Fiesta Salsa From the Moscow Farmers Market

Transcription

1 Fiesta Salsa Fiesta Salsa 7 cups chopped, seeded, peeled, cored tomatoes 2 cups chopped, seeded, peeled cucumbers 2 cups chopped and seeded banana peppers 1 cup sliced green onion 1/2 cup chopped, peeled, roasted Anaheim peppers 1/2 cup chopped jalapeño peppers 1/4 cup minced cilantro 3 cloves garlic, minced 1 TBLS minced fresh marjoram 1 tsp salt 1/2 cup cider vinegar 2 TBLS lime juice Combine all ingredients in a large saucepan. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

2 Peaches Peaches 1 1/2 pounds peaches per pint Ball Fruit-Fresh Produce Protector Sugar Water Raw Pack: Wash peaches; drain. Peel peaches; cut in half and pit. Treat with Fruit-Fresh to prevent darkening. Make a light or medium syrup; keep syrup hot. Drain peaches. Pack peaches cavity side down, layer overlapping into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over peaches, leaving 1/2 inch headspace. Remove air bubbles. adjust two-piece caps. Process pints 25 minutes in a boiling water canner. Note: To peal peaches, dip in boiling water for 30 to 60 seconds. Immediately drain and place peaches in cold water. Slip off peal. Cut in half, pit and scrape cavity to remove fibrous flesh.

3 Peaches Peaches 1 1/2 pounds peaches per pint Ball Fruit-Fresh Produce Protector Sugar Water Hot Pack: Wash peaches; drain. Peel peaches; cut in half and pit. Treat with Fruit-Fresh to prevent darkening. Make a medium or heavy syrup. Drain peaches. Cook peaches one layer at a time in syrup until peaches are hot throughout. Pack hot peaches, cavity side down, into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over peaches, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 20 minutes in a boiling-water canner. Note: To peal peaches, dip in boiling water for 30 to 60 seconds. Immediately drain and place peaches in cold water. Slip off peal. Cut in half, pit and scrape cavity to remove fibrous flesh.

4 Tomatoes - Packed in Water Whole, Halved, or Quartered 2 1/2 to 3 1/2 pounds tomatoes per quart Ball Citric Acid or bottled lemon juice Salt (optional) Raw Pack: Blanching tomatoes for 30 to 60 seconds by placing them in a wire basket and lowering them into a large saucepot of boiling water. Remove from boiling water and immediately dip into cold water. Slip off the skins; trim away any green areas, and cut out core. Leave tomatoes whole, halve, or quarter as desired. Add 1/2 tsp citric acid or 2 TBLS bottled lemon juice to each quart jar. Pack tomatoes into hot jars, leaving 1/4 inch headspace. Ladle hot water over tomatoes, leaving 1/2 inch headspace. Add 1 tsp salt to each quart jar, if desired. Remove air bubbles. Adjust two-piece caps. Process quarts 45 minutes, in a boiling-water canner. Tomatoes - Packed in Water Recipe

5 Tomatoes - Packed in Water Whole, Halved, or Quartered 2 1/2 to 3 1/2 pounds tomatoes per quart Ball Citric Acid or bottled lemon juice Salt (optional) Hot Pack: Blanching tomatoes for 30 to 60 seconds by placing them in a wire basket and lowering them into a large saucepot of boiling water. Remove from boiling water and immediately dip into cold water. Slip off the skins; trim away any green areas, and cut out core. Leave tomatoes whole, halve, or quarter as desired. Place tomatoes in a large saucepot; add enough water to cover tomatoes. Boil gently 5 minutes, stirring to prevent sticking. Add 1/2 tsp citric acid or 2 TBLS bottled lemon juice to each quart jar. Pack hot tomatoes into hot jars, leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes, leaving 1/2 inch headspace. Add 1 tsp salt to each quart jar, if desired. Remove air bubbles. Adjust two-piece caps. Process quarts 45 minutes, in a boiling-water canner. Tomatoes - Packed in Water Recipe

6 Dilly Bean Recipe Dilly Beans Yield: about 4 pints or 2 quarts 2 pounds green beans 1/2 cup Ball Salt 2 1/2 cups vinegar 2 1/1 cups water 1 teaspoon cayenne pepper, divided 4 cloves garlic 4 heads dill Ball Pickle Crisp (optional) Trim ends off green beans. Combine with salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving ½-inch headspace. Add ¼ teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Add ½ teaspoon cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Add Pickle Crisp to each jar, if desired. Ladle hot liquid over beans, leaving ½-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in boilingwater canner.

7 Apricot Jam Recipe Apricot Jam Yield: about 5 pints 2 quarts crushed and peeled apricots 1/4 cup lemon juice 6 cups sugar Combine apricots and lemon juice in a large saucepot. Add sugar, stirring until sugar dissolves. Bring slowly to a boil. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

8 Strawberry Jam Recipe Strawberry Jam Yield: about 8 half-pints 2 quarts strawberries 6 TBLS Ball Classic Pectin 1/4 cup lemon juice 7 cups sugar Wash strawberries; drain. Remove stems. Crush strawberries one layer at a time. Combine strawberries, classic pectin, and lemon juice in a large saucepan. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

9 Raspberry Jam Recipe Raspberry Jam Yield: about 8 half-pints 1 quart crushed red raspberries 6 1/2 cups sugar 1 pouch Ball Liquid Pectin Combine raspberries and sugar in a large saucepot. Bring to a boil over high heat, stirring until sugar dissolves. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.