Tomato Soup

Made 2009: 20 pints, 2 half pints

Freezer Jam

I used to make freezer jam with lots of sugar thinking that was just how it was and wishing for something better until I found this...
Now I use this and feel much better about adding 1 1/2 cups of sugar (or you could use splenda)to 4 cups of fruit.

But what I really love is that it tastes like FRUIT more than sugar.

Our favorite jams to make:

Strawberry
Seedless Blackberry (my kids favorite!)
Seedless Raspberry
Seedless Blackberry and Strawberry (I mix 1/2 and 1/2 pulp or what portions I have to make the 4 cups)

Thanks to my parents for growing the raspberries and blackberries!!!

Crushed Tomatoes

Hot Pack--

Wash tomatoes and dip in boiling water for 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Trim off any bruised or discolored portions and quarter.

Heat about 1 pound of the quarters quickly in a large pot, crushing them with a wooden spoon. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add reaining quartered tomatoes, stirring constantly. These remainig tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. then boil gently 5 minutes.

In each jar put:
1 Tbsp of bottled lemon juice to pints
2 Tbsp of bottled lemon juice to quarts

If you wan to add salt: (I do not)
1/2 tsp. in each pint jar
1 tsp. in each quart jar

Then...fill jars immediately with hot tomatoes, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Boiling Water Bath:

Pints 35 minutes

Quarts 45 minutes

Salsa

This is our favorite canned salsa.  John LOVES it!   I got the recipe from my friend, Julie. 

 Salsa

6 pounds ROMA tomatoes
2 onions
8-10 jalapenos (less for a milder...more for hotter...we don't go too hot)
3 green bell peppers
1 1/2 c. white vinegar
2 large garlic cloves
1/4 c. salt (I use canning salt and mix a little course Kosher salt with it)
1/4 c. sugar
1 can 12 oz tomato paste

Core and remove skins from tomatoes (Steam and peel) Chop (however you like your veggies,) all the vegetables and garlic. Put in large pot, with thick bottom. Add salt, sugar and tomato paste. Simmer for 1-2 hours, the longer you simmer, the thicker it will get. Process in water bath or steam canner for *25 min. for pints.

I get about 6 pints from this recipe.

*Original recipe process is 15 minutes, 10 minutes added for altitude adj. 

Plain Jane Choke Cherry Syrup

If you are wanted a super simple syrup, (it is our least favorite, but still good) here you go...

3 cups choke cherry juice
3 cups sugar

Boil 10 minutes. Ladle in jars, wipe rims...put on lids...process 10 minutes in a water bath.

Chokecherry Syrup

This is my second favorite syrup for the chokecherries...John did not like the almond extract in it.

6 cups chokecherry juice
2 cups corn syrup
4 cups sugar
1 tsp. almond extract

Boil juice, corn syrup and sugar together 10 minutes. Add almond extract. Put in hot, sterilized jars. Seal and process 10 minutes in water bath.

Chokecherry Blackberry Syrup

Ok...I tried 3 different recipes to make choke cherry syrup this year....this is our favorite and I will post the other 2 as well.

3 cups chokecherry juice
3 cups seedless blackberry pulp
6 cups sugar
1 tsp. almond extract

Boil juice, pulp and sugar together for 10 minutes. Add almond extract and ladle into jars. Wipe rims and put on the lids. Process in water bath for 10 minutes.