I got a lot accomplished this week and it sure feels good. I did quite a bit of canning.
From left to right: Triple berry jam (5 1/2 pints), green beans (32 pints), salsa (9 pints, and mustard pickles (4/1.2 pints).
Earlier today I baked 2 loaves of wheat bread and I just took 3 1/2 pints of strawberry-rhubarb jam out of the canner. Jam is easy and green beans are pretty straight forward. Here is the salsa recipe I used. We really like it because it is thick and not watery like most home-canned salsas, and it uses lemon juice so you don't have that "off" taste from vinegar that makes canned salsa taste funny. Plus, I don't bother peeling the tomatoes. That is one extra step I don't have the time for and you can't even tell once the salsa's made. Give it a try.
3 qts. cored slicing tomatoes
3 C chopped onions
6 jalapeno peppers, mostly seeded and chopped
4 long green chiles, mostly seeded and chopped (I use Anaheim peppers)
5-6 cloves garlic, chopped
2- 12 oz cans tomato paste (this thickens the salsa)
2 C bottled lemon juice
1 TB salt
1 TB ground cumin
2 TB oregano (optional, I don't usually use)
1 tsp black pepper
1/4 C chopped cilantro
1-2 dashes hot sauce (or more if you like it spicy)
Put the chopped tomatoes in a large saucepan. Let them sit for 5-10 min. Push them to the side and ladle off most of the liquid. This helps keep it thick. Add the rest of the ingredients in the saucepan except cilantro. Bring to a boil, reduce heat and simmer 25-30 min. Add the cilantro during the last 5 min. of simmering. Ladle into hot pint jars leaving 1/2 " head space. Adjust lids and process in boiling water bath for 15 min. Adjust for altitude. I am at 2,000 feet, so 20 min. for me.