Tomato Tomahto... Crushed Tomatoes (2 ways!)

Canning Crushed Tomatoes 

Found on mountainmammacooks

NOTE: I doubled the recipe so I got a total of 6 quarts. I did three with the Italian spice blend and three with the Mexican spice blend.

INGREDIENTS Makes 3 quarts 

12 cups peeled, seeded & quartered tomatoes (roma if you can find them) 

bottled lemon juice per quart 

kosher or canning salt salt 

Italian spice blend: combine 2 tablespoons dried Italian seasoning blend, 1 tablespoon garlic powder and 1/2 teaspoon hot pepper flakes (optional) 

Mexican Spice Blend: combine 2 1/2 teaspoons chili powder, 1 teaspoon cumin, 2 teaspoons oregano, 1 1/2 teaspoons garlic powder, 1 teaspoon coriander and 1 teaspoon seasoned salt. 

Prepare the desired spice blend and set aside. Place tomatoes in a large stainless steel saucepan- it's best not to crowd or layer the tomatoes so the largest pan you have will work the best. Using a large slotted spoon or potato masher, gently crush the tomatoes so the juices release and the tomatoes are 'crushed'. Add just enough water to cover the tomatoes. Bring to a boil over medium-high heat, stirring gently. Reduce heat and boil gently for 5 minutes. 

Before packing tomatoes into each quart jar, add 2 tablespoons lemon juice and 1/2 teaspoon kosher or canning salt to each hot jar. Add 1 tablespoon of chosen spice blend. 

Pack hot tomatoes into prepared jars to within 1/2-inch of the top of jar. Ladle just enough of the hot tomato juice/liquid to cover the tomatoes, leaving 1/2-inch headspace. Remove any air bubbles by poking either a plastic knife or a wooden skewer into the sides of the jars. Adjust headspace, if necessary, by adding more liquid. Wipe the rim clean with a clean, wet paper towel. Assemble lids. 

Place jars in a boiling water bath canner, making sure they are completely covered in water. Bring to a boil and process for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

We Be Jammin'... Strawberry Jalapeno Jam

Strawberry Jalapeno Jam

Found on food.com

INGREDIENTS

YIELDS 8 half pints approx 

* 4 cups crushed strawberries(discard stems and leaves)

* 1 cup jalapeno pepper (processed in food processer) 

* 1⁄4 cup lemon juice

* 1 (1 3/4 ounce) package powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages because strawberries are runnier) 

* 7 cups granulated sugar (yes this is the right amount...it's jelly!)

DIRECTIONS

* Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.

* Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.

* Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air

bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

* Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

Tomato Tomahto... Beer Brined Green Tomatoes

Beer Brined Green Tomatoes

Found on brauista

For every quart jar, you will need approximately 1-1/2 pounds of green cherry tomatoes.

1 Cup White Distilled Vinegar

1 Cup Pale Ale

1 Tablespoon Kosher Salt

2 Teaspoons Dill Seeds

1 Teaspoon Black Peppercorns

1 Bay Leaf

4 Garlic Cloves, Peeled

1 Teaspoon Brown Mustard Seeds

1 Tbsp Red Pepper Flakes

In a saucepan, bring the vinegar, beer, and kosher salt to a boil then turn down to a simmer. Keep an eye on it because the beer will foam up and over flow if you're not careful.

Wash the cherry tomatoes well in cold water. Slice them in half.

Put the spices into a hot, clean jar. Use the measurements above for each quart jar or divide them equally into two pint jars.

Pack the jar tightly with the tomato halves.

Pour the hot brine over the tomatoes, covering them completely and leaving 1/2-inch headspace. Poke a chopstick into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid and band. Tighten the band finger tight. DO NOT over tighten.

Process the jars in a boiling water bath for 15 minutes for quarts / 10 minutes for pints. (adjust time for altitude as needed).

Remove the jars from the hot water bath and allow to sit undisturbed for at least 24 hours.

Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.

Now, store them in a cool, dark place and use them as needed.

The beer brined green tomatoes will be perfectly pickled in about three weeks.

Use as a sandwich topper or in recipes calling for relish. Or garnish your martini for a unique flavor.

We Be Jammin'... Strawberry Honey Jam

Strawberry Honey Jam 

(Made with no sugar or Pectin)

Found on Canning Only Recipes

6 lbs of fresh strawberries 

3-3/4 cup raw honey 

2 small granny smith apples 

1-1/2 tablespoons of freshly squeezed lemon juice (about 1/2 of a large lemon) 

INSTRUCTIONS: 

1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot 

2. Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries. 

3. Juice a lemon until you get 1-1/2 tablespoons of juice and poor into the stock pot.

4. Pour the honey into the pot and stir. 

5. Heat mixture on high until boiling stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer. As the ingredients boil, skim off the foam and discard. 

6. Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable sections. If you have an immersion blender, you can use this instead. 

7. Simmer for another 15-45 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will not be as thick as the consistency made with sugar and/or pectin). 

8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes. 

I think this makes 6 pints

Salsa Time... Rhubarb Salsa

Rhubarb Salsa

Found on SBCanning

1 cup Sugar (we are going to use either agave or cane sugar)

¼ cup Water

1 tablespoon Finely shredded orange peel

6 cups Rhubarb; sliced 1/2-inch thick

½ cup Diced green bell pepper

¼ cup Finely chopped sweet onion

⅓ cup Finely chopped red onion

1 Jalapeno; washed, stemmed, seeded and minced

2 tablespoons Honey

2 tablespoons Lemon juice

1/2 cup cider vinegar

1 teaspoon Grated fresh ginger

In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice, vinegar, and ginger. Mix well. 

