Canning 101

Mom's Salsa

10 quarts tomatoes

6-9 bell peppers of different colors

6 caribe hot yellow peppers

4 jalapeño peppers

1/2 a bunch of celery

4 medium onions 

3 bulbs garlic

1/2 cup sugar

1 cup vinegar

2 tablespoons pepper

1/2 cup salt

4 teaspoons cumin

4 teaspoons paprika

Chop up all peppers, garlic, and celery. You can do this the night before and put it in a ziplock bad the night before with all of the spices. 

Rinse tomatoes and scald them by boiling them in hot water until the skins crack. Then dump them in cold water to peel the skins off. Then pulse them in the food processor until they are desired chunkiness. Drain the juice into a separate pan and measure the tomatoes. Do this until you have 10 quarts of tomatoes. 

Add tomatoes to peppers and spices and simmer for 1-2 hours until salsa is desired thickness. 

Put in sanitized bottles with sanitized rings. Can for 20 minutes if doing pints, 40 for quarts. 

To prep the lids: Boil water, then remove from heat and add lids. Let the lids sit for two minutes in the water before putting them on the jars. 

Tomato Juice

1 teaspoon salt

1 teaspoon vinegar

tomato juice

Add salt and vinegar to every jar, then use the juice from the salsa to fill quart jars almost to the ring part of the jar. Don't overfill. Can for 40 minutes. 

Stewed Tomatoes

1 teaspoon salt

1 teaspoon vinegar

tomatoes (1/2 bucket gets about 6 quarts)

Rinse tomatoes and scald them by boiling them in hot water until the skins crack. Then dump them in cold water to peel the skins off. Quarter tomatoes and cook them down in a large pot until they are desired chunkiness. Add salt and vinegar to every jar and fill with tomatoes. Can for 40 minutes. 

Apple/Pear Sauce

Cook fruit in big pot until they are very soft, almost falling apart. Then put them through the juicer. If the sauce that comes out is thick enough, continue until fruit is all juiced. Add sugar if desired and bottle. Can for 20 minutes for pints. 

Enjoy!