Basic Chunky Tomato Salsa

Ganked from a book Sarah lent us:

Tools:

• Cutting board
• Food processor
• knives
• Canning supplies

8 medium tomatoes (about 2lb’s)
2 medium onions
1 sweet green/red or yellow pepper
2-6 jalapeno’s (seeded)
6 cloves of garlic
1 cup tomato sauce
1 cup red vine vinegar
1 cup chopped parsely
1 tbsp sugar
1 tsp kosher salt
1 tsp ground cumin

Chop all vegtables seperatley in food processor and dump in large saucepan. Bring to boil over high heat, reduce and boil gently for 25 min, stirring frequently.

Proceed with canning process. Process for 20 min using either 1/2 pint or full pint jars.

This recipe yields about 5 cups.

Pickled Asparagus

Author:  Stolen off the web and perfected by Denise

*       30 asparagus spears
*       1/3 cup coarse salt
*       2 quarts cold water
*       1 2/3 cups distilled white vinegar
*       2/3 cup sugar
*       1 teaspoon coarse salt
*       1 teaspoon mustard seed
*       1 1/2 teaspoons dill seed
*       1 white onion, sliced into rings
*       1/2 teaspoon chili pepper flakes
*       2 sprigs fresh dill      

DIRECTIONS:1.      Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
2.      Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
3.      In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
4.      Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid (JIM MOD - let the liquid cool before pouring in, or you’ll end up cooking the $hit out of your asparagus)  into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
5.      Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks. 

Nutrition facts (per serving)*       Calories (kcal) 41
*       Protein 0.4g
*       Cals from Protein 3%
*       Total Fat 0.1g
*       Cals from Fat 3%        *       Carbohydrates 10.1g
*       Cals from Carbohydrates 93%
*       Fiber 0.4g
*       Cholesterol 0mg
*       Sodium 2114mg