Ladle into hot jars and process 20 minutes in water bath canner. Makes about 4 cups. Serve alongside or with chicken or turkey, or as a topping over leafy greens.

We Be Jammin'... Strawberry Guava Jam

Strawberry Guava Jam

Found on Food

YIELDS 2 1/2 cups

INGREDIENTS

* 5 tablespoons guava paste 

* 1 pint strawberry, stemmed and halved 

* 3⁄4 cup water 

* 1 cup sugar 

* 2 tablespoons sugar

* 2 tablespoons granulated pectin 

* 1 teaspoon lime zest(heaping)

DIRECTIONS

* In a heavy saucepan, combine the guava paste, the strawberries, the water, and 1 cup of the sugar.

* Bring the mixture to a boil, and let it simmer for 10 minutes.

* In a cup, combine the 2 tablespoons sugar and pectin. Stir well.

* Add this mixture to the boiling guava-strawberry liquid.

* Stir well, and let the mixture boil for at least 2 minutes to activate the pectin.

* Remove the pan from the heat, and add the lime rind.

* With a potato masher or immersion blender, mash the jam well.

* Pour it into a sturdy plastic container with a tight-fitting lid.

* Let the jam cool, then cover it.

* Chill it for at least 2 hours before serving.

* The jam will keep in the refrigerator for at least 1 month.

Salsa Time... Pineapple Salsa

Pineapple Salsa

Found on SBCanning

6 cups diced pineapple (you can use frozen but make sure to thaw it completely) 

1-1/4 cups red onion 

4 jalapenos peppers, finely diced (you can substitute seranos, habernos, or ghost if you like it really hot) 

1 red bell pepper, small diced 

1/2 cup loosely packed, finely chopped cilantro 

1/2 cup white vinegar 

2 T. honey 

2 cloves minced garlic 

1 t. cumin (optional) 

1 t. cayenne pepper (you can use chili flakes if you prefer) 

Preparation: Prepare 6 half pint jars or 3 pints in hot water. Using knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, bell pepper so all the vegetable and fruit are ready to go into the pot. 

Cooking: In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat. 

Processing: Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

We Be Jammin'... Strawberry Feijoa Jam

Strawberry Feijoa Jam

Found on hitchhikingtoheaven

Yields about 6 half pints

2-1/4 pounds feijoa flesh (weigh after peeling)*

1 pound strawberries 

4 cups sugar 

2 ounces lemon juice (6 tablespoons) 

1 cup feijoa juice

Day One

1. Rinse the feijoas, cut off the blossom ends (the ends with the hairy antlers), and slice the fruits lengthwise. Scoop out the flesh with a spoon. Put the flesh into a large bowl and, at the same time, drop the skins into a large, nonreactive saucepot. (You will use these skins to make the juice in Step 3.) Mash the flesh with a potato masher and set aside.

2. Rinse, hull, and roughly chop the strawberries — or get ‘em out of the freezer if that’s where they are. Add the strawberries to the bowl with the feijoa flesh, then add the sugar and lemon juice to this bowl and set it aside.

3. Make the feijoa juice by covering the peels with water until they are submerged by about 1 inch and simmering for 20 – 25 minutes. Strain out the peels. (You will have a lot more juice than you need. I think this is a good thing, because you can refrigerate or freeze that juice to make a wonderful feijoa syrup later; see below.) Add 1 cup of feijoa juice to the bowl with the rest of the ingredients, gently mix, cover tightly, and place in the fridge to macerate for about 24 hours.

Day Two

1. Sterilize your jars and place 5 metal teaspoons on a small plate in the freezer, to test your jam for doneness later.

2. Transfer the contents of the bowl to your jam pan. Heat the mixture on medium, stirring frequently until the sugar is fully dissolved. Then turn up the heat and bring the mixture to a boil, stirring as needed to prevent sticking or burning. (If it starts to stick at any point, turn down the heat a bit.) Use a shallow, stainless-steel spoon to skim some of the stiff foam off the top of the mixture as it cooks, taking care not to scoop up the jam liquid as you do so. You may also want get in there with your potato masher again if you feel moved to do so. In my 11-quart copper jam pan, the total cooking time for this jam is 20-24 minutes. Watch the mixture and test it when it starts to thicken up, the foam settles down, and the bubbles become small and shiny.

To test your jam for doneness: Remove the pan from the heat. Use one of your frozen spoons to scoop up a little bit of jam — not a whole spoonful. Return the spoon to the freezer and wait 3 minutes. Retrieve the spoon and hold it vertically. If the mixture just fails to run and is thick and gloppy when you push it with your finger, it’s done. If the jam isn’t ready, cook it a few minutes more.

3. When the jam is done, ladle or pour the hot mixture into sterilized jars, leaving 1/4-inch head space. Wipe the jar rims clean and secure the lids. Process 10 minutes in a hot-water bath canner.

*If you don’t have enough feijoas, or if you prefer more strawberry, you can change the proportions of fruit to include more or mostly berries — just shoot for 3 1/4 pounds of fruit overall, and keep in mind that changing the proportions may change your cooking time, as well.

Bonus Feijoa Syrup

You can use the leftover juice from the jam recipe to make an easy feijoa syrup for homemade sodas or cocktails. Simply combine 1 part juice with .75 parts sugar and simmer for about 15 minutes. Skim off the little bit of skin that might form on top of the syrup, let it cool, and bottle it for the fridge. I like to add some chopped, fresh ginger while the syrup simmers, and then the juice of a couple of limes after I remove the syrup from the heat. Experiment! (But please remember this syrup isn’t for canning. Store it in the fridge or freezer.)

