Canned Mustard Pickle Relish

 This is an old southern recipe.   I did change the corn starch to Clear Jel for canning safety.   It's also optional.   If you don't mind a thinner relish, then don't add it.  I also add a little prepared mustard to mine, because I like the taste better.

CANNED MUSTARD PICKLES

(makes 8 pints)

Ingredients:

*12 cups pickling diced cucumbers (about 4-5 cups)

*3 cups diced yellow or white onions

*1 cup pickling salt (canning salt)

*8-10 cups cold water

*2 cups ice

*4 cups apple cider vinegar

*4-6 tablespoons granulated sugar

*2 tablespoons clear jel (optional)

*6 tablespoons ground mustard

*2 tablespoons turmeric 

*2 teaspoons celery salt

*1/2 cup water

*1/4 cup prepared mustard (optional)

Directions:

~Dice 6 cups pickling cucumbers and 2 cups of chopped onions.

~Place into a large glass bowl along with 1 cup pickling salt.

~Stir to coat veggies with salt.

~Pour 8-10 cups cold water over cakes and onions, making sure they are submerged.

~Add 2 cups ice and then a large plate over to help keep the veggies submerged.

~Allow to sit for 1 to 2 hours.

~Drain and rinse pickles very good.

~In a medium saucepan, stir 2-4 tablespoons granulated sugar, 2 tablespoons clear jel, 6 tablespoons ground mustard, 2 tablespoons turmeric, and 2 teaspoons celery salt until well combined.

~Stir in 1/2 cup water until well combined. 

~Stir in 4 cups apple cider vinegar until well combined.

~Bring mixture to a boil, stirring constantly.

~Once it's boiling, turn heat down to low and stir until mixture thickens up some.

~Stir in rinsed veggies. and simmer for 15 minutes, stirring often.

Time to Can:

~Fill the canner about 1/2 - 2/3 full with water and bring to a boil.

~Sterilize 6 pint jars.

~Place lids into boiling or very hot water.

~Fill jars to within 1/2 inch headspace.

~Remove bubbles (use a knife and gently move it up and down the jar).

~Wipe off tops of jars (I dip a paper towel in vinegar)..

~Place lids on and screw rings to finger tight.

~Place into water bath canner, making sure the water is at 1-inch over the jars.

~Process for 10 minutes.

~Shut off water and take lid off of canner.

~Allow to sit for 5-10 minutes.

~Place hot cars onto a folded towel.

~Allow to sit for 24 hours before stirring (making sure all the lids have sealed, no bubble in the center of the lid).

Canned Roasted Green Salsa Verde

 I needed a recipe to use up my green tomatoes before the frost came.  This recipe was awesome.  In my regular Salsa Verde I use tomatillas, but green tomatoes worked great.

CANNED ROASTED GREEN SALSA VERDE

(makes 8 pints)

Ingredients:

*4 pounds green tomatoes, washed and tops removed

*2 medium yellow onions, peeled and cut into quarters

*1-2 jalapeno peppers,  cut in half and seeds removed

*1 garlic bulb, coves removed and skins taken off

*1 cup fresh cilantro (optional, but oh so good)

*1/2 cup lime juice

*2-3 teaspoon dried cumin

*2 teaspoons salt

*1 teaspoon ground black pepper

Directions:

~Heat up water in canner.

~Heat up 10 pint jars.

~Preheat oven to 425 degrees.

~Place 4 pounds of green tomatoes (with green steam cut off) onto a large cookie sheet.

~Add 1-2 jalapeo peppers (seeds removed) onto cookie sheet.

~Add 2 medium yellow onions, cut into quarters onto cookie sheet.

~Add cloves from 1 garlic bulb, skin removed (keep them in one area of the cookie sheet).

~Place in oven and bake for 15 minutes.

~Remove garlic bulbs and set aside.

~Bake for 30 more minutes.

~Add garlic, toamtoes, jalapeno peppers, and onions to a blender of food processor. 

~Blend for 20-30 seconds.

~Add 1/2 cup lime juice,  1 cup fresh cilantro (optional), 2-3  teaspoons ground cumim, 2 teaspoons salt, and 1 teaspoon ground black pepper and process for another 20-30 seconds or until smooth.

~Place into a pot and simmer for about 10 mintues.  

~Pour into hot jars to with in 1-inch from the top.

~Clean off tops of jars from any residue with a clean damp cloth.

~Place on lids and rings and tighen figher tight.

~Place in water bath and process for 20 mintues.  

~Remove from bath and allow to sit for 24 hours before storing.

