From the garden, and the Amish neighbor’s garden!by Codythehare 1 Comment Codythehare 2 months ago Makes three half pint jars1 dry quart green tomatoes diced 1 cup minced yellow onion 1/2 cup chopped poblano pepper 1/4 cup bottled lime juice 1/4 cup granulated sugar 3 garlic cloves minced yellow onion 1 tsp ground cumin 1 tsp fine sea salt 1/4 tsp ground coriander 1/2 tsp fresh cracked pepper Cayennes pepper optionalPrepare water bath canner and jars.Combine all and cook for 15 to 20 minutes until reduced by 1/4 and some of the liquid has evaporated.Fill prepared jars leaving 1/2 inch headspace, and processes in water bath for 15 minutes.Let set on a tea towel for 12 hours.This recipe is in Marissa McClellan’s book Preserving by the Pint.Write A CommentYou must be logged in to post a comment.
Codythehare 2 months ago Makes three half pint jars1 dry quart green tomatoes diced 1 cup minced yellow onion 1/2 cup chopped poblano pepper 1/4 cup bottled lime juice 1/4 cup granulated sugar 3 garlic cloves minced yellow onion 1 tsp ground cumin 1 tsp fine sea salt 1/4 tsp ground coriander 1/2 tsp fresh cracked pepper Cayennes pepper optionalPrepare water bath canner and jars.Combine all and cook for 15 to 20 minutes until reduced by 1/4 and some of the liquid has evaporated.Fill prepared jars leaving 1/2 inch headspace, and processes in water bath for 15 minutes.Let set on a tea towel for 12 hours.This recipe is in Marissa McClellan’s book Preserving by the Pint.
1 Comment
Makes three half pint jars
1 dry quart green tomatoes diced
1 cup minced yellow onion
1/2 cup chopped poblano pepper
1/4 cup bottled lime juice
1/4 cup granulated sugar
3 garlic cloves minced yellow onion
1 tsp ground cumin
1 tsp fine sea salt
1/4 tsp ground coriander
1/2 tsp fresh cracked pepper
Cayennes pepper optional
Prepare water bath canner and jars.
Combine all and cook for 15 to 20 minutes until reduced by 1/4 and some of the liquid has evaporated.
Fill prepared jars leaving 1/2 inch headspace, and processes in water bath for 15 minutes.
Let set on a tea towel for 12 hours.
This recipe is in Marissa McClellan’s book Preserving by the Pint.