Recipe from Ball

This is my third different kind of salsa I have canned this year.  They have all been delicious! 🙂  This one is very mild and very fresh tasting.  I actually made 1 1/2 times the recipe, which made 7 pints.

I prepped the tomatoes a few days before.  Peeling, dicing and draining.  If you leave all of the juice in, the salsa is too runny.

Ingredients:
7 c (about 5 lb) peeled, diced, cored tomatoes
6 green onions, sliced
2 jalapenos, seeded and minced
4 cloves garlic, minced
1/2 c white vinegar
2 T lime juice (about 1 lime’s worth of juice)
4 drops hot pepper sauce
2 T minced cilantro
2 t salt

Directions:
Sterilize jars and lids.  Prepare boiling water canner.

Combine all ingredients in a large stockpot.  Bring to a boil, reduce heat and simmer for 15 minutes.

Ladle hot salsa into hot jars, leaving 1/2-inch head space.  Remove air bubbles, wipe rims and set lids on jars.  Apply bands and adjust to fingertip tight.

Boil in the water canner for 15 minutes.  Check seal after 12-24 hours.  If not sealed, refrigerate immediately.

Recipe from pickyourown.org

Our garden produced a TON of peppers this year.  We have jalapenos, red chilies, banana, sweet yellow, green and yellow bell… They are growing non-stop.  Much like our zucchini. 🙂

So I had to do something with them, and decided to pickle them.  This way, we can either eat them out of the jar, or I can cook with them much the same way I would cook with them straight from the garden.  I made about 5 quarts total, using banana peppers, jalapenos and red chilies.

This recipe did say to peel the peppers.  I only did that for the jalapenos and then couldn’t take it anymore.  However – it also said to cut them before peeling.  I think peeling then cutting (the larger ones) and seeding would’ve been easier.  It was definitely a pain.

Just an FYI – make sure you wear gloves when handling hot peppers in this quantity!  Trust me – it burns. 🙂

Ingredients:
4 lbs peppers
5 c white vinegar
1 c water
4 t pickling salt
2 T sugar
2 cloves garlic, peeled

Directions:
Sterilize your jars and lids and prepare your water bath canner.

Wash the peppers, cut and remove seeds.  Smaller peppers can be kept whole.  If left whole, slash 2 slits in each pepper.  The large peppers should be quartered.

Combine and heat remaining ingredients in a large stockpot.  Heat to boiling, simmer for 10 minutes, then discard the garlic.

Pack the jars with the peppers, leaving 1/2-inch head space, then ladle the hot liquid into jars, leaving 1/2-inch head space.  Place the lids and bands on to fingertip tight.

Process pints for about 10 minutes.  Check after 12-24 hours for the seal.  If not sealed, refrigerate immediately.

My Aunt Sharon sent me this recipe when I mentioned to her that I have 3 large heads of red cabbage in our garden, and no idea what to do with them!  🙂  This weekend I will be using one of them to make some lamb & couscous stuffed cabbage (some for dinner and I’ll freeze the rest).  Since it’s red cabbage, I wanted to play around with something a little different than traditional stuffed cabbage.  I’ll let you know next week how it turns out!

I used one head of cabbage on this recipe.  The recipe calls for 12 pounds (about 3 heads) but I didn’t want to use them all for the same thing.

So I haven’t tasted this yet, but my Aunt and Uncle love it!  I think it would be great over a pork roast.  The recipe made about 5 1/2 pints using one head of cabbage.

Does anyone have any ideas for my third and final head of red cabbage?

Ingredients:
12 pounds (about 3 large heads) red cabbage, cored and shredded
Salt
1 c brown sugar
1/2 c mustard seed
1/4 c mace
2 quarts wine vinegar
1/4 c whole cloves
1/4 c whole allspice
1/4 c peppercorns
1/4 c celery seed
2 sticks cinnamon

Directions:
Place cabbage in a large bowl, salting each layer of cabbage.  Cover tightly and let it sit in a cool, dry place for 24 hours.

Drain the cabbage thoroughly on paper towel lined trays – about 6 hours.

Sterilize your jars  and lids and prepare your water bath canner.

Combine the sugar, mustard seed, mace, and vinegar a large stockpot.  Tie the remaining spices into a spice bag, and add to the vinegar mixture. Boil for 5 minutes.

Pack your cabbage into hot jars, leaving 1/4-inch head space.  Remove the spice bag from the vinegar mixture, and ladle the hot liquid into the jars, leaving 1/4-inch head space.  Remove air bubbles and place on lids and bands to fingertip tight.

Process quarts for 20 minutes, pints for 15.  Check the seal after 12-24 hours.  If not sealed, refrigerate immediately.

Recipe from Aunt Sharon (I believe she got this from her Ball Canning Cookbook)

This was another great way to use up some peppers!  This recipe uses 3 cups of peppers.  Again, I kind of mixed it up a little bit.  The recipe calls for 1 cup each of red, green and yellow bell peppers. I used bell peppers (green and yellow), sweet banana peppers, sweet yellow peppers, jalapenos and red chili peppers. 