Pickled Green Tomatoes

What a great way to use up green toamtoes.  You can make them spicy or not spice if you so choose.

PICKLED GREEN TOMATOES

(makes 10 pints)

Ingredients:

*10 pounds green tomatoes, cut into large pieces

*10-20  garlic cloves

*10 sprigs dill weed (or 10 teaspoons dried dill weed)

*10-20 bay leaves

*2 medium yellwo onions, cut into chuncks 

*1-2 jalapeno, sliced and seeds removed (optional)

*7 cups water

*7 cups white vinegar 

*1/2 cup kosher salt or canning salt

Directions:

~Get water hot in canner.

~In a large pot, bring 7 cups water, 7 cups white vinegar, and 1/42cup canning salt to a boil.

~10 pint jars heated up.

~Place 1-2 bays leafs in each hot pint jar.

~Place 1-2 garlic cloves in each pint jar.

~Place a good chucnk of onion in each pint jar.

~Put 2-4 slices of jalpeno in each jar (optional) (I take the seeds out first).

~Place 1 spring of dill weed into each jar (or 1 teaspoon dried dill).

~1/2 teaspoon black peppercons into each jar.

~1 teaspoon yellow mustard seeds into each jar.

~Layer toamtoes into each jar (do not over pack).

~Pour hot brine over toamtoes to within a 1-inch from the top of the jar.

~Wipe the tops of jars with a clean damp cloth.

~Place on lids and rings and tighten finger tight.

~Place in hot water bath and process for 20 mintues.

~Remove from hot water bath and allow to cool for 24 hours before storing.

~I would wait 4-6 weeks before eathing to get full pickled flavor.

Roasted Tomato Soup

 I am not a soup eater, but I do enjoy this one.  The flavors are so rich.  I add my homemade tomato juice to it, because it's such a thick soup.   If you prefer it really thick, omit it.

ROASTED TOAMTO SOUP

(makes 7-8 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (20-25 pounds), tops cut off and seeds removed

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*3 medium red bell peppers, roughly chopped and seeds removed

*2 medium/large yellow onions, cut into quarters.

*1/2 teaspoon olive oil

*3 small garlic bulbs 

*3/4  teaspoon olive oil

*2 quarts of tomato juice (I make my own)

*10-12 basil leaves or 4 tablespoons of basil paste

Directions:

~Preheat oven to 400 degrees.

~Cut 3 sheets of aluminum foil.

~Cut off the bottom part of the garlic bulbs to expose the cloves.

~Place on aluminum foil.

~Drizzle 1/4 teaspoon olive oil over teach garlic bulb.

~Wrap aluminum foil around garlic bulb and seal completely.

~Place in oven and bake for 45 minutes.

~Remove from oven and allow to cool.

~Squeeze garlic bulb to squeeze out roasted garlic.

~Cut 1/2 bushel tomatoes in half, take core out and remove most of the seeds.

~Place tomatoes on a large cookie sheet cut side up.

~Sprinkle with 1 teaspoon ground black pepper and 2 teaspoons kosher salt.

~Quarter 2 onions and drizzle 1/4 teaspoon olive oil over them.

~Place them on the cookie sheet.

~Roughly cut 3 red bell peppers, and drizzle with 1/4 teaspoon olive oil.

~Place them on the cookie sheet.

~Roast veggies for 1 hour in preheated oven.

~Heat up water in canner while the tomatoes are roasting.

~Place roasted veggies and roasted garlic into a blender until smooth.

~Pour veggies into a large pot and stir in 2 quarts of tomato juice.

~Pour into sterile quart jars to with in 1/2 inch of top.

~Clean off tops of jars with a clean wet cloth or wet paper towel.

~Place lids on to jar and put on rings turning to finger tight.

~Place to prepared canner.

~Hot water bath for 50 minutes. 

~Remove from heat and allow to cool for 24 hours before storing.

(make sure the tops have sealed - no bubble in the center)

Canned Tomato Juice

This is great to drink, but also great when making chili or  tomato soup.

CANNED TOMATO JUICE

(makes 7 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (23-25 pounds)

Directions:

~Heat up water in canner. 

~Wash and remove core and seeds.

~Quarter tomatoes.

~Puree tomatoes in a blender or food processor.

~Heat in a large stainless steel pot.

~Bring to a boil and reduce heat.

~Simmer for 10 minutes.

~Push mixture through a fine sieve or food mill.

~Add 1/2 teaspoon lime or lemon juice to the bottom of a quart jar.

~Fill sterile jars to within a quarter inch from top.

