Diced Tomatoes - Canned

 Dice tomatoes (no need to peel or core), add to hot jars, really packing them in. 

Add 1/2 tsp salt to pints, 1 tsp salt to qts as desired.

Add 1 tsp lemon juice to each jar to up acid level. (can't taste in final product)

Waterbath can for 45 minutes.

Cranberry - Apple Relish from Ball Blue Book of preserving

Yield: about 5 half-pints

4 cups cranberries, chopped
1 pound apples, peeled, cored, chopped
2 1/2 cups brown sugar
1 cup water
1/2 tsp cinnamon
1/2 c chopped walnuts (optional)

Combine cranberries, apples, brown sugar and water in a large saucepot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts; cook 5 minutes. Ladle hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Zucchini Relish

Originally in the 1991 cookbook

Ingredients

10 cups zucchini
4 cups onion, chopped
5 tbsp pickling salt
1 green bell pepper 1 red bell pepper 2 1/2 cups vinegar
1 tbsp nutmeg
1 tbsp dry mustard
1 tbsp celery seed
4 1/2 cups white sugar
1 tbsp tumeric

Directions

1. Grind together zucchini and onion. Stir in pickling salt and pepper. Let mixture set overnight.
2. Next day, rinse mixture in cold water thoroughly and drain, squeezing out excess water.
3. Chop up fine both bell peppers.
4. Combine all ingredients together in large pot and simmer 30 minutes.
5. Put in sterilized jars and seal.

Bread and Butter Pickles

Originally in the 1991 cookbook

Ingredients

1 gallon cucumbers, sliced and unpeeled
2 green peppers, chopped
8 small or 3 large onions, sliced
1 red pepper, chopped

Syrup
6 1/2 cups sugar
1 tsp celery seed
5 cups vinegar, either red or white
1 tsp whole cloves
3 tsp mustard seed
1 tsp tumeric

Directions

1. Soak cucumbers in salt water solution of 1/2 cup salt and 1/2 gallon water for 2 hours.
2. Rinse and drain cukes.
3. Add to syrup with peppers and onion.
4. Bring to boil and boil 10 minutes.
5. Pour into hot sterile jars.

Zucchini Pickles

Originally in the 1991 cookbook

Ingredients

2 pounds fresh firm zucchini
2 small onions
1 sweet red pepper
1 sweet green pepper
1/4 cup salt
3 cups vinegar (4-6% acidity)
1 tsp turmeric
2 cups sugar
2 tsp mustard seed
1 tsp celery seed

Directions

1. Wash zucchini and cut into thin slices.
2. Peel and cut onions into quarters, then slice thinly. Slice peppers thinly.
3. In large pan combine zucchini, onion, peppers, and salt.
4. Cover with ice cubes and let stand 2 hours. Drain thoroughly.
5. Bring remaining ingredients to boiling.
6. Pour over vegetables. Let stand 2 hours.
7. Bring all ingredients to boiling point and heat for 5 minutes.
8. Pack, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps.
9. Process 15 minutes in boiling water bath.

Makes 5 half pints

Pressure Canned Dried Beans

Submitted by Chris Fowler
Originally in the 2005 cookbook

Directions

1. Cover beans with cold water and soak 12-18 hours. (As many beans as you want to can, remembering they will double in size as they absorb the water :)
2. Rinse, and boil on stove for 30 minutes.
3. Pack hot into jars with 1 inch headspace.
4. Add salt if desired (1/2 tsp for pints, 1 tsp. for quart jars)
5. Cover with boiling water, leaving 1 inch headspace.
6. Slide knife through jar to remove bubbles.
7. Seal jars with sterilized rings and lids.
8. Process jars at 10 lbs. pressure

Pints = 1 hr. 15 minutes, Qts = 1 hr. 30 minutes