Carrot-Cuke Relish

Carrot-Cuke Relish                                        Tiffany Conger

4-6 unpeeled lg cukes, coarsely ground (3 ½ C)

6 med carrots, coarsely ground (1 ½ C)

2 med onions, coarsely ground (1 C)

2 T pickiling salt                                            1 ½ tsp celery seed

2 C sugar                                                        1 ½ C vinegar

1 ½ tsp mustard seed

Combine ground vegetables and salt.  Let stand in a bowl at least 3 hours, drain.  In large saucepan, combine sugar, vinegar, celery seed and mustard seed, bring to a boil.  Add ground veggies and simmer 20 min.  Pour into hot clean jars leaving ½ in. headspace and adjust lids.  Process in boiling water bath for 5 min.   Start timing when water returns to boiling.   Makes 5 half-pints.  

Mom's Homemade Salsa

Mom’s Homemade Salsa                                          Amber Parkinson

35-40 medium tomatoes                             ½- 1 C vinegar

 3 bell peppers                                              4-5 cloves garlic, mashed

6 onions                                                       6 T salt

½  to 1 C chopped cilantro                          1 Tbsp cumin

5 sm jalapeno peppers                                 1 Tbsp oregano

3 12 oz cans tomato paste                          

(optional- 2 C black beans- ½ C softened overnight or 1 can)

Blanch the tomatoes (dip in hot water for about 30 sec.) then peel the skins off and dice.  Dice and mix in remaining ingredients.   Stir in a large pot until boiling.  I like to strain out any extra juice so it is thicker.

Process in half-pint or pint jars over 15 min. in a boiling water canner.  

Canned Salsa

                                                                                          Gerry Cowley


1/2 bushel tomatoes, diced
5 lg onions, ground
5 lg bell peppers, ground
20-27 jalpeno peppers
1 C sugar
1 C cider vinegar
1 C canning salt

Process in half-pint or pint jars over 15 min. in a boiling water canner.

Canned Apple Pie Filling

Canned Apple Pie Filling                                          Sharla Nelson

Ingredients:

1 ½ cups white sugar                                   10 cups water

1 cups cornstarch                                         3 Tbs lemon juice

2 tsp ground cinnamon                                2 drops yellow food coloring

¼ tsp ground nutmeg                                  6 pounds apples

2 tsp salt

1.     In a large saucepan, mix sugar, cornstarch, cinnamon, and nutmeg.  Add salt and water and mix well.  Bring to a boil and cook until thick and bubbly.  Remove from heat and add lemon juice and food coloring.

2.     Sterilize canning jars, lids and rings by boiling them in a large pot of water.

3.     Peel, core, and slice apples.  Pack the sliced apples into hot canning jars, leaving ½ inch headspace.

4.     Fill jars with hot syrup, and gently remove air bubbles with a knife.

5.     Put lids on and process in a water bath canner for 20 min.

Canned Enchilada Sauce

Enchilada Sauce                                                        Sharla Nelson

Green tomatoes- 12-13 Cups                      Cilantro- ½ large bunch      

Anaheim peppers- 4-5 cups                        Minced Garlic- ½ C

Onions- 4-5 Cups  

(could replace the Anaheim peppers with 4 oz diced jalapeno peppers and two 4-oz cans diced chilies)

Grind vegetables using fine disc- (measurements were generous)

Bring to a boil and cook until vegetables are thoroughly cooked, stirring frequently (about 15 min.) 

Add:  Johnny’s Salt ½ C                    Canning Salt ¼ C

Sugar ½ C                                          Tones taco seasoning ½ C

Apple Cider Vinegar ½ C                 Cumin 2 tsp

Chili powder 1 Tbsp

Bottle.  Makes about 7 quarts or 14 pint jars. 

Pressure at 15 lbs for 25 min. 

Pickles

DILL  PICKLES                                                           Gerry Cowley

1 C salt

4 C vinegar

12 C water

Wash jars and place in 200 degree oven to keep warm.  Scrub cucumbers.  Combine water, vinegar and salt in a pot, heat until boiling, maintain boil. 

Pull jars out of oven one at a time and prepare jar with:           

1 clove garlic                          1 small slice red pepper

1 whole clove                         1 small slice green pepper

1 small piece celery              small wedge yellow onion

8-10 dill weed

Fill  jar with 1/3 cucumbers and each of the above items.  Fill remainder of jar with cucumbers.  Pack firmly.  Pour boiling juice over top and place lids and band on.  Screw firmly.  Work quickly so jar remains hot and seals.   (Cucumbers can be done mini, sliced, or in spears.)     Makes about 10 quarts.