~Wipe off top of jar with a clean damp dish cloth or paper towel.

~Place on lid (that was in boiling water), and place on ring finger tight.

~Place jars in prepared hot water canner.

~Hot water bath for 20 minutes.

~Remove from hot water bath and place on a clean towel to cool.

~Allow to cool for 24 hours before storing.

Mixed Berry Jam

 Most mixed berry jam is blueberries, raspberries, strawberries, and blackberries.   I subbed the blackberries with cherries.   It's so good.

MIXED BERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries, blueberries, cherries, and strawberries (1 1/4 cups of each)  (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries, raspberries, blueberries, and cherries (or use a blender or food processor).

~Add 5 1/2 cups of crushed fruit into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Raspberry Jam

 This is my favorite jam.   Delicious on toast, pancakes, waffles, French toast or a PB&J sandwich. 

RASPBERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 1/2 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Quick Grape Jelly

 A quick and tasty way to make grape jelly

QUICK GRAPE JELLY

(3 pints)

Ingredients:

*3 cups 100% grape juice

*4 cups granulated sugar

*1(1.7 ounce) package sure-jell (pectin)

Directions:

~Heat up water in a water bath canner.

~Sterilize 3-4 pint jars.

~Heat lids in hot water (better for sealing).

~In a heavy bottom saucepan, bring 3 cups grape juice and 1 (1.7 ounce) package of sure-jell to a rolling boil over medium-high heat.

~Once mixture is boiling stir in  4 cups granulated sugar.

~Bring mixture back to a rolling boil (still boiling when being stirred), and boil for 1 minute. 

~Remove from heat and skim off any foam.

~Ladle jelly into prepared jars to within 1 inch of top and wipe off tops with a clean cloth.

~Place lids on top and screw on rings finger tight.

~Place into canner and give water bath for 10 minutes.

~Remove from canner allow to cool for 24 hours before storing.

Chocolate Syrup (canning)

 This is great for ice cream, to drizzle over brownies, or to make chocolate milk.   Easy to make, but does take about 20 minutes of stirring, to prevent burning.  Syrup will appear thin, but will thicken up when it cools.

**Warning: This gets very hot!  If your little ones are going to help, just let them measure the stuff into the pan.  

CHOCOALTE SYRUP

(makes 8 half pints)

Ingredients:

*3 cups water

*6 cups gr
anulated sugar

*3 cups unsweetened cocoa

*1/8 teaspoon salt

*2 tablespoons pure vanilla extract

Directions:

~Fill canning pot with water, about 3/4 full (or enough to make sure canning jars are completely submerged in water).

~Sterilize canning jars and put lids in boiling water.

~In a large stock pot, whisk unsweetened cocoa, salt and granulated sugar together until well mixed.

~Whisk in water and vanilla.

~Turn burner up to medium-high heat.

~Bring mixture to a boil, stirring constantly.

~Turn burner down to medium-low heat.

~Boil for 15 minutes, stirring constantly.

~Carefully pour hot syrup into sterilized canning jars, leaving a 1-inch space from top.

~Wipe top of jars with a clean cloth, making sure to remove any residue.

~Place lid and ring on jars, and tighten to finger tight.

~Place in canner and hot water bath for 15 minutes.

~Remove from heat and place on a towel (I place the towel on the counter top).

~Allow to sit for 24 hours before moving (if the lid has a bubble in it, it didn't seal right).

Caramel Sauce (canning)

 Super easy to make.  Great over ice cream, drizzled over apple pie or pumpkin pie, or to dip apple in.   

CARAMEL SAUCE

(makes 3 half pints)

Ingredients:

*2 ( ounce) cans of sweetened condensed milk

*3 teaspoons vanilla extract

Directions:

~Pour sweetened condensed milk into hot sterilized canning jars leaving a 1/2-inch head space.

~Pour in 1 teaspoon vanilla into each jar and stir until mixed.

~Wipe tops of jar from any residue.  

~Place a hot lid on jar.

~Put ring on, tighten finger tight. 

~Place in slow cooker (I put a tea towel in the bottom of my slow cooker so the jars don't touch the bottom).

~Pour hot water in covering the jars, submerging them by 2 inches.

~Place lid on and turn on low.

~Cook for 8 hours.

~Remove from slow cooker and place on a towel on the counter top.

~Allow to sit for 24 hours before moving.

~If there is a bubble in the lid, then it didn't seal right. 

~Wipe down jars if sticky at all. 

Tomato Jam

 It's great on crackers with cream cheese,  burgers, roast beef sandwiches, roasted turkey sandwiches, and probably even on a hot dog.  

