Salsa version 2

 I tried a new recipe this year, based on Mel's Kitchen Cafe. I adjusted a bit from my original recipe and this one, and it is a good blend. 

10 cups peeled, chopped/blended tomatoes

2-3 cups chopped onions

1 3/4 cup chopped green peppers, no seeds

8 jalapeños seeds in

6 Big Jim/Green Chile Peppers, no seeds

5 cloves garlic, chopped/finely minced

1/2 cup fresh cilantro

1 tsp cumin

2 1/2 tsp black pepper

2 1/2 TB pickling salt or canning salt

1/4 - 1/3 cup sugar, depending on sweetness of tomatoes

16 oz tomato sauce

3/4 cup apple cider vinegar

1/2 cup bottled lime juice (not fresh)

*Note, you can use all apple cider vinegar and no lime juice if you want, just make sure you have 1 1/4 cup total of vinegar/lime combination)

Notes: 

I like to wash the tomatoes, cut them in half the long way, arrange on a baking sheet and broil for a few minutes to crack/pop the skin. Let sit to cool and slide the peels off the tomatoes. Then place in large strainer to drain excess liquid off, then blend in blender to desired smoothness then measure out the 10 cups needed once it's at your desired consistency.

For the peppers/onions/cilantro, I use my blender and just throw it all in the blender and blend it up to desired size/thickness. I like less chunks personally. 

Instructions:

Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 10-30 minutes, stirring often. 

Sterilize clean pint size canning jars, and fill the jars with salsa. Seal with a lid and ring and place in water bath canner. 

Process for 25 min (timer starts once the steam is very steady coming out of the little holes). 

Note: adjust time based on your elevation: if you live between 0-3000 ft subtract 5 min from the time. If you are over 6000 ft add 5 extra minutes.

Remove jars from steamer, and let cool. Check the lids to make sure they sealed before storing. 

*See Mel's post for more pictures and details

https://www.melskitchencafe.com/best-homemade-salsa/

Canned Grape Juice

Put freshly picked concord/backyard purple grapes into a sink full of water.  Wash grapes.  Remove grapes from stems and put grapes into prepared quart jars.  Fill jars up a little more than 1/3 the way full of grapes.

Add 1/4 heaping cup of white sugar to each jar.

Fill the rest of the jar up with hot/boiling water.  

Put canning lids and rings on and shake jar to dissolve sugar.

Steam Can the jars for 20 mins (time starts once the steam is steady coming out of the canner).  

Jars need to sit at least 1 month to really infuse the grape flavor.  We like to wait closer to 3 months.  

Our favorite way to drink this is by making up our own fresh lime rickey drinks.  Strain the jars of grapes into a pitcher, add a bottle of sprite and fresh limes!  

Homemade Salsa

I got this recipe from my friend, Stacy. It is super delicious! I did change a couple things, and that is the nice thing with salsa. Add a little more or less of the things you want to make it to your taste. (hotter, more/different peppers, etc.)

Ingredients:
1 box of tomatoes from the Layton U-Pick (1 box equals about two 5-gallon buckets filled)
6 bell peppers, half green & half red (take out seeds&cores)
5 onions
8 jalapeños, not seeded (unless you like it super mild then take out seeds)
14 anaheim peppers, not seeded
1 1/3 cups vinegar
1/4 cup lime juice
1 1/6 cups sugar
1/2 cup salt
Any additional seasonings you like: garlic, pepper, cumin, paprika, etc are all good

In a large pot, bring water to a boil.  Cut tops off tomatoes and blanch tomatoes in pot until skins start to split. (about 2-4 min. usually)  (Easy: You can also use an Instant Pot, set to pressure cook at 0 minutes.  Once it comes to temp, and beeps, continue with the same instructions.)  Dump into sink full of cold water & ice cubes. Repeat until all tomatoes are done.  Peel skins off of tomatoes and then drain water in sink, leaving just the skinless tomatoes.  You can also put the tomatoes into a large bowl if you'd rather, allowing the water to drain off as it sits. Take your tomatoes and blend them in a food processor or blender.  When you finish all the tomatoes, put them through a very fine strainer if there's a lot of liquid. You will want to strain off a large amount of the liquid so your salsa isn't too runny.  (If using all Roma tomatoes, you'll strain a lot less liquid or even none at all FYI.)  I probably strain off at least 8 to 10 cups of liquid when I use regular garden tomatoes! Pour your tomatoes into a large stock pot. Set on stove top.

In a food processor, chop up all your peppers and onions as finely as you like. Add them to the tomatoes in the large pot. Add the remaining ingredients to the pot, stir well and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, stirring occasionally.

Pour salsa into jars, place lids on and put them into a steam bath. Use a steam canner and place water into the bottom, around half full. Once you have about 2" of steam coming out of your steam canner, start the timer for 20 min for quart jars or 15 min for pint jars. Reduce heat if needed, but make sure you allow a steady stream of 2" or more steam. When time is up, remove jars and let cool. (For me, this makes about 20 quart jars) Enjoy your salsa!