Canning in Michigan!

13 Sep

“Locally-grown, farm fresh ingredients”….sounds yummy, right?  Well good luck pulling that off in about three or four months.  In our never-ending quest to use quality, locally-grown ingredients in our home cooking, we embarked on our 2011 canning sessions.  We started with a half bushel of San Marzano tomatoes acquired from Under The Pines, our local farm market where these tomatoes were actually grown!This variety of tomato is meatier and a little sweeter than your standard garden variety tomato, and is my fruit of choice when concocting the soon-to-be-famous Chef Snausy Margherita Napoletana pizza.  But I digress…in order for a canning session to be properly executed, we must first enjoy another fruit grown locally in Michigan – Pinot Noir, 2008 from Ciccone Vineyard near Sutton’s Bay, MI.

We set out to put up 5 pints of Salsa, using Mrs. Wages Medium Salsa mix – Ingredients Dehydrated Vegetables (Onion, Green Bell Pepper, Jalapeno, Chili Peppers, Garlic), Salt, Spices.   The process is pretty simple – tomatoes go into the boiling water for a few minutes until the skins split, shock ’em with ice water, then they get peeled and chopped, then mixed up with the spice blend…then into the jars and off to the hot bath!

Here’s the finished product – gorgeous!

The balance of the half bushel were simply hand crushed/diced and put up in pint and quart jars.  Now we’ve got enough San Marzanoes to make pizza and spaghetti sauce all winter long – with real robust tomato flavor!



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