Canning Salsa

We have been busy canning lots of pickles, raspberry jelly, and pizza sauce. Today I tried canning salsa for the first time. I have not found a recipe that I liked yet, but came across some from the Ball recipe website that I want to try. The bruschetta and Sweet Yellow Tomato Chutney look delicious. Also found this website that have nice recipes. I am also super excited about my new jars. They are wide mouth pints, perfect for dipping chips into.

Millet

The woodpeckers are already enjoying the millet seeds. We leave this ornamental millet up over the winter for the chickadees and the goldfinches.

Pickled Garlic

3-4 heads of garlic
3/4 cup rice wine vinegar
1/2 cup white vinegar
1/2 tsp salt
2 tsp pickling spice
1 tsp granulated sugar

1. Peel garlic. Remove hot jars from canner and pack garlic into jars.

2. Bring vinegars, salt, and sugar to a boil. Pour over garlic leaving 1/2 inch of headspace. Process 10 minutes for half pint jars.

Makes 2 half-pint jars.