After the carat (>) is a comment I found somewhere here.

Annie's Salsa Ingredient Checklist:

8 cups tomatoes, peeled, chopped and drained

2-1/2 cups onion, chopped

1-1/2 cups green pepper, chopped
3 - 5 jalapenos, chopped
>Any combination of green, red, whatever color peppers is fine. 3-5 jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4 cups.

6 cloves garlic, minced
>Do not increase. But small differences in size of cloves should not matter.

2 teaspoons cumin

2 teaspoons pepper

1/8 cup canning salt
>For taste only. Can be reduced or left out entirely.

1/4 cup fresh cilantro, chopped
>Can be reduced or left out entirely. Do not increase.

1/3 cup sugar
>For taste only. Can be reduced or left out entirely.

1 cup 5% cider vinegar
>Pressure canning is no longer recommended, which specified 1/3 cup vinegar. Must include full 1 cup of vinegar for BWB processing. However, may substitute bottled lemon or lime juice in any proportions according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup lime juice). Can use any flavor vinegar (white, cider, etc.) as long as acidity is at least 5%.

2 cups (16 oz.) tomato sauce
>For texture only. Can be reduced or left out entirely.

2 cups (16 oz.)tomato paste
>For texture only. Can be reduced or left out entirely.

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars, seal and process in a hot water canning bath for 15 minutes. Makes about 6 pints.
>Cannot BWB quarts. If doing half-pints or smaller, process for the pint time of 15 minutes.

* Posted by digdirt 6 -7 AR (My Page) on
Mon, Jan 19, 09 at 10:43

Here you go:

ANNIE’S SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

if I want to process in a BWB up the vinegar to one cup and process 10 minutes in BWB.

You can safely leave out the cumin abd/or the green peppers but do not increase the cilantro

NOTE: To repeat what Annie said, the Extension agency no longer recommends canning in quarts or pressure canning her salsa (probably because they don't have the resources to test it). For those who have made it in the past, the pressure canned recipe called for a smaller amount of vinegar.

So, to update, make Annie's salsa with a full cup of vinegar, can only in pints and boiling water bath for 15 minutes. (From Carol)

Dave

If you use the Harvest forum search at the bottom of the front page and note the date on the "Most recent post" on the Annie's salsa discussions you'll find several recent (July 09) posts on it too - some from Annie.

Dave

Here's my list for 2008:

Aunt Ginny's Purple
Sprite (gift of Tomato Growers Supply)
Dona Hybrid
Neves Azorean Red
Black Cherry
Marvel Stripe
Black from Tula
Japanese Trifele Black
Earls Faux
Kellogg's Breakfast
Black Krim
Carbon
German Head
Cherokee Purple
Aker's West Virginia
Andrew Raharts Jumbo Red
Stump of the World
Omars Lebanese
Aunt Gerties Gold
Sweet Quartz
German Red Strawberry
Mexico

I started 3 seeds of each (some 5 or 6 years old) a week ago (the 19th) and out of the 22 varieties above, the only one with no germination so far is Andrew Raharts Jumbo Red. Popped a few more seeds in the soil, to give them a second chance .

Anne

Spicy Cranberry Salsa

6 cups chopped red onion
4 finely chopped large serrano peppers
1 1/2 cups water
1 1/2 cups cider vinegar 5% acidity
1 T. canning salt
1 1/3 cups sugar
6 T. clover honey
12 cups ( approx. 2 3/4 lbs.) rinsed whole fresh cranberries

Wash and rinse six pint canning jars, keep hot until ready to use. Prepare lids according to manufacturers directions.
Combine all ingredients except cranberries in a large Dutch oven or saucepan. Bring to a boil over high heat, reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat, slightly and simmer for 20 minutes.Stir occasionally to prevent scorching. Pour into jars, leave 1/4 inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles, adjust headspace if needed. Seal with lids, process in water bath canner for 10 minutes. Remove jars from canner and allow to cool undisturbed for 12-24 hours and check for seals.

Because she likes things intensely hot and because I can never get serranos around here, I'll use a combo of the habaneros I froze and the mixture of cayenne/jalapeno/thai hots that I dehydrated and flaked in the food processor.

Annie

jt

Kiwi Daiquiri Jam Recipe

Ingredients
5 kiwifruit, peeled
3 cups sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch (85 ml/3 ounces) liquid pectin
Green food color, optional
4 Tbsp rum

Instructions
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints

Katie's Peach Salsa

6 cups peaches -- diced (I used frozen for convenience)
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped*
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic -- finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne
1/4 cup fresh lime juice

Simmer all ingredients for 5-10 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

*We like it a little spicy, so I leave in some of the ribs and seeds of the jalapenos.

Apple Chutney
2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1½ pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)
Yield: About 6 pint jars

Procedure: Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking.

Pour boiling hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes for pints or 1/2 pints.

