Black Bean and Corn Salsa / Stawberry Basil Smoothie

Yesterday was a productive day.  I was up at 7, so not an extremely early start, but by 2:00 pm I had several things accomplished.  I started by making 8 pts of

Black Bean and Corn Salsa.

8 cups tomatoes, peeled, chopped and drained (I use canned diced tomatoes)
2 1/2 cups onions, chopped (I use sweet onions)
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
1 cubanelle pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin

1 teaspoon Corriander
1 teaspoon black pepper
1/8 cup canning salt (if you don't have canning salt, you can use sea salt)
1/3 cup vinegar

4 T Sugar

17 oz  tomato paste
2 cup cooked black beans
2 cups frozen corn or canned or fresh

2 cups chopped fresh tomatoes

 

1. Slip skin of tomatoes

2. pulse in a food processor

3. De-seed and remove membranes all pepper and pulse / dice in a food processor

4. Dice onions in a food processor

5. Add all ingredients except corn, beans, chopped fresh tomatoes, and tomato puree. Simmer with the lid off for 1.5 hrs.

6. Add the corn, beans, fresh tomatoes, and tomato puree. Cook for 10 min, until corn is mostly cooked. Watch so tomato puree doesn't stick to the bottom of the pan.

7. Can in prepared hot jars and process via water bath or steam for 10 mins, 5 additional minutes for every 1000 ft above sea level.

After all that I picked 2 gallons of green beans and made 3 pts of pickled green beans.  I also gave a couple bags of green beans to the neighbors.

We enjoyed an afternoon as a family at the Pioneer Heritage Days.

After supper we went to a friends and picked 2 bags of apples.  I am processing them for applesauce today. Also picked a large bag of basil.

I made pesto to freeze last night. I also made basil mush to freeze and use to throw into a soup pot for flavor. 

Because I picked basil last night I thought I would try a unique smoothie

Strawberry Basil Smoothie

Found a recipe for that here.  I didn't add as much sugar. I also didn't make enough for my husband. He would not appreciate this one. It is pretty good, but not a regular smoothie.

Zucchini Pesto

Two posts in one day! This is a surprise recipe from making supper tonight.  I am trying to use all my garden produce. But sauteed Zucchini gets old. We are having pasta tonight and I wanted to add Zucchini. I knew if I put it in coins, the boys would eat around them. I decided to try a pesto.
I think this is a really tasty pesto or a dip for crackers. I have been snacking on it as I cook the rest of the meal! Please note, I cook a lot by taste so there isn't a lot of exact measurements:)

Zucchini Pesto

1 m size zucchini

handful of basil

3 cloves of garlic

1/4 cup Parmesan cheese (the stuff from the green can)

handful of pine nuts

olive oil

salt and pepper

Blend the Zucchini in a food processor.

Add the basil, garlic,pine nuts and Parmesan cheese. Blend until paste consistency.

While blender is running, drizzle Olive Oil until it looks like pesto. (How else do I describe this?).

Add salt to taste and 5 or 6 grinds of a pepper mill to the pesto. Pulse to mix.

Serve over warm pasta or with crackers/ chips.

I am also going to add some halved cherry tomatoes.  I have lots of those right now so I am also trying to find creative ways to use those.