Salsa Time... Pineapple Chile Salsa

Pineapple Chile Salsa

Found on Canning Craze

Makes about 6 (8 oz) half pints 

This tropical salsa is perfect for outdoor summer meals. Serve with grilled pita bread brushed with olive oil for a simple but delicious appetizer. 

YOU WILL NEED: 

4 cups cubed seeded peeled papaya (about 2 lb or 2 med) 

2 cups cubed cored peeled fresh pineapple (about half of a medium pineapple) or canned pineapple (about 1 20-oz can) 

1 cup golden raisins 

1 cup lemon juice 

1/2 cup lime juice 

1/2 cup pineapple juice 

1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be used as a substitute) 

2 Tbsp finely chopped green onion

2 Tbsp finely chopped cilantro 

2 Tbsp packed brown sugar 

6 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

COMBINE papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 

LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

We Be Jammin'... Strawberry Champagne Jam

Strawberry Champagne Jam

Found on SBCanning

4 cups fresh Strawberries

1 cup dry Champagne

2 cups sugar

1/4 cup bottled lemon juice

1 T. Ball flex batch pectin



In a dutch oven or stainless steel pot add the strawberries and 1/2 cup of the champagne. Cook on low heat for 20 minutes, stirring occasionally. Add sugar and lemon juice and bring the recipe back up to a boil. Add the pectin once at a full boil and then let come back to a boil for one minute. Turn off heat. 

Add the other 1/2 cup of champagne stirring till bubbles are stirred in. Skim foam as best you can. 

Using sterilized jars ladle the recipe into 4 half pint jars, remove air bubbles and refill to 1/4" headspace. Using a wet paper towel clean rims, add heated lids and add rings. 

Process in the water bath at a full boil for 10 minutes. Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.

Salsa Time... Peachy Tomato Salsa

Peachy Tomato Salsa

Found on Canning Craze

INGREDIENTS 

2-1/2 pounds (7 or 8) firm, ripe yellow peaches, peeled, pitted and diced 

1-1/2 pounds (5 or 6) red Roma tomatoes, peeled, seeded and diced

1 red onion, chopped (about 1 cup) 

1 to 2 serrano chili peppers

1 sweet red pepper, cored, seeded and diced 

1-1/2 cups apple cider vinegar 

1 cup sugar 

1/4 cup honey 

1/4 cup fresh lime juice 

2 teaspoons coriander seed 

1 teaspoon kosher salt 

DIRECTIONS 

Combine the peaches, tomatoes, onion, serrano (to taste), sweet red pepper, vinegar, sugar, honey, lime juice, coriander seed and salt to a large, nonreactive heavy pot. Stir well. Place over medium heat; cook, stirring to dissolve the sugar. Increase the heat to high; bring to a vigorous boil, stirring regularly but gently to avoid scorching. Cook until the mixture thickens to a saucy consistency, around 35 minutes. 

Ladle into hot jars, leaving 1/2 inch head space.

Clean the rim of each jar, place the warmed lids and finger tighten the rings (not too tightly). Process in the boiling water bath for 15 minutes. Use a jar lifter to transfer the jars to a clean folded dish towel to cool for several hours.

Label and date the sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

We Be Jammin'... Strawberry Blueberry Jam

Strawberry Blueberry Jam

Found on Bean Town Baker

ingredients:

1-1/2 cups sugar 

Juice and zest of 1 lemon 

3 cups strawberries, hulled and quartered 

1 cup blueberries

directions:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

Add the berries and continue to cook over very low heat for 20 minutes, until the berries release some of their juices and the mixture boils slowly.

Cook until a small amount of the juice gels on a very cold plate. Pour carefully into 2 pint canning jars and either seal or keep refrigerated. 

Recipe adapted from Ina Garten

Salsa Time... Peachy Mango Salsa

Peachy Mango Salsa

Found on low-cholesterol.food

INGREDIENTS

YIELDS 11 8 ounce jars
* 4 firm fresh peaches, 6 cups seeded, peeled if desired and diced 

* 2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced 

* 4 fresh jalapenos or 1 habanero, diced 

* 1 1⁄2 cups holland orange bell peppers (2 cups diced) 

* 1 red onion, 1-1/2 cups diced fine 

* 2 tablespoons minced garlic or 2 tablespoons minced ginger 

* 3 tablespoons chopped cilantro or 3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped 

* 1 fresh lime, juice and zest 

* 1 1⁄2 cups white vinegar (5 percent acid) 

* 1 cup sugar 

* 1⁄2 teaspoon salt

DIRECTIONS

* Sterilize Ball jars rims and screw tops.

* Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.

* Reduce to simmering, and simmer 5 minutes. Do not overcook.

* Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.

* Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.

* Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

We Be Jammin'... Strawberry Banana Jam

Strawberry Banana Jam-Small Batch

Found on canning Only Recipes - Recipe off a package of Ball Pectin

Makes 2 half pints

1 (.4 oz) package Ball Classic Pectin 

1-1/3 crushed crushed or finely chopped fruit (use 1 banana and finish filling with strawberries) 

3 tsp lemon juice 

1-1/4 cups sugar

Combine fruit and lemon juice in pot, stir in pectin.

Bring mixture to a rolling boil.

Add sugar, stir to dissolve. Return to a rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim foam and pour into jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 10 minutes.

Salsa Time... Peach Salsa with Lime

Peach Salsa with Lime

Found on the baldgourmet

1/2 cup white vinegar 

6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches. This will provide a better texture to the salsa) 

1-1/4 cups chopped red onion 

4 jalapeno peppers, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping) 

1 red bell pepper, seeded and chopped 

1/2 cup loosely packed finely chopped cilantro 

2 Tbsp liquid honey 

1 clove of garlic, finely chopped 

1-1/2 tsp ground cumin 

1/2 tsp cayenne pepper 

1/6 cup of brown sugar 

Zest and juice of 1/2 lime 

1/2 tsp kosher salt

Makes about 7 half pints

In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar. For best results, add the peaches to the vinegar as you chop to prevent browning. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a damp cloth.

