Canning - Pickles

Brine: - Mix all and bring to a rolling boil; lower heat to simmer.

1 qt cider vinegar
3 qts water
1 cup pickling salt

In the jars:

2 heads garlic
1 tsp. pickling spices
1 – 2 heads of dill (if the heads are smaller, I use 2. Keep the stems on (6 inches or so) & fold up when filling jars).
1 peeled carrot/slice in half

Pickling cucumbers

Pack jars with first 3 ingredients first – then pack in veggies tightly. Pour hot brine into jars up to the neck to completely cover veggies. Place lids and rings and set aside. Don’t move jars again for 24 hours (helps sealing process). After 24 hours, store for 3 months – then they’re ready to eat. All my jars seal, but I rarely hear them “pop” the way you do with water bath canned goods. (just fyi).

Contributed by Joyce

Canning - Salsa

Salsa

20 cups chopped ripe tomatoes*
4 cups chopped hot peppers**
4 cups chopped sweet peppers
4 large onions, chopped
1 cup white vinegar
12 ounces tomato paste
3 tablespoons canning salt
3 tablespoons sugar
2 tablespoons garlic powder
2 teaspoons chili powder
4 to 6 teaspoons crushed red pepper

Combine all ingredients in a large pot. Bring mixture to a boil. Reduce heat and simmer until desired consistency. Stir frequently as mixture thickens to prevent sticking.

Pour hot into hot jars, leaving ¼-inch headspace. Wipe rims of jars. Adjust lids and process 30 minutes in a boiling water bath. Makes about 7 pints.***

*The tomatoes should be peeled before they are chopped. Blanching the tomatoes will make this really easy to do: first cut a small x through the skin on the bottom of the tomatoes. Place a few at a time in a pot of boiling water and boil for one minute. Remove the tomatoes to a bowl of ice water. When cool enough to handle, the skins will have already peeled back and will be very easy to remove.

**When I make this, I use 2 cups of chopped jalapenos for the 4 cups of hot peppers. This results in fairly spicy salsa. I don’t know what kinds of hot peppers my mom used in the amount of 4 cups.

***Also, when I have made this I have come out with closer to 11 pints.

Contributed by Jessica

Canning - Fruit Cobbler

Fruit Cobbler

½ cup butter
1 quart fruit, including juice

Batter

1 cup flour
1 cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk

Melt butter in a large baking dish. Mix together batter ingredients and pour over butter. Pour 1 quart fruit, including juice over the batter. DO NOT STIR.

Bake in a 350 degree oven for one hour until golden brown. The batter bakes around the sides and over the top enclosing the fruit.

Contributed by Jessica