Stuff in Jars (2)

Since it's the time of the year when we are likely to cook too much food and end up with leftovers, I thought this would be timely.

This is a delicious mustard that tastes nothing like store bought mustard. The process to make the actual mustard it is simple enough. It's the canning process that requires you have some experience. I usually make small jars so once it's opened I can use it up quickly. I'm not sure of the shelf life, but I would guess maybe a few weeks. This is great on that leftover Easter Ham.

Spicy Pepper Mustard

1 cup of mustard seeds
3/4 cup white wine vinegar
2 tablespoons mixed peppercorns ( use black only, if that's all you have)
1/4 cup water
1/4 cup honey - I like buckwheat, if I can find it
1 teaspoon sea salt

In a blender or food processor, combine mustard seeds, vinegar, peppercorns until blended. Let soak for one hour. Add water, honey and salt. Liquefy until of desired consistency, (I like mine slightly lumpy.) Makes approximately 2 cups. Process jars in canner for 5 minutes. Store in a dark place. The light will change the color.

Stuff in Jars (1)

I love to make things and give them as gifts. Jars work great for this. I have a whole collection of things I've made that go in jars - jams, mustards, flavored oils, salsa and stuff. This recipe is for a salsa that you cheat when you make. Instead of using fresh tomatoes, I use canned. It saves all that time you have to spend peeling tomatoes and it really tastes the same in the end. Plus, if you use canned tomatoes, you can make this anytime of the year. I've made it at Christmas time and given it as gifts! But mostly I make it for myself so I have it to eat! It really is much better than salsa you buy and it isn't any harder than making spaghetti sauce.

Tomato Pineapple Salsa

1 cup diced celery
1 cup diced onion
4 - 6 jalapeno peppers, seeded and diced
1 green pepper, diced
1 red pepper, diced
5 - 7 cloves of garlic, minced
2 cans (791 ml - each) diced tomatoes
1 can (398 ml) pineapple tidbits, drained
3/4 cup whit wine vinegar
1 teaspoon salt
2 tablespoons sugar
1/2 cup fresh cilantro, chopped

Prepare canning jars, set aside. You need about 8 - 250 ml jars or equivalent

In a large pot, combine all the ingredients except the cilantro. Bring to a boil. Reduce heat, simmer, uncovered, stirring often for about 1 hour, until it appears to thicken. Stir in cilantro.

Fill sterilized jars, leave about 1/4 inch space at top. Makes about 8 cups.

Enjoy with your favorite chips or on burgers.