Pickled Cherries

Pickled Cherries

Wash, seed, drain cherries. Cover with vinegar, let stand 12 hours.
Measure both cherries and juice and add an equal amount of sugar. Let stand 10 days, stirring each day. Pack cherries into hot jars. Heat the syrup to boiling. Pour hot syrup over cherries and seal at once.

Squash Pickles

Squash Pickles

30 or more Yellow Crookneck Squash or similar summer squash
2 or 3 Large Onions
1 Large Red Bell Pepper
2 Sweet Green peppers
6 Cups Vinegar
5 Cups Sugar
1/4 Cup Salt
1 teaspoon Mustard Seed
1 teaspoon Celery Seed
1 Tablespoon Whole Cloves

Tie spices up in a bag (6 inch by 6 inch cheese cloth or muslin, tie corners together) and add to boiling vinegar. Add all the other ingredients and let boil 10 minutes. Ladle into hot sterilized wide mouth jars, remove air bubbles and seal. Water bath for 10 minutes.

Be sure to use an enamel pot when boiling vinegar. Vinegar stains aluminum pots and isn’t kind to stainless steel either 😦

Annies Salsa

ANNIE’S SALSA

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes.

Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or WB 15 minutes.

Makes 6 pints

note…
if you don’t like sweet salsa omit the sugar
I preferred to use lemon juice rather then vinegar

3-5 jalapenos is a medium hot salsa.