Tuesday, August 23, 2016

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.

Monday, August 22, 2016

Salsa Time... Peach and Corn Salsa

Peach and Corn Salsa
Found on puttinupwitherin

Yield: 3 pints


* 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


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 


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.

Sunday, August 21, 2016

Salsa Time... Mango Lime Salsa

Mango-Lime Salsa
Found on low-cholesterol.food


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


* 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


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.

Saturday, August 20, 2016

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."
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