Center lid on jar. Screw band down until hand tight.

Place jars in canner, making sure they are completely covered with water. Bring water to a boil and process for 15 minutes. Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.

We Be Jammin'... Spicy Watermelon Jam

Spicy Watermelon Jam

Found on flamingomusings

(yields about 3-1/2 to 4 cups)

Ingredients:
* 4 cups ripe watermelon, cubed and seeded

* 1 or 2 jalapeño peppers (depending on heat desired)

* 4 tsp. Pomona’s Universal Pectin + 5 tsp. calcium water *

* 1/4 cup sugar

* pinch of salt (about 1/8 tsp)

* 1 – 2 large limes (yielding about 2 Tbs zest & ¼ cup juice)

* 2 tsp. finely chopped fresh cilantro

Preparation:

Place a couple of small plates into the freezer.

To adjust the heat in this recipe, taste your jalapeños first. These days, I’ve found that they vary in heat from extremely mild to very hot – sometimes in the same lot. Knowing the heat of the peppers you’re using will affect just how hot this jam will be, and you can adjust it to your taste.

Using tongs, roast the jalapeño pepper over gas flame until blackened. Place the pepper into a small dish, cover with plastic wrap and allow to steam for about 5 minutes. Peel under cool running water. (See Roasting Peppers Tutorial for alternate methods)

While the pepper is roasting and steaming, puree the watermelon. Pour the puree into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Cook for about 5-10 minutes, or until the puree is reduced by about 1/3. Add the calcium water and continue boiling. *Important: If you are canning this jam, add 1 Tbs of lemon juice to the jam recipe when adding the calcium water!

Slice open the jalapeño and remove the pith and seeds. Finely chop and stir into the watermelon puree.

Combine the pectin powder with the sugar & salt. Stir into the boiling watermelon mixture until dissolved. Boil for an additional 2 minutes. Remove from heat.

Perform a gel test by placing a teaspoon of the mixture on one of the frozen plates and return to the freezer for 2 minutes. If the mixture wrinkles when pushed with the tip of a spoon, proceed to the next step.

Add the lime juice, lime zest, and chopped cilantro to the watermelon mixture, return to the heat and bring back to a boil for another minute. Pour into a heat-safe container, cover and refrigerate until ready to use. Use within 2 weeks. *(Recipe Note: I only use Pomona’s Universal Pectin in my jam and jelly recipes. Each box consists of 2 packets: one smaller packet that contains the calcium powder to be mixed with water – 1/2 tsp. calcium powder mixed with 1/2 cup of water (that’s the “calcium water”), and one larger packet that contains the pectin powder.)

Small-Batch Canning Instructions:

*Important: If you are canning this jam, add 1 Tbs of lemon juice to the jam recipe when adding the calcium water! This is so important, that I’m repeating myself!

This recipe may be doubled if you want to make more to give as gifts or for future use.

* Place a stock pot filled about 2/3 with water on the stove and bring to a boil. Make sure that there is a rack or a pot holder in the bottom of the pot, so your canning jars do not come into direct contact with the bottom of the pot, itself.

* Sterilize the appropriate number of jars by placing them in the boiling water. Boil for 10 minutes.

* Heat the jar lids in the boiling water for a minute or two.

* Empty the water out of each jar, then fill with the hot jam, leaving 1/4″ to 1/2″ headroom at the top. Place a hot lid on top of the jar and screw on the lid ring, finger-tight. Place the filled jar back into the pot of boiling water and boil for 5 minutes.

* Remove the jar(s) from the boiling water and place on a towel or newspaper-covered surface to cool and seal. You should shortly hear the *ping* or *pop* of the lid sealing.

