Canning Salsa

My sister and I canned 2 batches of salsa today with the tomatoes and peppers from our garden. God blessed us with an abundant yield this year. It made a total of 40 pints.

Here is the recipe that we used. I got it from....."guess"....... yup, my mom!

Mom's salsa

14 lbs tomatoes
2.5 lbs onions
10 green peppers
6 hot peppers to taste
3 whole cloves pushed into an onion skin so that you can fish it out later. :-)
3 Tblsp chili powder
2 tsp oregano
1.5 tsp cumin
1/4 cup salt
1/2 cup sugar
1 cup vinegar
6 garlic cloves minced
2 18 oz cans of tomato paste

Peel tomatoes and chop. Run the other veges through a food processor or chop fine. Put everything in a large stock pot and bring to a boil and simmer for 10 min. Put into jars and water bath for 20 min.

Just thought you might like to see a picture of my stained recipe! :-) well used I guess! 

Have a great day! And don't forget to thank God for His blessings to you today! 

Canning Peaches

Here is a picture of some of our hard work from yesterday. We processed 2.5 bushels of peaches! They are so yummy! The boys couldn't stop eating them! We canned 27 qts of peaches and made 5 batches of fruit slush for the freezer. This is the recipe that I used for canning my peaches.

Peaches to can

This first part is optional. :-) I do it because it makes it go faster!

Bring a kettle of water to a boil. Put whole peaches in boiling water for 30 seconds or so (until you can slide the skin with your hands). Remove immediately and put into cold water to cool.

Peel peaches and slice, dice, or cut in halves and fill jars. Sprinkle a little bit of Fruit Fresh (ascorbic acid) on top and add 1 heaping tablespoon of Raw Cane Sugar. Fill jars with water. Process in a water bath for 1 minute. (That means put the jars in water up to their necks and bring to a rolling boil. Time for 1 minute. :-) )

How do you can your peaches?

Have a blessed day!

Doing Green Beans

One of the signs of summer--green beans! Our garden is just a small city garden, but it can produce green beans! We usually get 60-70 quarts of beans off of it in one season.

Here is the recipe for canning that I use.

Green beans to can

Fill quart jars with beans and add 1/2 tsp of salt. Fill jars with water and pressure can at 10 lbs of pressure for 25 minutes.

This is an excellent way to preserve beans for use all year long!

Thank you God, for providing for our needs in so many ways!