The LLCC Culinary Arts department partnered with our local WSEC PBS station to produce two local food-focused cooking shows.
Learn About the Shows
Canned Salsa Instructions
Canned Salsa Recipe
Cooking with Local Food Recipes
Learn about the shows
The first show focuses on organic farming and cooking with the harvest at Oak Tree Organics in Ashland, Illinois. Appearing in the video are LLCC culinary instructors Charlyn Fargo, RD, and Chef Denise Perry. Click here to watch the video.
The second show focuses on canning and preserving local foods. It was filmed at MJ Kellner in Springfield and stars culinary instructor Randy Williams and assistants Chef Denise Perry and Jolene Adams. Click here to watch the video.
Production of both videos was coordinated by Jay Kitterman. The videos were funded by a grant from the Illinois Community College Board and the Illinois Department of Commerce and Economic Opportunity (DCEO).
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Canned Salsa Instructions
Salsa can be a fun and easy way to preserve tomatoes to enjoy all year.
Most salsa recipes mix low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.
Ingredients
Tomatoes
Use only high-quality tomatoes for canning salsa or any other tomato product. Canning is not a way to use overripe or damaged tomatoes, nor tomatoes from dead or frost-killed vines. Poor quality or overripe tomatoes will yield a very poor salsa that may spoil and be unsafe to consume.
The type of tomato you use affects salsa quality. Paste or Italian tomatoes, such as Roma, Debaro, Italian Gold, Sheriff, or Viva Italia, have firmer flesh and produce thicker salsas than large slicing tomatoes, such as Beef Steak, Big Boy, Better Boy, or Husky Gold (yellow).
Although both types make good salsas, slicing tomatoes usually yield a thinner, moist, watery salsa than paste tomatoes. You can thicken these salsas by adding tomato paste or by draining off some of the liquid after you chop the tomatoes. But use the quantity of chopped tomatoes listed in the recipe.
Where recipes call for peeled tomatoes, remove the skin by dipping tomatoes in boiling water for 30 to 60 seconds, or until skins split. Dip in cold water, then slip off skins and remove cores and seeds.
You may substitute green tomatoes or tomatillos for tomatoes in any of these recipes.
Acids
Salsa is preserved by adding acid, in the form of commercially bottled vinegar, lemon juice, or lime juice. Use only vinegar that is at least 5% acidity and only bottled lemon or lime juice (never freshly squeezed). Do not use homemade vinegar as the level of acidity can vary.
Peppers
Use only high-quality peppers. Do not increase the total amount of peppers in any recipe. But you may substitute one type of pepper for another or use canned chilies in place of fresh.
Peppers range from mild to fiery in taste. Mild peppers are usually big – 4 to 10 inches long. Mild pepper varieties that grow in the Midwest are bell types such a Big Bertha, Early Cal Wonder, Yankee Bell or Gypsy (yellow), and others. Choose a mild pepper when the recipe calls for long green chilies, or substitute bell peppers for some or all. For descriptions of various peppers used in salsa, see the chart at right.
There are many different types of peppers grown in the United States. Peppers can be classified based on their relative hotness. The Scoville heat unit (SHU) is a measure of pepper pungency. The chemical substance that makes some peppers hot is capsaicin. Pure capsaicin is approximately 16,000,000 Scoville units.
Habanero type peppers are the hottest with up to 300,000 Scoville units. The units will vary for each type of pepper based on variety, maturity, and whether the pepper is fresh or dried. Typically, pungent peppers require hot, dry conditions to fully develop their flavor and may not produce a suitable harvest in cool, wet summers.
Very hot peppers are usually small – 1 to 3 inches long – except for Hungarian Yellow Wax. They provide a distinct taste to salsas. Jalapeno is the most popular. Other varieties that grow in Illinois include: Super Cayenne, Super Chili, Habanero, Anaheim College and Ancho 101.* Hot peppers usually need longer growing seasons than mild varieties, and thus do best in the southern half of the state.
Hot peppers such as jalapeno do not need to be peeled, but seeds are often removed. Finely chopped mild peppers do not usually need to be skinned.
If you want to remove the tough skin from peppers, such as long, green chilies, first slit each pepper along the side to allow steam to escape when you heat them. Next, peel using one of these two methods:
- Oven or broiler – Place peppers in a hot oven (400° F) or broiler for 6 to 8 minutes until skins blister.
- Range top – Cover hot gas or electric burner with heavy wire mesh.
Place peppers over the burner for several minutes, until skins blister.
After heating, place peppers in a Zip-Lock bag. Allow to steam for 5 to 10 minutes.
Slip off skins, discard seeds, and chop.
CANNING SAFELY
For safe canning:
- If you use any other recipe or adapt one of these: Freeze the salsa or refrigerate it and use within several weeks.
