Canned Salsa

This recipe is adapted from a recipe that I got from Tammy Price, friend and author of "All Things Provident".  I cut down the recipe into a more manageable size and then added a few spices which made it even more delicious!  It's the best salsa ever, my family devours it!

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment - click here to watch a 57 second youtube video about this attachment)
10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
1 T. and 1 tsp. garlic powder
1 1/3 cups white vinegar
2 1/2 T. salt
1 cup ultra jel
1 T. cumin
2 T. oregano

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts.

Processing Time:
20 minutes 1,001 - 6,000 feet

25 minutes above 6,000 feet

Apple Pie Filling

I love having this on hand to make pie year round!


6 qts. fresh apples, peeled, cored, sliced
3 c. sugar
1 1/2 cups Ultra Gel
1 T. cinnamon
1 tsp. of each - nutmeg, cloves, ginger, allspice
2 1/2 cups cold water
5 cups apple juice
3/4 cups lemon juice

Mix sugar, ultra gel, and spices together.  Then add water, apple juice, lemon juice and cook over medium high heat until thick and bubbly.  Fold in apples.  Fill jars, leaving headspace.  Process jars in hot water bath for 35 minutes.  Makes 7 quarts.

Sweet and Sour Sauce

Today I canned sweet and sour sauce for the first time ever!  I came up with a recipe using variations of three different recipes from Set for Life, Better Homes and Gardens, and Tammy Price's book, All Things Provident.  I had extra green peppers and lots of tomatoes from the garden, so I thought what the heck let's put them to use.

4 cups chopped onion
4 cups chopped green pepper
8 cups tomato puree (I just ran fresh, raw tomatoes through my food strainer)
2 (20 oz) cans pineapple chunks with juice
3 cups white granulated sugar
3 cups brown sugar
1/2 cup soy sauce
3 cups white vinegar
1 cup water

1/2 tsp. salt
4 tsp. chicken or beef bouillon (I happened to use beef)
2 tsp. garlic powder
2 tsp. ginger

1 T. red pepper flakes (optional - if you want to add some kick, or add it later when serving if you want)

2 1/2 cups Ultra Gel 

Chop onions and peppers to desired size.  Add onions, green peppers, tomato puree, pineapple chunks with juice, sugars, vinegar, water and all seasonings into pot.  Bring to a boil and then slowly add Ultra Gel, stirring constantly so there aren't any lumps, until thickened.  Ladle into jars and process for 35 minutes in a water bath (for pints and quarts).  It makes 6 quarts or 12 pints.

Apple Pie Filling

Make some delicious homemade apple pie filling with all those apples you got this year!  This is pretty simple but takes a little bit of time.  I have two recipes I tried this year. The first one I used last year but this year I added some more spices and thickened it a little more.  It tasted yummy from last year but I was trying to get it more like my 2nd recipe, but a little cheaper.

7 quarts filled with peeled, cored and sliced apples
4 1/2 cups sugar
1 1/2 cups cornstarch
1 TBS cinnamon
1 tsp nutmeg
10 cups water
3 TBS lemon juice

Wash jars and screw lids.  Place flat lids in pot of hot water on low on your stovetop.  Get them out just you you need them.

Peel and slice apples (this is SUPER EASY if you have an apple peeler/corer - I have one from Pampered Chef - makes it very fast!).  Fill quarts with apples leaving 1 inch head space.  Be sure to pack the apples in there, put a few in and smosh down with a handle of a wooden spoon, if needed.

Make syrup by combining sugar, cornstarch, cinnamon, nutmeg and water.  After combined, cook until thick. Add lemon juice.  Pour syrup over apples in jar, leaving 1/2 inch headspace.  Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out and let the syrup run down.  Use a wet washrag to wipe down the top of the jar to get all the dripping syrup off.   Place the lids on and screw the rings down just finger tight.   Process for 35 minutes.  Add 5 minutes for elevations of 1,000 to 3,000 feet and 10 minutes from 3,000 to 5,000 feet.


And the other recipe is from my sister-in-law, Cheryl.  This is very yummy and tastes exactly like the apple pie filling from the store.  The syrup is super thick!   But it is more expensive to make.

7 quarts filled with peeled, cored and sliced apples
5 1/2 cups sugar
3 cups Ultra Gel
1 TBS cinnamon
1 tsp nutmeg
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice

Follow the same instructions above for the syrup except add all the ingredients together at once instead of leaving the lemon juice for last.  Cook until thick and pour in jars.  Process for same time above.

Canned Applesauce

I love making applesauce. I grew up canning applesauce with my parents, around 100 quarts per year! I love making it for my family now, and my kids love to help.

