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.

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

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 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.

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

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.

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.

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.

Recipe from Mrs. Regueiro’s Plate

I had a bit of Chianti left over from a couple of past recipes, and came across this recipe to use it in marinara sauce.

I really loved this.  I used it on this Grilled Pizza, and I’m using it on pasta with meatballs tonight.  It has a really rich flavor from the wine.  I thought it was delicious!

Sorry, no picture.  I’ll try to remember to take one tonight of the pasta.

1 T olive oil
1 c chopped onion
1 1/2 t minced garlic
1/2 cup good red wine (I used Chianti)
1 (28 ou) can diced tomatos
1 T fresh flat-leaf parsley
1 1/2 t kosher salt
1/2 t pepper

Heat the olive oil in a small stockpot or dutch oven.  Add onion and saute over medium heat until translucent, 5-10 minutes.  Add the garlic and cook for one minute more.

Add wine and cook on high heat, scraping up all the brown bits, until almost all liquid is evaporated.

Stir in the remaining ingredeints.  Cover and simmer on low for about 15 minutes.

Once this was cooked through, I put it in my food processor and pulsed about 4-5 times.  I like my sauce just a bit smoother.

J and I were having pasta last night.  And I decided to try something different than my typical ‘pour pasta from jar and heat’. 🙂

So I had some chicken sausage in the freezer, Italian style, and some diced tomatos and decided to throw something together and see how it came out.

This was really good.  It was a bit spicy from the fire-roasted tomatos and the sausage, and had really good flavor.

1 14 ou can fire-roasted diced tomatos
2 cloves garlic, roughly chopped
1/4 c onion, chopped
Dried basil and oregano
Salt and pepper, to taste
1 T tomato paste
1/2 c half and half
2 links chicken sausage, sliced into bite-sized pieces
Pasta of choice, cooked

In a food processor combine the diced tomatos, garlic, onion, basil, oregano, salt and pepper.  Pulse about 8-10 times, leaving some small pieces of tomato and onion intact.

In a saucepan, cook the sausage over medium heat until heated through.  Pour the tomato mixture over it and mix.  Bring to a simmer for about 5 minutes, then add the tomato paste to thicken.  Simmer for about 2-3 more minutes, mix in the half and half, and remove from heat.

Serve over pasta.

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 for canning tips if you’ve never done it before.

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

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

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.

Recipe from All Recipes

I made a batch of this jelly as a gift for some family for Christmas.  You can really use any kind of jelly you prefer in this recipe.  I chose Pinot Grigio because I know people who are getting it, like it. 🙂

I tasted this when it was done, as I was ladling it into jars.  It tastes just like Pinot Grigio, only sweeter. 🙂  It’s supposed to be good with cheese and crackers.

This is a canning recipe.  For canning tips, go to If you have never canned before, check this website for how to prepare jars, and how to know if they are properly processed, as well as other tips.

This recipe made 5 8-ounce jars.

3 1/2 c wine
1/2 c fresh lemon juice
4 1/2 c sugar
1 package dry pectin (I used Ball 1.75 ou package)

Combine wine, lemon juice and pectin in a large saucepan.  Bring to a boil, stirring frequently.

Add sugar and return to a rolling boil (one that cannot be stir down) and boil for one minutes.  Stir constantly.

Remove from heat and skim foam from top, if necessary.

Ladle into hot, sterilized jars. Leave 1/2″ head space in jars.

Place lid and band on jar and tighten.  Process in a boiling water bath for 5 minutes.

Remove from water and let sit and cool for 12-24 hours.