Salsa Verde!

I have 6 jars of green tomato salsa in the canner. I’ve never preserved green tomatoes before. Usually, at the end of the season, I cut down all the remaining clusters of tomatoes, leaving as much vine attached as possible, and spread them in a single layer between newspapers in the cold cellar. I’ve tried wrapping them individually, I’ve tried wrapping them in groups, and I’ve tried the single layer technique. I’ve never found one system to be superior to the rest (they all suck, frankly) so I spread ‘em, because it is less time consuming, and because with a quick glance, I can see which fruit is starting to go off. Then, as they ripen to a pale green, they get sliced, dipped and fried (or bbq’d). If I let them mature to the pink stage, I’ll find that they’ve gone over to The Dark Side, so we end up eating a lot of fried green tomatoes.

FGTs are messy and time-consuming, though, so this year, I’m preserving as much of the harvest as I can. Tomorrow I’ll do a green tomato relish and perhaps a green tomato chutney. Sounds like a lot more of the same, doesn’t it?

My salsa is done.

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