Sweet and Sour Sauce

-Julie, Kara

16 c tomatoes chopped
8 c onions chopped
8 c bell peppers
3 c apple cider vinegar
1 c soy sauce
4-20oz cans pineapple tidbits
10 c sugar
Boil gently for 1 hour
2 c suagr
2 c clear jell
1/2 c cold water
add to mixture
40 minutes for quarts water bath or steam canner
35 minutes for pints

Clear Jel

-Stacy

I get my clear jel from http://www.barryfarm.com/ last I looked it was 2.99 a lb.

Peach or Nectarine Pie Filling

-Stacy

8 lbs peach or nectarines
7 cups sugar
2 cups clear Jel
1 tsp cinnamon
1/4 tsp. nutmeg
1 3/4 cups lemon juice
1 tsp almond extract

Wash peaches, peel peaches and cut fruit into 1/2" slices.Put slices into ascorbic acid solution while you are preparing all the fruit. ( I crush about 6 chewable vitamin C tablets into 1 gallon of water). Drain well, be sure you have about 24 cups of fruit, set aside.In 8 qrt dutch oven or pot heat about 6 cups water to boiling. Add 6 cups peach slices; return to boiling. Boil for 1 minute. Use a slotted spoon or heatproof sieve and transfer boiled peaches to a large bowl, keep covered. Keep doing until all fruit is boiled. Using large pot combine sugar, clear-jel, cinnamon and nutmeg and stir in the 4 1/2 cups water. Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil. Add the lemon juice: boil 1 minute stirring constantly. Stir in the almond extract. Immediately add fruit, stirring gently to coat. Heat for 3 minutes. Spoon hot fruit mixture into hot clean sterile quart size jars with 1 inch headspace. Remove air bubbles and process in a boiling water canner for 30 minutes.

Jar makes 1-9 inch pie.

Apple Pie Filling

-Stacy

makes 7 quarts

6 qts blanched fresh apples sliced 1/4" thick
5 1/2 C sugar
1 Tbs Cinnamon
1 tsp Nutmeg (opt)
2 1/2 C cold water
5 C apple juice
3/4 C bottled lemon juice
3 C Ultra Gel(or Clear Jel)

Keep blanched apple slices warm. Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly. Fold in drained apple slices. Fill jars, leaving 1/2" headspace. Adjust lids and process immediately in water bath canner for 35 minutes.

South of the Snake River Salsa

-Julie

12 pounds ROMA tomatoes (abt. 24 cups) (if you stick them in your food processor you don't have to skin them)
4 onions
22 jalapenos (add a little at a time because every jalapeno is different)
5-6 green bell peppers
3 c. white vinegar
3 lrg, garlic cloves
1/2 c. salt
1/2 c. sugar
2 cans 12 oz tomato paste

Grind, puree, blend, chop (however you like your vegies) all the vegetables and garlic. Put in large pot, with thick bottom. Add salt, sugar and tomato paste. Simmer for 1-2 hours, the longer you simmer, the thicker it will get. Process in water bath or steam canner for 15 min. for pints.

Spaghetti Sauce

-Julie

Saute until soft: 1 c. olive oil
1/4 c. minced garlic
4 c. chopped onions (works great to put them in a food processor if your kids don't like the chunks)

In large pot (I use my 23 qt. pressure cooker and I can double this recipe in it) add:

16 pounds of tomatoes (skinned and chopped or pureed, just depends on how you like your sauce), (abt. 32 cups)
1/4 c. basil
1/4 c. oregano
1 T. sugar
2 t. pepper
6-8 t. salt
4-6oz cans tomato paste
onion mixture

Cook and simmer 1 1/2 hours. The longer you cook, the thicker it will be.

Water bath or steam can for 20 min. for qts or 15 min, for pints.

Carrot Salsa

-Aubrey

2 quarts tomatoes
6 medium onions
10 jalapeno peppers with seeds (we used 8 without seeds 2 with seeds)
1 cup vinegar
1 green pepper
3 carrots
1 red pepper
3 teaspoon canning salt
1 teaspoon garlic

Chop tomatoes, onions, jalapenos, green pepper and carrots. Mix all ingredients in large kettle and boil uncovered for 60-90 minutes. Put in jar and seal or freeze.

Use more or less jalapenos with seeds for how hot you want it. The longer it is frozen or canned the hotter it gets.

Bread and Butter Refrigerator Pickles

-Julia

1 gallon sliced cucumbers
3 white onions
Slice in jar alternating until jar is filled

On the stove in a saucepan
4 cups apple cider vinegar
4 cups sugar
1 1/2 tsp mustard seed
1 1/2 tsp celery seed
1 1/2 tsp turmeric
1/3 cup salt
Stir and bring to a boil. Boil until sugar is dissolved
Pour sauce over cucumbers and onions and let cool. When cool put lid on jar and refrigerate. Shake and stir jar with cucumbers for 5 days. Keep refrigerated.

Canned Apple Pie Filling

-Joycelyn

4 1/2 cup sugar
1 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon almond extract
2 teaspoons salt
10 cup water
3 Tablespoon lemon juice
6 pounds apples

In a large pan, mix sugar, cornstarch, cinnamon, cloves, and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and almond extract.

Sterilize canning jars, lids and ring by boiling them in a large pot of water.

Peel , core, and slice apples. Pack the sliced apples into hot canning jars, leaving 1/2 inch
headspace.

Fill jars with hot syrup, and gently remove air bubbles with knife.
Put lids on and process in water bath canner for 20 minutes.
Makes 7 quarts of pie filling.

My Notes
I found it easier to add some of the hot syrup as I filled the jars with apples. It helps keep them from turning brown and it distributes the syrup around the apple slices easier.
Make sure you don't fill the jars too full or they will over flow in the canner and not seal.

V-8 Tomato Soup

-Joycelyn

1/2 bushel tomatoes
3 green peppers
4 medium onions
1 small stalk of celery
Chop all ingredients.
Boil for 1 hour on met heat and strain with Victorio Juicer*.
Add 2/3 cup sugar
4 Tablespoons salt
1 teaspoon pepper

Bottle and cold pack.

* If you have a Vita-Mix blender just pour the heated vegtables in the blender and add sugar, salt and pepper; then blend well, bottle and cold pack. This method adds all the fiber of the vegtables and increases the flavor tremedously. (no waste either)

To make soup: I add 1-2 tablespoons corn starch to 1 pint jar canned juice and bring to a boil. Place heated soup in a blender and add canned milk and a chunk of butter, then blend until smooth.