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Henry County’s Cooking with
Canning and Preserving

 

Special photo

  The Henry County Extension Service will hold a workshop on canning tomato and green chile salsa on Thursday, July 18 from 10 a.m. until 12:30 p.m. It requires prepaid registration of $10 and the class size is limited, so register early. Make checks payable to Henry County 4-H. Call the Henry County Extension office at 770-288-8421 for more info. The office is located at 97 Lake Dow Road in McDonough.

  Here are a few recipes that will tide you over until the workshop. For more info visit http://extension.uga.edu/ and search the site for “canning.”

For more of this week’s recipes in the printed edition,
get your copy here!

 

Fresh Garden Salsa

7 cups tomatoes, diced, seeded, peeled, and cored
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 Tbsp. lime juice
4 drops hot pepper sauce
2 Tbsp. minced cilantro
2 tsp. salt
4 Ball® or Kerr® Pint (16 oz) jars with lids and bands* 

  Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

  Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 15 minutes.

  Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

  Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

  *You can use 4 pint jars or 8 half-pint jars for 7 cups of tomatoes.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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