Skills: Canning foods
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I spend a great deal of time putting up food for my family.  I refer to these foods as my line of “home-made fast foods”.


The true key to processing foods, whether you can, freeze or dry, is to start out simply, expanding what you preserve a few items each year. 


There are two safe ways of canning foods, the boiling water bath method and the pressure canner method. It takes pages of information to understand and execute the skill of canning. With a good canning instruction book, like Ball’s Blue Book, and a little practice, you and your family can eat wonderfully throughout the year from the bounty of foodstuffs that God provides us with.


There are so many wonderful canning recipes that I want to share with you. Today, I have chosen an authentic salsa recipe straight from the southwest that my husband makes each year that is fantastic!  I also have a fabulous Roasted Tomato Sauce recipe that is easy to make and cans beautifully.  Contact me at and I will send you the recipe.


 Authentic Southwest Salsa

Yield: approx. 12 pints (depending on how much you eat fresh)

 4 qts tomatoes, peeled and crushes

1 c fresh jalapenos, minced

2 c onion, chopped

1 tsp salt

2- 12 oz cans tomato paste

1 T fresh garlic, minced

2-4 T fresh cilantro, chopped (opt)


Combine ingredients together.  Taste and adjust salt, garlic and cilantro to taste.

Fill pint jars according to canning instructions. 

For pressure canner: process 10 minutes at 5 #.

For water bath: process 40 minutes.



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