STOCKPILE SALAD SALSA
8 lb green tomatoes, chopped in the whizzer
4 red capsicum, diced
4 green capsicum, diced
1 kg carrots diced...(see below for my quick way to roughly dice carrots)
1 kg onions, chopped in the whizzer
After slicing my carrots throught the V-Slicer I then lay them on the chopping board and cut with a knife.
9 tablespoons salt....sprinkle this over the above engredients, stir and leave for 24 hours.
After the 24 hours of salting, drain the above mix, then rinse, draining again....
In a large boiler add the following:
2 Litres of white vinegar
3/4 tspn turmeric
9 tblspns of mustard seeds ( 130g)
6 tspns celery seeds
3/4 tspn cayenne pepper
4 1/2 lb white sugar
Boil together the above engredients. Then add salsa mix and bring to a simmer for 5 minutes. Avoid a hard boil. Pack in sterilised jars and seal immediately. Enjoy in one week.
I still have more tomatoes left....but no more preserving now, until next week, I'm having the weekend off, and going fishing with my other half......Hope you all have a great weekend.
See you back here on Monday, unless I check in before hand