Salsa for Canning

This is a recipe I have used for years. Every batch I have made has been delicious...it is a no fail recipe. Salsa can take a lot of trial and error to figure out the perfect spice level for your family. For very mild salsa use no more then 5 jalapenos and seed them completely clean...then go up from there for more heat. Our family likes spice and heat so I do around 7 jalapenos and I leave most of the seeds in. This yeilds HOT and DELICIOUS salsa. You will figure out what your family likes. WARNINIG!!! MAKE SURE TO WEAR GLOVES WHEN DEALING WITH THE JALAPENOS!!!!!! -Kristin

5-10 jalapenos, seeded and diced (*see above note)
3 large onions, diced
3 quarts of tomatoes (about 20 large), washed, peeled and largely diced
1/2 c. white vinegar
1 T. salt
1 T. pepper
4 garlic cloves, minced
2 t. cumin
2 large green peppers, diced
1 (6 oz.) can tomato sauce
1 (6 oz.) can tomato paste

• Mix all in a large pot and simmer for 1 1/2 hours.
• Process jars according to canning instructions. 

Canned Sweet Pickle Relish

I am super excited about this recipe for homemade sweet pickle relish- especially with the abundance of cucumbers this time of year from my garden. We love sweet relish on burgers, hot dogs and especially love it in tuna! This recipe makes enough for 3 quarts or 6 pints. -Kristin

8 cucumbers
2 large onions
2 green peppers
1 red pepper
1/4 c. canning salt (pickling salt)
3 c. sugar
3 c. apple cider vinegar
2 T. whole celery seed
2 T. mustard seed

• Cut all the vegetables into large chunks and place in a food processor. Pulse until all chopped very fine.
• Place all the finely chopped vegetables into a large bowl and cover with water.
• Let sit for 2 hours or more.
• Drain the water off of the vegetables and press as much extra water out that you can.
• Place vegetables into a large saucepan with the remaining ingredients.
• Simmer for 10 minutes.
• Fill clean pint or quart jars and process in hot water bath canner.
• Process pints for 10 minutes and quarts for 15 minutes.

Canned Tart or Sweet Cherries

I have been wanting to make these for years. My mother in law made them and kept them as a topping for ice cream in the winter. What a treat, almost makes me want winter...not quite, still too many things left to can! The top picture is Kristin's sweet cherries canned and the bottom picture is my tart cherries canned. -Sarah

I love the canned sweet cherries on plain yogurt, it is so delicious and so sweet without any extra sugar. -Kristin

3 1/4 cups sugar
5 cups water
washed pitted tart or sweet cherries

• Fill canner halfway with water and bring to a simmer (180 degrees).
• Mix sugar and water in a saucepan and stir until the sugar dissolves. Keep syrup hot.
• Ladle a small amount of syrup in the bottom of the jars. Fill with cherries, packing them lightly.
• Fill with syrup, leaving 1/2 inch headspace. Remove air bubbles. Top with caps and rings.
• Place jars into canner, making sure there is about 1 inch water over the top of the jars (if needed add some boiling water).
• Bring canner to a boil and start timer for 25 minutes.
• Lower heat so the canner is simmering.
• Remove the jars and listen to the caps pop! Let stand at room temperature 12-24 hours.