o a boil and simmer for 10 minutes.
Pour through
n simmering water until ready for use. Do not boil. Wash
dges. Roast at 350 degrees for 30 minute or until tender
Dip tomatoes in hot water for 20 seconds then in ice
pot of boiling water for about a minute or until
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
Working in batches, blanch tomatoes for one minute and immediately immerse
nd lids in boiling water for at least 5 minutes. Pack
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
Process for 35 minutes for quart jars in a water bath.
** You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.
Place jelly crystals in a large heatproof
inegar, 1 cup of pepper jelly in saucepan over medium heat
abbage. Let salted cabbage stand for several minutes to wilt slightly
vernight.
Stir butter and jelly in small sauce-pan over
n simmering water until ready for use. ( do not boil ).
an. Add a teaspoon of jelly to the center of each
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Cook all vegetables together.
When done, sieve until like a smooth paste.
Add remaining ingredients and cook until thick.
Seal in glass jars while hot.
I would process in pressure cooker myself for about 90 minutes.
I'm guessing this to be safe however, it may be less time.
rolling boil and boil for 1 minute.
Remove from
nd lids in boiling water for at least 5 minutes.