Every year, I make my own salsa and can it. Every year I make more than the previous year and I still haven’t managed to be able to make it last over the winter. My vegetables this year in the garden did terribly, so when I saw that the grocery store had 50 lbs of tomatoes on for $10, I jumped all over that chance.
Here’s my favorite salsa recipe. I got it originally from my friend Judy (may she rest in peace) and altered it because she doesn’t add nearly enough heat for my family.
8 cups of Roma tomatoes (peeled and chopped)
4 cups onions, chopped
4 cups sweet peppers, chopped
1/4 cup vinegar
5 cloves garlic (or to taste)
Jalepeno pepper or to taste (I usually add a lot of jalepenos and Thai chilies but we like it really spicy)
1/4 to 1/2 tsp oregano (to taste)
1/2 tsp coriander
2-3 tbsp salt
Cook until veggies are done then add a small can of tomato paste. Cook for another
5-10 minutes then put into sterilized jars. Place your filled jars in a water bath canner and process for 20 minutes.
Home canned foods can last a long time but are usually best if consumed within a year to 18 months of canning.
Here’s another recipe you can make using your food storage. I have made this with dehydrated versions of the ingredients and it works well. This is a traditional Irish scone, passed down through the family.
2.5 cups flour
1 tsp baking soda
2.5 tsp baking powder
3 tbsp sugar
1 tsp salt
1/2 c butter
1 c buttermilk to mix. (you can also use water or 2% milk for this, it just tastes way better with buttermilk)
You can add a great deal of different things to these. My favorite is to add cheddar cheese (about a cup worth). I have also added raisins, currants, lemon zest, garlic powder, poppy seeds, etc, etc.
Mix it into a thick dough. (You may need to add more milk or more flour). Roll out to 1/4″ – 1/2″ thick. Bake at 375* F for 12-15 minutes.
I wanted to share with you a simple bread recipe. I use this recipe all the time at home and it is really easy to make with things that most people have in their long term food storage.
1 lb flour (regular, all purpose flour or whole wheat)
2 tsp of yeast (we keep our yeast in the fridge once opened)
1 tbsp salt
1.5 cups of warm water (not hot)
Mix your ingredients to form a dough and knead for about 10 minutes.
Place your dough in a greased bowl (I use olive oil to lightly coat the inside of a mixing bowl). Cover the bowl with a towel and put it in a warm place for about an hour to let the dough rise.
After the dough has risen and roughly doubled in size, preheat the oven to 500* F.
Punch down the dough and shape it. (It doesn’t have to be pretty. I’ve down round loaves, baguettes, regular loaves and buns with this recipe.)
Place in the oven and turn it down to 450*F. Bake for 30-40 minutes. Remove from the oven and let it rest for at least 20-30 minutes before cutting. It is still cooking during this resting period.
Cut and enjoy. Bread may not be glamorous but in a SHTF situation, it can keep you alive and stretch out any sort of stew or soup you may be eating.