Canned Salsa (Refined Sugar Free)

It has been a great tomato growing year.  One of the ways we have been preserving this delicious fruit is by canning them into salsa.  This is my go to recipe for regular salsa.  I make it just a mild heat for the girls but you can increase the heat with more hot peppers.

 Ingredients

• 8 cups chopped, peeled tomatoes*
• 2 large minced onions
• 4 cloves garlic
• 1 lime juiced
• 1 lemon juiced
• 1/3 cup chopped cilantro
• 1 1/2 tablespoons sea salt
• 1 teaspoon black pepper
• 2 minced hot peppers (increase for more heat)
• 2  finely chopped green peppers
• 10 drops stevia

Directions

1. In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
2. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
3. Prepare pot for canning, jars, and lids.
4. Ladle hot salsa into hot jars, leaving  1/2-1 inch of space at the top. Wipe rim and attach lids.
5. Place jars in canning pot, covering by at least 1-inch and bring to a boil. Process for 15 minutes, turn off the heat and let sit for 5 minutes.
6. Remove jars to cool before storing.

*How to Peel Tomatoes

• Bring a large pot of water to a boil.
• Wash tomatoes
• Make a small x pattern on the bottom of the tomato to help with the peeling.  (Don't cut into the tomato too deep.)
• Place tomatoes in the boiling water for 1 minute.  
• Take tomatoes out, cool or rinse with cold water.
• Peel.

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Tomato, Chickpea, Cucumber, Avocado and Feta Salad with Basil Dressing

It has been a crazy hot labour day weekend here in Kingston.  It is definitely a salad kind of day. With all the tomatoes we have growing in the garden this recipe is a perfect way of enjoying these beautiful fruits.  The protein from the chickpeas and feta make this salad a main dish for dinner, lunch or well even breakfast if you prefer ;)

 Ingredients for Salad (serves 4-6)

• 2 cups cooked chickpeas (see below for soaking and cooking beans/legumes)
• 1 1/2 cup diced tomatoes
• 1 cup diced cucumber
• 2 diced avocados
• 1/2 cup crumbled feta cheese
• 1-2 tablespoons fresh minced parsley

Salad Dressing

• 2 juiced limes
• 2 tablespoons olive oil
• 1-2 tablespoons fresh basil
• 1 clove garlic
• sea salt to taste

Directions

1. Combine all salad ingredients into a bowl.
2. Blend all salad dressing ingredients together with a blender.
3. Pour salad dressing over salad ingredients.  
4. Let sit for about 15-30 minutes.
5. Serve!

Soaking and Cooking Beans 

Option 1-Pre-soak with Boiling

1. In a large pot add dry beans, rinse with water and remove any poor looking beans.  Add enough water to full over the beans plus another 1-2 inches.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add enough fresh water to cover the beans and simmer them for 30 minutes and then check to see if they are tender but still firm. If cooking kidney beans to let them boil for 10 minutes and then simmer (to reduce the Phytohaemagglutini) 
4. Once cooked either use right away or rinse with cold water and place in freezer safe containers.

Option 2-Quicker-Doubled Boiled 

1. In a large pot dry beans, rinse with water and remove any poor looking beans. 
2. Add enough fresh water to completely cover the beans plus another 1-2 inches.  Bring pot to a boil and turn off and let sit for 1 hour. If cooking kidney beans to let them boil for 10 minutes and then simmer (to reduce the Phytohaemagglutini) 
3. Rinse beans again and add enough fresh water to completely cover the beans plus another 1-2 inches to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.  Check frequently to ensure they are tender but still firm.  You don't want to over cook your beans.
4. Once cooked either use right away or rinse with cold water and place in freezer safe containers.

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*Beans that don't require soaking, just cook for approximately 30 minutes

• Black beans
• Black-Eyed Peas
• Lentils

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