TOMATO JAM

(makes 3-4 pints)

Ingredients:

*5 pounds ripe Roma tomatoes (about 12-16)

*3 1/2 cups granulated sugar 

*1 tablespoon freshly grated ginger

*1 teaspoon ground cinnamon

*1/2 teaspoons ground cloves

*1 teaspoon salt

*1/2 teaspoon red pepper flakes (optional)

*1/2 cup lime juice or lemon juice 

Directions:

~Cut 5 pounds tomatoes in half, remove core and seeds.

~Chop small.

~Place cut tomatoes into a large stainless steal pot.

~Stir in 3 1/2 cups granulated sugar, 1 tablespoon freshly grated ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and  1/2 lime juice together.

~Cook over low heat, stirring until the sugar is dissolved.

~Turn heat up to medium-high, stirring mixture often until mixture comes to a boil.

~Reduce heat to a simmer.

~Simmer for 5-6 hours, or until jam is thick, stirring occasionally.   Its will be ready when you scape a spoon across the bottom of the pan, and no liquids fill in the path (towards the end you will want to stir often to prevent burning).

~Pour water into canner and bring water to a boil.

~Fill clean hot jars with jam, leaving a 1/4 space from top.

~Clean rims of jar before putting lids on.

~Place lids and ring on, tuning rings to finger tight.

~Place into water bath and process for 10 minutes.

~Turn off heat and remove lid to pan.

~Allow to sit for 10 more minutes.

~Remove jars and place on a towel on counter or table.

~Bubble on lid should become flat if it sealed (you will hear pings).

~Allow jars to sit for 24 hours before moving.  

Candied Jalapeños - Cowboy Candy

Heat and Sweet. You can take the seeds out if you want, to make sure there is less heat.  You can also add hotter peppers or milder peppers if you prefer.  They are really good on burgers and salads or just to snack on.   You can cut this recipe down if you don't want to make so much.

CANDIED JALEPENOS  

(14 pints)

Ingredients:

*9 pounds fresh jalapeño peppers (50-60 peppers), washed and sliced into 1/4 inch thick (use gloves)

*6 cups apple cider vinegar

*12 cups granulated sugar

*6 teaspoons salt (I use pickling salt)

*1 medium garlic bulb, skin off and garlic sliced

*3 teaspoons turmeric powder

*3 teaspoons celery seed

*1/2-1 teaspoon ground cayenne pepper (optional)

Directions:

~Fill canner with water (about 3/4 full).

~Place canner over a burner over medium-high heat to bring water to a boil.

~Place lids in water and bring to a boil (I do this just before I'm ready to fill the jars).

~Using gloves, slice peppers into about 1/4 inch slices.

~Set peppers aside.

~In a large pot, bring apple cider, granulated sugar, garlic, turmeric powder, celery seed and cayenne pepper to a boil.

~Reduce heat to low and simmer for 4-6 minutes.

~Add peppers to brine and simmer for 5 minutes.

~Add peppers and brine to the jars to within a 1/4 inch from the rim (I use a slotted spoon and fill the jars with peppers first and then use a ladle to put the brine in.

~Insert a knife in and out of the mixture a couple times to remove any bubbles.

~Wipe the jars (especially the top) with a clean damp cloth, to remove and residue (the top must be clean).

~Place lids and rings on jars.  Tighten to finger tip tight.

~Place jars in canner (water should be 2-3 inches above the lids).

~Cover pan and cook for 15 minutes.

~Remove from pan and place jars on a towel on the counter top (towel will protect your counter top and jars).

~The lids with become flat (no bubble) once they seal.  This should happen shortly after removing them from the canner.  If there is still a bubble then it didn't seal.  

~Let sit on towel for 24 hours before moving them.  

~Store for 1 month before eating them to get full flavor.

Roasted Salsa Verde

 I have learned that I love salsas that are roasted.  It brings out such a rich flavor.  You can make this as mild or as hot as you want.  I prefer a little kick, but not really hot.  I will be canning this, so I have some on hand when I make street tacos.  Very easy recipe to double, triple or quadruple.  

ROASTED SALSA VERDE

(makes 1 pint)

Ingredients:

*1 tablespoons olive oil

*5-6 medium-sized tomatillos

*1-3 jalapeño peppers

*1 mild Palumbo pepper

*1/2 white onion, skin removed

*3 -4 garlic cloves

*12-15 sprigs cilantro (cut off bottom stems)

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper 

*1 lime, juiced (optional)

Directions:

~Preheat oven to 400 degrees.

