Thanks so much to everyone who commented about the buttons and salsa. I see there are many people with the same mind set as me.....that you can never have too many buttons (and we all love salsa..haha). One day I will show you all my buttons. And my craft room for that matter.... if I ever clean it up.
I asked Mike to pick 2 numbers between 1 and 34. He chose #8 and #28. Well Regan is already going to be getting some when I see her in Delaware next week so he picked another.....#11.
That's a lot of salsa - looks yummy! I made some this year, but not that much! I also made some dill pickled beans! I would LOVE to have some buttons - never can have too many!
#28 - REGAN---Girlfriend your's are being hand delivered by yours truly.....and no I am not bringing jars of salsa on the flight...haha.
those buttons look almost as yummy as that salsa!!! mmmm!!! i've love me some buttons ~ those are ADORABLE!!!!
Congrats Ladies. I will send you emails for your addresses (or you can email me if you see this first) and I will send you a cups worth of button goodness!
To further update you on our "canning" adventures........Steph and I made dill pickles and dilled beans on Sunday. We won't know how they taste or turn out for approx 4-6 weeks but just like the salsa we enjoyed the process. In total we made 16 one litre jars of pickles and 6 pints of green/yellow beans. We put a hot red peppers in 6 jars of cukes just for an experiment. I love how it looks in the jar and hopefully we will get some spicy dill pickles.
For anyone who's interested in the Salsa recipe that we used the other day...here it is. I do recommend that you use this just as a base and add to your taste. I got the recipe from my MIL's friend Wendy (Thank you Wendy). I really like it but I think I made a mistake using sweet onions instead of regular cooking onions or red onions. It doesn't have much zing but it is still so fresh and so good! I would add more jalapeno's next time also. Also, Thank you so much to Michelle LL for emailing me your Salsa recipes. That is a must try on our next batch me thinks!
Salsa 20 med. tomatoes 4 garlic cloves minced 3 large onions chopped 2 tbsp pickling salt ( used Kosher) 1 large green pepper chopped 2-3 jalapeno peppers chopped 1/2 cup sugar 1 tsp oregano 2/3 cup vinegar 3 tbsp cornstarch 2 cans tomato paste To prepare tomatoes----boil water, plunge tomatoes in water till skins begin to crack. About 1-2 mins. Drain, put in sink in cold water and remove and discard skins. Chop tomatoes and put in large pot with everything else. Cook for 15-20min (we brought it to a boil and that's it). Be sure to stay and stir the mixture. Fill jars and process for 20-25 mins. Good Luck. Note: we made 3 batches which filled 24 pints.
