Good Fillings... Peach Blueberry Pie Filling

Peach Blueberry Pie Filling

Found on Canning Only Recipes - Found on cookingmadly

Yield 7 quarts

4-1/2 quarts peaches

1-1/2 quarts blueberries

5-1/4 cups water

3 cups sugar

2 cups + 3 tbsp clear jel

1 Tbsp cinnamon

1-1/2 tsps ginger

1-1/2 tsps nutmeg

1-3/4 cups lemon juice

Peel peaches by hand or by blanching in boiling water for 60 seconds, making an 'x' in the bottom, and pulling off skin. Remove pit and slice into large pieces. Keep in a bowl covered with citric water (using fruit preserver, lemon juice, or citric acid)

Wash blueberries.

Combine water, sugar, clear jel, and spices in a large pot. Cook over medium-high heat, stirring often, until thick and bubbling. Stir in lemon juice and cook for 1 minute.

Rinse fruit, fold in, and cook 3 more minutes.

Fill prepared jars without delay, leaving 1 inch head-space. Place sterilized lids and rings on and turn finger-tight.

Process in a boiling water canner for 30 minutes. Turn off heat, let rest 5 minutes before removing jars.

Good Fillings... Nectarine Ginger Pie Filling

Nectarine Ginger Pie Filling 

Found on Pinterest

Yields just under 5 pints.

INGREDIENTS

4 and 1/4 lbs nectarines (about 2 quarts)

1 cup sugar + 2 tbsp sugar, divided

zest & juice of 1 lemon

5 tsp fresh ginger, peeled and minced

2 cinnamon sticks (4 inches each)

2 Tbsp ClearJel

In a large bowl, combine 1 cup sugar, cinnamon sticks, lemon zest & juice, and minced ginger. Toss to mix.

Peel, pit and slice nectarines into 1/4-inch slices (about 16 slices per medium nectarine). Add to bowl, tossing with sugar/lemon mixture as you go, to prevent browning. Make sure fruit and cinnamon sticks are buried beneath juices (to prevent browning), then allow to macerate at room temperature for at least 2 hours, or refrigerated overnight (or several nights, if need be).

Strain nectarine juice into a large, heavy-bottomed pot. Retrieve cinnamon sticks and add to the juice: set fruit aside.

Bring juices to a boil over medium heat, then reduce heat and boil gently for about 5 minutes, until juice is slightly thickened.

Remove and discard cinnamon sticks.

In a small bowl, mix together ClearJel and 2 Tbsp sugar: whisk into boiling juice, stirring constantly until ClearJel disappears and juice thickens, about 1 – 2 minutes.

Add reserved fruit.

Bring to a simmer, reduce heat to low, and simmer for about 5 minutes.

Ladle hot pie filling into hot jars, leaving a full 1-inch of headspace. Remove air bubbles from jars carefully, adjust headspace, wipe rims, put on lids, and process in a boiling water bath for 15 minutes.

Good Fillings... Mixed Berry Pie Filling

Mixed Berry Pie Filling

Found on foodpreserving

Processing: Hot Water Bath Canner 30mins 

Yield: 1 x quart (950ml) 

To make the pie filling, defrost the berries whilst preparing your jars and lids. combine the sugar and clear jel then whisk in the cold water and bring to a simmer over medium heat. Continue stirring over medium heat until thick and bubbly, stir through the lemon juice then gently add the berries and ladle into a sterilised quart jar to 1 inch (2.5cm) headspace. Remove bubbles, wipe rim, apply seal and twist band on to fingertip-tight. Process in hot water bath canner for 30 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months.

Ingredients:

3-1/2 cups thawed berries (any variety)

3/4 cup white sugar

1/4 cup Clear Jel

1 cup water

3 tablespoons bottled lemon juice

Good Fillings... Mincemeat Pie Filling

Mincemeat Pie Filling (with Suet and Meat)

Found on Canning Only Recipes - Found on Pinterest

Yield: About 7 quarts

2 cups finely chopped suet

4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)

5 quarts chopped apples

2 lbs dark seedless raisins or cranberries

1 lb golden raisins or cranberries

2 quarts apple cider

2 Tbsp ground cinnamon

2 tsp ground nutmeg

5 cups sugar

2 Tbsp salt

Cook suet and meat in water to avoid browning.

