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1goddess
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Posted 9:06 pm, 08/08/2012
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why it's # 1 of course... 
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handyman28635
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Posted 8:24 pm, 08/08/2012
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1goddess you have to give me your number first. lol
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1goddess
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Posted 3:28 pm, 08/08/2012
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can I pleeeezzzze get some pickled beets...
OMG!!! I love those things...pleasepleasepleasepleasepleaseplease!!!!
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to be or not to be
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Posted 8:36 am, 08/08/2012
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I love to can. and it makes for good eating in the middle of winter
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handyman28635
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Posted 8:32 am, 08/08/2012
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Seems like all I have done this summer is can.
17qts pickled beets
10 qts greenbeans
25 qts bread and butter pickles
34 qts tomatoes
3 qts pickled peppers
3 pints pickled green tomatoes
4 qts and 1 pint pinto beans
Still needing some salsa. lol
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to be or not to be
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Posted 10:43 pm, 08/07/2012
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salsa1 gal. tomatoes, peeled and diced
6 medium onions chopped
6 hot peppers
2 heads garlic crushed
1/4 cup canning salt
1 cup sugar
1 cup ketchup
2 12oz. cans tomato paste
1 Tbsp cocoa powder
Mix all ingredients in a BIG pot Bring to boil then simmer for 1 hour stirring frequently
Fill jars cook in pressure cooker to 5 lbs. of pressure. Turn off, let steam go out on its own. Yields 16 pints
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IRON DRAGON
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Posted 10:32 pm, 08/07/2012
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| to be or not to be (view profile) | Posted 10:17 pm, 08/07/2012 | | iron dragon do you need a real good recipe? | no thanks, wife has one already. 
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jwchurch1234
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Posted 10:31 pm, 08/07/2012
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Canning? Oh yea 38 Quarts, 51 Pints, so far and that is just the beans.
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to be or not to be
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Posted 10:18 pm, 08/07/2012
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i made part mild and i made some that will male your teeth sweat
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Satan
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Posted 10:17 pm, 08/07/2012
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3 gallons  ... in 49ish yrs i think i might of went through a quart
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to be or not to be
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Posted 10:17 pm, 08/07/2012
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iron dragon do you need a real good recipe?
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to be or not to be
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Posted 10:16 pm, 08/07/2012
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not much on dessert or jay jay but anything else is fair game
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IRON DRAGON
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Posted 10:14 pm, 08/07/2012
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salsa is guuuud stuff! 
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to be or not to be
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Posted 10:13 pm, 08/07/2012
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but it's sooo good on every thing. i put it on eggs, use it in meatloaf, eat it on pintos with cornbread
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1goddess
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Posted 10:01 pm, 08/07/2012
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....
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to be or not to be
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Posted 9:55 pm, 08/07/2012
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!goddess mine can be from mild to leave blister going in and coming out. I made some last year and used asian ghost peppers. that stuff was hotter than the hinges on the gates of hail
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sweetangelfriend
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Posted 9:11 pm, 08/07/2012
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I used to love helping my mom and grandma can. Here lately I don't have the time or the energy to do it though. It doesn't help that our garden didn't do squat either. We used to can tomatoes, green beans, among other stuff as well. I always had a blast helping can.
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1goddess
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Posted 8:58 pm, 08/07/2012
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Natural on a scale of 1-10 how hot is your recipe?
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NaturalMan
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Posted 8:57 pm, 08/07/2012
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Easy Salsa
24 cups chopped tomatoes
2 cups white vinegar
2 cups diced jalapeño peppers (seeds and all) (wear gloves when handling hot peppers)
2 cups diced bell pepper
2 cups diced onion
2 small cans tomato sauce
3 to 6 cloves garlic
1 bunch fresh cilantro
1 tbsp canning salt
Bring tomatoes and vinegar to a boil. Turn down heat and simmer for 1 hour. Stir often.
Add all other ingredients and cook another 1-2 hours or more to desired consistency.
Put in hot jars. Process 15 minutes in boiling water bath. A 1/4 bunch of cilantro may be added in the second cooking.
NOTE: An optional way of thickening the product is to simmer in a crockpot with the lid off until desired thickness. This helps prevent scorching.
Yield: 10 pints
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