When completely cool, store on a shelf or in a cupboard, away from heat and direct sunlight. If a jar does not seal within 24 hours, refrigerate and use within 2 weeks.

~~~~~~~~~~~~~~~~~~~~~~~~~

Okay, now what do I do with it?

I’m so glad you asked!

Crackers & Cream Cheese!

Salad Dressing:

To make 1/2 cup of dressing, whisk together:

* 1/4 cup grapeseed oil

* 2 Tbs. white wine vinegar

* 2 Tbs. Spicy Watermelon Jam

Alternatively, you can put all of the ingredients into a small jar with a tight-fitting lid and shake it up vigorously.

Salsa Time... Peach Pineapple Salsa

Peach Pineapple Salsa

Found on SBCanning

4 cups diced peaches

2 cups diced pineapple

1-1/4 cups red onion

4 jalapenos peppers, finely diced (you can substitute seranos, habernos, or ghost if you like it really hot)

1 red bell pepper, small diced

1/2 cup loosely packed, finely chopped cilantro

1/2 cup white vinegar

2 T. honey

2 cloves minced garlic

1 t. cumin (optional)

1 t. cayenne pepper (you can use chili flakes if you prefer)

Preparation: Prepare 6 half pint jars or 3 pints in hot water. Using knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, bell pepper so all the vegetable and fruit are ready to go into the pot. 

Cooking: In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat. 

Processing: Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

We Be Jammin'... Spiced Plum Jam

Spiced Plum Jam

Found on Pinterest

1 quart red plums (about four pounds) 

2 cups sugar 

zest from 1 large orange 

1 teaspoon cinnamon 

1/2 teaspoon ground nutmeg 

1/2 tsp ground ginger 

1/2 tsp vanilla

Prepare four half pint jars, their lids, and a small canning pot. (Boil the jars and lids to sanitize before using) Place a small plate in the freezer (you're going to use this to test the set of your jam later!).

Wash your plums, then pit and chop them. If you like bigger chunks in your jam chop into bigger pieces! Don't peel them, the peels are wonderful in this jam. You should end up with at least 4 cups of chopped fruit.

Combine chopped fruit, zest, and sugar in a large, non-reactive pot. This mixture will bubble up quite a bit, so you need lots of extra space! Stir together until the sugar starts to absorb the fruit juice. Turn heat to high and bring to a boil. Boil the jam over high heat for 15-20 minutes, stirring often to keep it from burning. To test if your jam is ready, spoon a bit of the jam out onto that plate you put in the freezer, then put the plate back in the freezer for 5 minutes. Pull it back out and gently push across the top of the jam. If it has formed a skin that wrinkles up at your touch, it's ready! When your jam is ready, stir in the spices and vanilla.

Remove the pot from the heat. Ladle into prepared jars to 1/4 inch headspace. Wipe rims clean, put the prepared lids and rings on tightly and process in a boiling water canner for 10 minutes. (If you don't have a canner, this batch is so small you could use a large pot! Just make sure to put something in the bottom to keep the jars up off the bottom of the pot, and away from each other, some kid of rack, or small balls of foil work too!)

Remove jars from canner and allow to cool 24 hours on the counter before opening.

Salsa Time... Peach and Corn Salsa

Peach and Corn Salsa

Found on puttinupwitherin

Yield: 3 pints

Ingredients

* 6 ears of corn (de-eared)

* 3 peaches (yellow or white)

* 1 cup tomatoes (diced)

* 1 green pepper (diced)

* 1 red pepper (diced)

* 2 jalapeño peppers (de-seeded and diced)

* 1 onion (diced)

* 1-1/2 tsp ground cumin

* 2 Tbsp kosher salt

* 1 tsp whole coriander seed

* 1 tsp ground mustard

* 1 tsp cayenne pepper

* 1/2 cup water

* 1 cup white vinegar

Instructions

1. Combine all ingredients in a large non-ionized pot. Bring mixture to a boil, lower heat and cook for 10 minutes.

2. Ladle salsa into hot, sterilized pint jars leaving approx. 1/2 inch headspace. Remove air bubbles by running a knife around the edges of each jar.

3. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 15 minutes. Remove from heat, let jars sit in the canner for an additional 5 minutes (to prevent siphoning). Remove jars from canner, let set on a folded towel on the countertop for 12-24 hours.

4. Store in a cool dry place for up to 1 year.

We Be Jammin'... Spiced Pear Jam

Spiced Pear Jam 

Found on myniche-myspace.blogspot

Makes about 3 - half pints 

4 cups of chopped Green Anjou Pears ( I chopped 3 pears, did not peel them. just removed the bruised and damaged parts) 

2 cups sugar 

1/2 tsp ground cinnamon 

4 sticks of clove 

1-1/2 Tbsp lime juice zest and 

pulp from 1/4 of a juicy orange 

Instructions 

Combine all the ingredients in a large enough preferably non-stick container. Simmer, uncovered for 2 hours to 2 hour 15 minutes, stirring occasionally. Stir more frequently as the mixture thickens. Once the mixture has attained the desired consistency, switch off the heat and ladle the mixture into sterilized jars to 1/4 inch headspace. Process in a water bath canner for 10 mins.

Salsa Time... Mango Lime Salsa

Mango-Lime Salsa

Found on low-cholesterol.food

INGREDIENTS

YIELDS 3 pints 

* 1 1⁄2 cups white vinegar 

* 1 cup water 

* 1 3⁄4 cups granulated sugar 

* 2 tablespoons pickling salt 

* 1⁄4 cup fresh squeezed lime juice 

* 2 tablespoons whole black peppercorns 

* 6 cups green mangoes(slightly ripened, 0.25-inch dice) 

* 3 tablespoons cilantro(chopped, stems removed) 

* 1⁄2 cup red onion (0.25-inch dice) 

* 1⁄2 cup red bell pepper (0.25-inch dice)

* 2 tablespoons fresh jalapenos (minced, seeds removed) 

* 1⁄2 teaspoon fresh garlic(minced) 

* 1⁄2 teaspoon fresh cracked black pepper

DIRECTIONS

* Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.

* Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.

* NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

