Extension Educator, Horticulture
July 25, 2009
If you have a lot of tomatoes, you might want to try making the homemade salsa recipe below. For more recipes, check out this website: www.homefoodpreservation.com.
Chili Salsa (Hot Pepper-Tomato Dip)
Yields approx. 6 to 8 pints
5 lbs tomatoes, chopped
2 lbs chili peppers, chopped
1 lb onion, chopped
1 cup vinegar
1 tbsp salt
1⁄2 tsp pepper
Prepare Hot Peppers and Tomatoes
Caution: Wear rubber gloves while handling chili peppers or wash hands thoroughly with soap and water before touching your face. Wash and dry chili peppers. Slit the sides of peppers and peel them using one of the following methods:
• Oven or broiler method: Place chili peppers in oven (400 F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chili peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers. If desired, leave skins on and chop peppers.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores.
Make the Salsa
Coarsely chop tomatoes and combine with chopped peppers and remaining ingredients in a large kettle. Bring to a boil and simmer for 10 minutes.
Fill jars, leaving 1⁄2-inch headspace. Adjust lids and process pint jars 15 minutes in a boiling-water canner.
Source: Martha J. Winter, Extension Educator, Nutrition and Wellness, email@example.com
July 25, 2009
Tired of hearing about the bad economy or trying to figure our which candidate will really do what he says he is going to do? Perhaps you need to take a break and do a little Spring time planning and planting in your garden with bulbs.
To maintain 4 to 6 weeks of color from tulips in the landscape next spring select several cultivated varieties (cultivars) with various flowering times. According to Sandra Mason, U of I Extension Horticulture Educator, here are a few to consider for a spring full of color:
Very early types - late March to early April
Early tulips - mid April to early May
Mid season - late April to mid May
Late - mid to late May
With some tulips successive flower shows fail to rival the first season's bloom. Public gardens often treat tulips as annuals and replace them every year. Reportedly the longer lived types include single early, species types, Darwin, Lily flowered, Fosterana and Gregii cultivars. For long-lived tulips look for ones labeled "good for naturalizing".
Tulips and all the spring flowering bulbs such as crocus, daffodils and grape hyacinths should be planted in October. For best growth plant tulips 8 inches deep in masses in sunny areas with well-drained soil. Dry soil in summer will help tulip bulbs to live longer.
Tulips can be planted in ground covers such as English ivy or vinca. Plant tulips near perennials such as daylilies, hostas, asters, peonies, and fall anemones. To keep rabbits at bay, plant tulips surrounded by daffodils, grape hyacinths, or lily-of-the-valley. Since tulips rise and shine early in the season they can be planted in the back of a flower border.
For more information: http://www.urbanext.uiuc.edu/bulbs/
Author: Sandra Mason, Unit Educator, Horticulture & Environment, firstname.lastname@example.org