23
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe on page 22). Heat in a large pot until sauce reaches desired consistency.
Simmer until volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Add bottled lemon juice or citric acid
to hot jars (page 22). Add salt, if desired (page 22). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean
jar rims. Position lids and secure with bands.
Boiling water canning:
Process pints 35 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
CANNING RECIPES: BOILING WATER METHOD
The recipes below and on page 24 are safely canned by the boiling water method. Do not pressure can these recipes because the food
quality would be unacceptable.
TOMATO SALSA
7 quarts peeled, cored, chopped paste or
plum tomatoes*
5 cups chopped onion
4 cups seeded, chopped long green chiles
½ cup seeded, finely chopped jalapeño
peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons dried oregano
2 tablespoons ground cumin
2 tablespoons fresh cilantro
*This recipe works best with paste tomatoes, such as Roma. Slicing tomatoes, such as Plum or Beefsteak, require a much longer initial
cooking time to achieve a desirable consistency.
CAUTION!
Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash
hands thoroughly with soap and water before touching your face or eyes.
The jalapeño peppers do not need to be peeled. The skin of the long green chiles may be tough. If you choose to peel chiles, wash and dry
them and then slit each pepper along the side to allow steam to escape. Blister skins by placing peppers in a hot oven (400°F) or under a
broiler for 6 to 8 minutes until skins blister. After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several minutes;
peel off skins. Discard seeds and chop.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Combine
all ingredients except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
Add oregano, cumin, and cilantro, if desired, and simmer for another 20 minutes, stirring occasionally.
Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning:
Process pints 15 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: About 16 to 18 pints
QUICK FRESH-PACK DILL PICKLES
8 pounds 3- to 5-inch pickling cucumbers
2 gallons water
1¼ cups canning or pickling salt (divided)
1½ quarts vinegar (5% acidity)
¼ cup sugar
2 quarts water
2 tablespoons whole mixed pickling spice
3 tablespoons whole mustard seed
(1 teaspoon per pint jar)
14 heads of fresh dill (1½ heads per pint jar)
OR
4½ tablespoons dill seed (1½ teaspoons
per pint jar)
Wash cucumbers. Cut ¹⁄
16
-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gallons water.
Pour over cucumbers and let stand 12 hours. Drain. In a large pot combine vinegar, ½ cup salt, sugar, and 2 quarts water. Add mixed pickling
spices tied in a clean, white cloth. Heat to boiling. Fill hot jars with cucumbers. Add 1 teaspoon mustard seed and 1½ heads fresh dill per pint.
Cover with boiling pickling liquid, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning:
Process pints 10 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: About 7 to 9 pints
