Preserving Summer (just like Grandma did)
Many of us grew up with our grandmas and mothers canning the harvest of the garden to be enjoyed all through the winter. Even though we can buy everything at the grocery store, it’s still a wonderful tradition for many and a money saver. Here are some of our favorites that are worth the work!
RECIPE & PHOTO BY ANN PARK
7 cups peaches, chopped
7 cups tomatoes, chopped
3 onions, diced
1 1⁄2 cups bell peppers, chopped
3 cloves garlic, minced
1⁄2 bunch cilantro, chopped
3 limes, juiced
1 cup vinegar
2 tsp salt
4 jalapenos with seeds
Other hot peppers (to taste)
1⁄4 cup instant clear jell (for thickening 200 degrees and above)
1⁄4 cup sugar
Add all ingredients (except sugar and clear jell) to a large pot and bring to a boil. Mix clear jell into sugar, and add the mixture gradually into the salsa. Stir carefully and add it slowly so you don’t get lumps. Simmer for 10-15 minutes. Stir every few minutes and make sure not to burn! Fill clean pint jars, leaving about half an inch of headspace. Prepare lids and rings according to directions and put lids on jars. Process in hot water bath for 15 minutes for pints, 30 minutes for quart jars.
Hot water bath canning instructions: place lids on jars and put into canning kettle. The jars should be completely covered with water. Bring the pot to a boil and begin timing when the pot boils. Remove the jars carefully and let them cool for 24 hours. Check to make sure each jar is sealed. Store in cool dark place.
Click the links below for more awesome canning recipes!
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