Me? Not so much. I never got the genes that give me the desire to can. I go to the store and buy it but I admire those who do can. My son, bless his heart, is one of those people. He's only 27 but has been canning for years--pickles, fish, clams, pickled beans and mushrooms. HE got the genes! (Maybe they skip a generation....)
And my husband loves to can as well, so maybe it's turned into a male thing! He mostly cans fish but branched out to rhubarb salsa this weekend. And it was good!
"We" canned 29 jars of salsa and already ate three. One batch turned out a little runnier but we drank it down like wine!
If you have an abundance of rhubarb, this is a great way to use some of it.
My rhubarb has expired for the year, but if you want to be put on a list to have rhubarb shipped to you next season, let me know!
3 cups chopped tomatoes
2 cups chopped rhubarb
1 cup chopped tomatillos
1 cup chopped yellow onion
1/2 cup chopped chile peppers (a combo of habernero, yellow, spicy, anaheim)
1 tbs garlic paste
1/2 cup brown sugar
2 tbs cilantro
2 tbs ground cumin
1/2 tsp salt
1/2 cup white vinegar
1/2 cup lime (fresh) juice
Wash and sterilize your jars.
Combine all ingredients in a large sauce pot.
Bring mixture to a boil
Reduce heat and simmer 10 minutes.
Ladle hot sauce into hot jars, leaving 1/4 inch head space.
Adjust two piece caps.
Process 15 minutes in a boiling water bath canner.
(My husband used two anaheim and two habernero and it was a mild sauce.)