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

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.

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.

Sweet Salsa

-Aubrey

1/2 bushel tomatoes (26 1/2 lbs)
6 large Red Peppers
8-9 Green Peppers
8 Medium onions
8-9 Stalks Celery
7 Hot Peppers (your choice), seeds removed
1/2 to 3/4 can whole allspice
1 cup apple cider venegar
1 cup sugar
1 handful canning salt

Scald tomatoes to remove skins. Chop other vegetables and grind all together.

Add vinegar, sugar, and salt.
Stir contantly until it boils. Put spice in cheeseclogh and tie into a ball. Add to salsa and Simmer 3 hours.

Stir occasionally--taste often. Add what you feel it needs (make it as hot as you like)

Process: 55 minutes for quarts

Enchilada Sauce

-Aubrey

This was actually one of the simplest things to can with tomatoes...at least I thought so and we love the flavor.

Ingredients
18 pounds tomatoes
2 Tbsp. and 1 teas. garlic powder
1 1/3 cups chili powder
3 Tbsp. canning salt
7 tablespoons sugar
1 3/4 cups oil
1 1/3 cups flour

Directions
Blend tomatoes in VitaMix until smooth. Put tomatoes in a very large pot. Simmer to thicken. (I don't think this took the whole hour because the sauce is thicker when the seeds and skins are left in the mix.)

**(Original directions:Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for at least 1 hour. )

When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.

In a separate pan heat oil and add flour to make a roux. Blend 4 cups warm tomato juice to roux and mix well. Quickly stir roux paste into boiling tomato juice. Continue stirring to avoid lumps until mixture thickens. If too thick, add water until desired consistency is reached. Adjust seasonings. Ladle into hot jars and process 30 minutes in a water-bath canner.