Family Recipes Along the Way

15 lbs of tomatoes (peeled and seeded) 2 med onions, chopped 1 red bell pepper, chopped 5 cloves of garlic, minced 1 Tbls vegetable oil 2 Tbls fresh basil 1 tsp salt 1/2 tsp black pepper 1 Tbls sugar 1 tsp dried parsley 1/2 tsp red pepper flakes (optional) 2 Tbls dried oregano 2 bay leaves dash of Worcestershire sauce 1 small can of tomato paste {optional; use if your sauce is not thick enough for you} 1/4 c lemon juice (from a bottle; used to acidify) Sauté the onions, garlic, and peppers until they are translucent.  If done of low heat no oil is necessary.  Add tomatoes and spices and simmer until it reaches the desired thickness.  I use an immersion blender to blend it because I'm not fond of chunky style sauce, but you don't have to do that.  Pour into hot, sterile jars to 1/4 inch headspace.  Remove bubbles, wipe rims and put the lids on.  Process in a hot water bath for 40 min. for quarts.  Remove, set jars on a dishcloth to cool overnight. 

12 onions 24 bell peppers (red or green or a combination of both) 2 cups of white vinegar 2 cups of sugar 3 Tablespoons of canning salt Finely chop peppers and onions. I use my Kitchen Aid Mixer attachment but you can also use a food processor, or chop them by hand.  After chopping, drain any liquid off of them and put them in a large stock pan.  Add enough water to cover and let it stand for about 5 minutes.  Do NOT drain. Add vinegar, sugar, and salt.  Bring to a boil and boil for 5 minutes. Ladle into hot, sterilized jars leaving 1/2 inch head space.  Remove bubbles.  Wipe rims of jars and put lids on.  Process in a water bath for 10 min. for pints, 20 min. for quarts.  Makes about a dozen pints or 6 quarts.

4 pounds cucumbers, sliced                              8 small onions, sliced                              1/2 cup canning salt                              5 cups sugar 4 cups white vinegar                              2 tablespoons mustard seed                              2 teaspoons celery seed                              1-1/2 teaspoons ground turmeric                              1/2 teaspoon ground cloves In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again. In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.   Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints