Recipezaar: Water Bath,Vegetables recipes

Dilled Zucchini Slices

Tue, 31 Oct 2006 15:54:50 -0500

This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time. -- posted by Chabear01

Tomato Relish

Tue, 31 Oct 2006 16:00:52 -0500

This recipe came from a book of Sheryl Arnoldy's who was a great caterer but also owned the popular restaraunt The Lunch Bucket here in Sacramento back in the day. This relish can be used as a salsa or as a condiment with meat or the likes. This makes for great items to add to gift baskets. -- posted by Chabear01

Jalapenos En Escabeche (Pickled Jalapenos)

Tue, 14 Nov 2006 16:38:18 -0500

This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos. -- posted by *SimplyME*

Cucumber Ketchup

Wed, 22 Nov 2006 16:13:12 -0500

I haven't tried this yet, but am posting it here for safekeeping. I'm looking forward to trying it! -- posted by Sharon123

Bottled Stewed Tomatoes

Tue, 28 Nov 2006 16:56:36 -0500

This recipe is at least 70 years old. I received it from an elderly woman in her neighborhood who got it as a newlywed from her mother-in-law. It's tried and true and good for you! -- posted by Karen19

Bob's Favorite Hot Salsa (Hot Water Bath Canning Method)

Sun, 18 Feb 2007 14:37:11 -0500

This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it. -- posted by angie_pangie

Pickled Garlic

Tue, 20 Feb 2007 16:35:10 -0500

This recipe was given to me by a friend - it is amazing! I use jars half the size of jam jars - they hold only one head of garlic cloves or less. -- posted by Chef #326382

Lena Mae's Chili Sauce

Wed, 21 Feb 2007 22:42:53 -0500

Home made chili sauce is SO much better than commercial brands. It's not difficult to make -- it just takes a little time and attention to details as you prepare to can it. I use this sauce in my various chili recipes and also in omlettes. The original recipe is from a very old newspaper clipping which I retrieved from my wife's grandmother's recipe box. Try to find nice home-grown tomatoes at a roadside stand -- the riper the better. Pure treasure. Enjoy! -- posted by Bone Man

Seasoned Tomato Sauce

Tue, 06 Mar 2007 18:03:03 -0500

This is a basic tomato sauce; use it anytime a tomato sauce is called for - in pasta sauces, soups, stews or casseroles. -- posted by CountryLady

Canned Tomatoes (For Low Acid Varieties)

Thu, 15 Mar 2007 14:22:05 -0400

With the arrival of so many new tomato varieties, Agriculture Canada and their Provincial counterparts have discovered that many store bought and home grown tomatoes have much lower acid content than those grown years ago. This low acid content creates a potential safety hazard for those of us who love to preserve them. Adding salt alone no longer assures bacteria protection for canned tomatoes. This adjusted recipe solves the problem and won't affect the taste. -- posted by Mr. Sauce

Mixed Mustard Pickles

Tue, 03 Apr 2007 22:10:28 -0400

From The Rodale Food Center. You can use all the vegetables listed, omit a few or use just one kind, like green beans. Just make sure you use an equal weight/measurement to get the total canned yield. Recipe can be cut in half. Posted by Request. -- posted by DiB's

Basil Mint-Infused Honey

Mon, 16 Apr 2007 22:53:21 -0400

You can make straight mint or straight basil. Great for pot stickers, spring rolls or add to a dressing for a fruit salad. -- posted by ~Rita~

Pepper Relish

Sat, 05 May 2007 15:28:34 -0400

This recipe is from my husband's aunt. It's one of his favorites -- posted by Mrs D

Tomato Peach Chutney

Sun, 10 Jun 2007 21:38:53 -0400

A chunky chutney of tomatoes and peaches in a sweet spiced sauce that will go well with pork chops or poultry. Adapted from a popular cooking and recipe magazine's newsletter. -- posted by Cookin' Mommy

Chunky Ketchup

Sun, 10 Jun 2007 21:39:42 -0400

Fresh tasting ketchup for those hamburgers and hot dogs this summer. Adapted from a popular cooking and recipe magazine's newsletter. -- posted by Cookin' Mommy