We Be Jammin'... Spiced Peach Jam

Spiced Peach Jam

From the kitchen of Lynn Oliver

You will need:
* 8 cups pitted, peeled* peaches, cut in a 1” dice

* A large bowl of ice water

* Zest of half a lemon

* 4 Tablespoons fresh-squeezed lemon juice 

* 6 Tablespoons classic fruit pectin (like Ball® or Pomona’s)

* 7 cups white sugar

* 1 Tablespoon finely chopped crystallized ginger

* 1/4 teaspoon freshly ground nutmeg

* 1/2 teaspoon ground cinnamon

* 1/8 teaspoon ground cloves

* 1/4 teaspoon salt 

* Large canning pot with rack 

* Jar lifter (typically found in canning sets) 

* Large tongs (typically found in canning sets)

* Large ladle

* A wet paper towel

* Dry paper towels

* 6 one-pint (16 oz.) glass canning jars, with lids and screw-on bands

Instructions:

1. Get your boiling water going in your canning pot. The water should be two inches over the height of the jars. Heat jars, lids and bands in simmering (not boiling) water until ready to use. Remove with tongs and set on dry paper towels.

2. *You can use the same pot to peel your peaches. Cut an X in the bottom of each peach. Drop 4 or 5 at a time into the simmering water for 45 seconds. Immediate remove peaches and drop in a large bowl of ice water for 20-30 seconds. You should easily be able to slip the skin right off the peaches. Repeat this step if the skin is stubborn.

3. In a 6- to 8-quart saucepan, set to medium-high heat, bring the peaches and lemon juice to a boil. Lightly mash the peaches (this will help thicken the jam).

4. Add the pectin and quickly return the mixture to a boil. Stirring constantly, gradually add the sugar.

5. All at once, stir in the crystallized ginger, nutmeg, cinnamon, cloves, reserved lemon zest and salt, and continue to boil, stirring constantly, for 1 minute.

6. Remove from heat. Skim any foam off the top.

7. Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe rim with wet paper towel. Center lid on jar. Screw on the band until firmly in place.

8. Process in the boiling water bath 10 minutes. Remove jars and cool. Check lids after 24 hours; they should not flex when center is pressed. 9. Label and date your jars. Peach jam will keep up to two years.

Makes 6 pints.

Salsa Time... Mango Pineapple Salsa

Mango Pineapple Salsa

Submitted by Elaine Blonigen - adapted from The Ball Blue Book

Yield about 6 pints

4 cups of chopped, seeded, peeled Mangoes (about 8 small ones)

3 cups chopped, cored, peeled Pineapples (about 1 medium Pineapple)

1/2 cup of diced sweet green pepper

1/2 cup of diced sweet red pepper

1/4 cup of diced red onion

1/4 cup cider vinegar

1/4 cup of lemon juice

1/4 cup of pineapple juice

2 Tablespoon of brown sugar (you can use regular white sugar)

2 teaspoon of cinnamon

1/4 teaspoon of ginger

Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently. Ladle hot salsa in hot jars. Adjust two piece caps. Process in water bath for 15 minutes.

NOTES: per Elaine Blonigen: "After tasting, decided to add another 1/2 cup onion & one bunch of cilantro was more to our taste. So this is an easy recipe to adjust to your taste."

We Be Jammin'... Spiced Nectarine Jam

Spiced Nectarine Jam

Found on bestintentionsmom.wordpress

Makes abt 8 or 9 half pints

6 cups peeled, pitted, chopped ripe Nectarines 

1/2 cup packed, light brown sugar 

1/2 tsp ground cinnamon 

1/4 tsp ground allspice 

5 cups sugar 

1/2 cup lemon juice 

2 boxes pectin 

1/2 teaspoon butter

Mix the sugar and spices in a large bowl and set aside.

In your pot, mix chopped nectarine, lemon juice, pectin and butter.

Stir constantly as you bring it to a boil over high heat. When it is at a full, rolling boil add the sugar mixture and stir it well.

Bring it back to a full boil and let it boil hard for 5-6 minutes, stirring constantly.

Remove it from the heat and skim foam. Ladle into jars leaving a 1/4 inch head-space and process in the water canner for about 15 minutes.

Salsa Time... Joe's Mango Salsa

Joe's Mango Salsa

Found on put-a-lid-on-it.blogspot

1 diced green bell pepper 

1 diced red bell pepper 

2 minced jalapenos 

1/2 diced Vidalia onion 

4 minced cloves garlic 

5 cups diced mango 

1/2 bunch chopped cilantro 

1 Tbsp pickling salt 

1/2 tsp cumin 

1/4 tsp coriander 

dash each white, black and cayenne peppers 

1 cup lime juice 

1 cup rice vinegar

Sterilize 3 pint jars, lids and rings, hold in a 200 degree oven. In a small pot, sweat peppers, onion and garlic until onion is translucent. (I'm adding this step in hindsight, as we canned all of the ingredients fresh and ended up with a lot of air bubbles in the middle of the jar. I think cooking the vegetables will prevent this from happening.) 

Add all ingredients together and mix well. Ladle into jars- we had a little extra- wipe off rims, attach lids and rings and process 10 minutes.

We Be Jammin'... Spiced Mandarin Orange Jam

Spiced Mandarin Orange Jam 

from Canned Oranges Adapted from recipe found on happierthanapiginmud 

NOTE: This is a less bitter alternative to marmalade 

Makes 1 half pint and 1 quarter pint 

1 (15oz) can mandarin oranges, drained very well (a couple of hours), approx 1 cup 

1 Tblsp + 1 1/4 tsp pectin 

2 tsp fresh lemon juice 

zest of 1/4 lemon 

1/8 tsp cinnamon 

very light shake of ground cloves 

1 cup sugar 

Add everything except sugar to a pot, bring to boil stirring and breaking up the oranges. Add sugar, bring to a rolling boil, boil 1 minute stirring constantly. Pour into jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 mins.

Salsa Time... Cilantro Mango Salsa

Cilantro Mango Salsa

Found on autumnscopperpot.blogspot

6 cups diced unripe mango (about 3 to 4 large, hard green mangoes) 

1½ cups diced red bell pepper 

½ cup finely chopped yellow onion 

½ teaspoon crushed red pepper flakes 

2 teaspoons finely chopped garlic 

2 teaspoons finely chopped ginger 

