Catsup

1 c. white vinegar

1 1/2 inch cinnamon stick, broken

1 1/2 teaspoons whole cloves

1 teaspoon celery seed

8 ponds tomatoes (about 24 medium)

1/2 c. chopped onion

1/4 teaspoon ground red pepper

1 1/2 c. packed brown sugar

1/4 c. lemon juice

2 teaspoons salt

In a small saucepan, combine vinegar, cinnamon, cloves and celery seed (or just tie them in a spice bag or coffee filter to save straining later). Bring to boiling, remove from heat and set aside.

Wash tomatoes, remove stem ends and cores; cut into quarters. Place tomatoes in colander to drain.

In a 8-10 quart Dutch oven or kettle, combine tomatoes, onions and ground red pepper.

Bring to boiling; cook uncovered 15 minutes stirring often.

Press tomato mixture through a food mill or sieve, discarding seeds and skins.

Return puree to kettle, stir in brown sugar. Heat to boiling; reduce heat. Boil gently , uncovered for 1 1/2- 2 hours or till reduced by half. (measure depth with ruler at start and finish)

Strain vinegar mixture (or remove spice bag) into tomato mixture (discard spices). Add lemon juice and salt, simmer uncovered , about 30 minutes or to desired consistency, stirring often.

Ladle catsup into hot, clean half pints, leaving 1/2 inch head space. Wipe rims, adjust caps, and process 15 minutes in boiling water canner.

Yield: 4 half pints

This is *much* sweeter and spicier than store bought. I wasn't a big fan of it for just catsup, but it is BAR NONE THE BEST for sloppy-joes, or baked beans. I make it just for any recipe that calls for catsup.

Whole Kernel Corn

3-6 pounds of ears per quart

Salt (optional)

Water

Husk corn; remove silk; wash. Cut kernels from cob, do not scrape cob. Pack corn loosely into hot jars, leaving 1 inch headspace. Do not shake or press down. Add 1/2 teaspoon salt per pint, 1 teaspoon per quart, if desired. Ladle boiling water over corn, leaving 1 inch headspace. Remove air bubbles, adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a steam pressure canner.

Note: sugar content in young ears and sweet varieties of corn may cause browning.

MIxed Fruit

Any combination can be used pretty much, but we like peaches, pears, (or apples) and pineapple together. I like that I can open a jar, and add any odds and ends of fresh fruit for a quick fruit salad.

3 or more varieties of fruit

Sugar

Water

Prepare fruit as directed for individual recipe for type of fruit used.

I peel, pit, and cut mine into chunks or cubes. Treat if necessary to prevent darkening. (I use water with a bit of lemon juice)

Make a light syrup : 2 1/4 cups sugar, 5 1/4 cups water= 6 1/2 cups syrup

Bring syrup to a boil and add fruit and cook until hot throughout. Pack hot fruit into jars leaving 1/2 inch headspace, ladle hot syrup over fruit leaving 1/2 inch headspace. Remove air bubbles, adjust caps and process pints 20 minutes, quarts 25 minutes in boiling water canner.

I find that fruit shrinks less when I hot pack it, and the pineapple tastes WONDERFUL in this.

Potatoes

2-3 pounds potatoes per quart

Salt (optional)

Water

Wash white potatoes; drain. Peel potatoes, wash again. Leave small potatoes whole, cut large potatoes into quarters. Cover potatoes with water in a large saucepot, boil 10 minutes. Drain. Pack hot potatoes into hot jars leaving 1 inch headspace. add 1/2 teaspoon salt per pint, 1 teaspoon per quart, if desired. Ladle boiling water over potatoes, leaving 1 inch headpsace. Remove air bubbles. Adjust caps, and process pints 35 minutes, quarts 40 minutes at 10 pounds pressure in a steam pressure canner.

These were okay. They are much firmer than I expected, but we found them kind of gummy and bland. I don't know if I'll make them again.

Canning

I have been canning on my own for about 14 years. Yep, when my friends were all excited about this band or those clothes or that boy, I was excited about trying a new pickle recipe. Actually, I STILL get excited about a new pickle recipe.

