n simmering water until ready for use. Do not boil. Wash
pices steep a few minutes for flavors to meld. Strain vinegar
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Working in batches, blanch tomatoes for one minute and immediately immerse
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.
Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
Cut onions into strips.
Soak veggies for about an hour and cold pack into jars.
Combine remaining ingredients on stovetop and bring to boil.
Pour into jars, leaving 1/4 inch headspace and cap.
Process for 10 minutes in boiling water bath.
eat. Add the onion and jalapenos and turn off the heat
n simmering water until ready for use. ( do not boil ).
dges. Roast at 350 degrees for 30 minute or until tender
Saute onion in butter until clear. Add garlic and saute for 1 minute.
Add all other ingredients and simmer for at least 30 minutes. *I throw the lemons in after I have squeezed the juice out and remove before serving.
Taste and adjust seasoning as desired.
Can be frozen, canned or stored in refrigerator for 6 months.
I puree tomatillos with the food processor and place it in the stock pot to cook down while I process all other items. I leave a bit of juice from the tomatillos in the food process and puree the onions, peppers and cilantro together, then add to stockpot. Add all other items and cook till desired thickness stirring occasionally.
Process in water bath canner for 20 minutes.
Dip tomatoes in hot water for 20 seconds then in ice
pot of boiling water for about a minute or until
nd dip in boiling water for 30 to 60 seconds or
alt and pepper and refrigerate for at least 4 hours to
nd lids in boiling water for at least 5 minutes. Pack
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.
abbage. Let salted cabbage stand for several minutes to wilt slightly
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.