Send us a photo of what you are canning and preserving this fall and we will post them in a collage!
[More…] Slow Food Canada wants to peek into your Canadian kitchens this fall to see what you are preserving for the Winter, particularly any traditional regional recipes that have been handed down through time. But, hey! We do not discriminate! If you are preserving your food: good for you! Let’s share!
Just send:
- a photo of the preserve
- the recipe
- the story or tradition behind the food
- the region or area the recipe is from
- your convivium, if you are a Slow Food member
- a link to your own site if you have one
- your name
- and a photo of yourself would be great
We will post all photos and recipe titles in a sharing collage and provide the remaining information (recipes, etc) as asked for through the comment section of that post. The purpose of this initiative is to provide a platform across the country to share what is being preserved in our Canadian kitchens! We will provide the recipes as requested.
To whet your appetites, Lacy, our twitter friend @LacyVC from Van Campen Urban Homestead tweeted about her fantastic salsa recipe and agreed to share it with us! Thank you, Lacy!
Lacy’s Wicked Salsa Recipe
Materials Needed:
- 1 large pot
- 1 sharp knife
- 1 cutting board
- wooden spoon(s)
- 1 tbs measuring implement
Ingredients:
- about 4 cups of tomatoes, chopped: your favourite work best (Lacy used yellow pear tomatoes and green zebra tomatoes the first time, and a variety of cherry tomatoes were used in the photo)
- 1 med onion, chopped
- garlic, as much as you like
- 3-4 peppers, we used yellow banana’s
- about 1 cup of string beans chopped, we used purple beans (they are a great choice as they turn green when cooked through)
- 2-3 small ears of white corn, removed from cob
- 2 tbs honey
- 3 tbs lemon juice
- salt and pepper to taste
Instructions:
- Combine everything in pot, simmer for about an hour over med heat; turn heat down to low and continue to simmer, about 20 minutes
- Stir occasionally; remove from heat and allow to cool
- Put in jars; keeps in the fridge for about 3 weeks (if it lasts that long).
Note: Lacy likes to add whatever is ripe from the garden (the batch in the photo was made with cherry tomatoes)