~Pull husks off of the tomatillos, and rinse them off.

~Cut stems out of tomatillos.

~Place tomatillos,  jalapeño peppers, Palumbo pepper, onion, and garlic on a cookie sheet.

~Drizzle 1 tablespoon olive oil over them.

~Mix until well coated.

~Bake for 10 minutes, remove tomatillos if they are soft.

~Place in a bowl and cover.

~Cook remaining veggies for another 10-20 minutes, or until veggies are soft.

~Remove and place in bowl with tomatillos.

~Cover and leave for 10-15 minutes.

~Remove skin from jalapeño and Palumbo peppers (I remove the seeds too, so it's not to spicy).  

~Remove skin from the garlic.

~Add half jalapeño peppers and the rest of the ingredients into a blender and blend until smooth.

~Taste if it's hot enough, leave out the rest of the peppers.  If you want more heat, blend in remaining jalapeño pepper and blend.

~Store in an airtight container.  

To can:

~I quadruple the recipe.

~Once is is blended,  place the salsa in sterile pint jars leaving a 1/2 inch space on top.

~Clean off tops of jars and place on lids.

~Place in a hot water bath for 15 minutes.

~Remove from bath and allow to cool for 24 hours (you should hear a ping once they are sealed.  No bubble in lid).

~Store in fruit cellar or cool dry place. 

 

Oven Roasted Salsa

 I love roasted veggies.   I think it brings such a rich flavor into them.    This salsa has a little kick to it.  I consider it medium-low heat.   You can add more jalapeño peppers to make it spicer or omit them if you want no spice.    This salsa recipe is thicker salsa.  If you prefer it thinner use regular tomatoes instead of Roma tomatoes.  The recipe isn't hard, but it is a little time consuming.   

OVEN ROASTED SALSA

(approx: 18 pints)

Ingredients:

*1/8 cup olive oil

*1/2 bushel roma tomatoes

*2 yellow onions

*1 large red onion

*3 green bell peppers

*1 red bell pepper

*1 yellow bell pepper

*2-4 jalapeño peppers (I use 2)

*2-3 poblano peppers (I use 3)

*4-5 banana peppers (I use 4)

*2 garlic medium garlic bulbs

*1 cup cilantro, chopped

*1 1/2 cup apple cider vinegar

*1 (16 ounce) can tomato sauce

*1 (12 ounce) can tomato paste (if you like a runny salsa, skip this)

*4 teaspoons cumin

*3 tablespoons pickling salt or kosher salt (I use kosher salt)

*1 tablespoon granulated sugar (optional)

Directions:

~Preheat oven to 400 degrees.

~Rinse tomatoes and peppers.

~Place peppers in a large bowl and drizzle some olive oil over them.

~Rub olive oil all over the peppers.

~Place peppers onto a couple baking sheets.

~Cut off 1/4-1/2 inch from the top of the cloves to expose individual garlic cloves.

~Drizzle olive oil on exposed garlic.

~Wrap with aluminum foil.

~Place on baking sheet with peppers.

~Peel onions and cut in half.

~Dizzle with olive oil and place on baking sheets with peppers.

~Bake for 20 minutes

~Flip peppers and onions and bake for another 20 minutes (bananas peppers might be done and won't need the extra 20 minutes.

~Remove from oven.  Place peppers and onions in a large bowl or pot and cover for one hour (I use plastic wrap).

~Cut Roma tomatoes in half and place into a large bowl or pot.

~Drizzle with olive oil and rub all over tomatoes.

~Place tomatoes cut side up on baking sheets (I could only fit half of the tomatoes on my baking sheets, so I had to do this step twice).

~Sprinkle a little bit of kosher salt over tops of tomatoes.

~Bake for 30-45 minutes (30 minutes if the tomatoes are on the small side.  45 If they are larger).

~Place tomatoes into a large bowl or pot and cover for one hour.

~Remove roasted garlic from aluminum foil and squeeze garlic into a roasting pan (or use a large stock pot).  It will seem like aa lot of garlic, but trust me you want it.

~Cut off the tops of the roasted peppers and remove the seeds (don't worry about getting them all).

~Peel the skin away from the peppers and remove most of the seeds (if you want it spicy, leave the seeds from the jalapeño peppers.

~Do a rough chop of the peppers and put in roasting pan.

~Do a rough chop of the roasted onions and put in roasting pan.

~Using an immersible blender (or food processor) blend the roasted ingredients together.   Blend until veggies are very small and mixed together (It will not look pretty at this time.

~Remove tops of tomatoes and skin.

