I was getting ready to can up another batch of salsa and I wanted to make sure I had my Lavender handy. About two weeks ago I burned my hand and arm on the canner. Ouch, hurt like sin and my hand instantly formed a blister. I quickly put Lavender on it and waited 5 minutes and applied PanAway over the top of the Lavender. My arm, didnt seem bad, just slightly red so I didnt bother putting anything on that area. The pain instantly left my hand and quite frankly, I forgot about it until I noticed the blister the next day. Within a few days the blister was gone and there was not so much as a mark left where the burn was. I can still see some redness and shiny skin even now though, on my arm where I did not apply anything. So, today I have the Lavender and PanAway handy, just in case. (Both Lavender & PanAway come in the Premium Starter Kit for those if you who signed up for your oils that way.) The salsa recipe I use has zucchini in it. I know, sounds, well.....not the best. :) It is fantastic though and everyone who tries it loves it. They dont even know the zucchini is in there, they just think it is onions. It is a great way to stretch your tomatoes and use up all those zukes we are tired of eating by now. Here is the recipe. Add as many hot peppers as you like for your taste. Ingredients Yield 10-12 pints: .10 cups zucchini, peeled & shredded 4 onions, chopped 1/4 cup pickling salt 1 tablespoon pickling salt 2 tablespoons dry mustard 1 tablespoon garlic powder 1 tablespoon cumin 2 cups white vinegar 1 cup brown sugar 2 tablespoons red pepper flakes 1 teaspoon nutmeg 1 teaspoon pepper 15 cups chopped ripe tomatoes 2 tablespoons cornstarch 10 jalapenos or peppers of your choice Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night. Day two. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste. (I like my salsa chunky, so I do not puree it, but it you want it thin, go ahead and puree it now.) Bring to a boil and simmer for 15 minutes. Pour into sterilized jars and seal. Water bath jars for 15 minutes if they have not sealed properly.
Posted on: Thu, 18 Sep 2014 18:29:22 +0000
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