Salsa
 

8 quarts peeled tomatoes, chopped coarse ( I never measure...just fill my large kettle close to full)

Chop fine (I grind it all in food processor):
1/2 pound jalapenos (wear gloves)

2 cups onions

2 to 3 large sweet green peppers

Add 1 hot...hot...hot red pepper, if desired

2 cloves garlic

3 to 4 Tablespoons sugar

1 Tablespoon salt

2 tsp paprika

1 tsp dried oregano

In large heavy stainless steel kettle saucepan combine everything and bring to a boil.  Reduce heat to medium low and simmer, stirring often for 1 to 2 hours or until thickened.

Fill jars leaving 1/4 inch headspace.  Cover with lids and screw bands on firmly, but don't force.

Sandy Frey

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Rhubarb Jam /Pancake Syrup ««««

10 cups rhubarb, finely cut
4 to 6 cups sugar, depending on how sweet you like your jelly
1 pkg. Raspberry Jell-O
3 tsp lemon juice
small amount of water
1 can blueberry pie filling

Cook rhubarb, water and sugar over low heat until soft. 

Remove from heat and add Jell-O and pie filling  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints.   You can vary the flavors of Jell-O and pie filling also, but this is the one I use most of the time.

Sandy Frey
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Rhubarb Jam

10 cups rhubarb, finely cut
6 cups sugar
1 pkg. Strawberry Jell-O
1 pkg. Strawberry Kool-Aid

Pour sugar over rhubarb and let set overnight.  Cook rhubarb over low heat until soft.  Remove from heat and add Jell-O and Kool-Aid. 
Mix well to make sure all powder is dissolved.  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints. 
Can use cherry and blackberry Jell-O and Kool-Aid also.

Variation:
10 cups rhubarb, finely cut
6 cups sugar
1 pkg. Strawberry Sugar Free Jell-O
1 pkg. Hawaiian Pineapple Sugar Free Jell-O
1 pkg. Summer Cooler Kool-Aid

Pour sugar over rhubarb and let set overnight.  Cook rhubarb over low heat until soft.  Remove from heat and add Jell-O and Kool-Aid. 
Mix well to make sure all powder is dissolved.  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints. 

Sandy Frey
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Blueberry Syrup

Mix together:

1 pkg. frozen blueberries (about a quart)

2 cups sugar

1/2 cup water

Bring all ingredients to a boil.  Store in fruit jar.  Refrigerate.  This may also be done with frozen strawberries, raspberries, etc..

Pat McKenzie
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Elderberry Jelly  ««««

4-1/2 cups elderberry juice*
1 box pectin
1/4 cup lemon juice
4-1/2 cups granulated sugar

Measure sugar in large bowl and set aside.

Place juice, pectin and lemon juice in large kettle over high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil and boil for 2 minutes. 

Remove from heat and pour into jars.  I top with melted paraffin and then add the two piece lids. 

*Processing Elderberries for Jelly and Syrup
Pick elderberries when dark blue/purple.  Clip the bunch from the bush with kitchen shears.  Pick off stems later and it is best to do this outside as these berries stain.  Wash berries and place in kettle.  Just barely cover with water and cook at least one hour.  Strain through cheesecloth, which is in colander.  Press on berries lightly with food masher, potato masher, whatever.  This juice can be canned or used immediately for jelly and syrup.

Sandy Frey
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Raspberry Elderberry Pancake Syrup  ««««

4-1/2 cups elderberry juice*
1 box Raspberry Jell-O
1/4 cup lemon juice
1 to 2 cups granulated sugar, depending on how sweet you like your syrup.

Measure sugar in large bowl and set aside.

Place juice, Jell-O and lemon juice in large kettle over high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil and boil for 2 minutes. 

Remove from heat and pour into jars.

*Processing Elderberries for Jelly and Syrup
Pick elderberries when dark blue/purple.  Clip the bunch from the bush with kitchen shears.  Pick off stems later and it is best to do this outside as these berries stain.  Wash berries and place in kettle.  Just barely cover with water and cook at least one hour.  Strain through cheesecloth, which is in colander.  Press on berries lightly with food masher, potato masher, whatever.  This juice can be canned or used immediately for jelly and syrup.

Sandy Frey
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Rhubarb Jam  ««««

10 cups rhubarb, finely cut
6 cups sugar
1 pkg. Strawberry Jell-O
1 pkg. Strawberry Kool-Aid

Pour sugar over rhubarb and let set overnight.  Cook rhubarb over low heat until soft.  Remove from heat and add Jell-O and Kool-Aid.  Mix well to make sure all powder is dissolved.  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints. 

Can use cherry and blackberry Jell-O and Kool-Aid also.

Sandy Frey
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Blueberry Rhubarb Jam

Cook 8 c. of rhubarb & 1/2 c. water on medium heat till tender. 

Add 5 c. sugar - cook until clear, stirring constantly.  

Then add  1 (16 oz.) can Blueberry Pie Filling and cook 6 to 8 minutes longer. 

Remove from heat and add 1 (6 oz.) or 2 (3oz.) boxes Raspberry Jell-O. 

Stir until dissolved.  

Pour into sterilized freezer containers and freeze. 

Very good.

Nancy Shandrew
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Peach Canning (Cold Pack)

Per quart

Wash scald peaches in bowling water for 1 minute.  Cool and peel.

Cut peaches in halves or quarters

Syrup Preparation:

½ - ¾ c sugar and enough boiling water to dissolve

Pour peaches placed in sterilized jars

Fill jar with sugar water to neck of jar.

Place cans in cold water.  Bring to boil.  Water bath for 20 min once boiling

Joe and Laura Frey
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