What are you canning now?

flowerbug

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Crazy Gardner

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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.
 

Crazy Gardner

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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.
 

flowerbug

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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.
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...
 

Crazy Gardner

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It has meat in it?
Either way, do I have to sell a kidney for the recipe? It looks delicious!
 

ninnymary

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It has meat in it?
Either way, do I have to sell a kidney for the recipe? It looks delicious!
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
 
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Crazy Gardner

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No meat, it’s hot salsa.
Broil tomatoes and jalapeños till blacken.

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