I was hoping to have a picture of every recipe I post, but as all of my canned goods are in the basement, the lighting down there is lousy, and I don't feel like hauling a bazillion jars up, just to take them all back down again, there won't be any taste-bud tingling pictures to accompany this particular series. (Unless I have one archived somewhere, or happen to remember to take a picture of it when its canned this year.)

These are the recipes I've tried that we have liked the best, and also the books I have found to be the most helpful, or at least exciting.

As my own personal disclaimer just in case : ALL CANNING IS DONE AT YOUR OWN RISK!

PLEASE BE SURE TO FOLLOW UPDATED SAFETY STANDARDS, AND PLEASE REMEMBER THAT CANNING IS A SCIENCE, AND CHANGING RECIPES CAN COMPROMISE THE SAFETY OF THE FINISHED PRODUCT!!!!!!

Okay, that's out of the way, and now, shall we begin?

Here is a list of my favorite canning books:

Ball Blue Book

Preserving the Harvest

Country Canning and Preserving*

Complete Book of Small Batch Preserving*

(this may be updated from time to time, so I'll post it in my side bar for future reference)

* These books DO okay preserving methods that are no longer deemed safe!

Now come the recipes!

Also, the Basil Tomato Sauce, and Pizza Sauce recipes could easily be frozen, if you don't, or can't can.

Pizza Sauce

25-28 tomatoes

2 large onions, minced

4 garlic cloves minced

3 Tablespoons olive oil

3 Tablespoons lemon juice

1 teaspoon cracked pepper

1 Tablespoon sugar

2 Tablespoons parsley, chopped

1 Tablespoon oregano

1 Tablespoon basil

1 teaspoon rosemary

1 teaspoon celery seed

2 teaspoons salt

1/2 teaspoon summer savory

1. Peel and purees tomatoes (or use one of these).

2. Put olive oil in a large, deep pan and saute onions and garlic until transparent. Add tomato puree and the rest of the ingredients. Stir well to blend.

3. Continue to cook over low heat until mixture is reduced by half. Stir occasionally. This will take 1 1/2 - 2 hours to reduce. (or longer as I found). When sauce is done, and nicely thickened, ladle into sterile pint jars, leaving 1/2 inch headspace, wipe rims, and adjust caps. Process 35 minutes in a boiling water bath canner.

Yield: Uh, don't know. (that part of the recipe got cut off.) I would guess around 7 pints.

I never got this super thick, so I add a small can of tomato paste. To make up for the extra tomato from that, I sprinkle a bit of Italian seasoning, garlic salt, and because I like it, Parmesan cheese, over the sauce before adding pizza toppings.

FANTASTIC!

Fresh Basil Tomato Sauce

3 Tablespoons olive oil

3 onions, minced

3 garlic cloves, minced

2 Tablespoons fresh basil chopped or 1 tablespoon dried

3 Tablespoons minced parsley

25-30 tomatoes

2 teaspoons salt

2 teaspoons pepper

1 1/2 teaspoons sugar

1 tablespoon plus 1 teaspoon beef bouillon

1. Add oil to a 6-8 quart pot. Saute onions and garlic in oil until transparent. Add basil and parsley.

2. Peel tomatoes (dip in boiling water 15 seconds and peel) and process until like juice.

(I just use one of these babies. GREAT investment!) Add to pot with onions and herbs. Add the rest of the ingredients and mix well.

3. Cook on low heat for 1 1/2 hours, stirring often. When sauce is done, ladle into sterile quart jars, leaving 1/2" headspace. Wipe rims and adjust lids. Process 45 minutes in a boiling water bath canner.

Yield: 6 quarts

When using this sauce, I have found mine is not very thick, more juicy. I add most of a large can of tomato paste, and since its also a tad bit acidic, when I'm heating it, I add 1/2 a Tablespoon of beef bouillon, and 1 Tablespoon of brown sugar.

DELICIOUS!