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What are you canning now?

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Beekissed, Aug 5, 2015.

  1. Feb 20, 2019
    flowerbug

    flowerbug Garden Addicted

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    thank you! :)

    i would add more acidifiers of some kind if i were actually putting that up for normal shelf-storage, but looks tasty for sure.
     
  2. Jul 20, 2019
    Crazy Gardner

    Crazy Gardner Attractive To Bees

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    I have a great salsa recipe for canning. My best friend's brother passed away a few years ago, and this was his recipe.
    Thanks Chris, really miss you.

    12 cups peeled and chopped tomatoes.
    2 cups roasted and chopped red bell peppers.
    4 habanero peppers roasted & chopped
    1 & 1/4 cups finely chopped jalapeno peppers.(I used a blender)
    Hint: wear rubber gloves so you don't get fire hands/dick.
    1 cup yellow banana peppers chopped.
    1 & 1/4 cups chopped onions - I used home grown Spanish onions.
    1 cup white vinegar.
    Half tsp black pepper - freshly ground makes a world of difference.
    3 cans Hunts tomato paste - the larger cans I'll see if I can find the mg size.


    Roast peppers on a cookie sheet with the oven on broil at 400′F for 25 minutes turning occasionally. Slit peppers first to allow steam to escape. Once the skin darkens and blisters/wrinkles up, remove from oven and cover with a cool, damp cloth. Allow them to cool, peel & discard skins & seeds.
    I skipped this last step entirely and left all the skins on.

    In a large pot, preferably with a thick bottom, combine all the ingredients and cook to a boil. Reduce heat and simmer for 1 to 1.5 hours or until it thickens.
    Ladle hot sauce into pint jars leaving 1/2" headspace. Wipe rims and place lids on finger tight. Process in boiling water bath for 15 minutes, remove and let cool.

    I didn't remove the skins from any of the peppers and it still turned out great. I made several batches from different recipes, and this got the most compliments. I didn't have habanero peppers at the time, so made 1 batch more mild and just used the jalapenos, but used 1 tbsp of black pepper. Next batch I made more spicy by adding about 1/4 cup of blended home grown chili peppers.
    I also have a tomato squeezer, so didn't remove the skins by hand, was much faster.
     
  3. Aug 3, 2019
    Crazy Gardner

    Crazy Gardner Attractive To Bees

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    22 jars of red currant jelly. I just use the Certo recipe, but I don't take out 100% of the seeds/pulp. Went picking fairly locally with my 2 boys, and got around 23 cups of really nice berries.
     
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  4. Aug 3, 2019
    flowerbug

    flowerbug Garden Addicted

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    one of Mom's long time friends would make that each year and give us a small jar. we miss her a lot too. she survived two rounds of breast cancer over 30yrs and all the follow on treatments, but the 3rd and last round was finally too much for her, she made it to almost 90 and was such a great person and a good friend. cherish the memories and remember them...
     
  5. Aug 4, 2019
    ninnymary

    ninnymary Garden Master

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    First batch done. My grandmother’s from Mexico recipe.
     

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  6. Aug 4, 2019
    Crazy Gardner

    Crazy Gardner Attractive To Bees

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    Is that chili? Recipe?
     
  7. Aug 4, 2019
    ninnymary

    ninnymary Garden Master

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    We call it chili but most people call it salsa.

    Mary
     
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  8. Aug 4, 2019
    Crazy Gardner

    Crazy Gardner Attractive To Bees

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    It has meat in it?
    Either way, do I have to sell a kidney for the recipe? It looks delicious!
     
  9. Aug 4, 2019
    ninnymary

    ninnymary Garden Master

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    No meat, it’s hot salsa.
    Broil tomatoes and jalapeños till blacken. Leave skin on both tomatoes and peppers.

    Sauté garlic cloves in a tiny bit of oil till kind of cooked.

    Put everything in blender with some chipotle peppers. Add salt.

    Then cook on low for about 25 minutes. You can add chopped cilantro when eating.

    Mary
     
    Last edited: Aug 4, 2019
  10. Aug 4, 2019
    Crazy Gardner

    Crazy Gardner Attractive To Bees

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    Thanks very much for that, going to try that when my tomatoes are ripe.
     
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