Need some canning recipies

[41magsnub]

First Try..  read a few books, think I have the process down and I'm sticking with pickling for extra safety on the first run except for possibly tomato puree that I would cook first.

Ingredients from the garden to use (can be supplemented to some extent from the store)

Tomatillos
Green cherry tomatoes (lots of them - gallons)
some various hot peppers
Chives
Basil
a few carrots
Lots of ripe Juliet (small roma) tomatoes
Orange and black cherry tomatoes that I doubt would can well, but what do I know?

I'm thinking tomatillo salsa
Green tomato relish
Tomato puree
Diced tomatoes

What else should I do?

[charby]

Pressure canning or water bath?

[zxcvbob]

Chile Salsa
(from USDA bulletin 539)  yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
½ tsp black pepper

Roast and peel peppers if they have tough skins; remove seeds and stems, chop.  Scald and peel tomatoes; chop.  Combine all ingredients in large saucepan.  Bring to a boil and simmer 10 minutes.  Ladle into pint jars, leave 1/2 inch headspace.  Adjust lids and process in boiling water bath for 15 minutes.

Notes: I generally use jalapeños, seeds and all.  Â½ cup bottled lemon juice plus ½ cup white vinegar tastes better than all vinegar (or all lemon juice.)

[41magsnub]

water bath

[zxcvbob]

Hot And Spicy Carrots

4 hot peppers
4 cloves garlic
1 tsp. rosemary
2 lb. carrots, cut 3" long
2 c. water
2 c. white vinegar
3 T. sugar
3 T. salt

Halve peppers, lengthwise [or thinly sliced habanero is good].
In each of 4 pint jars, put in 1 pepper, 1 garlic clove, and 1/4 teaspoon rosemary.  Pack jars full of carrots.  Combine water, vinegar, sugar and salt and bring to a boil in large kettle.  Pour over carrots to fill jars.  Get air bubbles out, adjust caps. Process in boiling water bath for 10 minutes.

[zxcvbob]

Tomatillo Green Salsa
Recipe By    Dawn Jacobson

5        cups  tomatillos -- chopped
1 1/2  cups  New Mexico green chile -- roasted, seeded and chopped
1/2     cup  jalepenos -- roasted, seeded and chopped
4        cups  onions -- chopped
1        cup  lemon juice, bottled
6        cloves  garlic -- finely chopped
1        tablespoon  cumin -- (optional)
3        tablespoons  oregano -- (optional)
1        tablespoon  salt
1        teaspoon  black pepper


Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.  Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner
15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.


Source:  New Mexico State University College of Agriculture & Home
Yield:     5 pints

[zxcvbob]

That's all the tested recipes I have that kinda fit your description and you can do w/o a pressure canner.

Find a current (or at least recent) copy of the Ball Blue Book.  I think Walmart sells it for about $7 or $8.

[K Frame]

You'll need to add acid to the low-acid produce (carrots, peppers) to ensure that you don't have botulism issues.

This is a very good resource that you should not be without: http://www.amazon.com/Kerr-Home-Canning-Freezing-Book/dp/B000KLF9X2

[charby]

You'll need to add acid to the low-acid produce (carrots, peppers) to ensure that you don't have botulism issues.

This is a very good resource that you should not be without: http://www.amazon.com/Kerr-Home-Canning-Freezing-Book/dp/B000KLF9X2

beat me to it.

Tomatoes aren't as acid as they used to be, so when I do salsa I always add lime or lemon juice to it.

This is close to my recipe but I use lime juice instead of vinegar

http://www.pickyourown.org/salsa_withcilantro.php

[wmenorr67]

Turn the cherries into jelly/jam.

[charby]

Turn the cherries into jelly/jam.

Tomato Jelly is pretty tasty also.

[never_retreat]

I have found some good ones here. If your only water bath canning your going to be limited to pickling stuff, tomatoes and jams/jellies.
http://canninggranny.blogspot.com/

[zxcvbob]

You'll need to add acid to the low-acid produce (carrots, peppers) to ensure that you don't have botulism issues.

This is a very good resource that you should not be without: http://www.amazon.com/Kerr-Home-Canning-Freezing-Book/dp/B000KLF9X2

Except the Kerr book hasn't been published in years, and that one is from the '70's.  I have a Kerr book from that era, and some of the low-acid recipes are not safe.  The Ball Blue Book is the same thing, and you can find current issues cheap.  (Get one less than 10 years old and it should be fine)

[K Frame]

Except the Kerr book hasn't been published in years, and that one is from the '70's.  I have a Kerr book from that era, and some of the low-acid recipes are not safe.  The Ball Blue Book is the same thing, and you can find current issues cheap.  (Get one less than 10 years old and it should be fine)

You're right, I meant the Ball book.

http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_1?ie=UTF8&qid=1442324627&sr=8-1&keywords=ball+home+preserving+book