(WZZM) - It still doesn't feel like it, but spring is here in West Michigan.
One thing to think about to get you ready for the season will actually let you save the colors and the flavors long after spring ends.
The Canning Diva, Diane Devereaux, shows you how to make and can a sweet strawberry salsa.
Click on the video link to watch the segment. Click here to learn more about the Canning Diva.
The Canning Diva's Signature Strawberry Salsa
- 12 cups of bite-size chopped strawberries (about 4 quarts)
- 1/2 cup Agave Sweetener
- 5 cups of raw, unbleached sugar
- 1 1/4 cups Vidalia onions, size is your preference (mine are diced small)
- 1 cup diced red onion
- 1 cup of jalapeno (if you want more heat, keep some seeds) I remove all seeds and chop fine in my small food processor
- 4 ounces of fresh lime juice
- 1/2 cup chopped fresh cilantro
- 3/4 cup red bell pepper
- 1/2 cup green bell pepper
- 1/4 cup finely chopped mint
- 1 tsp sea salt
- 1 1/4 cups of apple cider vinegar
Boil sugar, vinegar and agave sweetener until sugar has dissolved. Add all onions, peppers, herbs, lime juice and spices and bring to a boil. Turn off heat and add the strawberries. Mix well.
Using a slotted spoon, hot pack salsa into pint size jars being sure to include ample liquid in each jar so long as the salsa isn't too watery. Leave a half inch of headspace for proper processing. (I filled 7 jars with salsa and had 1 pint left over that was pure liquid. Process the liquid the same as the salsa and use it as a marinade you can inject into a pork loin for a delicious summer meal!)
As always, be sure to wipe your rims with a warm cloth to remove any liquid. Seal each jar with lids and rings and process in a hot water bath for 20 minutes. Processing doesn't begin until after the water is at a rolling boil!
Although I had so much fun creating this yummy salsa, I think I had more fun contemplating all of the fun ways to enjoy it! The liquid, as mentioned above, makes a delicious marinade while thesalsa will be great with fish, over a bed of spinach with pecans and a dash of balsamic or apple cider vinegar, or enjoyed over a brick of cream cheese!And... of course... it will be great on the end of a tortilla chip!
The Canning Diva
Learn how to home-can with the Canning Diva! She will teach how to make and can her Signature Strawberry Salsa on the following dates/times:
- Thursday, June 13th at 10AM at UpTown Kitchen
- Monday, July 22th at 6PM at Bekins Cooking School in Grand Haven
- Wednesday, July 24th at 6PM at Bekins Cooking School in Grand Rapids
For veteran canners who are interested in producing high volumes of the Diva's Signature Strawberry Salsa, join the Diva for fast-paced production canning at Facility Kitchens in Lowell!
- Thursday, June 13th at 5:45PM at Facility Kitchens in Lowell
- Thursday, June 20th at 5:45PM at Facility Kitchens in Lowell