Melissa's Spicy Pickles

1 Ball Dill Pickle pickling packet

Cucumbers

Garlic Cloves

Jalapeños 

Make pickles according to packet directions but filling jars add half a jalapeño and 1 clove of garlic to each jar. Follow processing instructions.

Melissa's Zucchini Relish

This relish is delicious on hot dogs or brawts or mixed in with tuna fish.  Its also super yummy served over a block of cream cheese as a chip or cracker dip.  

10 C. Zucchini

4 C. Onions

3 Gr. Peppers

1 Red Pepper  

Chop all in a food processor finely.

Place all ingredients in a  large bowl.  Sprinkle with 5T. Canning salt over top.  Let set overnight.  Rinse well with cold water in drainer.

Syrup:

6 C sugar

2 1/2 C cider vinegar

1 T. Celery Seed

1 T. Black Pepper

2 T. Cornstarch

1 t. dry mustard

Combine syrup ingredients in a large pot.  Bring to a boil.  Mix syrup and zucchini mixture together.  Cook 30 min. at boiling (be sure mixture is boiling before you start the 30 min.)  Stir Occasionally.

Pack in hot jars and seal by turning the jars upside down and letting sit for 10 min. and turn over.  

Must have hot jars or they will break and/or not seal tightly.

Do not hot water bath.

Meg's Melba Jam

3 cups raspberries
2 cups peaches
1 can (20 oz.) crushed pineapple
3 cups sugar
1 large (8.5 cups size) raspberry jello

Blend or crush fruit.  In a large pot with out heat mix the fruit and sugar.  After mixed bring fruit to a boil, stirring constantly.  After it boils immediately reduce the heat to medium and let simmer for 15 min.  Remove from heat, stir in jello.  Mix thoroughly until jello is completely mixed in.  Ladle hot jam in to clean hot canning jars.  Wipe the top of the jar clean and place new canning lid and ring on jar.  Turn the jar upside down and allow jam to cool completely.  Once the jam is cool, turn the jar right side up.  The lid should 'pop' down sealing the jar shortly after jar is flipped.  Enjoy!

Meg's Marinara Sauce

32 cups of Blanched and Peeled Tomatoes

4 large Onions coarsely chopped

3 Tbsp Minced Garlic

¼ Dried Basil

3 Tbsp of Italian Seasoning

½ cup Sugar

10 Chicken Bouillon cubes

5 tsp Salt (add more per taste)

1 tsp Pepper (add more per taste)

Blanch and peel tomatoes.

In a large skillet saute onions in a few tablespoons of olive oil until soft.

While onions cook, puree tomatoes in a blender in small batches.  Run them through a strainer to remove seeds.  When onions are soft, puree them in a blender (add some of tomato puree in so they blend easier).  Add tomatoes and onions to a big stock pot.  Turn on high heat.  

Add the rest of the ingredients.  Once the mixture begins to boil, turn down to a medium heat.  Gently boil for several hours to condense down to desired consistency.  Taste and add more salt or pepper if needed.

Freeze or can.

Canned Spaghetti Sauce

If you have a bunch of tomatoes this is a great recipe from my sis, Melissa.

24 Cups of Blanched Peeled cut up Tomatoes
6 onions chopped up
3 Green Peppers Chopped up
6 tsp minced Garlic
6 Small cans of Tomato Paste
12 Tbs. Chopped Fresh Parsley
6 Tbs. Chopped Fresh Basil
6 tsp. dried Oregano
3 tsp. dried Marjoram
6 tsp. Sugar
3 tsp. Salt
1 ½ tsp. Pepper

Combine all ingredients in a large pot if like chunky sauce and heat to a boil. If you like non chunky sauce, boil just tomatoes, onions, and green peppers for 20 min. and put through a sieve, then add the rest of the ingredients. Simmer for 15 min. Put in bottles pressure can for below times:

Weighted-Gauge Pressure Canner
Pints 20 min. at 15 lbs.
Quarts 25 min. at 15lbs

Dial-Gauge Pressure Canner
Pints 20 min. at 13lbs.
Quarts 25 min. at 13lbs.

Makes 19 pts. Or 10 Quarts

*tip: After blanching and skinning your tomatoes cut them on an old towel to pull away some juices to lessen runny sauce.