Salsa

This is an easy recipe to make and bottle. I got the recipe from my sister, Bonnie and she got it from Mom, who got it from our neighbor Phylis Skidmore. I altered the recipe quite a bit, though. I tried it with the 1/2 cup salt and thought it was a bit too salty. I added garlic, cilantro and lime. Here is what I did.

Blanch and peel 20 tomatoes.

I put them in a pot and cut them roughly with a knife.

Add:

5 jalapenios
5-8 cloves garlic
5 green peppers
3 large onions, chopped

Bring to a boil. Lower heat to keep a steady simmer.

After simmering add:

1 cup sugar
3 T salt

Simmer for 4 hours.  During the last hour add:

juice of 5 fresh limes
1 large bunch cilantro, chopped

Process for 35 minutes in a water bath. I like to set up the camp chef in the garage to do this.  Makes about 18 half pints.

Green Enchilada Sauce

My sister, Bonnie, canned this last year and I LOVE it! I like it on eggs, enchiladas, burritos, EVERYTHING! She got the recipe from Our Best Bites. It is a winner!

Saute for 2-3 minutes:

3 T olive oil
1 large onion
6 cloves garlic

In a blender process until smooth (you may need to do this in batches):

2 green peppers, chopped
1-2 jalapenos (I left out the seeds)
1, 1/2 lb tomatillos (I used 7)
1/2 bunch cilantro
1 cup chicken broth

Add pepper mixture to the onions and add:
 
1, 1/2 tsp salt
1/4 tsp pepper
1, 1/2 tsp cumin

Now add:

3 cups chicken broth
2 T sugar

Simmer until it is thick. Stir occasionally. I simmered mine for about 2 hours.

Bottled Peach Pie Filling

Melanie, this is for you. These pictures are from last year. I bottled these with Mom. It's a little early for peach season. I bottled these on September 20th. So we are still about 2 months off. I found that peach pie filling is a great way to use up your scraps after bottling regular peaches. There are also lots of peaches on the ground half rotten. We just cut off the bad parts and used the good. I'm so glad Mom and Dad have lots of peach trees!

This turned out a lot better than I expected! It was a tad bit runny coming out of the bottle. I fixed this by sprinkling 1 T flour and 1 T cornstarch over the filling before you put the top crust on.

This recipe makes 5 quarts.

19 cups diced peaches
5 cups sugar
1, 3/4 cup clear jel
3, 3/4 water
1 tsp cinnamon
1 tsp almond extract
1 cup lemon juice
another 1 cup lemon juice

Step 1 - Peel the peaches.  (About two large stainless steel bowl fulls) Dip the fruit in boiling water for 60 seconds. Remove and place in an ice water bath. Then peel

Step 2 - Cut the peaches. I like cubed shapes for pie. Leave out the mushy brown spots. Remove pits

Step 3 - Place 19 cups cubed peaches in large oversized bowl with 1 cup lemon juice. The lemon juice is to prevent browning.

Step 4 - Combine water, sugar, Clear Jel, cinnamon, almond extract in the largest kettle you have. Stir and cook over medium high heat until the mixture thickens and bubbles. (You could also use peach juice instead of water if you like)

Step 5 - Add 1 cup lemon juice and boil the sauce 1 minute more. Stir constantly.

Step 6 - Add the drained peach slices and continue to heat the mixture for 3 minutes.

Step 7 - Fill the jars with peach filling. Leave 1/2 inch head space

Step 8 - Process the jars in a water bath for 40 minutes

Step 9 - Lift jars out of water with a jar grabber. Place gently on counter top lined with dish towels. Leave these alone and don't touch or bump for 24 hours.

Don't eat until after Thanksgiving!! That's what Mom always said :)

Bottling Peaches- Step by Step!

Pick peaches off your Mother's Peach trees! ;)In clean jars poor 1/2 cup sugar

Add about 3/4 cup boiling water. Just enough to be able to stir and dissolve the sugar. This was Little Miss's job!

Put the peaches in a huge pot of simmering water. Let sit in the hot water for 30 seconds. (This is called blanching.)



Remove the peaches and put in ice water in your sink.

Cut the peaches in half and remove pits.

Skin the peaches


Place the peaches in a the jar. Try to put the pretty side of the peach facing toward you.

Once you have filled the jars with peaches top off the jars with boiling hot water. About 1/2 inch from the top.


Wipe down the jar and put a lid and jar ring onto jar.


Place the jars of peaches into boiling water that cover jars. Let cook for 30 minutes. (This is called processing)

When the 30 minutes is over remove the peach jars with jar tongs. Place jars on counter lined with towels. Let sit for 24 hours. Place on shelves and don't eat until "after Thanksgiving" as my Mother says.
*Tip* Process your jars in a garage over a camp stove!

Freezing Peppers

These peppers from Dad's garden are beautiful! I helped Dad freeze peppers this year. I'm using the term "helped" very loosely!!

Here's what you do.

First - Slice your peppers
Second - Place your pepper strips into rapidly boiling water for 30 seconds.
Third - Remove peppers from boiling water and place directly into ice water (just fill the sink or a big bowl with ice and water)
Fourth - Dry the peppers on towels. Let them air dry for about 30 minutes
Fifth - Place pepper strips onto cookie sheets and place into freezer for an hour
Sixth- Fill up a Ziploc freezer bag with frozen pepper strips. Seal and label.


You can enjoy your homegrown peppers all year round. Pull out a few for Philly cheese steak sandwitches or a big pot of chili!