Pressure Canning Tomato Sauce Soup and Taco Sauce

Pressure canning some tomato soup and tomato sauce. Tomato Soup 4qts Tomato Juice 3 ½ cups chopped onions 2 cups green, red or yellow peppers, 1 cup carrots 1 cup celery 7 bay leaves 1 tblsp whole cloves 1 clove garlic 1 cup brown sugar, or 1 tblsp molasses and 1 cup white sugar, 2 tsp salt. Add all ingredients and simmer for about 20 minutes then strain vegetables from soup and puree them in the blender (pick out spices). Process in pressure canner 1 " head space 40 minutes for pints.

Canning Tomatoes and Okra

Starting from the raw ingredients needed to can Tomatoes and Okra or Tomatoes and Zucchini to the final canned product. This video offers a very close and clear view of basic canning technques as well as some special pointers to help your canning process go as sooth as the skin of a ripe tomato.

Spaghetti Sauce Canning Recipe - Delicious!

How to make and can spaghetti sauce using garden fresh tomatoes - a really good recipe. The fact that it can be canned using the water bath canner makes it even better. Enjoy making your own!

Roasting and Pickling Peppers

These are 2 methods of preserving peppers from your garden harvest. Roast then freeze your chile and bell peppers. And pickle your jalapenos and banana peppers. Pickling Brine recipe - 4 C Vinegar , 1 C Water, 1/3 C sugar, 2 TBSP Kosher Salt. You can also add garlic or whatever else you want.

Spicy Salsa Recipe - Canning Summer Salsa

This is a simple recepie that offers you lots of options on just how hot you can make it. Substitute milder peppers for hotter ones to tame it down or hotter peppers for mild if you like the heat like I do!

Makes 7 pints:

5 lbs. (red and green tomatoes seeded and chopped)

1 lb. Chile (3 jalapeanos, 3 bell peppers, 3 sweet banana peppers, 3 small tabasco peppers, 4 small red chilis, 4 tai dragon Peppers, 2 super serrano peppers, 4 cherry hot peppers, 2 anaheim peppers, 3 garden salsa peppers, 3 perreroncini peppers)

1 lb. sweet onion

1 cup white vinegar (5% acidity)

1 lime ,juice, and zest of

1 tablespoon cumin powder

3 tablespoons dried parsley

1 tablespoon salt

1/2 teaspon black pepper

4 garlic cloves, minced

6 ounces tomato paste

1/4 cup fresh chopped cilantro

Canning Pineapple Jam

How to make and can pineapple jam. This Jam is super simple requiring few ingredients so that makes it a perfect jam for a first time canner! It makes a wonderful delicious jam that can easily be used on ice cream or pound cake for a layered dessert or trifle or a great banana split!

How To Make Hot Or Sweet Pepper Relish

Hot Or Sweet Pepper Relish This is my Grandmother's recipe. You want a total of seven pounds of bell peppers before you clean them to make sweet relish. To make hot relish, substitute one or more pounds of bell peppers with hot peppers. In the video we used one pound of hot peppers and six pounds of bell peppers and the relish was medium hot, of coarse the type of hot peppers you use does make a huge difference. This recipe makes approx. 6 pints. 3 1/2 pounds green bell peppers (approx 12 peppers) 3 1/2 pounds red bell peppers (approx 12 peppers} 3 pounds yellow or sweet onions Brine 2 cups sugar 1 pint apple cider vinegar 1 cup water 1 1/2 tbs salt 1 tsp dry mustard powder 3/4 tsp celery seed 3/4 tsp turmeric Grind onions & peppers into a 6 quart sauce pot. Then drain out liquid into the sink using a colander. Put the onions & peppers back into the 6 quart pan and pour already boiling water into the pan, enough to cover the onion & peppers. Then put a lid on the pan and let it sit 10 minutes . After 10 minutes drain out the liquid again into the sink. Put the onions & peppers back into the 6 quart pan and cover again with more boiling water. Put on the lid and let it sit another 10 minutes. After 10 minutes dump it into the colander and this time use a plate to squeeze out the water. Leave the onions & peppers in the colander to drain in the sink. While the onions & peppers drain mix the rest of the ingredients in the 6 quart pan. Put the pan on medium high heat and stir until sugar is dissolved, then add onions & peppers and mix well. Cover and bring to a boil stirring occasionally. When it comes to a boil turn it down to a simmer. Cook covered for 15 minutes stirring occasionally. When time is up remove from heat. Put into hot sterilized canning jars and process for 15 minutes.