Canning: More Bang for Your Buck!

Thanks Jane for the recipes!

State Fair Fresh Salsa

1/2 jalapeno
2-3 cloves of garlic
1/4 onion
4-5 roma tomatoes
4 sprigs of cilantro
1/4 green bell pepper
Lime juice and salt to taste

This can be bottled or frozen.


Spaghetti Sauce for Bottling

24 skinned and pureed tomatoes
1 1/2 C. fresh chopped onions or 1/2 C. Tbsp. Instant
9 tsp. sugar
9 Tbsp. parsley flakes
1/4 C. salt
5 tsp. instant minced garlic
1/4 C. green pepper flakes
7 tsp. Italian seasoning
1/2 C. lemon juice
9 Tbsp cornstarch

Cook everything except the cornstarch in a large pot and boil for a couple of hours. Take a couple of cups of sauce out and cool---add the cornstartch to it---then add back to the pot to thicken. Put in pint bottles and hot pack for 45 minutes. Makes about 9 pints.

Picante Sauce for Bottling

1/2 bushel of tomatoes
6 green peppers - seeds out
8 yellow peppers - seeds in
4 anaheim peppers - seeds in
3 jalapeno peppers - seeds in
1 stalk celery
1 C. sugar
5 med. onions
2 tsp. paprika
6 cloves garlic - chopped
3/4 C. vinegar
1-2 tsp. pepper
1/2 C. salt
4 tsp. cumin

Peel tomatoes and quarter. Chop all the veggies and put everything in a large pot and boil for a couple of hours. Hot pack for 25 minutes. It should make about 18 pints.