Peel, core, and quarter apples.

Put meat, suet and apples through food grinder using a medium blade or use a pulse on a food processor.

Combine all ingredients in a large saucepan and simmer 1 hour or until slightly thickened. Stir often.

Fill jars with hot mixture leaving 1 inch headspace. Remove air bubbles and refill if necessary to 1 inch headspace.

With a paper towel that has white vinegar clean the rim of the jars to get a good seal.

Add your hot lids/rings and process in your pressure canner for 90 minutes at 10 lbs of pressure for weighted gauge and 11lbs for dial gauge.

Good Fillings... Lemon Pie Filling

Lemon Pie Filling

Found on Canning Craze

Ingredients 

2 cups water

2 cups sugar

1 tsp salt

6 Tbsp. corn starch or Clearjel (if canning)

Juice of 2 lemons

Grated rind of 1 lemon

4 egg yolks (lightly beaten)

1 Tbsp. butter

Directions:

Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind, and egg yolks in large sauce pan, whisking to combine.

Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.

Remove from heat and stir in butter, stirring until melted. Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

To Can: Place hot filling into 8 oz. or pint jars, seal with lids and process in hot water bath canner 10
minutes. Remove jars from canner and allow to cool on a kitchen towel on your countertop 24 hours undisturbed. Lids are sealed when button on top of seal depresses.

Good Fillings... Green Tomato Pie Filling

Green Tomato Pie Filling 

Found on Utahextensionusuedu

4 quarts chopped green tomatoes (16 cups)

3 quarts peeled and chopped tart apples (12 cups)

1 lb. dark seedless raisins (2 cups)

1 lb. white raisins (2 cups)

1/4 cup minced citron, lemon, or orange peel

2 cups water

2 1/2 cups brown sugar

2 1/2 cups white sugar 1/2 cup vinegar (5%)

1 cup bottled lemon juice

2 Tablespoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

Yield: About 7 quarts 

Procedure: 

Combine all ingredients in a large saucepan. Cook slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes).

Fill jars with hot mixture, leaving 1/2-inch headspace and assemble lids.

Process 15 minutes in a boiling-water canner

NOTE: There is no need to add clear jel to this recipe - it will thicken. But you can stir in 1 or 2 tbsps of cornstarch before adding to pie shell if you want it really firm.

Good Fillings... Elderberry Pie Filling

Elderberry Pie Filling 

Found on Pinterest

Makes 1 quart 

5 cups Elderberries

1 cup sugar

1 cup water

1 Tbsp lemon juice

1/4 cup Clear Jel

Wash elderberries in batches of no more than two quarts.

Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken. Add lemon juice, fold in elderberries and bring up to simmer. Simmer for 5 minutes and then can immediately.

Canning using hot pack method with 1" of headspace.

Processing with a Water Bath for 30 minutes for quart jars.

Good Fillings... Currant Pie Filling

Currant Pie Filling

Found on Canning Only Recipes - Found on Pinterest

Makes 1 quart 

5 cups Currants

1-1/2 cups sugar

1 cup water

1 Tbsp lemon juice

1/4 cup Clear Jel

Wash currants in batches of no more than two quarts.

Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.

Add lemon juice, fold in currants and bring up to simmer. Simmer for 5 minutes and then can immediately.

Canning using hot pack method with 1" of headspace. Processing with a Water Bath for 30 minutes for quart jars, at 212 degrees.

Good Fillings... Cranberry Studded Mincemeat

Cranberry-Studded Mincemeat

Found on Food

YIELDS 1 pint

INGREDIENTS

· 2 1⁄2 ounces soft dark brown sugar (75g)

· 2 fluid ounces ruby port (60ml)

· 10 1⁄2 ounces cranberries (300g)

· 1 teaspoon ground cinnamon

· 1 teaspoon ground ginger

· 1⁄2 teaspoon ground cloves

· 2 1⁄2 ounces currants (75g)

· 2 1⁄2 ounces raisins (75g)

· 1 ounce dried cranberries(30g)

 · 1 clementine, zest and juice

· 1 fluid ounce brandy (25ml)

· 3 drops almond extract

· 1⁄2 teaspoon vanilla extract

· 2 tablespoons honey

DIRECTIONS

· In a large pan, dissolve the sugar in the ruby port over a gentle heat.