~Do a rough chop and put in roasting pan.

~Add salt, pepper, sugar and cumin,

~Using the immersion blender or food processor blend tomatoes into veggie mixture.  Blend until tomatoes are vey small.

~Mix in chopped cilantro, tomato paste and tomato sauce until well mixed.

~Cook in roaster or large stock pot on medium/low for 40-60 minutes, stirring once in a while.

~Pour hot salsa int clean hot canning jars.

~Make sure tops of jars are free from any residue.

~Place lids and rings on jars

~Turn lids to finger tight.

~Place in hot water bath for 20 minutes. 

~Remove from batch, and allow to set for 24 hours before storing.

~If there is a bubble in the lid, it means it didn't seal right.  Remove ring and lid and wipe top off again and put lid and ring back on.  Do the bath all over again.  

.

Canning Spaghetti Sauce

This takes a while to make, but it is well worth the effort.    Once it's canned, it only gets better as the weeks go by.  You can omit the tomato paste, but you will have to cook it much longer.  

Hint: after the spaghetti sauce has cooked for about 3-4 hours, I take a mesh strainer on put it over a bowl.  I then scoop some of the sauce into the strainer.   I take a spoon a remove as much juice as possible and then put the sauce back to cook some more.  I the can the tomato juice.  It works great for chili.  

SPAGHETTI SAUCE
(makes 9-10 quarts)

Ingredients:

*25 pounds Roma tomatoes (approx. 60-65 medium sized tomatoes) 

*5 yellow medium onions, chopped

*8-10 cloves garlic, minced

*4 red bell peppers, chopped
*2 green bell peppers, chopped

*3-4 tablespoons oregano

*3 tablespoons basil
*3 tablespoons parley flakes

*4 bay leaves

*2 (12 ounce) cans of tomato paste 
*1/4 cup soy sauce
*2 tablespoons worcestershire sauce
*1/2 cup brown sugar, packed (or use a half cup of shredded carrots)
*1/8 cup salt 

*1 tablespoon ground black pepper
*1/2-1 teaspoon red pepper flakes (optional)
*1/4 cup lemon juice

Directions:
~Boil a large pot of water.

~Place a few Roma tomatoes at a time into the boiling water.

~Let cook for 5-8 minutes.

~Remove and place into cold water.

~Cool enough to handle, and remove skins and stems.

~Cut up tomatoes over a  large stock pot allowing the juices to go into pan too (I use an 18 quart electric roasting pan).

~Add 5 chopped onions, 8-10 minced garlic cloves, 4 chopped red peppers, 2 chopped green bell peppers, 3-4 tablespoons dried oreganos, 3 tablespoon dried basil, 3 tablespoons parsley flakes, 4 bay leafs, 2 12 ounce cans tomato paste, 1/4 cup soy sauce, 2 tablespoons worcestershire sauce, 1/2 cup brown sugar (or shredded carrots if you are using them).
~Bring tomato mixture to a boil,  stirring often, and then reduce the heat to a simmer.
~Simmer for 5-8 hours, stirring often so that sauce doesn't burn..
~Remove bay leaves.
~If you like a chunky spaghetti sauce then leave it as is, but if you like a smoother sauce like I do, use an immersion blender until spaghetti sauce it as desired consistency.  You can also use a food mill or blender to make smoother sauce.
~Put 1 tablespoons lemon juice into the bottom of each quart jar.
~Pour spaghetti sauce into hot sterilized quart jars.

~Leave a 1/2 inch headspace.

~Make sure jars a free from any residue.

~Place sterilized lids and rings on jars.

~Place in hot water bath for 30minutes.

~Remove, and let set for 24 hours before storing in a cool dry place.

Canning Cherry Pie Filling

I love canning pie filling.   I always have an easy dessert on hand for a last minute dessert.    It's easy to make, especially if you have cherry pitter.  It pits 4 cherries at once and your hands don't get all red.

