Category Archives: canning

Cinnamon Salsa

Salsa is a great alternative to ketchup or chili sauce.  For a twist this recipe uses cinnamon in the preparation.  Combined with the zesty chilies the spice adds a unique flavor.

INGREDIENTS

2 1/2 cups chopped ripe tomatoes

Cinnamon Salsa3 shallots chopped

1 red or green pepper diced

1 clove of garlic minced

1/4 cup white vinegar

1 tsp dried crushed chilies

1 1/2 tsp salt

1/4 cup brown sugar

1 1/2 tsp paprika

Continue reading Cinnamon Salsa

Tomato Jam

I always love the summer/fall season.  All kinds of fresh produce can be found in the stores and farmer’s markets.  Every year I scour the markets for sweet and juicy tomatoes.  I like to use them in salsas, salads, sandwiches and this tomato jam.  Sweet with a bit of a tang this jam is great served on bread or with cheese.

Enjoy!

Ingredients

2 cups cherry tomatoesTomato Jam

2 cups Roma tomatoes

1/4 cup vinegar

1/4 cup water

1 tsp balsamic vinegar

1/4 cup sugar

1 tbsp molasses

1 tsp pepper

1 tsp salt

1 tsp ground basil

Directions

Place all ingredients in a saucepan.  Bring to a boil.  Lower heat and simmer for 1 1/2 hours to 2 hours until mixture thickens.

Can with your favourite canning method.

Good on Bread Machine Rosemary Bread.

 

Chunky Freezer Spaghetti Sauce

Tomato sauce bought in the grocery store is filled with sugar and preservatives.  This tomato sauce recipe is all natural and is flavorful. Use this sauce in spaghetti, lasagna or your favorite Italian recipe.

Ingredients

13 cups tomatoeschunky-freezer-tomato-sauce

2 tbsp olive oil

1 Spanish onion (chunked)

2 tbsp garlic (diced)

1 tsp salt

1 tsp pepper

2 tbsp snipped fresh thyme

2 tbsp snipped  basil

Remove stem ends from tomatoes and cut a cross in the base of each tomato.  Place in boiling water for 30 seconds or until skin starts to loosen.  Drain and remove skins.

Place the meat of the tomatoes in a large pot.  Add salt, pepper, thyme and basil.  Continue reading Chunky Freezer Spaghetti Sauce

Veggie Pickles

This recipe is good for pickling firm vegetables such as beans, carrots, cauliflower and peppers.  Stock up on cauliflower when it is cheap and make a batch of this pickle.  They are a reminder of the sunny summer days in the cold winter.

1 large Spanish onion cut into pieces

mixed-pickled-veggies
Store in a cool, dry place.

Firm cherry tomatoes

1 cut green sweet pepper

1 cut red sweet pepper

1 large carrot cut into disks

1/2 cup yellow beans sliced

cauliflower florets from 3/4 of a small cauliflower Continue reading Veggie Pickles

Crunchy Dill Pickles

The recipe is a great way to use up those extra cucumbers in the summer and the dills are crunchy and delicious.  Serve with a sandwich or enjoy them on their own.

1 clove of garlic per jar

crunchy-dills
Add an extra clove of garlic per jar to amp up the taste

2 tsp dill per jar

cucumbers

7 cups water

1 cups cider vinegar

1/2 cup pickling salt

1 tbsp pickling spice ( Placed in a mesh tea strainer).

Combine water, vinegar, pickling spice and salt in a pan. Boil for about 10 minutes then pour over cucumbers in jars.  Add dill and garlic to jars and process in your favorite canning method.  Let stand 5 weeks before using.

Corn Cauliflower Relish

I like to can when the vegetables are fresh from the garden.  There’s nothing like pulling out a jar of relish in winter to spice up your meal. 

Cauliflower predominates this relish but you can add more pepper or corn if desired.

2 cups corn cut off the cob

corn-cauliflower-relish
An unusual relish.  The tumeric gives it a happy yellow color.

2 cups cauliflower cut in small pieces

1 red pepper diced

1 yellow pepper diced

2 cups shallots sliced

1 cup of chunked zucchini

2 cups sugar

4 cups vinegar

1 tbsp mustard seed

1 tbsp turmeric

1 tbsp celery seed

Continue reading Corn Cauliflower Relish

Spicy Chili Sauce

This recipe adds a hearty flavor to meat and on sandwiches.  Cinnamon, cloves and chili flakes are added to the sauce to zest up the sweetness of the tomatoes.

Make a big batch in canning season when tomatoes are cheap for the winter months.

6 large tomatoes

spicy-chili-sauce
I like to use Beefstake tomatoes for this recipe.  They give a heartier flavor.

1 coarsely chopped onion

1/2 cup vinegar

1/2 cup water

1 cup sugar

1 tsp pepper

1 tsp salt

1 tsp cinnamon

1 tsp cloves

If desired add 1 tsp of dried chili flakes

Boil together until thick, stirring occasionally.  Pour into hot sterilized jars and seal using preferred canning method.

 

Chili Sauce

12 large tomatoes ( or large tomatoes and cherry tomatoes)

2 large shallots chopped fine

chili-sauce
CHILI Sauce

1/2 cup cider vinegar

2 cups sugar

1 tsp black pepper

1 tsp salt

1 tsp cinnamon

Boil ingredients until thick and place in hot jars with snap lids to seal.    When open store in refrigerator.

Note:  After storing chili sauce make sure that the seal is tight.  If there is no seal do not eat the chili sauce as it may have gone bad.