· Add the cranberries and stir.

· Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.

· Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.).

· Remove from the heat and allow to cool a little.

· Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

· Spoon the mincemeat into sterilized jars and, once cool, store in the fridge for up to two weeks.

To can... process in a boiling water bath for 15-20 minutes.

Good Fillings... Concord Grape Pie Filling

Concord Grape Pie Filling

Found on Canning Recipes Only

Makes 4 quarts 

22 cups concord grapes, washed

4 cups granulated sugar

¼ cup fresh lemon juice

1 cup Clear Jel

Using two large saucepans, separate the skins (Yes you have to peel the grapes.) into the pan and the pulp into the other pan. Once you have all the grapes separated by the skins and pulp, set the skins aside. Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 15 minutes.

Remove from the heat. Set a strainer over the pot with the skins in and pour the heated pulp into the strainer. Push the pulp through, you want to catch all the seeds. Discard the seeds.

Add in the lemon juice. In a separate bowl whisk together the sugar and clear jel. Add 2 cups of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.

Pour the sugar mixture into the pot with the rest of the grape pie filling. Place over medium heat and stir to incorporate the sugar mixture. Let the filling come up to a boil and stir occasionally. As the mixture thickens, it will change from a green, to pink, to light purple, and when it's ready it will be a deep purple.

Boil for about 45 minutes until very thick and bubbly. Fill jars to 1 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 30 minutes.

TO MAKE A PIE Add 1 quart of pie filling to a pre-made crust. Top with a lattice crust or a full crust. Make sure to cut slits in the top of a the full crust. Crack an egg in a small bowl. Using a pastry brush, brush the egg wash on the top of the pie. Place the pie in the oven for 20 minutes at 425 degrees. Lower the temperature to 375 degrees and let the pie bake for another 50 minutes. The juice will bubble up on the top of the pie crust. Let the pie cool. Cut and serve

Good Fillings... Chocolate Pecan Pie Filling

Chocolate Pecan Pie Filling 

by Elaine Blonigen

18 eggs beaten

3 Tbsp. vanilla

6 cups pecans or halves OR TWO 32 OUNCE BAGS

6 and ¼ sticks of margarine

1- 2/3 cups unsweetened cocoa

9 cups of sugar



Beat eggs in large bowl then set aside.

In large pot melt better. Whisk in cocoa then whisk in eggs and vanilla.

Add sugar, pecans and mix well. Bring to low bubble. Remove from heat.

Fill Pint Jars to 1” headspace. Water Bath 20 minutes. Each pint makes one pie.

Heat jar 45 seconds in microwave before pouring into crust. Bake 350 for 45 minutes

Good Fillings... Chicken Pot Pie Starter

Chicken Pot Pie Starter

(Peas/Carrots/Potatoes in Chicken Broth)

Found on Canning Recipes Only

2 cups of peeled and cubed raw potatoes per quart.

1 cup of peas per quart

1 cup of raw carrots per quart

Chicken broth/stock or boiling water

1/2 tsp of canning salt per quart (Optional)

Peel and cube potatoes - leave in water until other ingredients are ready.

Peel and slice (abt 1/4 inch) or cube carrots

Shell peas or use frozen (thaw before using)

Add potatoes, peas, and carrots in any order - do not pack down tightly or you will squish the peas.

I heat up chicken broth to fill the jars with but you can use boiling water. Add broth or water to jars to 1 inch headspace. Remove air bubbles, adjust fluid level if needed, wipe rims, and assemble lids.

Process quarts for 40 minutes in a pressure canner at 10 lbs of pressure. (Pints would be the same amount of time because of the peas.)

NOTE: One picture is Peas/Carrots/Potatoes, one picture is just Carrots/Potatoes, and the other picture is Peas/Carrots/Potatoes/Mushrooms - all canned in chicken broth.