The salsa is delicious!  It has just a little bit of spice, but it’s not overpowering.  I think I only used about 3-4 jalapenos and 3 red chilies.  I wanted to keep this at about a medium temp, as I knew the Tomatillo Salsa would be pretty spicy.

Ingredients:
7 c peeled, cored, chopped and seeded tomatoes
3 c peppers (see above what I used)
1/2 c chopped onion
2 cloves garlic, minced
2 T minced cilantro
1 t salt
1/2 c vinegar
2 drops hot pepper sauce

*This recipe makes about 7 half pints

Directions:
Sterilize jars and lids and prepare boiling water bath canner.

Combine all ingredients in a large stockpot.  Bring to a boil, reduce heat and simmer for 10 minutes.  Ladle hot salsa into hot jars, leaving 1/4 inch head space.  Remove air bubbles and wipe rim clean.  Center hot lid on jar and screw band on to fingertip tight.

Process for 15 minutes in the boiling water bath canner. Remove jars from water and check seal after 24 hours.  Store in a cool, dry place.

Recipe from Ball

My aunt sent me this recipe that she uses from Ball canning.  To make up the 1 c of peppers, I used jalapenos and red chili peppers.  So this recipe has a definite kick, but the sweetness of the tomatillos really balances it out.

We had so many peppers this year that I just had to figure out something to do with them.  I also made some Sweet Pepper Salsa, which I’ll post later.  And I may get some tomatoes from my dad’s garden to make some more, plus I am thinking about pickling some peppers and/or drying them out to use later.

I really like how this turned out.  I thought it may be a bit too spicy for me, but, as I mentioned above, the sweetness of the tomatillos really just makes it delicious!  One thing that I didn’t do, that I would do the next time, is to drain the tomatillos so the salsa isn’t quite so juicy.  Since I chopped these in a food processor, they maintained all of their juices, and it was just a bit too much.

Ingredients:
5 1/2 c chopped, cored tomatillos
1 c chopped onion
1 c chopped pepper (as I said above, I used all jalapeno and red chili)
4 cloves garlic, minced
2 T minced cilantro
2 t ground cumin
1/2 t salt
1/2 t red pepper flakes
1/2 c vinegar
4 T lime juice

*Makes about 4 (8 ou) 1/2 pint jars.

Directions:
Sterilize jars and lids and prepare boiling water canner.

Combine all ingredients into a large saucepan. Heat to a boil, then reduce heat and simmer for 10 minutes.

Ladle hot salsa into hot jars, leaving 1/2 inch head space. Wipe rim and center hot lid on jar. Apply band and adjust to fingertip tight.

Process jars in boiling water canner for 15 minutes.  Remove jars and cool.  Check lids for seal after 24 hours and store in a cool, dry place.

Between my mom and I, we had an abundance of cucumbers in our gardens this year.  So I decided to put them together and make us some pickles!

I just used a pickling mix.  Actually, I used 2 different mixes.  One was the Ball Dill Pickle mix, and the other was Mrs. Wegmans.

Depending on what mix you use, it will have different quantities of water and vinegar.  So you’ll have to check the package for instructions.  You’ll also need jars, lids, bands and all of the other typical canning supplies.

Since the instructions are on the packages, I won’t go through them here.  But, basically you bring the water, vinegar and pickle mix to a boil.  While this is happening, cut your cucumbers however you want them and put them in the sanitized jars.

Once the mixture boils, turn it off and ladle it into the jars, leaving at least 1/2″ of head space at the top.  As soon as a jar is full, apply the band and lid.

You need to process them in a boiling water bath for about 15 minutes – but check on the package to be sure.  After you remove them from the water, leave them sit for 24 hours without moving them.  If the seal on the lid does not pop up, they are sealed nicely.  If it does, just store them in the refrigerator for up to about 3 weeks.

Recipe from Fresh Preserving

I made this as a Christmas gift for some of my family.  I really don’t think you need sugar with strawberry jam, because the strawberries are typically sweet enough.  Just make sure you use the pectin that you can use without sugar.

This is a canning recipe, so check out freshpreserving.com for canning tips if you’ve never done it before.

(This recipe made just a little over 5 8-ounce jars.)

Ingredients:
4 c crushed strawberries (about 4 pints)
1 c no sugar added white grape juice
1.75 ou package No Sugar Needed Pectin
Red food coloring, optional

Directions:
Prepare boiling water canner and sterilize jars and lids.

Combine strawberries and juice in a large saucepan. Gradually stir in pectin.  Bring mixture to a full rolling boil (one that can not be stirred down), over high heat, stirring constantly.

Remove from heat and skim foam from top, if needed.  Mix in food coloring if you would like a brighter color.

Ladle hot jam into hot jars, leaving 1/4″ head space.  Wipe rim and place lids and bands on jars to fingertip tight.

Process jars in boiling water bath for 10 minutes.  Remove from water and let sit, undisturbed, for 12-24 hours. Lids should not flex up and down when center is touched.