Tuesday, September 25, 2012

Kefir and Fermenting Class

This is kinda late, but I am conducting a kefir class at Real Foods Market this Saturday, Sept. 29 at 1:00.  Real Foods Market is at 800 North 400 West her in Orem, Utah.   There is a $10 fee for the class but you will get lots of tastes of cultured raw milk dairy foods and natural yeast bread and some lacto-fermented vegetables.   I will be selling some starters as well.  If you are a Utah County resident, don't miss this chance to find out about kefir and fermented foods.

Wednesday, September 5, 2012

Salsa Recipe for Canning and later Fermenting

      I have had this recipe for many years...wish I could remember who I got it from. I think from a Relief Society sister back in Southfield Ward in Michican in the 70s. It was a favorite with my children growing up and still works for me now. I don't can as much as I used too. What I like to do now is take a pint of last year's salsa and open it and add fresh whey with living lactobacillus in it, and let it ferment for 2-3 days before eating it. Whey is the watery, slightly yellow liquid you get when raw milk, or kefir or yogurt separates. Pasteurized milk will not produce whey with living lactobacillus because the heat kills them. Only cultured pasteurized milk will separate and produce a living whey, or raw milk or kefir. When I introduce whey into my bottled, or pasteurized salsa, the lactobacillus will start to consume the sugars in the salsa and then produce lactic acid which is so delicious and satisfying and nutritious. It adds a little "punch" to the salsa that most people find delightful. This can also be done with fresh salsa before cooking.

The image is fresh salsa with cilantro.  Cilantro is an option but it cooks to nothing.

 Blender or Processor

 Enough peeled tomatoes to get 14 cups puree ( tomatoes blanched in boiling water 2-3 min. skins come off)
1 cup chopped peeled tomatoes for texture
 2 TBS Real Salt (sea salt)
2 tsp flaked or crushed red pepper or 1/2 tsp cayenne pepper
 3-4 cloves fresh garlic or 1 tsp garlic powder
 1/3 cup vinegar
1 tsp. sugar
 2 chopped, cored green bell pepper
 2 chopped onions

      Combine all ingredients and simmer cook about 2 1/2 hours. Prepare 6-7 pint jars and lids. I put jars in hot water and boil first then simmer. Lids are in separate small pan and also boil then simmer. Dumping out very hot water from each jar, fill with hot salsa to within 1 inch of top, wipe rim of jar, place hot lid and screw down tight. I use gloves with rubber surface doing this. Fill all jars, tighten lids, put place in quiet, cool place and wait for the popping sounds. That means the seal is in place and when completely cool, label and put in storage.