Apricot Jam

I did the Apricot Jam the same way that I did the Strawberry Lime Jam - except without the lime juice. My older sister added some raspberries to hers, which sounds amazing.

5 C mashed apricots

8 Tbsp maxigel

2 C sugar

If you like a sweeter jam, you may want to add more sweetener. Mix ingredients in a large pot and bring to a simmer. Spoon hot jam mixture into hot jars and process in a boiling water canner for 20 minutes. Don't forget to boil your lids before putting them on the jars.

FYI...when storing canned food - make sure to remove the rings and wash the outside of your jars before storing bottled food on the shelves.

Strawberry-Lime Jam

Whenever strawberries go on sale really cheap (50 cents a pound), I buy a bunch!!!  I often remove stems on a bunch of them, put them in small baggies, and freeze them for smoothies. With the rest, I normally make jam. When my older sister suggested I add lime juice to mine, like she did on hers, my mouth started watering. Delish!

Wash, stem, and mash all of your strawberries. I use one of those hand held mixer things to mash them. Here is a general recipe and you can adjust it to however much strawberries that you have.

5 C mashed strawberries

the juice and zest of 2 limes

8 Tbsp maxigel

2 C sugar - or whatever sweetener you'd like. If the strawberries are really sweet, use less sweetener

Mix all ingredients together in a large pot and bring to a simmer. Spoon hot jam mixture into hot jars and process in a boiling water canner for 20 minutes.

Beef Stew

Yield: a LOT more than the recipe says. The recipe says it will make 7 quarts. Well, it did make 7 quarts PLUS enough for a family of 6 to eat for dinner and enough leftovers to feed 2 adults. So, I'm guessing maybe 10-11 quarts.

4-5 pounds beef stew meat

8 C sliced carrots

3 C chopped celery

3 C chopped onion

12 medium potatoes, peeled and cubed

1 1/2 Tbsp salt

1 tsp. thyme

1/2 tsp. pepper

( I also added some Montreal Streak seasoning)

Cut meat into 1 1/2 inch cubes (or buy it that way) and brown in a small amount of oil or butter. Then I started layering everything in the jars. Once they are crammed almost full, fill with boiling water, leaving 1-inch headspace. Remove air bubbles. Adjust caps. Process at 10 pounds pressure for 90 minutes. Yum!

Chili

Yield: about 4 quarts

5 lbs ground beef

2 C chopped onion 

1 clove garlic, minced

7 C canned tomatoes and juice

1/2 C chili powder

1 1/2 Tbsp salt

1 hot red pepper, finely chopped

1 tsp cumin seed

Brown meat in a large saucepot. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender. Add remaining ingredients and simmer 20 minutes. Skim off excess fat, if necessary, before canning. Ladle hot chili into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process for 90 minutes at 10 pounds in a pressure canner.

To serve: add cooked beans, whatever kind you like.

Salsa

Yield: about 11 pints (plus a little to snack on)

1 HUGE can of crushed tomatoes from Costco (approx. 12 C tomatoes)

2 cans of diced tomatoes with jalapenos

4 C chopped, seeded, peeled cucumbers

2 C sliced green onions

2 C finely chopped hot yellow pepper

1 C finely chopped hot red pepper

1 small can chopped jalapeno peppers

1/2 C finely minced fresh cilantro

6 cloves garlic, minced

2 Tbsp minced fresh marjoram (I couldn't find this and left it out)

2 tsp salt

1 C cider vinegar

4 Tbsp lime juice

I've thought about adding jicama for some extra crunch, but haven't tried that yet. Sometimes I add some more garlic salt or Tony's Creole Seasoning or whatever else I feel like.

Combine all of the ingredients in a LARGE saucepot. Bring mixture to a boil, reduce heat, simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Boil lids. Adjust caps. Process 15 minutes in a boiling-water canner.