1 cup light brown sugar 

1¼ cups cider vinegar (5 percent) 

½ cup water 

sprinkle of black pepper

Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.

Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Wash all produce well. Peel and chop mango into ½-inch cubes.

Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

Hot Pack: Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water bath for 10 minutes.

TO SERVE: Once you are ready to eat your salsa, you can add ingredients fresh. For one jar, add the following: 1/2 c. chopped , fresh cilantro Light sprinkle of salt Light sprinkle of black pepper Squeeze of fresh lime juice Serve with tortilla chips

We Be Jammin'... Spiced Crenshaw Melon Jam with Lime

Spiced Crenshaw Melon Jam with Lime

Found on urbannettle.wordpress

16 cups of Crenshaw Melon, peeled, seeded and diced into 1″ cubes

2/3 c. of honey

1/2 teaspoon ground ginger

4 cloves

1 cinnamon stick

zest & juice of 2 limes

Simmer the melon and honey in a large pan for approximately 5 minutes over medium heat. Remove from heat and transfer to another container and set in the fridge for 2 days covered.

After 2 days, remove from fridge and return to a shallow, but large enough pan to hold the melon and bring to a boil. Reduce the heat, and add the ginger, along with the cloves and cinnamon tied in cheese cloth so it is easy to remove from jam when you run it through the food mill. Return to medium high, stirring occasionally to prevent scorching for about 20 minutes.

After 20 minutes, remove the cheese cloth satchet and puree the melon through a food mill. Return to the pan along with the lime zest and remaining juice of one lime. Bring the jam back to a boil over medium high heat and stir frequently until the melon puree has reached a jam like consistency.

When the jam is to your desired consistency remove the pan from the heat and immedietly pour into hot, clean jars and seal immediately. Place in a hot water bath according to your general jam processing protocol.

Salsa Time... Easy Salsa

Easy Salsa 

By Kathy Torres

Makes about 7 to 8 pints of salsa.

10 cups tomatoes, (Romas work the best) seeded, cored, lightly squeezed and chopped.

5 cups seeded and chopped mixed variety of hot and mild peppers (leave some seeds if you want it hotter)

1 cup chopped onion

6 cloves garlic minced

1 cup real lemon juice

1 tablespoon salt

1/4 cup cilantro minced

Boil gently for 10 minutes. Fill jars, 1/2 inch headspace remove air bubbles, wipe rims

Process in Water Bath 20 minutes

Salsa Time... Cherry Salsa

Cherry Salsa

Found on instructables

Ingredients 

3 lbs cherries 

1 bunch cilantro 

1 long hot pepper 

6 small sweet peppers 

1/2 cup water 

5 Tbsp sherry vinegar 

6 cloves garlic 

2 Tbsp chia seeds (for thickening and they are crazy-healthy, can substitute 1 Tbsp dissolved cornstarch or clear jel) 

Juice from 2 limes 

1/2 tsp salt 

1/4 tsp pepper

Prepare fresh salsa...

1. Pit and cut cherries

2. Juice limes

3. Mince garlic, peppers and cilantro

4. Mix ingredients in a bowl and add salt and pepper

If you are not planning to can the salsa, you're done! Otherwise, move to the next step.

Pour salsa into saucepan. Briefly cooking the salsa before canning (called hot-packing) will help retain color and flavor after canning. Bring mixture to a boil for 1 minute, then reduce to a simmer for 3 - 5 minutes. Fill canning jars...

5. After each is filled, slowly mix with a small utensil to remove air bubbles. In this case, a chopstick was used

6. Wipe sides and mouth with a paper towel to remove any salsa that could get between the lid and the jar

7. Place lid and tightly screw on top

8. Process in a boiling water bath for 15 minutes.

We Be Jammin'... Smoky Chipotle and Red Tomato Jam

Smoky Chipotle and Red Tomato Jam

Found on Food

A delectable late Summer and Autumn preserve concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the perfect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas!

From friend who shared this recipe: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilized, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.

YIELDS 4-6 Jars

INGREDIENTS 

* 1kg red onion, finely sliced (2lbs 4 ozs) 

* 2kg tomatoes, chopped (4 lbs 8 ozs) 

* 8 garlic cloves, minced 

* 1 red fresh chili pepper, chopped (optional) 

* 1 inch piece gingerroot, peeled and chopped 

* 500g brown sugar (1 lb 1 oz) 

* 300ml red wine vinegar (1/2 pint) 

* 10 cardamom pods, seeds of 

* 1 -1 1⁄2 teaspoon ground chipotle chile, to taste

DIRECTIONS

* Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.

* Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.

* Divide the hot jam/chutney between sterilized jars leaving 1/2 inch headspace.

* Process in a boiling water bath for 10 minutes.

Salsa Time... Cherry Chipotle Salsa

Cherry Chipotle Salsa

Found on roadfood

1-1/3 cup pitted tart cherries

1/4 cup chopped dried tart Cherries. (We used one cup of dried cherry flavored cranberries that we had in the house) 

1/4 cup chopped Red Onion. 

1 Tablespoon chopped canned or fresh Jalapenos. (We bought a small can of Chipotle Jalapenos..not knowing they would be in a smokie sauce...a good thing ) 

1 clove finely chopped Garlic 

1 Tablespoon chopped fresh Cilantro

1 teaspoon Cornstarch (optional, or use Clear Jel)

Save the juice that drains off the cherries as you pit them (or use bottled Cherry/Cranberry Juice drink- we did) Mix with the cornstarch until smooth. 

Put all ingredients in medium saucepan- mix well. Add cornstarch-juice mixture and stir into ingredients. Cook until mixture thickens, Let Cool and bottle for future use. This recipe makes one cup of finished product. That quantity wasn't going to work for us, so we tripled everything except the Cilantro. To match the sweetness of the Salsa we bought in Colorado we added three tablespoons of Honey to the cooking mixture. 

