Stewed Tomatoes

Makes 7 quarts

• 16 pounds tomatoes, peeled
• 4 sticks celery
• 1 yellow onion
• 1 green bell pepper, cored
• 1 Tbsp sugar
• 1 Tbsp salt
• 1 Tbsp dried parsley

Peel tomatoes by scoring each one with a knife them dropping them a few at a time into boiling water. Allow to boil for 1 minute then transfer tomatoes to a bowl of ice water. Peels should come off easily.

Roughly chop tomatoes then transfer to a large container (I use the base of my pressure canner). 

In a food processor, chop celery, onion, and bell pepper. Add chopped veggies and spices to the tomatoes and stir.

Spoon tomatoes into clean canning jars. Wipe rims clean and top with lids and rings, screwing rings on finger-tight (Do not over tighten! Jars must be able to vent during canning).

If you used your pressure canner to mix ingredients, wash it out and place canning rack into the bottom. Carefully place filled jars upright into the pressure canner and fill with water according to the manufacturer's suggestions (tyically enough water to submerge the jars 2/3rds of the way). 

Place canner on your stove over high heat. Secure the lid onto the canner, making sure to leave the vent open. Once a steady stream of steam has been coming out of the vent for at least 10 minutes, close the vent and allow pressure to built to 11 pounds. Process tomatoes for 20 minutes while maintaining the pressure. 

After 20 minutes, shut heat off and allow the pressure to drop on it's own. Once the pressure is zero, carefully open the vent and allow all the steam to release. Open lid, remove jars, and tighen the lids. Let jars cool at room temperature before checking the seals. 

Fruit Jam

This recipe allows you to not only use any kind of fruit you want, but also any amount of fruit you happen to have! Recipe will yield approximately 1 cup of jam per 180 grams of fruit that is used.

This low sugar, low calorie jam comes in at 11-15 calories per tablespoon depending on the fruit you choose. Strawberries, blackberries, raspberries, and peaches are great options!

• fruit: washed, cored, peeled and/or pitted 
• sugar (1/5th weight of fruit)
• lemon juice (1 tbsp per 500 grams fruit)
• low-sugar dry pectin (1 tbsp per 250 grams fruit)

Before you begin, set your filled water bath canner over high heat.

After fruit has been washed and prepared (peeled, pitted, etc), weigh fruit using a digital food scale.

In small batches, pulse fruit in a food processor until desired consistency has been reached.

Transfer fruit to a saucepan and add sugar and lemon juice. Cover and simmer for 10 minutes, stirring ocassionally. Slowly add in pectin, increase heat, and stir constantly until mixture is boiling.

Remove from heat then carefully spoon into clean and hot mason jars. Top with lids and screw rings on fingertip tight (DO NOT OVERTIGHTEN).

Process in a boiling hot water bath for 15 minutes. Remove, tighten rings, and allow to cool. 

Salsa

Makes about 6 quarts

• 8 pounds roma tomatoes, peeled
• 3/4th pound jalapeños, seeded
• 1 bunch cilantro
• 1 red onion, quartered
• 1 yellow onion, quartered
• 1 white onion, quartered
• 2 tbsp garlic powder
• 1 1/2 tbsp salt
• 1 1/2 tsp cumin
• 1/4 cup lemon juice

Fill your water bath canner with water and set over high heat.

Bring a large pot of water to boil on the stove. Pierce roma tomatoes with a sharp knife then peel by dropping several of them into the water at a time. Allow to boil for a minute then transfer boiled tomatoes to a bowl of ice water. Peel should come off easily.

Place peeled tomatoes (a few at a time) in a food processor and pulse, some batches until smooth and others until chunky. Transfer to a stock pot and set over medium heat. 

Pulse jalapeños, cilantro, and onions in the food processor until desired consistency has been reached. Transfer onion/pepper mixture to the stock pot with tomatoes. 

Add in spices and lemon juice and stir well.

Once water in water bath is boiling and salsa is simmering, carefully spoon salsa into hot and clean mason jars. Top with lid and screw band on until finger tight. DO NOT OVER TIGHTEN.

Carefully lower jars into the boiling water. Water should be 1 inch above top of jars. Remove or add water if necessary. Bring water back up to a boil then allow jars to process for 15 minutes. 

Shut off heat and carefully remove jars with a jar lifter. Allow to cool to room temperature before checking the seals.

Pickled Sweet Jalapeños

• 4 pounds jalapeño peppers
• 2 large yellow onions
• 3 cloves garlic
• 3 cups white vinegar
• 3 cups sugar
• 2 tsp pickling salt

Using a food processor set up with its slicing disc, thickly slice all jalapeno peppers then set aside in a large bowl. Remove slicing disc and insert the chopping blade. Pulse yellow onions and garlic until finely minced. Transfer onions and garlic to a large stockpot and add vinegar, sugar, and salt. Bring to a boil and stir until all sugar has dissolved. Add in sliced jalapeños and cook for an additional 5 minutes. Be sure that your kitchen is well ventilated. Fill clean and hot mason jars one inch from the top with sliced jalapeños. Ladle in liquid to cover jalapenos, again leaving 1 inch of headspace. Top with lids and screw rings on fingertip tight. Process in a hot water bath for 15 minutes. Remove, tighten rings, and allow to cool.