A word of caution: Please make sure the recipes you use are safe. Many of the recipes in the BALL Blue Book have been tested and found safe for using. The Extension center recommends using the most up to date version for your canning. Here is a link for Ball's website. You will find some of their recipes here too. http://www.freshpreserving.com/ .
The Extension Center for Canyon County has booklets of canning recipes that are tested and are available to purchase for $1 each.
Below are a few recipes from the "Salsa Recipes for Canning" by Val Hillers and Richard Dougherty. These are from those booklets from the Extension Center.
Tomatillo Green Salsa
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbl. ground cummin*
3 Tbl. oregano leaves*
1 Tbl. salt
1 tsp. black pepper
Combine all ingredients in a large saucepan and sitr frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2 inch headspace. Adjust lids and process ina boiling water canner: 15 minutes at 0-1000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Makes 5 pints.
You may use green tomatoes in this recipe instead of tomatillos.
Zucchini Pickle Relish
submitted by Roberta Ireland
12 cups chopped zucchini
4 cups chopped onions
1 green pepper, chopped
1 sweet red pepper, chopped
Add 5 Tbl. pickling salt, let stand 24 hours (over night). Rinse in cold water.
Add:2 1/2 cup apple cider vinegar
1 Tbl. mustard seed
1 Tbl. tumeric1 small jar pimentos, chopped
Cook 30 minutes at to boiling point. Stir often to keep from burning. Seal in hot jars. Makes 8 pints.
