As an end -of-summer tribute, I attempted my first canning project with some (experienced) friends yesterday. Our little canathon started out with a little too much ambition as we were hoping to can salsa, mango jam, AND peaches. However since the peaches are past by now, we successfully canned some yummy salsa and an *epic* mango jam...
*Note to self*: Do not go near your eyes after chopping the jalapeno peppers without gloves...
My hands have finally ceased to burn from chopping all those jalapenos...
Elliott was excited for our little project. He wanted to be involved and learn the trade. I told him he was too hairy to be apart of the sterilization process and his paws are too small to hold a knife. So eventually he agreed to watch from a distance...He said he doesn't even like mangos anyway.
I am taking a microbiology class this semester and I admit I was pretty nervous about the sterilization process. Actually seeing all these different types of bacteria (and some spores) under a microscope is awesome but it has sort of freaked me out too! In the end, it wasn't too big of a deal. You just needed the right utensils, appropriate canning pots and some caution.
Isn't he the cutest!
The mangos were fun and relatively simple. We made a simple syrup and then added the mango pulp. Let it cook a while and filled the jars. (and savagely licked everything else clean)
We had so much salsa. The recipe yielded 18+ pints! These guys took the longest to sterilize too. But with some dominos pizza, rich fellowship and conversation, the *8* hours flew by. (sort of...yes...eight hours)
Our mango recipe yield around 9 half pints. I don't think they'll last much longer than a month in this house.
Not only was it fun to learn to can, but I've also never been the taller than any of my friends. Until now.
what a fun project! i bet the salsa was amazing, too! :-)
ReplyDeleteSweet scarf sis!
ReplyDelete-Joel