Mild Tomato Salsa Recipe

160 Servings Prep: 1-1/2 hours Process: 20 min.

• 36 medium tomatoes, peeled and quartered
• 4 medium green peppers, chopped
• 3 large onions, chopped
• 2 cans (12 ounces each) tomato paste
• 1-3/4 cups white vinegar
• 1/2 cup sugar
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 15 garlic cloves, minced
• 4 to 5 jalapeno peppers, seeded and chopped
• 1/4 cup canning salt
• 1/4 to 1/2 teaspoon hot pepper sauce

In a large kettle, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the kettle.

Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid.

Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.

Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 10 pints.

 

Nutrition Facts: 1 serving (2 tablespoons) equals 14 calories, trace fat (trace saturated fat), 0 cholesterol, 182 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.

Country Woman Christmas Annual 2006, p56

Garden Tomato Relish

160 Servings Prep: 1-1/2 hours + simmering Process: 20 min.

• 10 pounds tomatoes
• 3 large sweet onions, finely chopped
• 2 medium sweet red peppers, finely chopped
• 2 medium green peppers, finely chopped
• 2 teaspoons mustard seed
• 1 teaspoon celery seed
• 4-1/2 cups white vinegar
• 2-1/2 cups packed brown sugar
• 3 tablespoons canning salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.

Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag.

Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.

 

Nutrition Facts: 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Taste of Home June/July 2009, p43

Mint Jelly

88 Servings Prep: 30 min. + processing

In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).

In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute. Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.

Skim off foam. Pour hot liquid into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 11 half-pints.

 

 Nutrition Facts: 1 serving (2 tablespoons) equals 62 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Taste of Home August/September 2004, p15

Chinese Plum Sauce

• 8 cups plums, pitted, halved (3 pounds)
• 1 cup onion, chopped
• 1 cup water
• 1 teaspoon
• ginger root, minced
• 1 clove garlic, minced
• 3/4 cup granulated sugar
• 1/2 cup rice vinegar or 1/2 cup cider vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cloves

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

Makes about 4 cups

Source:  freecanningrecipes.com