Tomato Sauce Italian style 2022

 

Salsa

Salsa from here

 Ingredients

9 cups peeled and chopped tomatoes (they must be peeled first, )

2 1/2 cups chopped green bell peppers

2 1/2 cups chopped white onion

4 medium jalapeños, chopped (omitted) 

8 large cloves garlic, chopped

6 teaspoon canning salt

1 cup white vinegar

1 (12-ounce) can tomato paste

Remove the skins from the tomatoes

Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.

 Process for 30 minutes using a water bath or 15 min at 10 lbs in a presser canner.

Tomato Sauce

Heat tomatoes and run through squeezo 

Add 1ne tablespoon of bottled lemon juice or 1/4 teaspoon citric acid per pint and 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per Quart 

Process both pint and quart jars for 15 minutes.  It is important to maintain 10 lbs of pressure the entire time.  If the pressure dips below 10 lbs

Tomatos

 Whole or Halved Tomatoes (packed in water)

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart.

Procedure for hot or raw tomatoes filled with water in jars: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired.

Raw pack -- Heat water, for packing tomatoes, to boiling. Fill hot jars with prepared raw tomatoes, leaving ½-inch headspace. Cover tomatoes in the jars with boiling water, leaving ½-inch headspace.

Hot pack -- Put prepared tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes gently for 5 minutes. Fill hot jars with hot tomatoes leaving ½-inch headspace. Add cooking liquid to the jars to cover the tomatoes, leaving ½-inch headspace.

Adjust lids and process 

Pints or Quarts 10 min 10 lbs 

Pumpkin

Pumpkin - Cubed

Wash, remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. 

Caution: Do not mash or puree. 

Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

Adjust lids and process

Pints 55 min 10 lbs

Quarts 90 min 10 lbs

Corn 2022

 Corn from the Ball blue book

Chicken

 Chicken from the Ball blue book 

Corn Relish

 Corn Relish form the "Pickles & Relishes book pg 116"

Corn relish

8 cups raw corn cut from the Cob 

3 cups chopped onions 

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

3 cups cider vinegar (we used 1 cup cider and 2 cups white)

¾  cup packed brown sugar

1/2 cup white corn syrup (substituted with ½ cup white sugar)

7 teaspoons pickling salt 

1 tablespoon dry mustard  

Mix all the ingredients thoroughly cover and boil for 15 minutes stirring often. Pour into clean hot pint jars leaving 1/2 inch headspace. Seal. Process in a boiling water bath canner for 15 minutes.