- If you want thicker salsas:
Before canning – Add commercial tomato paste to thicken before canning. Do not thicken salsas with flour or cornstarch.
After canning – After you open a jar, you may pour off some liquid or thicken the salsa with cornstarch before serving.
Filling jars
Follow the manufacturer’s directions for pre-treating two-piece vacuum seal lids. Fill hot, clean pint jars with hot salsa, leaving ½ inch headspace. Remove air bubbles and adjust head-space if needed. Wipe jar rims with a clean, damp paper towel. Put on pre-treated lids and screw on metal rings until you begin to feel resistance, and then turn the band until it is lightly tightened.
Processing in a boiling water canner
- Use a rack to keep jars from touching the canner bottom and to allow heat to reach all sides of the filled pint jars.
- Put jars into a canner that contains simmering water.
- Add boiling water if needed to bring water 1 to 2 inches above jar tops. Do not pour water directly on the jars. Place a tight-fitting cover on the canner. If you use a pressure canner for boiling water canning, leave the cover unfastened and the petcock open to prevent pressure buildup.
- Bring water to a rolling boil. Once the water is actively boiling, set a timer for the required processing time, adjusting for elevation if needed. Water must cover jars and actively boil throughout the processing time. Add boiling water, if necessary to keep jars covered.
- At the end of the processing time turn off the heat and wait 5 minutes before removing jars from the canner.
Onions
Red, yellow, or white like Walla Walla onions may be substituted for each other. Do not increase the total amount of onions in any recipe.
Spices and herbs
Spices and herbs add characteristic flavors to salsas. The amount of dried spices and herbs (black pepper, salt, dried oregano leaves, and ground cumin) in the recipes in this publication may be altered or left out. Do not increase the amount of fresh herbs or garlic, however. Fresh herbs will lose flavor during heat processing. For a stronger, fresher flavor, add fresh herbs such as cilantro just before serving.
Cooling jars
Put jars on a rack or cloth so air can circulate freely around them. Do not use a fan to cool jars and avoid cold drafts. Do not re-tighten screw bands after processing.
Testing for seal
Once each jar cools, test for a seal. Jars with flat metal lids are sealed if:
- Lid has popped down in the center.
- Lid does not move when pressed down.
If a jar is not sealed, refrigerate it and use within a few weeks or re-process within 24 hours. Jars of salsa that do not seal may be safely re-processed within 24 hours.
To re-process
Remove lids and empty salsa into a pan. Since all of these recipes require a hot pack, heat salsa to boiling. Place hot salsa in clean, hot jars. Wipe jar rims and put on new lids. Process again for the full-time. The quality of twice-processed salsa may be lower, but it will be safe.
Spoilage has occurred if jars of salsa seal at first then unseal some time later. Signs of spoilage may include bubbling in the jars, bulging lids, or the appearance of mold under the lid or on the top layer of food in the jar. Sometimes the salsa is spoiled even without obvious signs of spoilage.
Never use salsa where the jar seal has broken or where there are obvious signs of spoilage such as bulging lids, bubbling or frothing of jar contents, or a strong sour smell when you lift the jar lid.
Do not taste spoiled food. Safely discard jars of salsa that are spoiled or that become unsealed. Place the jars and their contents in a heavy garbage bag. Close and place the bag in a regular trash container, or bury it in a nearby landfill away form humans and animals.
Storing canned salsa
Wipe jars. Label with the date and contents of the jar. Remove the screw bands to avoid rust.
Store jars in a cool, dark place. For best eating quality and nutritive value, use within one year. Heat, freezing temperatures, light, or dampness will decrease the quality and shelf life of home preserved salsa.
Happy Canning!
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Canned Salsa Recipe
Tomato salsa – using sliced tomatoes
4 cups slicing tomatoes, peeled, cored and chopped
2 cups green chilies, peeled, seeded and chopped
½ cup jalapeno peppers, seeded and finely chopped (2 whole)
¾ cup onions, chopped (1 medium)
4 cloves garlic, finely chopped
2 cups vinegar (5% acetic acid)
1 tsp. ground cumin (optional)
2 tbsp. oregano leaves (optional)
1 tbsp. fresh cilantro (optional)
Yield: 4 to 6 pints
Jalapeno peppers do not need to be peeled. Peel and prepare chili peppers. To peel tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water and remove skins. Core and chop tomatoes.
Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot salsa into clean, hot pint jars, leaving ½ inch head-space. Remove air bubbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in a boiling water canner.