CANNING CHERRY PIE FILLING
(6 quarts)

Ingredients:
*18 cups of sour (or sweet) cherries (approximately 8 pounds)
*4 cups granulated sugar
*3/4 cup (12 Tablespoons) Clear Jel (don't use corn starch)
*4 1/2 cups water (I use the water that I boiled the cherries in).
*1 teaspoon ground cinnamon
*1/2 teaspoon ground allspice
*8 Tablespoons lemon juice

Directions:
~Fill your water-bath canner with water and bring to a boil.
~Sterilize 6 quart canning jars in hot water.
~Wash, remove stems and pit the cherries.
~In a large stock pot (nonreactive) fill with cherries and cover cherries with water.
~Bring water to a boil and boil for one minute.
~Remove 4 1/2 cups water and set aside.
~Drain blanched cherries and place into a large bowl.
~Cover the cherries to keep them warm.
~In the same pot that you blanched the cherries in, mix the sugar and Clear Gel.
~Slowly whisk the water in.
~Add in cinnamon and allspice.
~Heat over medium-high heat, until the clean gel and sugar are dissolved and the mixture starts to boil, continuously stirring.
~Add lemon juice and boil for one minute.
~Remove from heat and gently stir in cherries and any of the juice that is at the bottom of the bowl.
~Take the jar rack out to the hot-water canner
~Place the 6 quart jars onto the jar rack.
~Carefully pour filling into jars, leaving a 1/2 inch space at top (I use a ladle and a canning funnel).
~Wipe the rims of the jars free of any pie filling residue.
~Place a new lid (I boil mine for a few seconds before putting them on the jar) on each jar.
~Screw on lids finger tip tight.
~Carefully place jar rack with filled jars into hot water-bath.
~Place lid on water-bath canner.
~Process for 35-40 minutes.
~Remove jars with canning tongs and place on a counter top (I place a folded towel on my counter before placing the very hot jars onto it).
~The lids will be flat after a little bit not a bubble in the center if they canned right)
~Allow to sit for 24 hours before storing.

To make a pie.
~Preheat oven to 400 degrees.
~Place a crust into a pie plate.
~Fill crust with pie filling.
~Cover with top crust and flute the edges.
~Flute the edges and cut vents in the top.
~Place on a foiled lined cookie sheet for any spillage.
~Bake for 50 minutes (or until crust is a golden brown)
~Cool completely before cutting.

Canning Strawberry Syrup

This is good over pancakes, waffles, french toast, ice cream, strawberry shortcake and just about anything.

CANNING STRAWBERRY SYRUP:
(makes "7" 1/2 pints)

Ingredients:
*6 pounds of fresh strawberries (about 6-7 cups)
*3 cups granulated sugar
*1/4 cup lemon juice
*1 tablespoon butter, softened
*1 teaspoon pure vanilla extract
*dash of salt (scant 1/16 teaspoon)

Directions:
~Remove the stems of the strawberries.
~Cut strawberries into quarters.
~Rinse.
~Place strawberries into a large pot (it will boil over, if it's not large enough. I use a spaghetti pot).
~Pour lemon juice and sugar over strawberries.
~Stir until well combined.
~Place over medium-high heat and bring mixture to a boil, stirring often.
~Boil for 35 minutes more minutes, stirring often.
~Once strawberry mixture has thicken up some and reduced by about half, remove from heat.
~Skim off the foam and discard.
~Stir in vanilla, butter and salt until butter has melted.
~Carefully pour hot syrup in to clean half pint jars, that have been rinsed in hot water.
~Wipe rim clear of any residue.
~Add a new canning lid on jar (I put my lids into hot water before placing them onto the jars).
~Put canning ring on next (not to tight).
~Place in a hot water bath canner, making sure water is over top of the jars by a couple inches.
~Cover pan and allow to stay in boiling water for 15 minutes.
~Carefully removed the jars from the canner and place on a counter or table (I put a towel over the counter before placing hot jars on the counter, to avoid jars from breaking).
~The lids will make a popping sound when they seal.  The bubble will disappear once it pops.
~Allow to sit for 24 hours before storing.
~If the jar doesn't seal (bubble will still be on lid), either store in the refrigerator or take lid off, wash rim of jar and do the hot water bath again.

Canning Steak Sauce

I am not a big fan of steak sauce, but boy do I like this.  It's also good on chicken, hamburgers and meatloaf.   Easy to make.  This has a little spice to it.  If you don't like any spice leave out the hot sauce.

Canning Steak Sauce
(makes 5 1/2 pints)

Ingredients:
*2/3 cups raspberry jam
*2 cups blackberries
*2/3 cups brown sugar
*2/3 cup Worcestershire sauce
*2/3 cup ketchup
*2/3 cup red wine vinegar
*1 tablespoon hot sauce (less or more depending on how spicy you like it)
*1/4 cup water
*1 teaspoon kosher salt
*1/2 teaspoon black pepper

Directions:
~Pour all ingredients into a blender and mix well.
~Set a wire sieve over a medium saucepan.
~Push ingredients through sieve with a wooden spoon.
~Discard everything that will not go through he sieve.
~Bring mixture to a boil over medium heat.
~Reduce heat to low, and simmer for 20-30 minutes, or until thickened.
~Place steak sauce into sterile jars, leaving a 1/2 inch head space.

