Category Archives: Canning

Tomatillo Salsa

This is a very delicious, easy and versatile tomatillo salsa recipe. I love to use this for my green chicken enchiladas and for dipping chips.

Tomatillo Salsa

  • 2 lbs tomatillos, husked
  • 2 onions, peeled and quartered
  • 8 garlic cloves, crushed and peeled
  • 3 jalapenos, cut in half, seeded
  • 4 tsp cumin
  • 2 tsp salt
  • 1 cup cilantro, chopped
  • 1 lime, juiced
  • 3 pint jars

Preheat oven to 400 F. Place the vegetables on a baking sheet and roast for 12 to 15 minutes until browned.

Transfer half the vegetables to a food processor and add remaining ingredients. Pulse until well blended.

Add in more vegetables as you can fit them, pulsing until well blended.

Use immediately or add salsa to prepared canning jars. Add to boiling water canner and process for 15 minutes. Pull out of canner and let cool on a towel overnight.

Serve with chips or over enchiladas.

Don’t seed all of the jalapenos if you want it to have a little kick to it. I only seeded half of mine and they were quite spicy and delicious!


Canning: Pickle Spears

I usually buy two to three jars of pickles a month since my oldest daughter is an absolute pickle fiend! When she was about 4 months old we were at a restaurant and thought it would be funny to let her suck on a lemon and see how she reacted…you know, like the good parents we are.

That girl nearly pulled the lemon wedge out of my mom’s hands she was sucking on it so hard! We were shocked and laughing harder than if she had made a sour face. Her love of all things sour is still going strong, hence the vast amounts of pickles she eats a month.


I planted a few pickling cucumber plants in my garden so I could start canning our own pickles this summer. I tweaked the recipe a little to reduce the amount of pickling spice because Izzy said it was too spicy.

Yup, that’s the spicy pickle face. Poor girl! She will still eat them though and she is so excited that they are pickles that Momma made for her! (Her words) I was worried I was going to do all of this and she wasn’t going to like them one bit, because then I’d have all these pickles that I don’t eat and my husband rarely eats. She powers through though like a champ! Here’s the recipe:

Pickle Spears

  • 4 lbs Fresh cucumbers
  • 6 cups water
  • 4 1/2 cups vinegar
  • 3 tbsp pickling spice mix (I use Ball)
  • 1/3 cup canning salt
  • 4 quart jars

Combine water, vinegar, pickling spice mix, and canning salt in a large pot and bring to a boil.

Meanwhile, slice cucumbers into spears or circles, whatever your preference, and pack them into hot 1 quart jars.

Once the pickling mix comes to a boil ladle hot liquid into the jars leaving a 1/2 inch of head space. Wipe rims and adjust lids. Process for 15 minutes in a boiling water canner.

Remove jars from water and allow to cool for 24 hours before storing. Store for 4-6 weeks before eating.

Tip: Cut off blossom end of cucumbers to ensure that pickles will end up good and crunchy.


Canning: Marinara Sauce


This is a delicious and, most importantly, easy marinara sauce recipe I found here. I’ve been using it instead of store bought marinara ever since. It’s very flavorful and canning it myself means I always have some around when I need it. Another plus for me is that it’s a great way to use the tomatoes from my garden, which was very exciting to me! I love the self-sufficiency that comes from harvesting produce from my own garden. It’s a really cool feeling. Here is the recipe:

Marinara Sauce

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good red wine (Chianti, Merlot, Cabernet Sauvignon, etc.)
  • 1 (28 oz) can crushed tomatoes or 4 cups pureed fresh tomatoes
  • 1 tbsp dried parsley
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Heat the olive oil in a large skillet. Add the onion and saute over medium heat until translucent 5 to 10 minutes. Add the garlic and cook for 1 more minute.

Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates.

Stir in the tomatoes (I used my own garden tomatoes!), parsley, salt, and pepper. Cover and simmer on low heat for 15 minutes.

Serve over pasta or continue on to the next steps for canning your own marinara.

Heat 2 clean pint jars and lids in a simmering pot of water. Heat a large pot filled with enough water to cover jars to boiling.

Once water is boiling begin to fill jars with marinara sauce. Use a ladle or a funnel to make this step a little less messy. I used my new Loch Ness ladle which is hands down one of my favorite kitchen purchases! I’m a dork like that ? Screw on lids and caps tightly.

Lower jars into boiling water and process for 10 minutes.

Remove jars from water and cool completely on a towel or trivet. You should hear the seals pop. Test the seal by pressing the middle of the lid. If it gives or pops, it did not seal properly and you should refrigerate and use that jar within 2 weeks.