Pear and Currant Chutney

Makes 2 ½ - 3 cups
1 cup dried currants
6 tbls pear brandy
4 pears, peeled, cored and cut into ½" pieces
2 ribs celery, cut into ¼" pieces
½ cup sugar
1/3 cup fresh lemon juice
3 – 3 ½ inch piece fresh ginger, peeled and grated
pinch cayenne

Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age.

Pear Apple'n Cranberry Chutney

Prep Time: 45 minutes
Cook Time: 2 hours
Makes 6 half-pints

2 Cinnamon Sticks , broken in half
1 teaspoon Whole Allspice
1/2 teaspoon Whole Cloves
1/2 teaspoon Whole Black Pepper
2 pounds pears, peeled, cored, and finely chopped, (about 5 cups)
1 1/2 pounds green apples, peeled, cored, and finely chopped, (about 4 cups)
3 cups sugar
1 1/2 cups distilled white vinegar (5% acidity)
1 package (6 ounces) dried cranberries or one 12 ounce bag fresh cranberries, chopped
1 medium onion, finely chopped, (1 cup)
1/3 cup Crystallized Ginger, finely chopped
1. Tie cinnamon, allspice, cloves and pepper in a cheesecloth bag.
2. Combine all ingredients in 6-quart saucepot; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally. Cook until thickened, about 1 1/4 to 1 1/2 hours. As mixture starts to thicken, stir more frequently. Remove spice bag; discard.
3. Ladle into hot half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.
4. Cover jars with metal lids and screw on bands. Process in boiling water canner for 10 minutes.

APPLE CHUTNEY

8 C chopped apples (I use Northern Spy's)
2 cloves garlic, chopped
1 XL sweet red pepper, chopped (or 2 med)
1 lb golden raisins
1 lb black raisins
2 jalepenos, chopped
2 Tbsp mustard seeds
4 C apple cider vinegar
2 med onions, chopped
4 C brown sugar
1/4 C fresh ginger, chopped (no need to peel)
2 tsp salt
2 tsp grd allspice
2 tsp grd cinnamon
2 tsp grd cloves

Combine all in a large kettle and bring slowly to a boil, stirring often to keep from sticking. Boil till thick. Pour into hot jars, adjust lids and process in BWB 10 min.

Yield: 12 to 14 half pints (maybe?)

Annie

GRAPE JAM
2 qts. stemmed Concord grapes
6 c. sugar
Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield about 3 pints.

CERTO® Pineapple Chutney
Prep Time: 45 min
Total Time: 45 min
Makes: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples)
1 cup raisins
1/2 cup cider vinegar
1/3 cup chopped onion
1/4 cup fresh lemon juice
2 Tbsp. chopped crystallized ginger
2 tsp. salt
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
5 cups granulated sugar, measured into separate bowl
3/4 cup firmly packed light brown sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PARE and core pineapples; finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add raisins, vinegar, onion, lemon juice, ginger, salt and spices; mix well.

STIR sugars into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

You're not being a pest at all. I found it in the Canning caramelized onions post a little further down on this page (see link below at the Nov 16 posting date).

Cranberry Pepper Jelly
1 1/2 cups cider vinegar
1 1/2 cups 100% unsweetened cranberry juice
1 1/2 cups total a combination of finely diced jalapeno peppers, bell peppers, and red onions
1 1/2 cups fresh cranberries, coarsely chopped
1 pkg powdered pectin
5 cups sugar

Melly did not post the procedure but I'm sure the one I posted above for my variation would work fine.

I'm sure if Melly sees this post she'll reply.

Bill

Here is a link that might be useful: Canning caramelized onions

Recipe By : Mrs. Weinrich
Serving Size : 1 Preparation Time :0:00
Categories : Beef Canning, Preserves, Etc.
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Quarts ripe tomatoes, ground (grind first then measure)
2 green peppers, ground
2 onions, ground
1 stalk celery, chopped fine
2 tablespoons salt
2 teaspoons turmeric
1 teaspoon mustard,ground
1 teaspoon ground cloves
1 teaspoon celery seed
1 teaspoon allspice
2 cups vinegar
2 cups sugar
7 ginger snaps

Cook two hours. 15 minutes before putting in jars add 7 ginger snaps and boil, stirring often. Put in sterilized jars, adjust lids and process in hot water bath 5 minutes. For sloppy joies, use 1 pint of sauce to 1 pound of browned ground beef.

Petro

The 240 degrees is important because at that temperature maintained for 15 minutes botulism will be KILLED, as well as all other "germs".

