In addition to Mama and Papa’s apples, I also finished picking their tomato patch. I made a clean sweep, dividing green and ripe tomatoes as I picked. I left the green and a number of the slightly ripe ones for Mama because I knew their timing would work out good for her getting back to use them. The rest of the kind-of-ripe and the ripe ones I took home for use.
After I waited for the kind-of-ripe tomatoes to finish ripening (closing them in a brown paper bag helps speed this along), I had a dishpan full of tomatoes ready for making salsa. I blanched, pealed, and chopped them, placing them in my big pot. I added chopped onions, seeded jalapeños, and cilantro. Next went in some apple cider vinegar and salt. I simmered and tasted it, added a little salt and decided it was ready to can.
I used my funnel and measuring cup to fill up the already prepared jars. I cleared air bubbles, wiped the rims clean, and fastened the lids before adding each to the hot water bath. I processed them for 20 minutes as instructed by the Ball Blue Book.
It yielded a nice round of salsa. I labeled and added them to the pantry. Definitely great payment for the picking work!