Canning our Crops

As autumn brings in the colder weather, our youth interns expressed an interest in learning how to make use of our leftover crops. We decided to do some canning with a bumper crop of tomatillos and make Salsa Verde.

Salsa Verde is an oven roasted salsa cooked and canned in a hot water bath. It was so fun to watch the youth learn how to can. After the salsa was finished, we decided to make pesto from our basil for use in winter cooking events. Thanks to First Lutheran Church for allowing us to make a wonderful mess in their commercial kitchen as we cleaned, chopped and prepped for canning. It was a terrific morning!