Salsa

Ingredients

8 quarts plum tomatoes
pickling salt
6 large onions (we do half red and half white)
2 to 3 heads of garlic
1 pound Jalapeño peppers
6 large mild green chili peppers
2 1/2 cups minced cilantro
1/4 cup cumin seed, ground
1 156ml (5 1/2 ounce) can tomato paste
*PER JAR* 3 tablespoons lime juice (I use the store bought, but you could squeeze your own if you want to


Directions

Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes. You will need to do them in batches. Transfer the tomatoes to a sink or tub filled with ice water.

Peel the tomatoes, and chop them coarsely. Layer them in a large strainer with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot (but not in the fridge.) Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water.

When you are ready to proceed, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes.

Meanwhile, peel and chop the onions, de-stem and de-seed the Jalapeños (wear gloves!) and other green peppers, and peel and mince the garlic. Squeeze the juice from the limes and set it aside.

Take the strained tomatoes, and chop them to the texture you would like - a food processor is fine for this. Mix them with the chopped onions, garlic, and peppers in a large canning kettle or other large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed.

Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil.

Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.

Add three tablespoons of lime juice to each jar. Fill each jar with salsa, to within 1 cm of the rims. Wipe the rims with a clean paper towel dipped in the boiling water, and seal according the manufacturers directions - i.e by using lids and rims boiled for 5 minutes.

Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water. It will most likely be necessary to do this in 2 batches; put as many into the canner as will fit, when they come out put in the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.

Remove from the water bath, allow to cool, check seals and label the jars with the date and batch number.

This recipe makes 12 - 14 500mL jars.

Note: To make it hotter, use different hot peppers like Serrano (medium), Chile de Arbol (medium-hot), Arbol (hot), Cayenne (hot), Habanero (super hot).


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Canned Peaches

Ingredients

small firm but ripe peaches
2 Tbsp sugar *per 1 quart jar*
boiling water


Directions

Put a pot full of water on to boil.

Put the jars into the canner, with water to cover them by an inch. Bring to a boil and boil for 10 minutes. Turn off the heat.

Meanwhile, blanch the peaches in batches for 1 minute in the boiling water. Remove them promptly to a basin of ice water. Once cool, peel them and cut them in halves, quarters or slices, and place them in a large bowl.

Put the lids and rings on to boil according to the manufacturers directions; that is they should boil for 5 minutes.

Empty the sterilized jars - half into the sink and half back into the canner - and set them out on a heat-proof board. Once the jars are ready and the peaches are all prepared, add 2 Tbsp sugar to each jar and fill them with peaches.

Bring a kettle of water up to a good boil and pour it into the jars, filling them to within 1 centimeter of the top, no more. Use a chop stick to poke into the jars, making sure that any air trapped under the peaches is released. Add a bit more water if the level drops much.

Wipe the rims with a paper towel dipped in the boiling water to be sure they are clean and clear. Top with the boiled lids and rims, and seal them snuggly but not too tightly. Pop them back into the hot water in the canner, and return to a boil for 20 minutes. Remove and let the jars cool. Test for seals, and label the jars.


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Sweet Indulgences Sundays

Dandelion Jelly

Ingredients:

2 heaping cups of fresh dandelion petals
(see note below - you'll need to gather about 4 cups whole flowers)
2 cups boiling water
1/4 cup well-strained, clear lemon juice
4 cups sugar
3 oz liquid pectin (Certo)
food coloring (optional)

NOTE: Look for fully opened flowers, the bigger the better, for ease of preparation. Of course do NOT use any dandelions that have been sprayed with fertilizers or pesticides!


Directions:

We'll want just the dandelion petals for this - not the whole flower head. You'll get SOME green and that's fine - but try to minimize the amount of "green" and have mainly yellow petals for your infusion. It works best if you hold the flower by the end near the stem, and trim the petals into a bowl or cup, with sharp kitchen scissors.

Pour boiling water over petals and let steep from 30 minutes to 24 hours. I infused mine for about 2 hours - until the liquid was almost room temperature. Strain through a fine sieve, reserving the infusion. If not using immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

At this point you can add food colouring if you want.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about five to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.


NOTE: I'm told you can use this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon, basil, violets and mint.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow
Food on Friday: Jams, Jellies and Relishes

Violet Jelly

Ingredients:

2 heaping cups of fresh violet petals (see note below)
2 cups boiling wter
1/4 cup well-strained, clear lemon juice
4 cup sugar
3 oz liquid pectin (Certo)

NOTE: Look for fully opened flowers, not partially opened buds, for better
color and more intense flavor.


Directions:

Wash petals well, drain and place in heat-proof glass or non-reactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.

NOTE: I'm told you can use this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon, basil, dandylion and mint.

This recipe is also shared on...
Food on Friday: Jams, Jellies and Relishes

Bread & Butter Pickles

Ingredients

16 cups sliced cucumbers or zucchini
4 medium onions
1/3 cup pickling salt
2 to 3 trays of ice cubes
2 1/2 cups white vinegar
1 1/4 cups sugar
2 Tbsp whole mustard seed
1 Tbsp whole celery seed
1 tsp ground turmeric
OPTIONAL 1 to 2 teaspoons hot chili flakes


Directions

Wash the cucumbers or zucchini well, and trim off the ends. Cut them into thin, even slices, and layer them in a large perforated pot or strainer with the ice cubes and the salt. Peel and slice the onions in equally thin slices, and cut them in quarters. Add them to the strainer. Have a couple of the ice cubes and a little of the salt left to sprinkle over them. Cover and put in a cool spot for 3 hours to drain.

Meanwhile, put the jars into a canner and cover with water to an inch above their rims. When the vegetables have about 30 minutes left to drain, turn the heat on and bring them to a boil. Boil them for 10 minutes.

Just before the jars start boiling, put the vinegar, sugar and spices into a canning kettle or other very large, heavy-bottomed pot. Bring the mixture to a boil, and boil until the sugar is dissolved.

Meanwhile, strain the vegetables thoroughly, shaking gently to dislodge as much liquid as possible from them. Do not rinse them. Add them to the boiling brine, and bring them up to a scant boil. This should happen about the same time as the jars are ready, but if not, turn off the heat and keep them until the jars are ready.

Put the lids and rings on to boil according to the manufacturers directions; that is they should boil for 5 minutes.

Empty the sterilized jars - half into the sink and half back into the canner - and set them out on a heat-proof board. Fill the jars with the hot pickle mixture. Wipe the rims with a paper towel dipped in the boiling water to be sure they are clean and clear. Top with the boiled lids and rims, and seal them snuggly but not too tightly. Pop them back into the boiling water in the canner, and boil for 10 minutes. Remove and let the jars cool. Test for seals, and label the jars.

Makes 6 500mL jars.


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Everyday Sisters' Sharing Sundays: Green

Zucchini Relish

INGREDIENTS

8 cups chopped zucchini
2 cups chopped onion
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper
1/4 cup pickling salt
2 1/2 cups white sugar
2 tsp cornstarch
1 1/2 tsp ground mustard
1 tsp celery seed
1/2 tsp turmeric
1/2 tsp black pepper
1 1/2 cups white vinegar


DIRECTIONS

Combine zucchini, onion, green and red peppers; sprinkle with salt. Let it sit for 1-2 hours, stirring every so often.

Drain the excess moisture; rinse thoroughly and squeeze out any remaining moisture.

Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables; simmer 10 minutes.

Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece canning lids (a lid with rubber seal and a ring to hold it in place).

Process 10 minutes in a boiling-water canner.


This recipe is also linked to...

Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Green
Food on Friday: Jams, Jellies and Relishes