The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard is a useful tool for new canners. Find basic canning techniques as well as helpful hints to make the process easier. Small-Batch Canning is perfect for a small family or harvest, the fruit and vegetables can still be preserved for later use. It also works if you have a large harvest but want to keep some fresh. Find this excerpt in Chapter 8, “Salsa Sensations.”
- 1 tbsp extra virgin olive oil 15 mL
- 1⁄2 cup chopped red onion 125 mL
- 2 tbsp dry white wine 25 mL
- 8 green tomatillos, husked, cored 8 and diced (see Tip)
- 4 ripe medium tomatoes, seeded 4 and diced
- 2 cups yellow, orange or red 500 mL cherry tomatoes, diced
- Salt and freshly ground pepper
- 6 sprigs fresh basil, chopped 6
- Heat oil in a large non-stick skillet over medium-high heat. Add onion and cook for 2 minutes. Add wine and tomatillos; stir to combine. Remove from heat.
- Add tomatoes to skillet while it is still warm. Season to taste with salt and pepper; stir in basil.
- Place mixture in a medium bowl. Cover and let stand for 20 minutes. Refrigerate until serving time, but use within 6 hours.
- Makes 3 cups (750 mL).
- TIP: If you are unable to buy tomatillos, replace with diced pale green tomatoes.