Good Fillings... Cherry Cranberry Pie Filling

Cherry Cranberry Pie Filling

Found on Canning Only Recipes (Adapted from recipe found on tasteofhome)

Makes 2 quarts

3-1/2 cups fresh or frozen cherries (thawed completely)

3-1/2 cups of fresh or frozen cranberries

2 cups sugar

1/2 cup + 2 T. Clear Jel

2-2/3 cups cold water

2 T. + 1 t. bottled lemon juice

Optional:

1/4 t. cinnamon

1/2 t. almond extract

Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.

Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.

Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble.


 Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.

Fold in drained cherries and cranberries immediately and fill hot jar(s) with mixture without delay, leaving 1" headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with wet paper towel. Add hot lids and rings and water bath for 30 minutes for pints or quarts.

Good Fillings... Candy Apple Pie Filling

Candy Apple Pie Filling 

Found on Pinterest

3-1/2 cups apples

1-1/4 cup spiced apple cider

3/4 cup brown sugar

1/4 cup red hot cinnamon candies

1/4 cup Clear Jel

2 T. bottled lemon juice

For fresh apples, place all into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.

In a stockpot, mix the apple cider and red hots and heat on medium till the candies completely dissolve. Pour into a bowl.

Put the brown sugar and Clearjel into the pot and add the apple cider/candy mixture, stir to mix well. Bring to a boil and using a whisk, cook until thick and bubbly, stirring frequently.

Remove from heat. Add the lemon juice. Fold apples into mixture.

Pack the apples into hot, sterilized quart size or two pint canning jars. Best way to fill is in layers. Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles. Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible.

Fill the jars and because of expansion use 2" headspace. Wipe the rims and place the hot lid/rings on the jars.

Process in a water bath canner for 25 minutes for both pints and quart jars.

Good Fillings... Bourbon-Vanilla Bean Apple Pie Filling

Bourbon-Vanilla Bean Apple Pie Filling

Found on Canning Only Recipes

Found on the Ball Facebook Page

Yield: 3 quarts

1/2 cup lemon juice

12 cups peeled, cored, and slice apples—packed down tightly

2-3/4 cups granulated sugar

3/4 cup ClearJel

1-1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3-1/2 cups water

1 vanilla bean

1/3 cup Bourbon

Instructions

In a large bowl, mix together 1/4 cup lemon juice and four cups of water. Add in the apple slices, and stir to submerge. Drain.

In a large stock pot, combine the apple slices, sugar, ClearJel, cinnamon, nutmeg, salt, and water.

Slice the vanilla bean in half lengthwise, and scrape out the insides into the pot.

Bring mixture to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.

Add remaining lemon juice and bourbon, return to a boil and boil for 1 minute, stirring constantly.

Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 25 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.

Good Fillings... Blueberry Pie Filling

Blueberry Pie Filling

Found on Vicki's Canning World

1 Quart Recipe: 

3 ½ cups thawed or fresh blueberries

¾ cups sugar

¼ cup Clear Jel

1 cup cold water

3 T. bottled lemon juice

Procedure: 

Wash and drain blueberries. If fresh blanch berries in 1 gallon of boiling water for one minute then drain.

In a dutch oven combine sugar and Clear Jel. Stir. Add water. Cook on medium high heat and using a which continue to stir until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute stirring constantly. Remove from heat!

Fold in drained berries immediately and fill hot jars with mixture without delay, leaving 1-1/2 inch headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars and add lids and process immediately in a water bath for 30 minutes at a full boil.

Good Fillings... Blackberry Pie Filling

Blackberry Pie Filling 

http://hickeryhollerfarm.blogspot.com

Found on the Georgia Peach Canning Club

6-quarts fresh blackberries

7 cups granulated sugar (can make slight adjustments for tartness of berries)

1-3/4 cups Clear Jel

1 teaspoon cinnamon

9-1/3 cups water

1/2 cup lemon juice (this is for safety, do not decrease amount)

Select top quality, firm, ripe berries. Rinse berries and set aside.

Measure lemon juice and set aside.

Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix until smooth. Stirring during the thickening process is critical for a smooth end product. Heat, stirring mixture constantly until it bubbles.

Quickly add lemon juice and boil 1 minute, stirring constantly. (you may add more water at this point if you wish to have a berry topping instead of pie filling).

Remove from heat and fold in berries.

Fill 7 quart jars, leaving 1 to 1-1/2 inches of headspace.

Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet.

Each quart of pie filling will make an 8- or 9-inch pie.

Good Fillings... Apricot Pie Filling

Apricot Pie Filling 

Found at doingmybestforhim.blogspot

Makes 1 quart

5 cups apricots

1 cup sugar

1/4 tsp nutmeg (optional)

1/4 tsp cinnamon (optional)

1 cup water

2 Tbsps Lemon juice

1/4 cup clear jel

If desired, blanch and peel apricots.

Quarter and remove pits from apricots.

Combine water, spices, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken. Add in lemon juice and then fold in apricots and bring up to simmer.

Simmer for 5 - 10 minutes until apricots begin to soften and then can immediately.

Can using hot pack method with 1" of headspace.

Process with a Boiling Water Bath for 30 minutes for quart jars.

Good Fillings... Appleberry Pie Filling

Appleberry Pie Filling 

Found on cooking.nytimes

Makes 1 quart 

1-1/2 cups fresh blackberries, raspberries, blueberries or a mix

2 cups peeled Granny Smith apples, sliced 1/4-inch thick

1 cup water

3 Tbsps lemon juice

2/3 cup sugar

3/4 teaspoon ground cinnamon

Big pinch of ground nutmeg (abt 1/8 tsp)

1/4 cup Clear Jel

If using fresh blueberries wash and drain, blanch in 1 gallon of boiling water for one minute then drain.

In a pot combine water, sugar, cinnamon, nutmeg, and Clear Jel. Stir. Cook on medium high heat until mixture thickens and begins to bubble.

Add lemon juice and boil 1 minute stirring constantly.

Add sliced apples and turn to evenly coat with mixture.

Remove from heat and fold in drained berries immediately and fill hot jar with mixture without delay, leaving 1 inch headspace. (1 1/2 inch headspace would be better, the apples will swell.)

Remove air bubbles and adjust headspace if needed.

Wipe rim of jar and add lid and process immediately in a water bath for 30 minutes.

Relishing Life... Leek Relish

Leek Relish

Found on foodnewsyfromsuzie

· 1 lb. fresh leeks, cleaned and cut into rings
· 2 tablespoons olive oil
· 1 teaspoon minced garlic
· 2 tablespoons balsamic vinegar
· 1 teaspoon honey
· salt and pepper to taste
· 2 teaspoons brown sugar
· pinch of red pepper flakes
Put the olive oil into a large skillet and place over high heat. Add the leeks and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, honey, brown sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the leeks are velvety soft. Remove from the heat and let cool.
To can, do not cool... fill jars, process 15 minutes in a boiling water bath.

Relishing Life... Indian-Style Cucumber Relish

Indian-Style Cucumber Relish 

Found at leenaeats

Makes 3 half pints

3 cups diced, peeled cucumber (4-6 medium pickling cucumbers)

1 cup finely diced onion

1 ½ tsp kosher salt

1 cup white vinegar

¼ cup granulated sugar

1 ½ tsp whole cumin seeds

1 tsp black mustard seeds

1 tsp yellow mustard seeds

1 tsp fenugreek leaves

Put cucumber and onion in a non-reactive bowl and sprinkle with the salt. Let sit for 4 hours or up to overnight, stirring occasionally.

Drain liquid from vegetables, rinse twice and drain completely.

Place sugar, spices, and vinegar in a stainless steel or enamel pan, and bring to a boil over high
heat. Add vegetables and return to a boil for 30 seconds.

Remove hot, sterilized jars and fill with vegetable and liquid, with ½ inch headspace at the top.

Clean the top of the jar, place lid on and process in a hot water bath—10 minutes half pints and 4 oz jelly jars, 15 minutes for pint jars.

