Readers of my blog know that I am a strong supporter of local farmers, which is why I introduce you to JW Mitchell Farms located at 405 Bradley Creek Road in Franklin NC. For my Atlanta friends, this farm is three minutes off the beaten path. Trust me when I tell you the trip is worth three minutes of your time, because currently Mr. Mitchell (whom you will personally meet upon your arrival) is have a big ole tomato sale.
Yes my friends, “tow-maders? are on sale at JW Mitchell Farms.
Now for those who love salsa let me share a little secret. You can get an entire BOX of tomatoes for eight dollars! Toss in a few onions and bell peppers (also available at the farm) and you’ll have enough veggies to can an entire run of homemade salsa.
How much is in a “run?”
As my granny would say, Depends on how much you eat-up during the making. As for me, this recipe usually makes 7 pints. However, if you purchase an $ 8.00 box of tomatoes at JW Mitchells you’ll be able to can – at least 14 pints for $ 8.00.
FRESH SALSA RECIPE
10 Cups cored, chopped and peeled tomatoes.
TIP: Place tomatoes in hot water for 45 seconds to loosen skin and make tomatoes easy to peel.
4 Large Bell Peppers (discard seeds)
6 to 8 medium—sized onions
1 ½ cup Apple Cider Vinegar
3 Cloves garlic finely chopped
2 Tablespoon chopped cilantro
1 Tablespoon salt (more if necessary. . . to taste)
1 tsp hot pepper sauce (optional).
Ball Jars (I use pint jars)
Note: You will need to water bath jars to seal. Instructions follow.
Place chopped onions and garlic in a pot. Add vinegar. Bring to a boil.
Add chopped green peppers and cook them for one minute. *Vinegar is added to incorporate acidity. Because peppers are a low-acid vegetable, the additional acidity is required for safe processing. This will not affect salsa flavor.
Add tomatoes, cilantro and hot pepper sauce.
Bring Mixture to a boil.
Packing and Processing Jars
In separate pot, heat water that will be used for a water bath.
Taste the salsa first to make sure you don’t need extra salt. If so add in small quantities.
Ladle salsa into jars. Add lids and rings.
Place jars into hot water and cover with ¼ inch of water. Process them at a boil for 15 minutes.
Remove from heat.
Refrigerate any jars that don’t seal and enjoy.
Renea is an award-winning author, blogger, and Georgia Writers Group Board Member and the author of three books. She has belonged to a phenomenal critique group for over a decade and both of her books, Farming, Friends & Fried Bologna Sandwiches and In the Garden with Billy received a SIBA nomination. She is a passionate friend of SIBA and local independent booksellers throughout the South. Renea is vested in the writing community of North Carolina and Georgia and has judged multiple writing competitions. Every client she has accepted has enjoyed the pleasure of publication either traditionally, or via self-publication. Contact her here.