I exhaust in the following manner:
1. I put hot water 2 inches in depth in the canner.
2. As I fill the jars, I place them in the canner.
3. When step #2 is completed, I place the cover on the canner and screw it down.
4. Make sure the vent (petcock) is open.
5. Turn the burner on, and to high.
6. When the steam roars out of the petcock through all exhaust holes, (about 5 minutes or so) wait for another 5 minutes and the canner is exhausted and you close the petcock.
7. As the pressure rises on the gauge past 5 pounds, begin turning the burner down so that it approaches the pounds that you will be canning at. (Usually 10 pounds).
8. Maintain the canning pressure at no more than 1 pound over the pounds the recipe calls for.
9 Can for the amount of minutes the canning recipe calls for. (The canning time begins when the pressure guage shows the pounds that you are canning at)
10. When the canning time is over, turn the burner to OFF.
11. Wait until the pressure gauge goes to ZERO then open the petcock and unscrew the lid.

Remove the jars and place them on the counter about 2 inches apart and wait for the pinging to begin.

Note: Maintain as level a pressure as possible. Variations like wavering from 10 to 15 pounds will pull the moisture from the jars. Not good.

Pay attention to the pressure gauge. Canning under pressure is absolutely safe if you pay attention to the gauge throught the process. It's not the time to make fone calls, watch tv, or cut the lawn.

Have fun.

Thats why pressure canners

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.

Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Yield: 3 half pints

Hot 'N Sweet Confetti Jelly
1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead.
1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers
Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.
1 1/2 cups white vinegar
6 cups sugar
1 3-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.)

Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight.
Stir occasionally if convenient.
Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.
Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute.

Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes.
When jars are sealed, "agitate" to distribute solids throughout the jelly.
Yield: 6 8-oz. jars.

It's a beautiful jelly, I hope you like it. Here's my last batch:

Annie

Yes, Carol has it exactly correct. I call it Annie's Peach Twist Salsa, because it is Annie's recipe, just a twist with peaches. Annie hasn't "approved" this name, but we did discuss it when I was noodling with her recipe. :)

The history of this is a couple of years ago I was traveling in Georgia and we stopped at a peach stand to bring back a bushel for canning. They had a peach salsa on the stand that was a peach tomato mix, so I bought a jar out of curiosity. It was so good, I tried to find a recipe but all the peach recipes I found were like the one above, all peaches, and I couldn't safely substitute in the tomatoes and know the acid level was correct. Along came Annie with her newly tested recipe, and I realized I could substitute peaches for tomatoes, because just as Carol said, peaches are more acidic than tomatoes. The density issue is pretty much irrelevant in water bathing, peaches take less time than tomatoes, and the salsa is hot packed. I also leave out the tomato sauce and paste. These are thickeners, and I fear the paste especially will overwhelm the peach flavor. I also leave out the cilantro and double the cumin (I dislike cilantro, but love cumin).

So for those who want an actual recipe, written out:

Annie’s Peach Twist Salsa

1 quart tomatoes, skinned, chopped, drained
1 quart peaches, skinned, pitted and diced, including juice
2 1/2 cups onion, chopped
1 1/2 cups green peppers, chopped
3 to 5 jalapenos, chopped fine
6 cloves garlic, minced
4 teaspoons cumin, ground
2 teaspoons pepper
2 tablespoons canning salt
1 cup cider vinegar
brown sugar to taste

For boiling water bath, process 15 minutes for pints, 20 minutes for quarts.

Petro

Posted by readinglady z8 OR (My Page) on Wed, Aug 9, 06 at 20:39

Annie's at Canning Camp right now, but here's her recipe with her comments. Note her comment there are two amounts of vinegar, depending upon whether you water bath or pressure can.
"Sure I do, here's mine. Please note that it is pressure canned, because I cut the acid ingredients down by half. The original directions were to use 2/3 cup of vinegar and waterbath, but I wanted less of the acidic flavor and so cut the vinegar in half and process according to the Blue Book instructions for non-acidic vegetables. If you want to waterbath it, add that extra vinegar. If you want it mild, use the smaller amount of jalapenos.

ANNIE’S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints

Good luck and happy canning. I get a lot of compliments on this recipe, and one of the local attorneys actually paid me $10 a pint for the last jar a couple of years ago (He NEEDED it for a Super Bowl party). Fine by me, I wish I had made more!! Annie"

Posted by Carol

I believe 1/4 teaspoon to a gallon of warm water would be fine for your plants. You should water with this room temperature water every 7-10 days. Every five or six weeks, take the plant to the sink and flush out fertilizer salts which have built up by spraying the soil with warm plain water.

Variegated plants will grow well with any of the fertilizers mentioned. It is when we are taking plants to show and what a huge bloom burst that we use 5-52-10. This should not be used for longer than a few weeks because there is not enough nitrogen (first number) to support the plant.

There are natural fertilizers such as fish emulsion, sea weed, bat guano, and other products that work very well. These have no urea and ordinarily can never burn your plants so this is a good choice. I would not recommend using blood meal or bone meal because you have to find out the quantity to the quantity of soil mix. Then if you happen to use the artificial fertilizer before the bone or blood meal is used up you risk burning your plants.

Nancy

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