Makes 3 pints
4 quarts tomatoes, cored, peeled, and chopped
1 cup onion, chopped
¼ cup red pepper
1½ teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 cinnamon stick
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1½ cups distilled white vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine tomatoes, onions, and peppers in a large stainless steel saucepan. Cook over medium heat until soft. Strain through a food mill. Return hot mixture to large stainless steel saucepan and cook over medium-high heat, stirring frequently for about 1 hour or until the mixture is reduced by half. Tie spices in a spice bag and add spice bag, sugar, salt, and paprika to the hot mixture. Cook over low heat, stirring often, for 25 minutes. Add vinegar and continue cooking until the mixture is the consistency of thick ketchup. Remove spice bag.
Using a ladle and a funnel, spoon the hot mixture into prepared, hot sterile jars. Leave ¼ inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 6 half-pint jars
3 cups tomato paste
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon cayenne pepper
¼–1 teaspoon hot sauce (depending on how spicy you want it)
5 cups water
1 cup cider vinegar
½ cup corn syrup
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine all ingredients in a large stainless steel saucepan and bring to a boil over medium-high heat, stirring often. Reduce heat and simmer until the mixture becomes thick, about 15 minutes.
Using a ladle and a funnel, spoon the hot mixture into prepared, hot sterile jars. Leave ¼ inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 6 pints
4 quarts tomatoes, chopped, peeled, and cored
2 cups onions, chopped
2 cups red peppers
1 hot pepper, finely diced
1 cup sugar
3 tablespoons salt
3 tablespoons pickling spice
1 tablespoon celery seed
1 tablespoon mustard seed
2½ cups distilled white vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine tomatoes, onions, peppers, sugar, and salt in a large stainless steel saucepan. Cook over low heat for about 1 hour. Put spices in a spice bag and add to hot mixture. Cook for another hour on low heat, or until the mixture is reduced by half. Add vinegar and continue to cook slowly over low heat until desired thickness is reached.
Using a ladle and a funnel, spoon hot mixture into prepared sterile jars. Leave ¼ inch head space from the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 4 pints
4 quarts tomatoes, chopped, peeled, and cored
2 cups celery, chopped
2 cups onions, chopped
1½ cups green peppers
1 teaspoon peppercorns
1 cup brown sugar
2 cloves minced garlic
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt
1 teaspoon hot sauce
¼ teaspoon cayenne pepper
1 cup distilled white vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine tomatoes and vegetables in a large stainless steel saucepan. Cook on medium-high heat for about 30 minutes or until tender. Strain through a food mill. Cook mixture again on medium heat for about 45 minutes or until the mixture is reduced by half. Put peppercorns in a spice bag.
Add spice bag and remaining ingredients to the tomato mixture. Continue to cook on low heat, stirring frequently, until the mixture is thick, about 1½ hours. Remove spice bag.
Using a ladle and a funnel, spoon hot mixture into prepared sterile jars. Leave ¼ inch head space from the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 20 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 3 pints
3 cups seeded, chopped long green chilies
1 jalapeño pepper, seeded and finely chopped
3 cups peeled, cored, and chopped tomatoes
¾ cup chopped onions
6 cloves garlic, finely chopped
1½ cups distilled white vinegar
½ teaspoon ground cumin
2 teaspoons oregano leaves
1½ teaspoons salt
Wash and rinse canning jars; keep hot until ready to use.
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Wash and dry the chilies and jalapeños. Discard seeds and chop. Peel, wash, and dice onions. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes.
Combine all ingredients in a large stainless steel saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Using a ladle and a funnel, spoon the hot mixture into clean, hot jars, leaving ½ inch head space. Remove air bubbles and adjust head space if needed. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 6 half-pint jars
4 cups papaya, cubed, peeled, and seeded
2 cups pineapple, peeled, cored, and cubed
1 cup raisins
½ cup Anaheim peppers, chopped
2 tablespoons scallions, minced
2 tablespoons cilantro, minced
2 tablespoons brown sugar
1 cup lemon juice
½ cup pineapple juice
½ cup cider vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine all ingredients in a large stainless steel saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes.
Using a ladle and a funnel, spoon the hot mixture into prepared, hot sterile jars. Leave ¼ inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 6 pints
6 pounds tomatoes (about 12 large tomatoes), peeled, seeded, and diced
3 cups diced red onions
2 cups cilantro, chopped
15 cloves garlic, minced
7 jalapeño peppers, seeded and diced
1 tablespoon salt
3 teaspoons dried red chili flakes
¼ cup sugar
1 cup red wine vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine all ingredients in a large stainless steel saucepan and bring to a boil over medium-high heat, stirring often. Reduce heat and simmer, stirring often, until mixture thickens, about 15 minutes.
Using a ladle and a funnel, spoon the hot mixture into prepared, hot sterile jars. Leave ¼ inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 4 half-pint jars
2 quarts tomatoes, cored, peeled, and chopped
1½ cups hot red peppers, chopped and seeded
1 quart distilled white vinegar, divided
1 cup sugar
1 tablespoon salt
2 tablespoons pickling spices
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine tomatoes, peppers, and 2 cups of vinegar in a large stainless steel saucepan. Cook over medium heat until the tomatoes are soft. Strain through a food mill. Return tomato mixture to a large stainless steel saucepan. Add sugar and salt. Tie spices in a spice bag and add this to the tomato mixture. Cook on medium heat, stirring frequently, until the mixture is thick, about 30 minutes. Add remaining vinegar and continue cooking until the desired consistency is reached.
Using a ladle and a funnel, spoon the hot mixture into prepared, hot sterile jars. Leave ¼ inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.