum tomatoes
6 cups of peppers chopped up.. we use whatever we have around.. we combine jalapenos, banana peppers, sweet green peppers, carribean hot peppers.. whatever we have around.. hots first and then fill the measuring cup with sweet green peppers
half an onion
a handful of cilantro
clove of garlic
tsp sea salt


so I put this into 500 ml jars and can them for 20 minutes. hasn't killed anyone so far. :)


you could use the store bought salsa mix. this is what's in it..
. Ingredients: dehydrated vegetables (green and red bell peppers, onion, and garlic), salt, spices (including garlic and onion powder), tomato powder, corn starch, yeast powder, guar gum, xanthan gum, beet powder, natural and artificial flavour, and silicon dioxide.

but I really don't see the point.... not sure why I want guar gum and xanthan gum in my salsa.. or silicone dioxide for that matter..

chocolate mayonnaise cake

preheat oven to 350

2 cups flour
2/3 cups cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cups less one tbsp sugar
1 tsp vanilla
1 cup mayonnaise
1 1/3 cups water


combine them all until well mixed and put into a greased and floured cake pan
bake for 30 minutes or until an inserted fork comes out clean

for the frosting..

1/3 cup of melted butter
1/3 cup cocoa
1/2 tsp vanilla
2 cups powdered sugar
2 tbsp milk

This is WAY better than any boxed cake mix or any other chocolate cake recipe I've tried :)

grandma grace's chili sauce

6 quarts tomatoes
1/4 cup salt
3 cups vinegar
1 1/2 tsp cinnamon
1 tsp ground cloves
4 onions

simmer these for 2 1/2 hours

then add

4 apples (sauced)
3 cups sugar

then simmer for 1 hr

can into hot sterile jars.

When is a good time to can this?

So.. if you can.. and if you're anything like me.. you totally lose track of when things get ripe.. and then get caught unaware.. and end up doing a grocery shop with half the weekly budget going to buying one type of thing to can.. and the rest of the groceries kinda getting forgotten about.
Then I found this list.. totally awesome!

It's also great to know what's in season locally so that you can be sure to support local economy, eat the freshest produce possible, get the biggest nutritional bang for your buck, and get the BEST tasting food possible!

so.. here's the list
First.. Strawberries, first week of june until mid july

Then.. cherries, mid june til mid july
wax beans mid june until mid october
broccoli and cauliflower mid june until end of october
peas mid june until early october

then.. blueberries, early july until late september
peaches, mid july until mid september
carrots mid july until end of october
tomatoes mid july until mid october
apples, mid july until mid october

then.. grapes mid august until mid october
pears late august until mid october
squash mid august until end of october

This is all relevant to zone 5... or niagara region at least :)

Carrot Cake Jelly

mmmm when you put this on bread.. tastes just like carrot cake!

1 1/2 cups finely grated carrots (3 large)
1 1/2 cups peeled and chopped pears (2 large)
1 can of crushed pineapple, with the juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp each of ground nutmeg and ground cloves
1 pkg of pectin
6 1/2 cups sugar

combine all except the sugar and pectin.. cook til the pears and carrots are soft
bring it to a boil (about 20 minutes)
add pectin and bring to a boil,
add sugar and return to a full rolling boil for 1 minute

remove from heat and skim foam

process in boiling water bath.. or refrigerate for up to 3 weeks
should give you about 6 250ml jars

Apple Cinnamon Jelly

So we made this up tonight.. super yummy!

2 cups of Apple Juice
1 ml of cinnamon oil
3 and a half cups of sugar
1 package of pectin.
red food coloring (optional)

Other than that it's the same as making the Rosemary Apple Cider Jelly.. try it! It's Delish!

Rosemary Apple Cider Jelly

Try this on chicken, lamb or pork. Nice on top of the meat or also as a glaze adding during the last 10 minutes of cooking.

2 cups Apple Cider
2 tbsp cider vinegar
1/4 cup chopped fresh rosemary
3 1/2 cups granulated sugar
1 pouch of liquid pectin

In a large saucepan bring the cider, vinegar and rosemary to a boil. Simmer for 20 minutes on low heat.
Strain and put in a two cup measure. Add enough cider to equal 2 cups.
Discard the rosemary.
Put the cider back into the pot and add the sugar. Bring it to a full rolling boil over high heat and stir frequently. Add the pectin and bring it back to a rolling boil for 30 seconds.
Remove from the heat and skim off any foam.
Fill and seal your jars (process in a boiling water bath, use hot sterile jars and boil the sealed jars for 5 minutes) or refrigerate for up to 3 weeks.

If you want to try something different use white wine instead of cider (1 1/2 cups), 1/2 cup cider or juice or water and different herbs like rosemary, thyme, sage, savory or tarragon.