This is how I make my applesauce, but you can vary the amounts of sugar and flavoring if you want. I don't add extra flavoring (like kool-aid or red hots) as I try to keep my applesauce as natural as possible and no food dyes. I have made applesauce with golden delicious, gala, rome, jonathon, jonagold, and honeycrisp. All are delicious! For apples that are more tart like jonathons you can add less sugar.

I use a Back to Basics strainer and I love it! There is no need to peel, core or take the seeds out. Saves so much time.

1. Put apples in sink and wash well.

2. Cut apples into quarters, only cutting out the blossom at the bottom. I put the quartered apples into large bowls.

3. Dump the apples into large pots to cook until soft. Make sure you add them heaping to the pots...they cook down quite far. Add water to the apples, but don't add too much or your applesauce will be watery. I cook my apples in my pressure cooker and I add 1 qt to this large pot. It helps make the apples soft and cook down without burning. To the smaller pot I add 1 cup water.

4. Cook on medium and keep stirring until apples are really soft and squishy. This usually takes me about 45 minutes or so.

5. Squish through your strainer. Tip my dad taught me: Put the skins through twice, and it will give you more sauce! It really does and makes the apples go farther.

6. After I have a large bowl full of sauce, I add the correct amount of sugar and cinnamon that we like. I measure my sauce into the large bowl as I go so I know exactly how many quarts I have in my mixing bowl.

For each quart of sauce, I add 2 Tbl. sugar and 1/4 tsp. cinnamon. I usually make sauce with galas and this is the perfect amount of spices for our family. I have it written down with figured measurements so I can mix quickly. So for 8 quarts of sauce, add 1 c. sugar and 1/4 tsp cinnamon.

7. Fill jars, put on hot lids and rings, and process for 25 minutes. (Check your elevation for processing time. This is my elevation time).

ENJOY YOUR APPLESAUCE!

Canned Salsa

Mom just gave me this recipe that she is canning this year. It sounds super easy!

12 cups tomatoes, chopped and skins removed (let the juice drip out by putting them in a strainer)
2 1/4 cups chopped onion
12 garlic cloves minced or chopped
12 stems of cilantro (I think I will add more)
1-2 jalepeno, seeded and chopped (use gloves)
1 T. salt
6 T. lime juice


Mix all ingredients together.  Then pack into pint jars (uncooked) and water bath for 35 minutes.

Peach Pie Filling

I found this on Pinterest, originally posted here with great pictures through the different steps.

For the pie filling I made 7 quarts at a time using 6 quarts of sliced peaches.
In a large deep stock pot mix:
5 1/4 c. cold water
1 3/4 c. bottled lemon juice
7 c. granulated sugar
2 c plus 3 tbsp Clear Jel
1 tsp. cinnamon
1 tsp. almond flavoring - I added this at the very end.

While stirring over medium heat bring the mixture up to a boil. You will feel the mix begin to thicken as you stir. It will thicken quickly and while scorch if you don’t work fast. I use a large whisk and keep everything moving while scraping the bottom and the sides of the pot. Boil for 1 minute and remove from heat. The bottom will scorch if you just leave the pot on the eye turned off.

Add in the peaches and mix well. The cloudy look is normal. Don’t worry. After processing the filling will become crystal clear.   Using hot sterilized jars fill the jars leaving 1 1/4 inch of head space. The filling will expand in during processing and will rupture the lids if you don’t leave enough head space. Apply lids and bands.

Process quart jars in a boiling water bath for 30 minutes.

Tiff's notes:  I added the cinnamon and almond flavoring to this recipe, I got the idea from another recipe.  It is wonderful with it.  The first batch I forgot the almond flavoring, the second batch I remembered and it was even better with it!

Peach Pancake Topping

 

I found this recipe on Pinterest (now it's saved on my "In the Kitchen" board.  The recipe came from here.  I am even canning this into pint jars, it's that good!

Peach Pancake Topping
makes about 3 cups
2 1/4 cups frozen peaches (1 16-ounce bag)
1/2 cup white sugar
1 cup orange juice
1 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 tablespoons cornstarch
1/4 cup cold water
Pinch salt

Put the peaches in a 2 quart saucepan. Stir in the sugar, orange juice, water and spices and bring to a simmer over medium heat. Stir often and make sure that the mixture doesn't boil over. Simmer for about 15 minutes or until the sauce is slightly reduced and the peaches are tender.

In a small bowl, whisk the cornstarch into the cold water until completely dissolved. Add to the peaches, stirring briskly. Stir constantly over medium heat until the sauce is slightly thickened - just a couple minutes.

Serve while warm.

Tiff's Notes:  I processed pints in a water bath for 15 minutes, like you would jam.