Pickled Green Cherry Tomatoes

Tue, 19 Jun 2007 21:57:42 -0400

You know how that when you plant cherry tomatoes and that one plant will product a zillion little tomatoes? Give this recipe a try and steal some of those green tomatoes and leave the rest on to get larger and ripen. I hope to try this recipe later this summer. From Shawn Hart -- posted by Charlotte J

Walla Walla Onion Relish

Mon, 02 Jul 2007 17:44:46 -0400

An adaptation of the Vidalia Onion Relish to use Walla Wallas and cut down on the amount of sugar used. -- posted by AmandaEmily

Blue Ribbon Dill Pickles

Wed, 18 Jul 2007 00:11:32 -0400

A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information. -- posted by Debber

Hot Dog or Bratwurst Relish

Wed, 18 Jul 2007 00:14:35 -0400

Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts... -- posted by Debber

Roasted Poblano and Roasted Garlic Salsa

Wed, 01 Aug 2007 18:26:12 -0400

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions. -- posted by ~Rita~

Vera's Green Tomato Relish

Wed, 01 Aug 2007 19:03:30 -0400

This is easily the best relish recipe I have ever tried. We enjoy it so much that last year we used the first of the year tomatoes in it, instead of waiting for the end of the season. The recipe was passed down to me by my husband's grandma Vera. I remember this making 4-quart jars, but it may make more. I do a lot of canning all at once, and I didn't pay attention to how many jars it made per batch. I know it will keep for 1 year, but we have never had a batch last longer than that--we eat this stuff on everything. Time includes soaking time. -- posted by AshK

" Smokers" (Hot Pickled Peppers)

Tue, 14 Aug 2007 16:35:52 -0400

Given to me by a friend I am posting it for safe keeping & fellow pepper heads enjoyment! Vinegary based pickled hot peppers that I love because you can keep them in the refrigerator indefinitely without canning - but cold pack if you wish! Heat varies depending on pepper type and seed and membrane you choose. Also, slice chunky, thin, long--however you choose. I guessed on yield and prep time. **Original recipe calls for 1 cup of salt but that was too salty for me. Salt to taste. -- posted by flightnurse

Zucchini Relish

Fri, 17 Aug 2007 20:29:49 -0400

Got this from a co-worker who got it from a friend of hers. This is the best zucchini relish I've ever had. We put it on white beans, hot dogs, in tuna salad, chicken salad, ham salad, and sometimes have it as a side dish. It is really good. -- posted by Mrs. Hughes

Hot Squash Relish

Sun, 19 Aug 2007 18:45:25 -0400

This is another recipe I got online. It has been received very well by friends and family. -- posted by Mrs. Hughes

Pickled Squash

Sun, 19 Aug 2007 18:45:32 -0400

This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to. -- posted by Mrs. Hughes

Hot & Sweet Pepper & Onion Relish

Mon, 20 Aug 2007 19:59:22 -0400

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy! -- posted by Gator Lady

Spicy Texas Cucuzza-Pepper Relish

Mon, 03 Sep 2007 00:51:05 -0400

I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers. -- posted by Kim D.

Crushed Tomatoes (Canning)

Thu, 13 Sep 2007 21:25:46 -0400

A very simple recipe to use when canning your tomatoes. I didn't see anything posted on 'Zaar for a recipe like this, so I thought I would post how I prepare tomatoes. Enjoy! -- posted by ~Paula~

Sweet and Spicy Garden Relish/ Chow-Chow

Thu, 13 Sep 2007 22:39:51 -0400

A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket. -- posted by ~Rita~

Pennsylvania Dutch Pepper Relish

Wed, 03 Oct 2007 16:23:29 -0400

The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Spicy Apple Jam

Fri, 19 Oct 2007 17:40:45 -0400

Not as clear as jelly but pretty! I added 8 drops of red and liked the color but for a redder color go for more. The remaining apple fiber I used to make Recipe #137024 -- posted by ~Rita~

Chili Sauce

Mon, 22 Oct 2007 19:00:29 -0400

This sauce can be used on hamburgers, steak sandwiches, meatloaf, hot dogs, etc. -- posted by Rotts4me

Sweet Carrot Marmalade

Wed, 24 Oct 2007 23:58:15 -0400

This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it! -- posted by mojoloh

