This is the canning we've done so far this year. Yes, its a lot. Yes, we have more to do. Yes, you will probably get some.
We (psychotically) purchased 2 bags and a bushel of green chili and spent TWO days processing a total of 72 cups worth - diced.
Extra Hot Peach Salsa - 1 qt, 5 pints
Green Hell - 4 pints
(Some of this stuff is so hot it'll melt your measuring spoons!)
Medium Hot Pineapple Salsa - 6 pints
Medium Hot Peach Salsa - 6 pints
Tomato Sauce - 8 qts, 3 pints
We did get a fairly good yield of Brandywine tomatoes from Green Bin Farms this year, and those were primarily used for the Tomato Sauce.
We also purchased a case of tomatoes as it seemed like we might need them. Here is a picture of the ensuing tomato insanity. We used EVERY available bowl in the house, and even a cookie jar!
The Pineapple and Peach salsa recipes are new and developed exclusively by L'Heureux Laboratories, i.e. we did a little research and discovered that you can waterbath can anything with a pH of 4.6 or lower. Both pineapples and peaches have a lower pH than tomatoes and chilies. Here's our recipe:
4 cups diced tomatoes
4 cups diced green chili
4 cups diced pineapple or free-stone peaches
1 1/2 cups diced sweet onions
2+ jalapeno or habanero peppers diced
12 cloves minced garlic
1 bunch chopped cilantro
3 cups vinegar
3 tsp canning salt
1 tsp ground cumin
Combine all ingredients and heat, stirring frequently, until mixture boils. reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into hot pint or quart jars, leaving 1/2 inch headspace. Process in boiling water canner for 20 min (Rio Rancho altitude). Yields approx. 3 quarts and 1 pint.
Here's Salsa John, stirring up a batch. Yes, we used EVERY pot in the house!
Honestly, we used every bowl, every pot, every knife, every towel, every measuring cup, every measuring spoon, and every ounce of energy we had. One day we literally worked 10 1/2 hours straight.
Here is a picture of the Salsa orphans.
Don't feel sorry for them. They ate leftovers and LOVED it.