One of my favorite things to do once my garden is in full swing, producing the fruits of my labor, is make fresh salsa. I pretty much only plant the components that I need for salsa (and basil) in my garden. It’s so quick and easy to make on your own, why would you ever buy it in a jar?! And while I don’t have tomatillos planted in my garden, I don’t mind purchasing them at the farmer’s market so that I can make my all time favorite salsa: Roasted Salsa Verde.
I was so excited when Ball contacted me about their new book, The All New Book of Canning and Preserving. I’ve never canned before. Well, I’ve never successfully canned before. But it’s been something that I’ve wanted to learn and it really is quite simple. This book offers over 200 new recipes that are all categorized by canning technique. Yes, there is more than 1 way to can based on what you’re canning.
To celebrate the launch of their new book and the upcoming Can-It Forward Day, I decided to make their Roasted Salsa Verde from the book. Since you probably already understand what salsa is, I’ll explain a little bit more about their Can-It Forward initiative to raise money for food charities. The 2016 Can-It-Forward Day will take place on Friday, July 22nd from its new digital location, Facebook Live. Ball will be bringing together canners, gardeners and food enthusiasts alike. Canning demonstrations from popular canning bloggers, as well as the Ball brand’s expert chefs will take place from 10:00AM – 3:30PM ET on the Ball Canning Facebook page. You can watch canning demonstrations via Facebook Live from 10:00AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize! That’s pretty exciting, hey?
Whether you are learning to can for the first time or looking to share preserving expertise, the spirit of “canning-it-forward” will come through in all social aspects of this year’s broadcast as well as this year’s focus on charity. To support communities offline, five small, local, non-profit organizations have been selected with the help of participating bloggers to benefit from the event. For every like, share, reaction and comment on the Can-It-Forward Day Facebook Live videos on July 22, a $1 donation will be made to one of the following local charities:
- Southside Middle School Panther Pantry (Muncie, Indiana) selected by Jarden Home Brands
- The Food Trust (Philadelphia, Pennsylvania) selected by Marisa McClellan, Food in Jars
- EnrichLA (Los Angeles, California) selected by Linda Ly, Garden Betty
- Second Harvest Food Bank of Middle Tennessee (Nashville, Tennessee) selected by Angie Holden, The Country Chic Cottage
- Food Lifeline (Seattle, Washington) selected by Malia Karlinsky, Yesterday on Tuesday
This is all pretty cool! Even cooler is the fact that Ball has offered to give away a pretty cool canning package to one of my lucky readers! Included in the package is their new book, The All New Book of Canning and Preserving, a case of Collection Elite Wide Mouth Pint Jars and one $5 off coupon to be used on FreshPreservingStore.com.
Get excited for giving and for salsa season! Make sure that you like, share or comment on the Facebook Live videos on July 22nd to help a good cause!
- 4 lb. tomatillos, husks removed
- 2 medium-size white onions, each cut into 8 wedges
- 2 jalapeño or serrano peppers
- 6 garlic cloves, peeled
- 1⁄2 cup lime juice (about 6 limes)
- 1⁄4 cup coarsely chopped fresh cilantro leaves
- 2 tsp. salt
- 1 tsp. black pepper
- Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeño peppers, and garlic on prepared baking sheet. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
- Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
- Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
- Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
I would love to try the HOME-STYLE PICKLED JALAPEÑOS
I’d like to make the Strawberry Blueberry Freezer Jam
I WANT TO TRY BRANDIED APPLE RINGS. THATS YUMMYNESS
Peach bourbon jam!!!
I would love to try the blackberry lime jam or peach bourbon butter.
I would make strawberry jam
I would like to try the Blueberry Butter.
I want to make the strawberry lemon marmalade and the sweet pickled radishes!
Fruit shrub
I’d like to try the watermelon-blackberry granita. It’s really hot and humid right now and it sounds like it would be a great way to cool off.
I would make the Chimichurri recipe
I would make plum jam
I’d love to make the Pineapple Mango Chili Jam.
I would love to try to make dill pickles!
Guava Vanilla Bean Jelly oh my!!
BBQ pulled Pork
I would like to make the Salsa Ranchera from Ball® Recipes.
We have peach trees and i’d love to make the SWEET TEA POACHED- PEACHES.
I’d like to make their Blueberry Butter
I would love to try the TOMATO APPLE CHUTNEY.
My my my!
Guava vanilla bean jam!
Love the Underated guava!
Zesty Salsa–yum!
I also might make the Strawberry Lemon Marmalade – Ball® Recipes
Peach-Ginger Butter!
Blueberry Butter sounds YUMMY!
I would love to love to make the Pineapple Mango Chili Jam.There are so many delicious recipes to
try.
The lovely tiny wild blueberries that grow everywhere here in Maine will be coming into season soon, and I’m looking forward to making Reduced Sugar Blueberry Jam.
I think I would enjoy making the Blueberry Butter best. YUM!!!
Most definitely the Guava Bean Jelly. I’m drooling just thinking about this.
The Pineapple Mango Chili sounds interesting. A little bit of sweet and some spicy.