Process time in a boiling water canner for hot pack pint jars at the following elevations:
0 – 1,000 feet 15 minutes
1,001 – 6,000 feet 20 minutes
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Cooking with Local Foods Recipes
Vegetable Kabobs
Dill Dip
Squash and Blueberry Muffins
Cantaloupe and Cucumber Salad
Classic Gazpacho
Brown Ale-Braised Sausages with Apples, Pears & Cranberries
Parsley-Garlic Chimichurri
Kale Caeser Salad
Pumpkin and Black Bean Chili
Tabouleh
Grilled Potato, Corn and Bell Pepper Salad
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VEGETABLE KABOBS
(from the Illinois Cooperative Extension Service)
2 large green peppers, cut into 1” squares
2 medium onions, quartered, separated into sections
4 small zucchini cut into 1” pieces
4 small yellow squash, cut into 1” pieces
12 whole mushrooms
12 cherry tomatoes
1 bottle fat-free Italian salad dressing
Skewers
Place vegetables in a non-metal dish, pour Italian salad dressing over all, and mix. Marinate vegetables in the refrigerator for 1 hour. Drain vegetables and thread alternately on skewers. Grill kabobs 15-20 minutes, turning to brown on all sides.
Makes about 6 large kabobs.
Nutrient Analysis Per Serving: 99 calories, 5 grams protein, 19 grams carbohydrates, 4 grams fiber, 1 gram fat, 0 cholesterol, 36 milligrams calcium, 662 milligrams sodium.
Exchanges: 2 ½ vegetables.
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DILL DIP
1 cup lite sour cream
1 cup lite mayonnaise
1 cup nonfat plain yogurt
1 tablespoon dried dill weed
Combine ingredients in medium mixing bowl until well blended. Cover and refrigerate until ready to serve. Best if refrigerated overnight to blend flavors. Makes 24 servings, 2 tablespoon per serving.
Nutrition analysis per serving: 51 calories, 1 gram protein, 2 grams carbohydrates, less than 1 gram fiber, 4 grams fat, 7 milligrams cholesterol, 36 milligrams calcium, 92 milligrams calcium. Exchanges: 1 fat.
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SQUASH AND BLUEBERRY MUFFINS
(from the Old Farmer’s Almanac Garden-Fresh Cookbook)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup sugar
1 ¼ cups yellow cornmeal
½ teaspoon freshly grated nutmeg
1 teaspoon cinnamon
¼ cup melted butter
2 eggs
¾ cup mashed squash or pumpkin
2/3 cup milk
1 cup blueberries
½ cup coarsely chopped sliced almonds
Preheat the oven to 425 degrees. Grease a standard 12-cup muffin pan or line with paper baking cups. In a large bowl, mix the flour, baking powder, salt, sugar, cornmeal, nutmeg and cinnamon. Put the melted butter, eggs, squash and milk into a medium bowl and stir to blend. Ad these ingredients to the flour mixture and stir until blended. Do not overmix. Gently stir in the blueberries and almonds. Pour into the prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center o f a muffin comes out clean. Makes 12 muffins.
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CANTALOUPE AND CUCUMBER SALAD
(from the Old Farmer’s Almanac Garden-Fresh Cookbook)
Salad:
2 cantaloupes, peeled and seeded
2 cucumbers, peeled
Dressing:
2 tablespoons fresh lime juice
6 tablespoons safflower oil
½ teaspoon salt
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped fresh chives
½ cup sour cream
Crisp lettuce leaves
For salad: Cut the cantaloupes into bite-size pieces. Slice the cucumbers into thin rounds.
For dressing: In a small bowl, combine the lime juice, safflower oil, salt, mint, chives and sour cream; mix well.
Combine the cantaloupes and cucumbers and gently toss the dressing. Serve on a bed of lettuce. Makes 6 servings.
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CLASSIC GAZPACHO
(from the Old Farmer’s Almanac Garden-Fresh Cookbook)
3 pounds tomatoes, diced
1 large onion, diced
1 large or 2 small green bell peppers, diced
1 large clove garlic, minced
½ cup olive oil
2 tablespoons sherry vinegar or other vinegar
1 slice white bread, crust cut off, saturated with cold water
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ tablespoon hot-pepper sauce
2 teaspoons salt, or to taste
In a blender or food processor, puree the tomatoes, onion and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables , add the remaining ingredients, and stir to blend. Set the soup aside for 30 minutes to an hour to allow the flavors to marry. Serve cold. Makes 6 servings.
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BROWN ALE-BRAISED SAUSAGES WITH APPLES, PEARS & CRANBERRIES
4 large sausage links (I used Jones Boys in Ashland, IL)
1 tbsp. olive oil
2 medium or large yellow onions, sliced
2 ripe pears, peeled, cored and sliced
2 tart apples, peeled, cored and sliced
1/2 pint fresh cranberries
1 12 oz. bottle of your favorite Brown Ale
Preheat the oven to 350°. Set a large, heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute for 5 minutes, or until they begin to soften. Add the sausages and brown on each side, turning them continuously to prevent sticking, about 5 – 7 minutes.
