Jalapeno Pepper Salsa

Jalapeño Pepper Salsa
Ingredients
o    6 lbs chopped peeled cored tomatoes
o    3 cups chopped jalapeno peppers
o    1 ½  cup chopped onions
o    6 cloves garlic, minced
o    2 tablespoons minced cilantro
o    2 teaspoons oregano
o    1 1/2 teaspoons salt
o    1/2 teaspoon cumin
o    1 cup cider vinegar
Directions
1.    Combine all ingredients in large saucepot.
2.    Bring mixture to a boil.
3.    Reduce heat.
4.    Simmer for 10 minutes.
5.    Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
6.    Adjust 2-piece caps.
7.    Process for 45 minutes in boiling-water canner.

For more kick, ½ the jalapenos and add 2 habaneros

Bread amd Butter Pickles

Bread and Butter Pickles

         

1 gallon sliced cucumbers

Cook 3 C sugar

         3 C white vinegar

          1/3 C salt

till boiling – stirring constantly.  Pour over 6 sm. Onions sliced, 1 t mustard seed, 3/4 t grnd tumeric, 1 t celery seed.  Add cukes.  Place in jars and refrigerate for 2 weeks

Tomatoes

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How to can tomatoes at home, from fresh tomatoes - Canning tomatoes made easy and illustrated!
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How to Can Fresh Tomatoes with a Water Bath Canner!
Click here for a PDF print version
Making canned tomatoes is something families remember years later.  Home-canned tomatoes have been a tradition for many generations.  In the middle of the winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.
Ingredients and Equipment
•    Tomatoes - about 20 lbs to make 7 quarts (7 large tomatoes will fill one quart jar.)
•    lemon juice - fresh or bottled, about 1/2 cup
•    1 quart tomato juice (or plain water)
•    1 Water bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 - $30 at mall kitchen stores and local "big box" stores.  Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies). Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables  and meats that need pressure canning
•    1 large pot (to scald the tomatoes, step 3) and 1 medium sized pot to heat the tomato juice or water to add to the jars (step 6) and 1 small pot to sanitize the lids.    •    Pint or quart canning jars (Ball or Kerr jars can be found at Publix, Kroger, Safeway and local "big box" stores - about $8 per dozen jars including the lids and rings). Quart jars are more economical!
•    Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar.  They may only be used once.
•    Rings - metal bands that secure the lids to the jars.  They may be reused many times.
•    Jar grabber (to pick up the hot jars)
•    Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t)
•    Jar funnel ($3-Grocery stores, like Publix, Kroger and Safeway and local "big box" stores; sometimes even hardware stores)
•    Large spoons and ladles
Process - How to Make Home Canned Tomatoes from Fresh Tomatoes
 Step 3 - Removing the tomato skins
Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)

then....

Plunge them into a waiting bowl of ice water.
This makes the skins slide right off of the tomatoes!  If you leave the skins in, they become tough and chewy in the sauce, not very pleasant
Step 4 -  Removing the skins, bruises and tough parts
The skins should practically slide off the tomatoes.  then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.
 Step 6 - Add 2 Tablespoons of lemon juice and liquid
After you fill each jar with tomatoes, add 2 tablespoons of lemon juice per quart jar, 1 per pint jar.  This helps to reduce the odds of spoilage and to retain color and flavor. Then fill to 1/2 inch of the top with either boiling water or hot tomato juice.
Step 7 - Free any trapped air bubbles
Using a flat plastic or wood utensil (like a plastic spoon, up side down) free trapped air bubbles by gently sliding it up and down around the inside edge.
Recommended process time for Crushed Tomatoes in a boiling-water canner.
     Process Time at Altitudes of
Style of Pack    Jar Size    0 - 1,000 ft    1,001 - 3,000 ft    3,001 - 6,000 ft    Above 6,000 ft
Hot    Pints    35 min    40    45    50
    Quarts    45    50    55    60

Habanero Hot Sauce

Habanero Hot Sauce

\

• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 5 habanero peppers seeded
• 1/4 cup water
• 1/4 cup lime juice
• 1/4 cup white vinegar
• 1 tomato
• salt and ground black pepper to taste

Directions

1. Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to tste.
2. Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
3. Place in sterile jars and process 10 minutes

Bob's Habanero Hot Sauce - Liquid Fire

By: R. B. Miller 

" 

Original Recipe Yield 1 quart

Ingredients

• 7 - 12 habanero peppers, seeded and chopped
• 1 (15.5 ounce) can sliced peaches in heavy syrup
• 1/2 cup dark molasses
• 1/8 cup yellow mustard
• 3 cloves of garlic minced
• 1/2 cup light brown sugar
• 1 cup distilled white vinegar
• 2 tablespoons salt
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Directions

1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Green Tomato Salsa

Green (Un-Ripe) Tomato Salsa for Canning
Yield:  8 pints

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Directions:

1
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
2
To continue canning, bring salsa to a boil.
3
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
4
Process (boil) jars for 15 minutes.
5
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

Read more at: http://www.food.com/recipe/green-un-ripe-tomato-salsa-for-canning-393491?oc=linkback

Crockpot Applebutter

Directions for Making Apple Butter
Yields about 9 - 10 pints
Ingredients and Equipment
•    9 quarts of Applesauce, fresh or canned (See step 1)
•    2 tablespoons of ground cinnamon
•    1 teaspoon ground cloves
•    1/2 teaspoon of allspice
•    4 cups sugar or Splenda, or an equivalent amount of sweetness to taste, from honey, stevia or frozen concentrated apple or white grape juice.
________________________________________
Apple Butter Recipe and Directions
Step 1 - Make unsweetened applesauce!
That's right, apple butter starts with applesauce!  You can use store bought applesauce, but the apple butter won't taste nearly as good.  It's better with your own applesauce (either previously canned or fresh made).  So if you haven't made some applesauce yet start here with how to make applesauce.
Cook the Apples
Pretty simple put about 1 inch of water (I used either filtered tap water or store brand apple juice) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high.  When it gets really going, turn it to medium high until the apples are soft through and through.

 Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts. You will add the remaining applesauce later, in step 5. Now, you CAN do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I've never had a batch burn in the crockpot.
Step 3 -Add the spices
Add:
•    2 tablespoons of ground cinnamon
•    1 teaspoon ground cloves
•    1/2 teaspoon of allspice
•    2 cups sugar (the other 2 cups are used in step 4)
In place of sugar, you can use an equivalent amount of Splenda (sucralose) OR 1 twelve ounce can of frozen concentrated fruit juice (preferably a neutral juice, like white grape or apple).  You could use honey or Stevia, also. The sweetener is present ONLY for your taste, not as a preservative, so you can use anything that is heat-stable, in quantities that suit your own tastes.
 You can skip the sweeteners entirely, too; but it loses a lot of the richness of flavor, in my opinion. 95% of folks seem to like using a total of 4 cups of sugar.  Some folks prefer 3 cups of honey instead, and diabetics obviously like Splenda or Stevia.
Step 4 - Cook down the Apple butter
Set the crock pot on low or medium heat. 
Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels.  You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken. A visitor suggests, take a couple of butter knives, and lay them across the top of the crock pot. They are parallel and located about 2/3 of the way out from the center. Then put the lid on these supports, leaving it "covering" the pot and keeping the splatters under control, but, leaving a good gap for steam to escape.  I just made a batch and tried this approach, but I used a pair of wooden chopsticks or bamboo kebab skewers - they worked great!
Leave it to cook for 6 - 18 hours.   How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that's fine but not necessary.  I start mine around 8 pm on high for 1 hour, then on medium until I am ready for bed around midnight, then leave it on low overnight.
But do be careful: if your crockpot does not heat evenly, and has hot spots; you can get localized burning.  So once in a while, use a rubber or silicon spatula to scrape the sides and look for any burned apple butter.  If it does burn: pour the apple butter out of the crockpot into a bowl. The burned apple butter will cling to the crockpot.  Clean the crockpot, discard the burned bits and pour the unburned apple butter back in!
Step 5 - Add the remaining applesauce
It will reduce in volume by about half overnight. As it cooks down (the next morning), add the remaining applesauce (about 2 or 3 quarts) . Then let it cook a couple of  hours.
Step 7 - Blend the apple butter (optional)
You want a smooth, creamy texture, right? The easiest way is to use a hand-held drink blender. It does a great job of making it smooth.  You can also put it into a regular blender, but if you are going to do that, you might want to blend the apple sauce before you put it in the crock pot (it will be much thicker afterwards and won't move in a regular blender). Another visitor says running it through a food mill with a fine screen or through a sieve works, too.
Tips:
•    Too thick?  if the apple butter cooks down too much or is too thick for your liking, just add a little bit of apple juice and blend it in.
•    Not thick enough? Just let it cook some more, with the lid off so the steam can escape!
Step 8 - Fill and seal the jars
If the crockpot isn't keeping the apple butter boiling hot, you will need to briefly return the butter to the stove to get it hotter.  It varies from crockpot to crockpot.  I find that if I set my crockpot on high for the 15 minutes before I fill the jars and stir frequently, it gets it boiling.
Fill the jars to within ¼-inch of the top, wipe any spilled apple butter of the top, seat the lid and tighten the ring around them. 
Step 9 – Process the jars
Process means put them in the canner and keep them covered with at least 1 inch of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min. If you are at an altitude of 1,000 feet or more, see the chart below. Even though these times are right from the USDA, I usually tend to err on the side of safety and let mine go for 15 minutes; there's no harm in going longer.
Recommended process time for Apple Butter in a boiling-water canner.
Jar Size     Process Time at Altitudes of
     0 - 1,000 ft    1,001 - 6,000 ft    Above 6,000 ft
Half-pints or Pints    5 min    10    15
Quarts    10    15    20
Step 10 - Done
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Banana Pepper Mustard

BANANA PEPPER MUSTARD
Recipe Description
This delicious mustard is perfect to use on all of the excess banana peppers in your garden. You can use hot or sweet, depending on how hot you like your mustard. Great on grilled meats, sandwiches, pretzels or anything you like to use mustard.
Preparation Instructions
Clean and seed the peppers. Grind in a food processor or food chopper till finely chopped. In a large pan, place peppers, vinegar, mustard, sugar and salt. Stir and bring to a boil. Stir constantly so it doesn’t stick and burn. Place the flour and water in a blender or mix until smooth; it if is too thick, add another cup of water. Stir this into the hot pepper mixture. Stir constantly; when thickened like mustard, place in clean canning jars and screw lids on tight. Process in a canner for 10 minutes.
Makes 19 half pints or so.
Ingredients

Makes 19 half pints or so.
Ingredients
•    30 whole Banana Peppers (Medium To Large Size)
•    4 whole Green Peppers Large
•    8 whole Jalapeno Peppers (at Least Half With Seeds)
•    1 quart Cider Vinegar
•    1 quart Yellow Mustard
•    6 cups White Sugar
•    1 Tablespoon Salt
•    1-½ cup Flour
•    2 cups Water