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Amanda Smith

its canning season

Barbecue SauceSweet & Tangy, 2 tb dark brown sugar 1/2 c cider vinegar (or white distilled) 2 tb Worcestershire sauce 1 tb prepared yellow mustard 2 tb honey 2c tomato ketchup 2 tb 14-spice dry rub mix (for recipe, go towww.TheYummyLife.com/recipes/69) Cayenne pepper Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 min. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks

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Canning Jars It is important to not use just any jar for canning. You must use a proper canning jar with the proper 2-piece lid to ensure an air tight seal. Discard any jars that are nicked on the thread or are cracked Lids The 2-piece lid consists of a sealing cap and a screw cap. The screw cap can be reused but always use new sealing caps to ensure an air-tight seal. Boiling the lids is no longer required. Heat to 180*F/82*C only. They must be placed on the jar hot for a proper seal. Ther

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Tomatoes are normally considered high in acid,but the acid level isn't quite high enough for canning. To bring tomatoes up to the proper acidic level, vinegar, lemon juice or citric acid must be added. Add 4-tbsp vinegar, 2-tbsp of bottled lemon juice or 1/2-tsp of citric acid per quart of tomatoes. For pints, use 2-tbsp vinegar, 1-tbsp lemon juice or 1/4-tsp citric acid Processing time doesn't start until the canner is brought back to a rolling boil Spoilage signs are a swollen lid, leaky

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Summers End salsa 5 lbs ripe tomatoes 2c chopped onions 1c chopped green pepper 1/2c chopped hot peppers 1tbsp salt 4garlic cloves minced 1c vinegar cider Prepare canning jars Peel, core and chop tomatoes Put all ingredients into big pot and boil, stirring often.Reduce heat and simmer for 10 minutes.Ladle into hot jars leaving 1/4" head space.Wipe rim with clean damp cloth Place lids and bands on firmly Process in boiling water for 15 minutes.Makes 4 pints

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pickled peppers 10-cups banana or jalapeno peppers 2-cloves garlic 4-cups white vinegar 2-tsp pickling salt Pack washed peppers into hot sterile jars Put 1/2 clove garlic in each jar Boil vinegar & salt Pack peppers in hot pint jars leaving ¼” headspace Ladle hot liquid over peppers leaving ¼” headspace Remove air bubbles with a non-metallic utensil Put on caps Process 10 minutes in a boiling-water canner Best if left for 5-6 weeks before eating makes 10 cups

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Fresh Cucumber Salad 7 cps unpeeled pickling cucumbers sliced thin 1 c sliced onions 1 c sliced green peppers 1 tbs salt 1c white vinegar 2 c sugar 1tsp celery seed 1tsp mustard seed We used red pepper Mix cucumbers, onions, peppers and salt;set a side Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil Remove from heat and let cool for one hour Pour mixture over cucumbers.Put in jars and store in refrigerator keep up to 2 months Makes 2 qrt jars

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