Fill jars, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes.

We Be Jammin'... Smokey Tomato Jam

Smokey Tomato Jam

Found on puttinupwitherin

Yield: 6 half pints

Ingredients

* 6 pounds tomatoes (I used julians)

* 1-3/4 cups sugar

* 1/2 cup fresh squeezed lime juice

* 1-1/4 Tbsp ground cumin

* 2-1/2 Tbsp smoked paprika

* 1/2 tsp cayenne pepper

* 1/2 Tbsp salt

Instructions

1. Wash tomatoes. Line un-greased baking sheet with tomatoes (1 layer). Broil tomatoes for approximately 30 minutes or until skin is charred enough to your liking.

2. Blend charred tomatoes in a food processor or blender until chunky.

3. In a large-sized, non-ionized pot combine tomatoes and remaining ingredients and bring to a boil. Reduce heat to low and simmer for about an hour or until jam-like consistency is reached. You'll want to stir the jam occasionally as it becomes thicker to avoid burning.

4. Ladle hot tomato jam into prepared half pint jars leaving ~1/2 inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot-water bath for 15 minutes.

5. Remove jars from canner and let cool on a folded towel for 12-24 hours.

6. Enjoy!

Salsa Time... Zucchini Salsa

Zucchini Salsa

Canned Found on Food.com by Bergy

 * 10 cups zucchini, peeled & shredded 

* 4 onions, chopped 

* 2 green peppers, chopped

* 2 red peppers, chopped 

* 1⁄4 cup pickling salt 

* 1 Tablespoon pickling salt 

* 2 Tablespoons dry mustard 

* 1 Tablespoon garlic powder 

* 1 Tablespoon cumin 

* 2 cups white vinegar 

* 1 cup brown sugar 

* 2 Tablespoons red pepper flakes 

* 1 teaspoon nutmeg 

* 1 teaspoon pepper 

* 5 cups chopped ripe tomatoes 

* 2 Tablespoons cornstarch 

* 12 ounces tomato paste

DIRECTIONS

* Day one: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt. Mix together cover and let stand over night.

* Day two. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.

* Bring to a boil and simmer for 15 minutes.

* Pour into sterilized jars and seal.

* Water bath jars for 15 minutes.

We Be Jammin'... Salted Cranberry Grapefruit Jam

Salted Cranberry Grapefruit Jam 

Found on thehomesteadsurvival

INGREDIENTS 

1 lb cranberries

1 lb red grapefruit 

1 cup water 

1 cup dry white wine

2 heaping tsp coarse French grey sea salt (You can use canning salt) 

about 1 and 1/3 lbs (scant 3 cups) raw sugar (organic turbinado) 

METHODS 

Day 1. Scrub grapefruit rind and dry. Cut grapefruit into quarters, then cut each quarter in half lengthwise. Remove seeds and center pith, then slice each section thinly, crosswise, into little triangles. Combine grapefruit, cranberries, water, wine & salt in a large, wide Dutch oven or preserving pot. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes. Cover and refrigerate overnight. 

Day 2. Prepare canner, jars and lids. Add sugar to cranberry mixture and bring to a boil over medium heat, stirring until sugar dissolves. Taste and adjust salt or sugar as needed. Raise heat to high and boil, stirring only as necessary to prevent sticking, until jam reaches the set point (about 10 minutes in my widest Le Creuset). Use the freezer test here, as my jam reached the set point at 216 degrees F. Remove from heat, taste one last time for adjustments, then fill hot jars to 1/4-inch headspace. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. 

Yields approximately 6 and 1/2 cups.

Salsa Time... Zesty Salsa

Zesty Salsa 

Found on Vicki's Canning World 

(found on Georgia Peach Canning Club)

10 cups chopped cored peeled tomatoes (about 25 medium) 

5 cups chopped seeded green bell peppers (about 4 large) 

5 cups chopped onions (about 6 to 8 medium) 

2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium) 

1-1/4 cups cider vinegar 

3 cloves garlic, finely chopped 

2 Tbsp finely chopped cilantro 

1 Tbsp salt 1 tsp hot pepper sauce, optional 

6 Ball® (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands 

Half Recipe: 

5 cups chopped cored peeled tomatoes (about 13 medium) 

2-1/2 cups chopped seeded green bell peppers (about 2 large) 

2-1/2 cups chopped onions (about 3 to 4 medium) 

1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium) 

3/4 cup cider vinegar 

1 to 2 cloves garlic, finely chopped 

1 Tbsp finely chopped cilantro 

1-1/2 tsp salt

1/2 tsp hot pepper sauce, optional 

3 Ball® (16 oz) pint or 6 (8 oz) half pint glass preserving jars with lids and bands 

Directions: 

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 

LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

We Be Jammin'... Salted Cantaloupe Jam

Salted Cantaloupe Jam

Found on backtoherroots

Yield: 8 half-pints 

ingredients 

6 cups diced, very ripe cantaloupe

2 tablespoons lemon juice 

4 cups granulated sugar, divided 

5 tablespoons powdered pectin 

1 teaspoon vanilla extract 

1-1/2 teaspoons salt instructions 

Bring cantaloupe, lemon juice, and 3-1/2 cups of sugar to a boil in a large stock pot over medium-high heat. Bring to a full, rolling boil that cannot be stirred down (it should take 10-15 minutes). 

Once the mixture is at a full boil, whisk together the remaining sugar and the pectin. Whisk the mixture into the cantaloupe mixture. Bring mixture back to a full boil, and then boil hard for 2-3 minutes, or until the mixture looks thickened and is set. 

Ladle the jam into the hot jars, leaving a 1/4" headspace. Using a clean, damp cloth, wipe any extra jam from the rim of the jars, and then place on the lids and the rings—tightening just until snug, not overly tight. 

Place the jars in a waterbath canner, bring to a boil, and process for 10 minutes. Remove from canner, and let cool completely. 

Check seals after 24 hours—the lids shouldn't flex or move when pushed down on. 

Store sealed jars in a cool dark place for up to a year. Any jars that don't seal, place in the fridge and eat within a month.