Today I canned the last six pints of salsa. this time, I fgollowed no recipes, just my own feeling for how much onion, hot peppers and sweet peppers there should be. I turned out the best yet. So, I have now 8 quarts of pasta sauce, 3 quarts and 3 pints of pizza sauce and 12 pints of salsa. Not bad for $20 of organic tomatoes and my own opnions, peppers and garlic.
Now i am going to take a brak from conning.
Next week, I am going on vacation- driving the whole Natchez Trace from Nashville to Natchez, Mississippi and onto Louisinana, Texas, New Mexico and Utah.
I'll be looking for native food and recipe books. Be back the first week in October, you guys!