Posted by Jamie Oberdick on 02/22 at 02:50 PM
In my last post, I talked about the benefits of freezing vegetables to use in the winter. Now let’s look at another way of preserving your garden harvest—canning.
Canning for me brings back memories of my mother and grandmother, who both canned. They canned stuff like pears, green beans, tomatoes, etc. Pretty much straight up, old-fashioned canning.
I also remember a neighbor who was a bit more ambitious and actually canned chow chow. If you are not familiar with chow chow, it’s an old Amish recipe that involves pickled anything that was leftover from other canning. Chow chow usually includes corn, celery, cauliflower, peppers, onions, carrots, cucumbers, cabbage, and anything else that was available at the time.
My canning is basically limited to tomato sauce, hot sauce, and salsa. I generally get about 15-20 pint jars of salsa, 6-10 quart jars of tomato sauce, and about 20 half-pint jars of hot sauce each season. Like using frozen garden vegetables, there is nothing like cooking with something from your summer garden when the cold winds of winter are blowing outside.
One great recipe using canned salsa is huevos rancheros, a classic Mexican breakfast with salsa, eggs, tortillas and cheese. Huevos rancheros are like another Mexican dish, chili rellenos, in that there are about 2,000 versions.
The way I like to make the eggs is to poach them in the salsa. I know I’ve read that the poached-in-salsa is the “traditional” way of doing them (really, who knows) but all I know is, it tastes fantastic. You could also simply put the salsa on top of fried eggs, though that style isn’t quite as appealing to me.
I know I may have just started an argument there, but try them the following way—you may just become a convert.
16 oz jar of salsa
corn or flour tortillas
shredded cheese (I prefer queso blanco or queso fresco, but cheddar works, too)
Pour salsa into a small pan—you want about two inches of salsa in a pan big enough for the four eggs. Heat to bubbling. Crack eggs into the salsa, cook the eggs to your liking.
While the eggs are cooking, preheat the oven to 175 degrees with a cookie sheet inside. In another pan, heat about a tablespoon of oil, coating the pan. Add tortillas, one by one, and heat for about a minute or two on each side. You want to soften them until you see little pockets of air forming. Try to do both the eggs and the tortillas at the same time.
Serve the eggs with some of the pan salsa and the tortillas.
Author: Jamie Oberdick
Bio: Editor, Local Food Journey | Passionate about supporting local food in Central PA
Most recent entries
- Ring in the New Year with Katie Herzig’s Latest Album, “The Waking Sleep”
- 2013 Will Be Ellie Goulding’s Year
- Penn State’s Movin’ On music festival announces MGMT as the Headliner
- Asher Roth and The White Panda Bring The Party at Alumni Hall Last Friday
- Album Review: Nicki Minaj’s Revamped Album - Pink Friday: Roman Reloaded The Re-Up
- Asher Roth and The White Panda are Bringing the Party to Penn State TONIGHT (12/7)
- ‘Tis The Season! Some Songs to Put You in the Holiday Spirit
- The Party Girl Is Back: Ke$ha’s Latest Single, “Die Young”
- Album Review: Delilah’s Debut Album “From The Roots Up”
- More Music to Discover Over the Holiday: Flight Facilities
- Album Review: Matt & Kim Release Thunderous New Album, “Lightning”
- Marina and the Diamonds’ Latest Single Gives a Guide To Breaking Hearts
- The UK’s Latest and Greatest: Emeli Sandé
- Springsteen and his E Street Band Rocked The BJC
- A Slice of Jamaica: The Toots and the Maytals at The State Theatre, 11/5/12 - A Review
- Stephen Smith
- Alexandra Voigt
- Chelsea Sweithelm
- Nathan Etter
- Charlee Redman
- Natalie Plumb
- John Hendrickson
- Michael Giannelli
- Carly Mallenbaum
- Ryan Chase
- Pat Baxter
- Marcus Correll
- Aaron Wynne
- Mike Hobson
- Samantha Hatfield
- Brian McFarland
- Lindsay Carolla
- Johnny Chadwick
- Devin Weakland
- Ryan Kappy
- Stephanie Williams
- Christopher Will
- David Porter Callanan
- Matt D'Ippolito
- Karen Marchuska
- Rachel Garman
- Brittany Barth
- Mike Moynahan