French Dip Sandwiches

Ingredients:
beef roast

Sauce:
1 can Campbell's French Onion Soup
1 can Campbell's Beef Broth
1 bottle O'Douls non-alchoholic brew (found next to the beer) or you can substitute with another can of beef broth.

Fill jar with roast 1/2 to 3/4 full. Multiply sauce as needed to fill jars to top (leaving one inch headspace). Process at 15 pounds of pressure for 90 minutes. When ready to serve, shred and warm in saucepan. Serve on baguette or bollilo roll. Slice bread lengthwise, butter and top with provolone or swiss cheese. Broil until slightly browned. Add meat, then top with sauteed mushrooms, onions and bell pepper. While eating, dip in au jus sauce and enjoy!

Chili

Ingredients:
8 lbs. 93% lean ground beef, browned and drained
7 packets McCormicks original chili seasoning
16 8 oz. cans tomato sauce

Mix ingredients. Fill jars and process at 15 lbs of pressure for 90 minutes. When ready to serve, add 1-2 cans of kidney beans and 1 can of corn (optional). Heat and enjoy!

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.