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.

Crescent Roll Recipe

I have the yummiest recipe ever and since it uses food storage items, I thought I would share it here:

1 1/2 c. scalded milk
1/2 cup butter (I use frozen butter if you have it)
2 pkg dry yeast
1/2 c. warm water
1 tsp sugar
1/2 c. sugar
2 tsp salt
4-6 c. of flour

In small saucepan, scald milk. You know it is scalded when it starts to get frothy around the edges, but is not yet boiling. Remove from heat. Add butter. Set aside. In mixer (kitchenaid or bosch) mix yeast, warm water and 1 tsp sugar. Set aside to proof. Once milk mixture is lukewarm, add remaining sugar and salt. Pour milk mixture into the yeast mixture. Add flour gradually while mixing. Once dough is pulling away from the sides of the mixer, cover with towel and set aside to rise. Once dough has doubled in size, punch it down. Divide it into halves. Roll each section into a circle, cut into triangles using a pizza cutter. Roll and place on greased cookie sheet. Cover and let rise again (half hour to hour). Bake @ 375 until lightly browned on top. Yummy!

water barrel rack instructions...

BJ created a .pdf file in CAD showing a 3D image of the rack along with a list of supplies needed to make it. Unfortunately, we can't figure out how to add .pdf files to blogger. So, if you were interested, add a comment with your e-mail address and I will send you the file.

BJ's words of advice: So I finally put together an illustration of the water barrel rack. In the version I originally built I used a total of 8 support columns and 18 cross beams but the design is basically the same. Make sure you pre-drill your holes with a pilot bit to avoid splitting the wood. I used 4 screws to anchor the support beams to the columns and 2 on each end of every cross beam.

The illustration file is a 3D .pdf document and you will need the latest version of adobe reader to view the file. Once opened click on the main document and you can view the illustration in 3D along with some basic notes.

BJ's pasta sauce

In large saucepan, add at least 1/2 cup extra virgin olive oil. Press 4 cloves garlic into oil. Heat on low, being careful not to brown the garlic. Once the oil starts to bubble around the garlic, add 1 large yellow onion (finely chopped). Cook. Add 1-2 cubes chicken bullion. Once onion is cooked, turn heat off. Mix in 1 lb. raw ground beef and 3 springs finely chopped rosemary. Turn heat back onto medium high and cook hamburger. When, ground beef is almost done, add 1/3 cup red wine. Once meat is completely cooked, add 2 jars Barilla garlic and mushroom sauce and a small jar of green olives (cut into thirds). Simmer on low for as long as you desire. Approx 1/2 hour before serving, add any other vegetables you want (bell pepper, zucchini, etc) and turn heat up to medium low.

To adapt this recipe for canning, just multiply the above recipe as many times as needed. Do not cook additional vegetables at all. They will get cooked in the pressure canner. Process at 15 lbs of pressure for 90 minutes. Your veggies may be slightly overcooked, but the meat will be safe...and that is the important thing.

I LOVE this blog and can find just about anything I need to know (even things I didnt think I needed to know) on it.

http://safelygatheredin.blogspot.com/

Soup and stew recipies to follow, when I find them:-(

Apple Pie Filling...

Peel, core, and slice enough apples to fill your jars (only prepare as many as your canner will hold) and place them in a bowl of cool water with lemon juice (to help prevent browning). I prepared enough for 7 jars.

In a large saucepan, combine:
4 1/2 cups sugar
1 cup cornstarch (or 1 1/2 cups maxigel)
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. salt
10 cups water

and then bring to a boil over medium heat. Boil for 1 minute. Add 1 Tbsp. lemon juice.

Once the liquid is ready, drain the water off of your apples and PACK them into your jars. Fill the jars to the neck, just under the ring. Pour the hot liquid on top of the apples, remembering to leave head space, and remove bubbles. Once the jars are full, wipe the rims, place hot lids and rings onto the jar and close snugly. Then you can either process the apples in your pressure cooker for 10 minutes at 5 pounds of pressure or use your steam or water bath canner at 20 minutes.

To make an apple pie, simply empty the contents into a pie shell and cover with another crust or with a crumble topping and bake at 400 degrees for about 55 minutes.

If you decide to do the crumble topping, this one is delish...
1 cup brown sugar
1/2 cup flour
1/2 cup quick rolled oats
1/2 cup butter, softened

Put all of that yumminess on top of the apple pie and bake. Then, when you take it out of the oven, top with:

1/4 cup caramel
1/2 cup pecan pieces

ATTENTION...

Mountain House (maker of delicious freeze dried food storage that lasts 30+ years and all you have to do is add water) is raising their prices by 30% on September 1... just 5 days away. That's a HUGE increase!!! If you have ever wanted to get some NOW is the time. If I had the money I'd buy 6 more months worth. If you want to get some before it's too late just email mistymatthews@peoplepc.com with your order ASAP. **I think if you mention that I sent you she'll even let you buy at her distributor pricing ($10 cheaper/case than the online price). Products can be seen at http://www.thereadystore.com/freezedriedfoods.php?load=new

This is an AWESOME way to do food storage - space efficient, easy, tasty, and no more rotating!

Pass on to anyone who may be interested. Thanks! -Karli