Friday, August 26, 2016

Salsa Time... Peachy Tomato Salsa

Peachy Tomato Salsa
Found on Canning Craze


2-1/2 pounds (7 or 8) firm, ripe yellow peaches, peeled, pitted and diced 

1-1/2 pounds (5 or 6) red Roma tomatoes, peeled, seeded and diced

1 red onion, chopped (about 1 cup) 

1 to 2 serrano chili peppers

1 sweet red pepper, cored, seeded and diced 

1-1/2 cups apple cider vinegar 

1 cup sugar 

1/4 cup honey 

1/4 cup fresh lime juice 

2 teaspoons coriander seed 

1 teaspoon kosher salt 


Combine the peaches, tomatoes, onion, serrano (to taste), sweet red pepper, vinegar, sugar, honey, lime juice, coriander seed and salt to a large, nonreactive heavy pot. Stir well. Place over medium heat; cook, stirring to dissolve the sugar. Increase the heat to high; bring to a vigorous boil, stirring regularly but gently to avoid scorching. Cook until the mixture thickens to a saucy consistency, around 35 minutes. 

Ladle into hot jars, leaving 1/2 inch head space.

Clean the rim of each jar, place the warmed lids and finger tighten the rings (not too tightly). Process in the boiling water bath for 15 minutes. Use a jar lifter to transfer the jars to a clean folded dish towel to cool for several hours.

Label and date the sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

We Be Jammin'... Strawberry Blueberry Jam

Strawberry Blueberry Jam
Found on Bean Town Baker


1-1/2 cups sugar 

Juice and zest of 1 lemon 

3 cups strawberries, hulled and quartered 

1 cup blueberries


Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

Add the berries and continue to cook over very low heat for 20 minutes, until the berries release some of their juices and the mixture boils slowly.

Cook until a small amount of the juice gels on a very cold plate. Pour carefully into 2 pint canning jars and either seal or keep refrigerated. 

Recipe adapted from Ina Garten

Thursday, August 25, 2016

Salsa Time... Peachy Mango Salsa

Peachy Mango Salsa
Found on


YIELDS 11 8 ounce jars

* 4 firm fresh peaches, 6 cups seeded, peeled if desired and diced 

* 2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced 

* 4 fresh jalapenos or 1 habanero, diced 

* 1 1⁄2 cups holland orange bell peppers (2 cups diced) 

* 1 red onion, 1-1/2 cups diced fine 

* 2 tablespoons minced garlic or 2 tablespoons minced ginger 

* 3 tablespoons chopped cilantro or 3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped 

* 1 fresh lime, juice and zest 

* 1 1⁄2 cups white vinegar (5 percent acid) 

* 1 cup sugar 

* 1⁄2 teaspoon salt


* Sterilize Ball jars rims and screw tops.

* Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.

* Reduce to simmering, and simmer 5 minutes. Do not overcook.

* Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.

* Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.

* Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

We Be Jammin'... Strawberry Banana Jam

Strawberry Banana Jam-Small Batch
Found on canning Only Recipes - Recipe off a package of Ball Pectin

Makes 2 half pints

1 (.4 oz) package Ball Classic Pectin 

1-1/3 crushed crushed or finely chopped fruit (use 1 banana and finish filling with strawberries) 

3 tsp lemon juice 

1-1/4 cups sugar

Combine fruit and lemon juice in pot, stir in pectin.

Bring mixture to a rolling boil.

Add sugar, stir to dissolve. Return to a rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim foam and pour into jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 10 minutes.

Wednesday, August 24, 2016

Salsa Time... Peach Salsa with Lime

Peach Salsa with Lime
Found on the baldgourmet

1/2 cup white vinegar 

6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches. This will provide a better texture to the salsa) 

1-1/4 cups chopped red onion 

4 jalapeno peppers, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping) 

1 red bell pepper, seeded and chopped 

1/2 cup loosely packed finely chopped cilantro 

2 Tbsp liquid honey 

1 clove of garlic, finely chopped 

1-1/2 tsp ground cumin 

1/2 tsp cayenne pepper 

1/6 cup of brown sugar 

Zest and juice of 1/2 lime 

1/2 tsp kosher salt

Makes about 7 half pints

In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar. For best results, add the peaches to the vinegar as you chop to prevent browning. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a damp cloth.

Center lid on jar. Screw band down until hand tight.

Place jars in canner, making sure they are completely covered with water. Bring water to a boil and process for 15 minutes. Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.