Relishing Life... Grilled Corn Relish

Grilled Corn Relish 

Found on mypantryshelf

Makes 5 pints 

Ingredients 

12 ears corn (white or yellow) (8 cups of kernels)

1 jalapeño pepper, thinly sliced

4 cloves garlic, minced

3 cups cider vinegar

1-1/2 cup granulated sugar

1 cup diced red onion

1 cup diced red bell pepper

2/3 cup sliced green onions

2 teaspoons ground cumin

2 teaspoons canning salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

Remove the husk and silk from the corn. Grill over medium high heat, turning every few minutes, until the corn is lightly charred. If you do not have a grill, you may boil the corn for 6 minutes in a large pot of water.

Cut kernels from the cob. Combine 8 cups corn kernels with the rest of the ingredients, except the cilantro, in a large pot. Bring to a boil, then reduce heat and boil gently, uncovered for 20 minutes.

Reduce heat to low and add the cilantro.

Ladle relish into hot sterile jars. Leave a 1/2 inch head-space. Process in a hot water bath for 15 minutes for pint jars.

NOTE: Grilling the corn adds a bit of nice charred flavor and some color to this sweet and tangy relish. 

NOTE: Serve it with grilled meats, toss it with shredded cabbage for a quick and colorful salad, or use it to top soft tacos. Or drain and mix in corn muffin mix and bake.

Relishing Life... Green Tomato-Jalapeno Relish

Green Tomato-Jalapeno Relish

Found on Pinterest

Makes 6 pints 

NOTE: This is great served with fried fish and hush puppies. 

5 pounds (10 to 12 medium) green tomatoes

1 pound onions

1 cup chopped fresh jalapenos (remove or leave seeds, your option on how hot you want it)

2 cups apple cider vinegar

1-1/2 cups granulated sugar

1/4 cup pickling salt

Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them.

Combine vinegar, sugar and salt in a pot, and bring to a boil over high heat.

Add vegetables and boil the mixture vigorously for 2 to 3 minutes.

Spoon the relish into the prepared jars, leaving 1/2 inch of headspace.

Process the jars in a water bath for 10 minutes.

Relishing Life... Green Tomato Relish

Green Tomato Relish 

Found on creativehomemaking

Yield: 8 pints 

Ingredients 

7 pounds green tomatoes (about 20 medium)

4 large onions

2 large red onions

3 large green peppers

2 large sweet red peppers

4 teaspoons canning salt

5 cups cider vinegar

4 cups sugar

2 tablespoons celery seed

4 teaspoons mustard seed

1 Tbsp of turmeric

Directions

Cut the tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt.

Divide mixture between two strainers and place each over a bowl. Let stand for 3 hours.

Discard liquid from bowls.

Place vegetables in a stockpot; stir in the vinegar, sugar, celery seed and mustard seed.

Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened.

Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids.

Process for 15 minutes in a boiling-water canner.

Relishing Life... Garden Relish

Garden Relish

Found on Canning Recipes Only (found on Pinterest)

This flavorful garden relish is made with cucumbers, green tomatoes, peppers, and onions.

Ingredients:

8 bell peppers, red and green, ground or finely chopped in food processor

4 cups ground green tomatoes, or finely chopped in food processor

4 cups ground pickling cucumbers, or finely chopped in food processor

3 cups ground onions, or finely chopped in food processor

3-1/2 cups cider vinegar

2 cups sugar

2 tablespoons pickling salt

2 tablespoons mustard seeds

1 teaspoon celery seeds

2 tablespoons mixed pickling spices in a tied cheesecloth bag

Prepare the vegetables; drain off excess liquids.

Combine the vegetables in a large stainless steel or enamel-lined kettle. Stir in 1-3/4 cups of the vinegar. Place over medium-high heat and bring to a boil. Continue boiling, stirring frequently, for 30 mintues. Drain and discard liquids.

Add the remaining 1-3/4 cups vinegar, the sugar, salt, celery seeds, and mustard seeds. Add the cheesecloth bag with mixed pickling spices. Bring to a boil.

Reduce heat to medium-low and simmer for 5 minutes.

Fill hot, prepared jars, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes.


Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.

Makes 6 pints.