Bread and Butter Pickles

Fri, 26 Oct 2007 20:06:46 -0400

This recipe is from Kerr Canning Book. -- posted by Lavender Lynn

Crunchy Cucumber Pickles

Tue, 13 Nov 2007 01:32:42 -0500

This is a canning recipe that was given to me by Betty Joyce (a friend of my mother's) so that I could make them myself instead of begging her to make me more. -- posted by Kay14

Habanero Jelly

Wed, 21 Nov 2007 19:09:37 -0500

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods). -- posted by Meg Sweetland Baker

Nana's Three Day Cheerful Sweet Pickles

Sat, 29 Dec 2007 18:44:06 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This is one that was actually submitted to the cookbook by my Nana - Dorothy Parker. She has added the following note to the recipe: "Especially tasty with pork chops or roast. Chop pickles and mix with cream cheese for dark bread sandwiches". -- posted by Sarah_Jayne

Sweet Zucchini Relish

Thu, 03 Jan 2008 09:56:04 -0500

This is a great way to use up all those zucchinis you harvested from the garden. This is a sweet relish and is my favorite on hamburgers. -- posted by cando

Green Tomato (Or Tomatillo) Salsa

Thu, 03 Jan 2008 21:30:06 -0500

Try this one. It's from National Center for Home Food Preservation. It's a great way to use up those green tomatoes at the end of the season. Note: I do not peel the green tomatoes or the peppers. This is great for enchiladas or burritos. -- posted by cando

Romanian Zacusca

Sun, 06 Jan 2008 21:03:30 -0500

A traditional vegetable spread found in Romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is for a large batch intended for canning. You can cut it back if you want a smaller batch for immediate consumption. -- posted by Callu

Pickled Mushrooms (Canned)

Wed, 09 Jan 2008 12:51:08 -0500

I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38 -- posted by Bonnie Young

Marinated White Onions

Mon, 25 Feb 2008 20:22:11 -0500

This recipe was modified from my favorite yellow relish recipe, to use only onions. Good to top hamburgers and salads! The left over marinade can be used to make vinaigrettes, to marinate chicken (for a short period)! Enjoy! -- posted by Kittycat_paw

Jalapeno Jelly

Fri, 04 Jul 2008 23:37:58 -0400

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:) -- posted by LonghornMama

Canned Beet Pickles

Mon, 07 Jul 2008 15:32:43 -0400

This is my Grandma's recipe. You can vary the amount of sugar to adjust for taste. It is important not to use an aluminum pan when cooking the syrup because the vinegar can pick up the taste of the metal. Also, if you are using a large kettle to boil the jars in instead of a canner, it is a good idea to put a towel in the bottom of the kettle to reduce the risk of the jars breaking. Good luck!! -- posted by wannabechef2

Brussels Sprouts Pickles

Tue, 08 Jul 2008 19:48:36 -0400

Yum. That's all I can say. So good. -- posted by Spicy Little Sister

Green Tomato Relish

Mon, 14 Jul 2008 22:52:43 -0400

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers. -- posted by Jack II

Salsa Verde Canning Recipe

Tue, 22 Jul 2008 03:03:32 -0400

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning. -- posted by Mommy Melanie

Very Yummy Spicy Dilly Beans

Sun, 03 Aug 2008 19:16:14 -0400

My hubby makes these and they are sooooooo yummy! -- posted by Secret Agent

Pickled Banana Peppers

Tue, 12 Aug 2008 14:35:57 -0400

I was looking for something different for pickling peppers and I ran across this recip on cooks.com. I've made this, but we haven't tasted them yet. I'll let you know how they turn out. -- posted by Mrs. Hughes

Bread & Butter Pickled Squash

Thu, 14 Aug 2008 18:19:22 -0400

Canning Squash. -- posted by Mrs. Hughes

Lisa's Salsa

Mon, 18 Aug 2008 19:02:52 -0400

Great bold flavor! We like our salsa hot, so I usually add more peppers. -- posted by Mrs. Wright

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Easy Crunchy Yummy Sauerkraut