Add the apples, pears, cranberries and stout. Give everything a good mix and pop in the oven (uncovered) for 1 1/2 hours, stirring occasionally. When the hour and half is up, turn on the broiler and brown the top for about 5 minutes. This adds a nice color and makes for a prettier presentation.
Serve with a loaf or two of crusty bread.
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PARSLEY-GARLIC CHIMICHURRI
2 large bunches of fresh flat leaf parsley
8 cloves, garlic minced 3 tablespoons minced onion
4 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1 teaspoon fresh oregano
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while tapping the pulse button. Pulse just enough to where everything is mixed properly.
If you like the fresh flavor of parsley, use immediately. Letting it rest overnight will mellow out the flavors.
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KALE CAESER SALAD
2 heads of kale (dinosaur or curly)
Sea Salt
Dressing Ingredients:
1 large egg
Juice of half a lemon
6 tablespoons grapeseed oil (or 3 tablespoons olive oil and 3 table spoons canola oil)
¼ teaspoon salt
¼ teaspoon fresh ground pepper
1 large clove of garlic, minced
½ teaspoon diced anchovies
Grated Parmesan cheese to taste
Toasted pine nuts, Parmesan cheese and croutons for garnish
Rinse and clean kale leaves in cold water, removing dirt from center stem where it tends to get caught, and dry thoroughly For the majority of each kale leaf, Rip leaves of kale off of the center stem(the stem tends to be fiberous and unpalatable) Rough chop kale into bite size pieces and sprinkle with a little sea salt , and let rest for 30 minutes to allow the kale to soften.
Mix Dijon mustard, sea salt, fresh pepper, minced garlic, diced anchovy, lemon juice, and oil in a bowl. Add egg and whisk vigorously until dressing emulsifies. Whisk in grated or shredded Parmesan cheese. In salad bowl add dressing in stages while tossing. Add croutons and finish with a flurry of Parmesan cheese and toasted pine nuts.
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PUMPKIN AND BLACK BEAN CHILI
1 small pie pumpkin or butternut squash
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) plum tomatoes, chopped
2 cans (19 oz) black beans, drained and rinsed
1 qt vegetable stock
2 tbsp brown sugar or maple syrup
1 tbsp chili powder
1 tbsp ground cumin
1 tsp each cinnamon and oregano
1 red bell pepper, diced
1 cup fresh or frozen corn kernels
To make the pumpkin easier to cut, pierce with a fork a few times and microwave on high for 1 minute. Set aside to cool.
Once pumpkin is cool enough to handle, cut in half. Scoop out and discard the seeds (or save them to make toasted pepitas), then cut each half into six wedges. Using a sharp paring knife, cut the peel from each wedge, then chop into 1/2" cubes.
Pour the olive oil into a large heavy-bottomed pot set over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and squash, and continue cooking for another 5 minutes, or until onion is golden. Stir in tomatoes, beans, stock, brown sugar, and spices.
Bring the chili to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the pumpkin is tender. Stir in red pepper and corn, and continue simmering for another 5-10 minutes or until corn is bright yellow and peppers are soft.
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TABOULEH
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I small red onion, finely chopped
6 medium tomatoes, finely diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup quick cook bulgur (Bob’s Red Mill)
juice of three lemons
6 tablespoons extra virgin olive oil
Rinse bulgur in water and add to a large mixing bowl. Combine all chopped ingredients, salt, pepper, lemon juice, olive oil, and stir. Cover and let sit for 1-2 hours or until bulgur is tender.
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GRILLED POTATO, CORN, AND BELL PEPPER SALAD
1.5 lbs. small potatoes (I used small redskin or new potatoes)
2 ears corn
2 bell peppers (I used red), cut in half
1 large vidalia or red onion, cut in half or in quarters (thick slices)
olive oil
salt and pepper
1/3 cup fresh chopped parsley
2 cloves garlic, finely minced or pressed
3 Tbsp. good quality balsamic vinegar
1/4 cup good quality extra virgin olive oil
salt and pepper
Grill all the vegetables. Scrub the potatoes and add them (whole) with cold water in a saucepan/pot. Bring to a boil, add some salt, and cook until just tender. A fork should be able to go into the potato, but it should still take a little effort. Cool them slightly and then slice them in half lengthwise.
Toss or lightly brush all the vegetables with a little bit of olive oil and salt and pepper. Then, start grilling. You’ll want to start the corn first, followed by the peppers and onions. Since the potatoes are pretty much cooked, they can go on last. Grill until there are noticeable char marks on the vegetables and the peppers and onions are tender.
Cut the corn off the ears, and slice the peppers and onions into strips. Combine all of that with the potatoes and the parsley.
Meanwhile, make the dressing. Whisk together the garlic and the balsamic vinegar. Slowly drizzle the oil in, while continuing to whisk. Season to taste with salt and pepper. Lightly toss the vegetables with the dressing.
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