Canning 2010

So I ended up with 46# of peaches & 50# of roma's.  What's a girl to do?  Can them of course!  So here are the recipes I used this year. 

Sombrero BBQ Sauce (from Ball complete book of Home Preserving)

20 c. chopped, cored and peeled tomatoes

2 c. chopped celery

2 c. chopped onions

1 1/2 c. chopped and seeded, green bell peppers

2 jalapeno peppers, seeded and chopped

1 t. whole black peppercorns

2 1/2 c. white vinegar

1 1/2 c. lightly packed brown sugar

2 cloves garlic, finely chopped

1 T. dry mustard

1 T. paprika

2 t. hot pepper sauce

1 1/2 t. salt

In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers, and jalapenos.  bring to a boil over to high heat, stirring frequently.  Reduced heat, cover and boil gently until vegetables are softened about 30 min.

Transfer mixture to blender or food processor and blend until smooth.

return mix to sauce pan, bring to boil over med high.  stirring occassionally.  reduce heat and boil gently.  stirring frequently until mix is reduced by half about 45 min.

meanwhile tie peppercorns in a square of cheesecloth, creating a spice bag.

add vinegar, brown sugar, garlic, mustard, paprika, hot pepper sauce, salt and spice bag to tomato mix.  increase heat to med and boil gently, stirring frequently until thickened about 1 hour.  discard spice bag.

ladle into hot jars leave 1/2 " headspace, remove bubbles, wipe rim, and add lid. 

Process for 35 min. 

Peach Barbecue Sauce  (this is soooo yummy)

6 c. finely chopped, pitted and peeled peaches

1 c. chopped and seeded red bell peppers

1 c. chopped onions

2 T. chopped garlic

1 1/4 c. honey

3/4 c. cider vinegar

1 T. worcestershire sauce

2 t. hot pepper flakes

2 t. dry mustard

2 t. salt

in stainless steel pan combine peaches, red pepper, onion, garlic, honey, vinegar, worcestershire sauce, hot pepper flakes, mustard, and salt.  bring to a boil over med high heat.  reduce heat and boil gently, stirring frequently until mix is thickened.  about 25 min.

ladel into hot jars leaving 1/2" head space.

Process 15 min.

Peach Salsa (so addicting we couldn't stop eating it)

6 c. chopped, pitted and peeled peaches
1  chopped and seeded red bell pepper
1 1/4 c. chopped onions
4 jalapenos chopped
1/2 c. loosely packed cilantro chopped
2 T. chopped garlic
2 T. honey
1/2 c. white vinegar
2 t. hot pepper flakes
1 1/2 t. gr. cumin
1/2 t. cayenne

in stainless steel pan combine vinegar and peaches.  Add onion, jalapenos, red pepper, cilantro, honey, garlic, cumin, cayenne and hot pepper flakes.  Bring to a boil over med high heat stirring constantly.  REduce heat and boil until thickened about 5 min. 

Remove from heat and ladle into hot jars leaving 1/2 inch headspace.

Process for 15 min. 

Roasted Tomato-Chipotle Salsa/Enchilada Sauce

Okay, I have to be honest, this took ALOT of work, I don't think I'll make this one again.  I was hoping for some real good smoky salsa the kind you find at Chevy's or Fresh Mex, but it turned out to be quite thick, so I ended up blending it down and turning it into Enchilada/Taco Sauce.  It's actually pretty good this way.  But still a lot of work!

12 dried chipotle chili peppers, stems removed

12 dried cascabel chili peppers, stems removed

2 c. hot water

3# plum tomatoes

2 large green bell peppers

2 small onions

1 head garlic, broken into cloves

2 t. sugar

1 t. salt

1 c. white vinegar

in large skillet over med heat, roast dried chili peppers on both sides about 30 seconds per side until they are pliable.  Transfer to a large glass or stainless steel bowl then add hot water.  weigh chili's down with a bowl and soak for 15 min.  Transfer chili's to a blender or food processor and puree until smooth.  Set aside.

Under a broiler, roast tomatoes, peppers, onions and garlic turning to roast all sides until tomatoes and peppers are blacked in spots about 15 min.  Set onions and garlic aside to cool.  Place tomatoes and peppers in paper bags.  secure openings and set aside until cool enough to handle, about 15 min.  Peel and chop tomatoes, peppers, onions and garlic.

In a stainless steel pan combine chili puree, roasted vegetables, sugar, salt and vinegar.  Bring to a boil over med high heat.  Stirring constantly.  Reduce heat and boil stirring frequently.  until slightly thickened about 15 min.

To make into Enchilada/Taco sauce:  transfer mixture to a blender or food processor and puree until smooth.

ladle into jars, leaving 1/2 " headspace.  Process 8oz. for 15 min., pints 20 min. and quarts 25 min.