Thu, 04 Sep 2008 22:04:09 -0400

I sent one of my pork-o-phile Zaar buddies a picture of my kraut and am posting the recipe at her request. Yes, you can make one head of cabbage at a time but I would go for about 50 pounds! It is that good. Cooking time is fermenting time. Use lint free cloths. Have fun! UPDATE: Well, this has turned out to be my most requested home-canned treat from my BFF's! I have one friend making 50 pounds of cabbage to share with another. I hope you give it a try - it really is easy to do! -- posted by Secret Agent

Canned Spiced Tomato Jam

Mon, 08 Sep 2008 01:11:29 -0400

My Husband loves this Jam. He puts it on his waffles in the morning. I think its a great fall taste. Try it on your thumb print cookies or any dessert that requires Jam. I found this on the National Center for Home Preservation site so it's safe for canning. Enjoy! -- posted by swtsecrt

Tomato Chutney

Fri, 19 Sep 2008 18:51:48 -0400

From Company's Coming. -- posted by Suzie_Q

Beet Jelly With Lemon

Fri, 19 Sep 2008 19:14:12 -0400

From Company's Coming. Sounded interesting to me. -- posted by Suzie_Q

Mock Apricot Jam

Fri, 19 Sep 2008 21:13:25 -0400

From Company's Coming. Sounded like a neat recipe. -- posted by Suzie_Q

Rhubarb Relish

Fri, 19 Sep 2008 21:36:57 -0400

From Company's Coming. Try with meats, especially hamburgers and hot dogs. -- posted by Suzie_Q

Savory Tomato Jam

Fri, 19 Sep 2008 22:20:00 -0400

From Company's Coming. To spread on meat. -- posted by Suzie_Q

Curry Pickles

Fri, 19 Sep 2008 22:22:54 -0400

From Company's Coming. Prep time does not include letting stand overnight. -- posted by Suzie_Q

Carrot Relish

Fri, 19 Sep 2008 22:49:16 -0400

From Company's Coming. Great on hot dogs. -- posted by Suzie_Q

Prairie Relish

Fri, 19 Sep 2008 22:49:31 -0400

From Company's Coming. Great with meats. -- posted by Suzie_Q

Cauli-Cuke Relish

Fri, 19 Sep 2008 22:49:54 -0400

From Company's Coming -- posted by Suzie_Q

Apple Chutney

Fri, 19 Sep 2008 22:52:11 -0400

From Company's Coming. Great with pork and poultry. -- posted by Suzie_Q

Carrot Marmalade

Sat, 20 Sep 2008 00:36:12 -0400

From Company's Coming. I can't wait to try this one! Prep time doesn't include letting stand overnight. -- posted by Suzie_Q

Pumpkin Pickles

Sat, 20 Sep 2008 00:36:37 -0400

From Company's Coming. -- posted by Suzie_Q

Green Tomato Mincemeat

Sat, 20 Sep 2008 00:37:34 -0400

From Company's Coming. A great way to use up green tomatoes! -- posted by Suzie_Q

Zucchini Base Aka Z B for Cakes, Cookies, & Pie

Sat, 27 Sep 2008 16:04:35 -0400

This is a versatile, old time favorite recipe of mine, probably from the 1950s, which utilizes your summer bounty of zucchini in several different ways. The "zucchini base" recipe can be used to make other dishes such as: lunch cake, cookies, and pie (see recipe #327672). This recipe makes 3 quarts of base; the cake uses 1 cup of ZB, the cookies use 1 cup, and the pie uses 2 cups. I believe this recipe originally came from the Pasadena Star News. -- posted by Juliesmom

Z B Lunch Cake or Z B Pie or Z B Cookies

Sun, 28 Sep 2008 01:56:14 -0400

This recipe is a delicious concoction made with the "ZB Base" (aka Zucchini Base" see recipe #327581) recipe entered separately. You can use the ZB for various tasty dishes, including cake, pie, and cookies! -- posted by Juliesmom

Big Batch Salsa (For Canning)

Tue, 30 Sep 2008 16:36:40 -0400

My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts. -- posted by CindyMarie

Red Pepper Jelly

Sat, 08 Nov 2008 16:30:32 -0500

I got this recipe from a fellow teacher many years ago after she brought it to one of our Christmas parties. I have been making it ever since...bringing it to parties (with cream cheese & crackers), and giving it for gifts. You can make it green by using sweet green peppers instead of red, and control the "fire" by adjusting the hot peppers to taste. Prep. time includes draining time. -- posted by RAD

Piccalilli (Green Tomato Chutney)

Fri, 14 Nov 2008 16:34:51 -0500

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time. -- posted by SassyStew

Canned Vegetable Soup

Wed, 17 Dec 2008 12:42:20 -0500

old recipe from darlene kossman just guessing on yield none given -- posted by Dienia B.