We Be Jammin'... Spicy Watermelon Jam

Spicy Watermelon Jam
Found on flamingomusings

(yields about 3-1/2 to 4 cups)


* 4 cups ripe watermelon, cubed and seeded

* 1 or 2 jalapeño peppers (depending on heat desired)

* 4 tsp. Pomona’s Universal Pectin + 5 tsp. calcium water *

* 1/4 cup sugar

* pinch of salt (about 1/8 tsp)

* 1 – 2 large limes (yielding about 2 Tbs zest & ¼ cup juice)

* 2 tsp. finely chopped fresh cilantro


Place a couple of small plates into the freezer.

To adjust the heat in this recipe, taste your jalapeños first. These days, I’ve found that they vary in heat from extremely mild to very hot – sometimes in the same lot. Knowing the heat of the peppers you’re using will affect just how hot this jam will be, and you can adjust it to your taste.

Using tongs, roast the jalapeño pepper over gas flame until blackened. Place the pepper into a small dish, cover with plastic wrap and allow to steam for about 5 minutes. Peel under cool running water. (See Roasting Peppers Tutorial for alternate methods)

While the pepper is roasting and steaming, puree the watermelon. Pour the puree into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Cook for about 5-10 minutes, or until the puree is reduced by about 1/3. Add the calcium water and continue boiling. *Important: If you are canning this jam, add 1 Tbs of lemon juice to the jam recipe when adding the calcium water!

Slice open the jalapeño and remove the pith and seeds. Finely chop and stir into the watermelon puree.

Combine the pectin powder with the sugar & salt. Stir into the boiling watermelon mixture until dissolved. Boil for an additional 2 minutes. Remove from heat.

Perform a gel test by placing a teaspoon of the mixture on one of the frozen plates and return to the freezer for 2 minutes. If the mixture wrinkles when pushed with the tip of a spoon, proceed to the next step.

Add the lime juice, lime zest, and chopped cilantro to the watermelon mixture, return to the heat and bring back to a boil for another minute. Pour into a heat-safe container, cover and refrigerate until ready to use. Use within 2 weeks. *(Recipe Note: I only use Pomona’s Universal Pectin in my jam and jelly recipes. Each box consists of 2 packets: one smaller packet that contains the calcium powder to be mixed with water – 1/2 tsp. calcium powder mixed with 1/2 cup of water (that’s the “calcium water”), and one larger packet that contains the pectin powder.)

Small-Batch Canning Instructions:

*Important: If you are canning this jam, add 1 Tbs of lemon juice to the jam recipe when adding the calcium water! This is so important, that I’m repeating myself!

This recipe may be doubled if you want to make more to give as gifts or for future use.

* Place a stock pot filled about 2/3 with water on the stove and bring to a boil. Make sure that there is a rack or a pot holder in the bottom of the pot, so your canning jars do not come into direct contact with the bottom of the pot, itself.

* Sterilize the appropriate number of jars by placing them in the boiling water. Boil for 10 minutes.

* Heat the jar lids in the boiling water for a minute or two.

* Empty the water out of each jar, then fill with the hot jam, leaving 1/4″ to 1/2″ headroom at the top. Place a hot lid on top of the jar and screw on the lid ring, finger-tight. Place the filled jar back into the pot of boiling water and boil for 5 minutes.

* Remove the jar(s) from the boiling water and place on a towel or newspaper-covered surface to cool and seal. You should shortly hear the *ping* or *pop* of the lid sealing.

When completely cool, store on a shelf or in a cupboard, away from heat and direct sunlight. If a jar does not seal within 24 hours, refrigerate and use within 2 weeks.


Okay, now what do I do with it?

I’m so glad you asked!

Crackers & Cream Cheese!

Salad Dressing:

To make 1/2 cup of dressing, whisk together:

* 1/4 cup grapeseed oil

* 2 Tbs. white wine vinegar

* 2 Tbs. Spicy Watermelon Jam

Alternatively, you can put all of the ingredients into a small jar with a tight-fitting lid and shake it up vigorously.

Tuesday, August 23, 2016

Salsa Time... Peach Pineapple Salsa

Peach Pineapple Salsa
Found on SBCanning

4 cups diced peaches

2 cups diced pineapple

1-1/4 cups red onion

4 jalapenos peppers, finely diced (you can substitute seranos, habernos, or ghost if you like it really hot)

1 red bell pepper, small diced

1/2 cup loosely packed, finely chopped cilantro

1/2 cup white vinegar

2 T. honey

2 cloves minced garlic

1 t. cumin (optional)

1 t. cayenne pepper (you can use chili flakes if you prefer)

Preparation: Prepare 6 half pint jars or 3 pints in hot water. Using knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, bell pepper so all the vegetable and fruit are ready to go into the pot. 

Cooking: In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat. 

Processing: Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
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