Salsa Making Class

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What is the point of knowing a skill and keeping it all to yourself?  Today I taught a salsa making class for the Driftless Folk School and it was a blast and a half.  Though the class only had 2 students, a couple from Madison area, we managed to make two kinds of salsa and a chutney—that may not seem like a lot but with all the processing we had to do it took all day!

Because it was a class not a personal canning project I decided to use recipes rather than just wing it like I usually do.  Tomato canning can be scary because of botulism fears so when in doubt always follow a recipe.  I’ve been experimenting lately with different kinds of tomatoes and acids.  The tomatoes I used in my class were a mixture of heirlooms from our garden, some Amish paste from actual Amish people, and a neat little variety from the farmers market that originated in Iraq.  Combined they created a super flavorful and powerful blend.  For acid we used white vinegar simply because it was the cheapest thing to buy for class.  I’ve been putting lemon juice into some of my home creations and it is definitely noticeable when you are eating it later so I recommend using it for spaghetti sauces because it adds a cool dimension that seems fancy and purposeful.

Overall I think think my class was a success.  I wish more people had been there but there is always next time.  I love teaching and I love canning and I love eating salsa so today was a great day for Annie!

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