Canning Diced Tomatoes

tomates
salt 
lemon juice or citric acid

Place lemon juice in jars: 1 Tbs. to each pint jar or 1/2 tsp. citric acid
Blanch, peel, and cut tomatoes.
Place tomatoes in jars with lemon juice, press down so the juice fills in the air holes.
Add 1/2 tsp. salt to each pint jar.
Slide a butter knife around the inside side of the jars to help remove any air bubbles.

Pressure can pints 10 lbs. for 40 minutes

Sweet & Spicy Salsa

makes approximately 10 quarts

32 c. chopped tomatoes (blanch and peel first)
1 large red pepper, chopped

6 large green peppers, chopped
8-10 jalapeños, chopped 
6 large onions, chopped
8 cloves garlic
32 oz. ketchup
2 1/2 Tbs. salt
1 1/2 c. vinegar (white or apple cider, just be sure its 5% acidity)
1 1/2 c. brown sugar
2 1/2 tsp. cumin
2 1/2 tsp. pepper

Combine all the ingredients in a large pot and bring to a boil.  Reduce heat and simmer 4 hours, or until desired consistency.

Pressure can: 15 lbs. for 25 minutes

Spaghetti Sauce

Large batch for canning or freezing.  

Makes approximately 12 quarts.

1/2-3/4 bushel of tomatoes (a heaping 5 gallon bucket full)
4 large sweet peppers (red/green)
3 large onions
1 c. olive oil
2 Tbs. garlic powder
2 Tbs. basil
3 Tbs. oregano
2 Tbs. Italian seasoning
1 1/2 c. sugar
1/2 c. salt
12 cans tomato paste (6 oz.)
1 1/4 c. lemon juice

Blanch and peel tomatoes.  Place some tomatoes in the blender with some of the onions and peppers, blend until smooth then pour into a large pot.  Repeat until all the tomatoes, onions, and peppers are blended.  Add the remaining ingredients.

Bring the mixture to a simmer over medium heat, stirring occasionally so the tomato paste doesn't burn on the bottom of the pan.  Simmer for 2-3 hours or until desired consistency.

If canning: 15 lbs for 25 minutes for quarts/20 minutes for pints.

Freezer Corn

30 c. corn cut off the cob (raw)
10 c. water
1 c. sugar
1/4 c. salt

Combine all ingredients in a large pot.  Bring just to a boil then turn off heat (you do not want this to come to a hard boil, you're just blanching).

Cool and fill freezer bags.  Freeze to enjoy later.

When eating later, thaw bag in hot water, pour corn mixture into pan, warm through.  Again, you don't want to boil it, just warm through.

Grape Jelly

4 c. grape juice
4 1/2 c. sugar
4 Tbs. classic pectin

Follow directions on pectin.
Process in canner.
10 minutes in a water bath.

Apricot Syrup

*you can use this method to make ANY kind of syrup!

Apricots (or other fruit)
classic jelly pectin
sugar
lemon juice (only if using apricots or peaches)

Blanch the apricots to remove the skins:

Drop the apricot in boiling water for 1-2 minutes, remove from boiling water and place directly into ice cold water.  The skins should come off easily!

Puree the fruit in a blender.

Follow the directions on the classic jelly pectin, except add TWICE the amount of fruit.  You may also need to add more sugar, to taste and/or decrease the lemon juice to taste.

Zucchini Salsa

10 c. chopped tomatoes
8 c. grated zucchini
4 c. chopped onion
2 c. chopped green pepper
4 yellow banana peppers (I've used canned, about 1/2 c.)
3 Tbs. salt (original recipe 5 Tbs)
2 tsp. cumin (original recipe 1 Tbs)
1 1/2 vc. vinegar (5% acidity)
1 Tbs. garlic powder
1 c. brown sugar
2 tsp. dry mustard
1/2 tsp. crushed red pepper (original recipe calls for 1 Tbs, too hot)
1 tsp. black pepper
2- 6 oz cans tomato paste
2 Tbs. cornstarch

(original recipe calls for 1 tsp. white pepper, 1 tsp. turmeric, and 4 dashes of tabasco, but that adds too much heat)

Mix, simmer for 30-60 minutes.
Process in a water bath for 30 minutes or 5 minutes at 5 lbs in a pressure cooker.

[from Heather Bosshart's friend]

Huckleberry Jelly & Syrup

Jelly:
2 1/2 c. huckleberry juice
1 Tbs. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

Syrup:
3 c. huckleberry juice
5 c. sugar
1/2 c. corn syrup

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.

Chokecherry Syrup & Jelly

Syrup:
3 c. chokecherry juice
4 c. sugar
2 c. corn syrup
1/2 tsp. almond extract

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.


Jelly:
3 c. chokecherry juice
1/4 c. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

Jalapeño Jelly

This is delicious on a cracker with cream cheese, on a sandwich, or even just on bread!

1 large red bell pepper
1 large green bell pepper
10 jalapeños
1 1/2 c. white vinegar
1/2 tsp. salt
5-6 c. sugar
1 3-oz pouch liquid fruit pectin

Finely chop the bell peppers and jalapeños-- leaving the seeds in about half of the jalapeños (more or less depending on how hot you like it).  A food processor worlds best, or you can chop them by hand!

Add the peppers to a large pot (6-8 qt, it boils up).  Stir in the vinegar, salt, and sugar.

Bring the mixture to a boil for 10 minutes, stirring often.

Add the liquid pectin and boil for exactly one minute more. (boiling for too long can mess up the pectin and your jelly will be runny)

Remove the pot from heat.  Pour into canning jars, leaving 1/4 inch from rim.  Wipe the rim of the jar with a damp rag.  Place a lid and ring on each jar and process in a water bath for 10 minutes.

Remove from the water bath and let rest.  It could take a day or two for it to fully set up.

from: melskitchencafe  there are pictures and full canning instructions on her site if needed!

Salsa for canning

* Do not change the amounts of peppers, onions, tomatoes or vinegar.  Doing this will alter the acidity and may result is botulism.  You can adjust the amount of spices and sugar.  The sugar helps to offset the vinegar taste.

8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar

Add everything to a large pot.  Bring to a boil over medium high heat.  Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.)  Stir often to prevent sticking.

Process in a water bath for 30 minutes.

Makes 5 pints

Apple Pie Filling

*This recipe is for canning your own apple pie filling.

15-20 large apples, peeled, cored, and sliced

4 c. sugar

3 tsp. cinnamon

1 tsp. salt

1 tsp. nutmeg

1 c. Clear Gel A 

10 c. cold water (if your water isn't cold, the clear gel/cornstarch won't dissolve)

3 Tbs. lemon juice

Mix sugar, salt, clear gel A, and spices well. Add to cold water and stir to dissolve clear gel. Cook slowly, bring to a boil to thicken. Add lemon juice. Fill bottles 3/4 full of apples. Pour mixture over the apples (leave room at the top of jar or they will have trouble sealing).

Water bath 20 minutes or pressure 10 lbs for 10 minutes.

Makes approx. 8 quarts.

from Malia Roundy