Plant a Row • Grow a Row JUNIOR had a great time at the Toronto Botanical Gardens harvest day serving up a veggie cocktail of carrots, apples and celery freshly picked from Ontario's golden agricultural belt - The Holland Marsh!
What’s Your Favourite Vegetable? http://www.youtube.com/user/plantarow#p/a/1/L-yia2wNjt8
http://www.growarow.org/ParGar_Newsletter/ParGar_Newsletter_3/Pargar_Newsletter.htm
Grandma Watkins' Peach Salsa
Peaches peeled and chopped into small pieces
12 medium peaches
To prevent peaches from turning brown first blanch in water treated with ascorbic acid (Fruit Fresh) peel, pit and chop peaches into bite size chunks
Red Onion finely chopped 1 ½ cups
Red Pepper chopped 1
White vinegar ½ cup
Corn syrup or honey 2 tbsp
Garlic clove finely chopped 1
Ground cumin 1 ½ tsp
Cayenne Pepper ground ½ tsp
Chili Pepper dried flakes ½ tsp
Recipe will make enough for 8 ½ pints (250 ml) or 4 one pint (500-ml) jars. Sterilize the mason jars in boiling water for 10 minutes. Soften the snap lid seals in this water while filling the jars with salsa.
Combine all ingredients in a large stainless steel pot. Bring to boil, stirring constantly for about 5 minutes.
Ladle the mixture into sterilized jars, apply seals and screw bands lightly. Place jars in a canner and boil for 10 minutes. Let cool and store.
Georgia Spiced Peaches
INGREDIENTS
19 pounds firm ripe peaches
7 pounds white sugar
2 cups distilled white vinegar
1 quart water
24 whole cloves
3 tablespoons crushed cinnamon stick
DIRECTIONS
Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick. Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
(from allrecipes.com)
