Homemade Salsa

4 qt jars
15 tomatoes
kosher salt
6 large onions 
4 tbsp. minced garlic
1 lb. Jalapenos
2 1/2 cups minced cilantro
1tbs cumin seed, ground
1 12 ounce can tomato paste
12 tbsp. lime juice

Blanch the tomatoes for 1 to 2 minutes a few at a time. Add to cold water and remove skin and seeds.
Chop them coarsely and add to large strainer sprinkle with salt to help remove liquid. I used about 4 tbsp. Let the tomatoes drain for several hours.

Not much better than fresh tomatoes

Peel and chop the onions, remove stems and seeds from the Jalapeños and mince the garlic.

Chop the strained tomatoes. Mix them with the chopped onions, garlic, in a large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed.

This should be lime juice in the picture

Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil.

Add to qt. jars along with 3 tbsp of lime juice to each jar and put in pressure cooker for 15 minutes at 11lbs psi.

Remove and let cool, add labels and store until ready to use.

Homemade Spaghetti Sauce

Canned and ready to use

Ingredients

20 lg. tomatoes
7 tbsps. garlic
2 lg. onions

2 diced eggplants

1 bunch of celery
10 tbsp. (2/3 cup) basil pesto
2 tbsp. dry oregano
2 tbsp. dry marjoram
1 tbsp. salt
1 cup honey

1.5 cups red wine
5 tbsps. olive oil

Ready for the jars

Directions

In a small pot add some olive oil and smother diced up eggplants until smooth

Coat the bottom of a large pot with olive oil over medium heat and add the garlic. While the garlic starts to cook, chop onions and add them to the pot.

Stir frequently until the onions are translucent and the garlic starts to get a little darker. Add the tomatoes, eggplant, and celery and stir.

Add the honey, wine, pesto, oregano and marjoram and stir.

Put the lid on the pot and simmer over low heat for at least an hour, stirring occasionally.

Once the sauce is thoroughly heated through, process it in food processor.

If it’s too thick, add water. After an hour of simmering,

Once you’re done cooking you’re ready to start canning.

Using your canning funnel fill all the jars to the bottom of the threads.

Wipe the rims to make sure there’s no sauce on them, and add the lids and rings. Do not tighten rings now. Just hand tight for now. Some air will need to escape while in pressure cooker.

Fill your canning pot with water level recommended and lower the jars in.

Add lid and start on high heat until pressure starts to build. Pressure called for 12lbs for 20 minutes.

Remove the jars from the pot and let cool. 

Ready for the pressure cooker

Add labels and store until ready to use.