Wow-Wow Chow-Chow

Wed, 28 Jan 2009 19:48:31 -0500

Stashing this for using this summer. Sweet, sour, salty & spicy-hot - all at once! Not your run-of-the-mill chutney - much of can come from our summer garden too! David Hagedorn of The Washington Post has taken a few liberties with this family recipe from Thomas Head, former restaurant critic for Washingtonian magazine, mainly by chopping the vegetables separately in a food processor and adding other ingredients. The vegetables need to be brined overnight before the canning process. Refrigerate the chow-chow after opening. -- posted by Buster's friend

Habanero Jalapeno Pepper Jelly

Mon, 16 Mar 2009 15:32:36 -0400

A combination of recipes. -- posted by mary winecoff

Pickled Cabbage and Peppers

Mon, 04 May 2009 14:42:45 -0400

This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive. -- posted by dianegrapegrower

Stuffed Cabbage

Tue, 19 May 2009 17:52:23 -0400

This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party. -- posted by Antoinette/Artist & Muralist

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Zucchini Pineapple (Faux Pineapple) U S D A

Mon, 08 Jun 2009 17:14:05 -0400

A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time. -- posted by Molly53

Tomatillo Sauce

Sun, 09 Aug 2009 21:49:13 -0400

This sauce has many uses. One easy and elegant suggestion is to pair it with a soft cheese such as Brie or cream cheese. Just pour over cheese and serve with tortilla or other chips. This recipe uses bottle lemon juice so that it is suitable for canning using the hot water bath method. It stores in a cool place for up to a year. Store in refrigerator once opened. Adapted from "Well-Preserved," by Eugenia Bone. -- posted by Ice Cool Kitty

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Grandma Rosie's Pickled Asparagus

Mon, 17 Aug 2009 03:39:55 -0400

Spring time in a jar!!! -- posted by Hotcooking_21

Green Tomato Chutney for Canning

Tue, 18 Aug 2009 03:29:24 -0400

This recipe is an old favorite. It was the first thing I tried to can, when a weatherman's prediction of an early frost resulted in me having a harvest of 75 pounds of green tomatoes. Use your food processor to chop. -- posted by Deb Wolf

Salsa Verde--canning Recipe

Tue, 18 Aug 2009 13:43:31 -0400

I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe. -- posted by DiB's

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Corn Vegetable Relish

Mon, 14 Sep 2009 18:41:55 -0400

From my food preservation group. -- posted by dicentra

Rosy Corn Relish

Tue, 15 Sep 2009 11:32:33 -0400

It is a very old family recipe for a corn relish. Does not have any pickling spices so very different then the usual corn relish. -- posted by Chef #1384190

Garden Salsa

Mon, 28 Sep 2009 10:59:55 -0400

I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying. -- posted by chefschwantz

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Gavin's Salsa

Mon, 05 Oct 2009 13:52:06 -0400

My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like "chunks" so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. -- posted by Junesjam

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Sandwich/Burger Dills

Fri, 09 Oct 2009 16:55:47 -0400

This is a delicious semi-spicy sandwich dill that comes from "The Joy of Pickling" by Linda Ziedrich.. If you want to reduce the spice, cut back on the crushed red pepper. Recipes like this are what make it worth all the work to make homemade pickles Prep time does not include overnight brining. -- posted by 2hot2handle

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Dried Chili Salsa

Wed, 13 Jan 2010 10:36:31 -0500

This is a great recipe for any chili base. It is Hot. As it should be ;-) -- posted by DiB's

Julie's Picante Sauce

Thu, 04 Feb 2010 10:24:35 -0500

I am posting this recipe so I do not loose it. My family would disown me if I could not make this, my son-in-law says i should open a store and sell this. You can either can it or freeze it. -- posted by mamasan