Fall Canning Noets

So far this fall we have canned salsa (green and red), peaches, pickeles and tomatoes.

We picked 1 bushel roma tomatoes at a upick farm and that was plenty of tomatoes.  we bought 1/2 bushel of onions and green peppers.  We used all the green peppers between this and the green salsa but we have half of the onions left over.  We used the hot peppers that we grew in the garden.  We could easily have doubled the hot peppers in both batches without getting too hot for our kids.

three batches of this recipe made 64 pints.

20 C peeled diced tomatoes

10C Chopped Onions

10 C sweet green peppers

2 C Anaheim pepper

1 C jalapeno pepper (no seeds)

1 C cilantro

2 1/2 C vinegar

1 large head garlic

2 12 oz cans of tomato paste

2 T salt 

1 batch of this made 14 Pints mild green salsa

22 C chopped tomatillos 

10 C chopped onion

10 C chopped green bell peppers

4 C chopped green chillies (anaheim and jalepeno with seeds)

2 C cilantro

1 large head garlic

2 t cumin

1 t salt

2 C vinegar

1/2 C lime Juice

56 Quarts peaches  

We used a mix of 3 half bushels of red haven peaches (seconds from the end of the season) and 4 half bushels of Harmony (from a Upick farm.)  the red haven peaches were smaller and did not peel or slice as well as the Harmony.  Probably because of the fact that the red haven peaches were seconds.  The seconds price was the same as the upick price so the seconds were not a good idea.