Right now, I have several jars of salsa and dill pickles on my table. I also have a boiling water burn, three broken jars in the garbage and a churning dishwasher. Must be canning season.
I've done the salsa before and I use the recipe, more or less, out of the Better Homes & Gardens Canning special edition magazine that came out a few years ago. The recipe has variations for pineapple salsa and salsa verde, which I make at the end of the year, provided I have enough green tomatoes and jars to go around.
I also use Hatch chiles. I bought two bags this year, thinking I'd have enough to roast and freeze. Guess I'll be back at the store soon.
The pickles were new. We planted one (One!) cucumber plant, and hit the jackpot. In addition, a friend of mine gave me cucumbers and tomatoes out of her garden, instantly doubling all the recipes.
I used the dill pickle recipe out of the same magazine, and it was shockingly easy. The hardest part was determining which size of cucumber slice should go in which jar. But the brine was a cinch. Here's the recipe if you're interested.
I wish I had more photos for you but I was working pretty hard just not to injure myself. It should be said that canning is not for the faint of heart or short on time. Between sterilizing jars (10 minutes each) cooking the salsa (2 hours) and processing the filled jars (15 minutes for each jar), the morning went fairly quickly. The afternoon, too. That said, pretty cool to see the fruits of your efforts. Back soon with less injuries and more recipes!