I wanted to share some of my favorite canning recipes.  They are all quite simple to make.  I use a water bath canner so the times listed for processing are based on this method.

Tip:  To peel tomatoes or peaches, dip them in boiling water, then quickly in cold water to loosen skins. Peel with fingers.  Although I only peel the tomatoes if I am only canning tomatoes, I don’t peel them for sauces or salsa.

There are lots of canning mixes on the market.  I don’t always do the 10-day pickles.  My favorite pickle mixes are Mrs. Wages which I can usually find in the grocery store.

Mild Salsa

About 25 Peeled tomatoes (actually I don’t peel them)

7 Green Peppers

10 Onions

2 Red Peppers

2 Yellow Peppers

2 Orange Peppers

3 Jalapenos

11 Anaheims

2 C Vinegar

1 T Heaping Garlic Powder

6 1/2 T Salt

8 T sugar

1 Heaping T Oregano

Chop up all the vegetables and combine everything together.  Bring to a boil and then simmer for 1 hour.

Pour into hot jars and process.  I use a water bath canner – 45 minutes for pints, 1 hour 15 minutes for quarts.

Makes about 30 pints or 15 quarts

Julie’s Zucchini Relish

6 cups chopped zucchini – of course you can use cucumbers too.

3 cups chopped onion

1 1/2 cup green pepper chopped

1 1/2 cup red pepper chopped

6 tablespoons salt

4 1/2 cups sugar

6 teaspoons celery salt

3 teaspoon mustard seed

3 cup cider vinegar

I use my food processor to cut everything up.  Combine zucchini, onion, peppers sprinkle with salt and cover with cold water, let stand for 2 hrs. Drain, rinse, and drain again thoroughly.  Combine remaining ingredients in a large sauce pan. Bring to a boil. add vegetables, simmer for 10 min. Pack hot relish into hot jars, leaving 1/4 inch head space. put on lids and process for 15 min in water bath canner.

10 Day Sweet Pickles

Day 1 — slice enough cucumbers to fill a gallon size jar.  Pour 1 cup of salt over it & cover with water.  Close the lid on the jar.

Day 2 & 3 — Turn jar upside down and back up once each day.

Day 4 & 5 — Drain the water and cover with fresh cold water each day

Day 6 – Drain & wash cucumbers well.  Put in a pot & add 1 T Alum & 1 Cup of cider vinegar & just enough water to cover.  Keep it hot for 2 hours (Do NOT Boil)  Stir occasionally

Prepare bag & syrup:

Bag (can use a knee high nylon or cheesecloth):

1 T Celery Seed

12 Cinnamon Sticks

½ C Whole Cloves

Syrup:

1 qt of Cider Vinegar

5 Cups Sugar

After the cucumbers have cooked for 2 hours, drain and put back in the jar.  Put the bag on top.  Boil the syrup & pour over the pickles & bag

Day 7, 8 & 9 – Drain & Heat the syrup adding an extra cup of sugar each day.  The last 2 days you can add food coloring (Green & Blue) to give the pickles a rich dark green color.

Day 10 – Drain & heat the syrup.  Put the cucumbers in hot pint canning jars.  Pour the syrup over  the cucumbers, heat the lids and seal in a water bath for 10 minutes.

Frozen Spaghetti Sauce

1/2 bushel tomatoes

2 hot peppers or 2 tbsp. dried

2 c. vegetable oil

1 entire bulb garlic

4 green peppers

3 lb. onions

1/2 c. canning salt

1 tsp. basil

1/4 c. oregano or 3 tbsp.

1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)

Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquefied. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquefied. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze.

Chili Sauce ( I use this for sloppy joes)

12 red ripe tomatoes — peeled (again I actually don’t peel them)

6 medium onions — chopped

6 green peppers — chopped

3 red sweet peppers — chopped

1 cinnamon stick – (3″ long)

1 teaspoon whole cloves

1 teaspoon whole allspice

1 tablespoon salt

1 pint cider vinegar, 5% acidity

1 cup sugar
Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and
allspice into a clean white cloth to make a spice bag. Add spice bag to
tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove
spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly
for 5 minutes.

Pour hot chili sauce into clean, hot pint jars. Seal with properly
prepared canning lids. Process in boiling water for 15 minutes. Remove
jars; cool and store.

To freeze, cool quickly by lowering container of chili sauce into sink of
ice water. Pack sauce into moisture-vapor-proof, rigid containers,
leaving 1-inch of head space, and freeze at 0 degrees or lower.

This recipe yields 2 pints.