~Put lids and rings on jars, making sure jar is free from any residue first.

~Cook in hot bath for 20 minutes.

~Make sure all lids have sealed, and store after sitting for 24 hours.

Canning Blueberry Pie Filling

Blueberry pie is my second favorite pie.   I like to go out picking when they are fresh.  Canning fresh blueberries will help you make wonderful pies all year long.   If you notice these aren't as dark of purple as most blueberry pie filling.  That is because I didn't put any food coloring in my blueberries.   If you prefer the darker color just add some blue food coloring & a few drops of red food coloring.

CANNING BLUEBERRY PIE FILLING

(makes 8 quarts)

Ingredients:

*30 cups blueberries (about 10 quarts)

*6 cups granulated sugar

*8 cups cold water

*1/2 cup freshly squeezed lemon juice

*2 cups clear jel

*1 tablespoon salt

*1 tablespoon cinnamon

*2 teaspoon nutmeg

Directions:

~Sterilized 1 quart canning jars, lids & rings.

~Rinse blueberries to remove any dirt.

~In a large pot, whisk sugar and Clear Jel (I buy my clear jel off the internet).

~Stir in water.

~Bring to a boil over medium-low heat, stirring constantly, until mixture begins to thicken (it will turn clear).

~Stir in lemon juice, salt, cinnamon & nutmeg.

~Gently fold in blueberries.

~Simmer for another minute.

~Remove from heat.

~Fill pie filling into jars, leaving a 1-inch head space.

~Wipe any residue from the tops of the jars (will not seal if tops are not clean).

~Put on lids & rings (tighten by hand).

~Process in a hot water bath canner for 15 minutes.

~Remove from bath and allow to sit until cool.

~Listen for the pings, they are your friend and tell you that they sealed.

~Once cooled, press on top of lid.  If there is no bubble, then it sealed.  If it didn't seal, make a pie or store in the refrigerator for up to 2 weeks.

~Store in a cool, dry place.

How to bake pie:

~Preheat oven to 425 degrees.

~Line pie dish with one pie crust.
~Pour blueberry pie filling into crust.
~Top pie with another pie crust.
~Crimp & flute edges.
~Make slits in pie crust.
~Bake on a lower shelf for 30 minutes.
~Reduce temperature to 350 degrees and bake for another 20 minutes.
~Remove from oven and cool completely before cutting. 

Canning Blueberry Syrup

Yummy.  So good on homemade waffles, pancakes or even over ice cream.  I love to can.  That way I just make a mess once.  Homemade syrup is out of this world good.  If you don't want to process your own blueberries just buy some 100% pure blueberry juice.

CANNING BLUEBERRY SYRUP
(6 pints)

Ingredients:
*18 cups fresh blueberries (makes about 5 1/2 - 6 cups juice)
*4 cups warm water
*1 teaspoon ground cinnamon (optional)
*Zest from 2 lemons
*6 cups granulated sugar
*8 cups warm water
*Juice from 2 freshly squeezed lemons

Directions:
~Remove any stems or leaves from blueberries (only if you plan on using the pulp).
~Mix blueberries, 4 cups water, cinnamon and lemon zest into a large pot.
~Bring to a low boil over medium heat.
~Boil for 5 minutes.
~Line several layers of cheesecloth over a deep bowl (I like to put a large rubber band over the ends of the cheesecloth and the bowl).
~Gently pour blueberry mixture over cheesecloth.
~Allow to drip for 3-4 hours.
~Discard blueberry pulp (I use it to make a blueberry cake or blueberry crisp).
~Bring water to a boil in canner.
~Sterilize jars, lids & rings.
~In a large stainless steel pot, combine sugar and remaining water.
~Bring to a boil over medium heat, stirring to dissolve sugar.
~Cook sugar water until the temperature reaches 230 degrees (about 10-15 minutes).
~Add blueberry juice.
~Turn heat to high.
~Bring mixture to a boil, stirring occasionally.
~Boil for 5-6 minutes, stirring often.
~Remove from heat and stir in lemon juice
~Ladle syrup into hot jars, leaving 1/4 inch headspace.
~Wipe rim clear of any residue (will not seal if this step in not done).
~Place lid and ring on jar.
~Place in boiling water canner for 10 minutes.
~Remove from water and allow to cool on the counter or table (I always put a towel over the surface first).
~Allow to sit for 24 hours before storing.
~Make sure all the jars have sealed.