Rockin’ Salsa

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Rockin' Salsa

Ingredients :

1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar                                                                                                                                           1/4 cup white sugar
8 pint canning jars with lids and rings

Directions :

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

 

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Spirited Vanilla Pears

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Spirited Vanilla Pears

Canned Pears

Supplies:

Pint size canning jars

Rings and lids

Slotted spoon

Canning tongs (to handle hot jars)

Water bath canner

 

Directions:

Sterilize pint jars and rings and lids.  Keep warm.

After you peel and cut the pears lengthwise, treat them against browning with a solution of citric acid and cold water.  My favorite pear is either a Kieffer or a Bartlett.

Make a batch of light syrup.  Use 5 ½ cups water and 2 cups sugar.

Heat the pears through in the syrup, about 15 minutes.  To each jar, add ½ Tbsp. (tablespoon) Kahlua (my preference) or brandy and about a ½-inch piece vanilla bean.

Using a slotted spoon, add pears to sterilized jars.  Depending on the size of the pears, and how you cut them, you may get four or five pears in a pint jar. Fill the jars with syrup, leaving ½-inch headspace.  Remove air bubbles.  Wipe the rims and seal the jars.

Boil (water bath canning) for 20 minutes.  After 24 hours, check seal by pressing the middle of the canning lid…if the center moves up and down, the seal is bad.  Put that jar in the refrigerator and enjoy.  They are delicious!

pear