Roasted Salsa for Canning

24 - 32 (8lbs) Tomatoes  Core and cut in half                                  -  Pre heat oven to 450 degrees

12 (2lb)          Anaheim Peppers    ]                                                  - line cookie sheet w/ foil and oil

8                     Jalapeno Peppers -- ] Cut in half, remove seeds        - place cut tomatoes& peppers skin up

6                     Bell Peppers            ]                                                  - Roast 30 minutes,skin blisters/black

6                     Onions (large)         ]  Peel, cut in quarter wedges     

8 Tbsp            Minced Garlic                                                             - Add Garlic after 15 minutes

• Remove pans from oven cover with foil for 10 min the remove tomato skins wear gloves or use tongs

• In sections blend blackened ingredients in blender til desired consistency and transfer to a large pot

1 Cup            Fresh Cilantro chopped fine -]

1 Tbsp          Oregano dried                         ]

2 Tbsp          Ground Cumin                        ]                  Add to blended tomato mixture in pot mix well

3 tsp              Salt                                         ]

3 tsp              Ground Pepper                       ]                  Bring to a boil then turn down to simmer for 1 hour

1 Cup            Lime Juice                              ]

1 Cup            Apple Cider Vinegar ----------]

Put into Pint jars and bottle per inst. (Makes 7 pints)

Place salsa in clean pint jars, wipe rim clean put on canning lid and ring, tighten til hand tight. Put pint bottles into canning pot and cover with warm water 2 inches above the top of the bottles.  Cook covered for 20 minutes and let sit until lids seal.

 

Bottled Peaches

Sugar Syrup equal ratio water to sugar
7 cups sugar
7 cups boiling water
Pour the sugar into the boiling water, remove from heat and stir until dissolved. Pour 2 1/2 inches deep into the quart jar. (after jars are full of peaches pour to cover the top peaches leaving about 1 inch of space at the top of the jar)

1. Assemble and clean quart jars with the narrow neck. Set out on counter.
2. Clean and peel fresh ripe peaches. (a 5 gallon bucket full of medium size peaches does aprox. 14 jars which is 2 batches)
3. Slice in half and place halved peaches into clean jars filled 2 1/2 inches w/ sugar syrup.
4. Place as many peaches in the jar leaving only 1 inch space at the top and make sure top peaches with the liquid.
5. Wipe the rim of the jars with a clean moist paper towel making sure they are clean.
6. Boil canning lids for 2 minutes and remove from water with tongs then place them on to each bottle. Turn the ring lids on till they tighten then loosen a half a turn to allow for expansion as they cook.
7. Fill bottom of canner with luke warm water not to the top.
9. Place the metal platfrom onto canner and place 7 jars on that making sure not to cover the holes allowing for even steam movement. Put the cover over the jars and start the heat high.
10. Watch for the steam to escape from the small hole at the base of the lid. Once this happens turn down the heat to the point where it is the lowest for the steam to still come out steady and time for 25 minutes.
11. After 20 minutes carefully remove the lid and remove the hot jars with hot pads taking concern to not bump the lids which will hinder the jars ability to seal.
12. Allow jars to sit on the counter as they cool. The jars will make a popping noise as the lid seals. You can test them after they cool by touching down gently on the lids if there is no give the lid is sealed. If there is give to the lid you will need to place those jars in the refrigerator and eat soon.
13. Store jars in a cool dry place for up to 2 years. Fruit may darken with time and they are still okay to eat as long as seal hasn't been broken.
14. The peaches will rise in the jar leaving the syrup at the bottom.