FIRST - "Back to Basic" Class

We had our FIRST "Back to Basic" Class on October 4th...

"Canning/Pressure Cooking Dried Beans - Plus: Water Bath Canning"

Debbie Perrone taught us how to Pressure Cook dried beans

and then gave a sample of her BEAN DIP! LOVED IT!

Honey Newton taught us how to "Water Bath" Can our foods!

She brought a sample of her wonderful "salsa"...

We were given HAND OUTS with RECIPES!

Debbie Perrone and her WONDERFUL "Bean Dip"

"BEAN DIP"

(Party Size)

2 cans refried Beans or 1 quart jar of cooked mashed pinto beans

1 - 16 oz. jar of Salsa (Hot) (may use half)

1 bunch of chopped green onions

1 can diced green chilies

1 can black olives - diced

2 ripe avocados - diced

1 medium tomato - diced (optional)

1 cup sour cream

1 cup shredded cheese

MIX all ingredients and Refrigerate.

Serve with corn chips

Honey Newton getting ready for "Water Bath" canning

Honey instructing the sisters...

Salsa Recipe 

Honey served on this night

Recipe to be CANNED:

 

"Salsa"

(Micro batch - triple as needed)

4 large tomatoes - skins removed, seeded if desired

1 onion - chopped

1/2 cup chopped fresh cilantro

3 cloves garlic - minced

1 tablespoon lime juice

1 tomatillo - diced (optional)

Salt to taste

1 jalapeno pepper - minced

In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice,

tomatillo, and salt to taste. MIX WELL.  Add 1/2 of the jalapeno pepper, and taste.  If you desire

your salsa with more of a kick, add the remaining 1/2 jalapeno.

If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper.

Boil 1 hour to remove excess water.  Place in hot jars and process

20 minutes.  1 box of tomatoes = 2 gallons salsa