Sweet And Sour Sauce for Canning

Okay so if you have an over abundance of tomatoes and you are not in the mood for salsa try this fabulous recipe out. Thanks to a friend "JEAN" for sharing this recipe. I used my food processor to chop the onions and tomatoes I left the green peppers in bigger chunks for all the great flavor but the ability for picky eaters to remove them .

MANDARIN SAUCE FOR CANNING
(printable Version)

MANDARIN SAUCE for canning  (A great sweet & sour sauce)
 
8C. blended tomatoes (wash blanch and peel them, throw in the blender
3 C. chopped tomatoes (peeled and chopped, added mostly for texture)
4 C. chopped onions 

4 C. green peppers 
2-20oz. cans pineapple tidbits (save the juice to mix with the thickener)
5 C. sugar
8 TB. soy sauce
3 C. vinegar
1 C. Clear jell or ultra-jell 
1 C. cold water (to mix with thickener)
 
Put all ingredients together except pineapple juice and water and 
cornstarch.  Heat in large pan to boiling, stirring frequently.  
Gradually add the juice, water and clear jell/ultra jell that you have mixed 
together in a separate bowl.  Cook until thickened, stirring 
continually.  Fill your sterile canning jars, leaving 1/2" headspace.  
Put on lids tightly.  Process 35 minutes in water-bath canner. 

For a quick meal heat up with some cut-up leftover meat and heat until nice and 
hot, serve over rice, and add some crunchy Chinese noodles if you want. It works well

with any sweet and sour dish. 

Home Canned Salsa

This is my old stand by recipe. I got it from one of the local cookbooks that are sold in area. I changed it a bit and have been canning it for years.Hope you like it as much as we do.

Salsa
(printable recipe)
makes 3 quarts or 6 pints

* 8 cups tomatoes, peeled, chopped and drained
* 2 1/2 cups onions, chopped
* 1 1/2 cups green peppers
* 1 cup jalapeno pepper, chopped
* 6 garlic cloves, minced
* 2 teaspoons cumin
* 2 teaspoons pepper
* 1/8 cup canning salt
* 1/3 cup sugar
* 1/3 cup vinegar or lemon juice
* 1 (15 ounce) can tomato sauce
* 1 (12 ounce) can tomato paste

1. Mix all together and bring to a slow boil for 30 minute.
2. Seal in jars and cook in hot water bath for 30 minute.
3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

Heidi's Amazingly Easy Salsa

Heidi’s Amazingly Easy Salsa
(Printable Version)

14 lbs. tomatoes
3-4 large white onions, chopped
3 Cups white vinegar (If you prefer you can use lemon juice instead of vinegar)
10 jalapeños seeded
4 Cups green peppers (chopped)
1/2 Cup Salt ( I use canning salt)
1/2 Cup Sugar
12 cloves garlic pressed
1 can, 12 oz. tomato paste
2 bunches cilantro

1. Blanch tomatoes, peel the skins, and put into your cooking pot whole.
2. Add all ingredients - except tomato paste and cilantro
3. let boil for 1 hour(I smashed the tomatoes as they cooked to get rid of any big chunks)
4. Add tomato paste, & stir well.
5. pour into canning jars.
6. Add cilantro to each jar.
7. Water bath, pints = 30 minutes / quarts = 45 minutes
I made 2 quarts and 15 pints ( plus a little extra to taste)

Meat Sauce for Spaghetti or Lasagna

Meat Sauce for Spaghetti or Lasagna
Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Servings: 8

Pssst...the secret is the sugar! Also, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef."
INGREDIENTS:
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil ( Fresh herbs are great here )
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS:
1. Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.