Salsa - Helen Thomas

2 qt fresh tomatoes (peeled and smashed)
1 c onion dried
2 c green peppers diced
1 c hot peppers diced
2 cloves garlic
2 tsp salt
1/3 c vinegar
1/4 tsp cumin
1/8 c sugar
1 c tomato paste

Add all the ingredients to a large pot and bring to a boil for 20 min to thicken. Process for 20 min.

Food Processor Salsa (mild) - Lisa Mercer

Chop in a food processor:
5 qt tomatoes
2 jalapenos
10-12 Anaheim peppers
2 c celery (3-4 stalks)
2 onions
6 cloves garlic

hand chop:
2 green bell peppers
1/2 red bell pepper
1/2 yellow bell pepper

Add:
1/2 c vinegar
1 Tbsp black pepper
1/4 c salt
1 tsp paprika
1 1/2 tsp cumin
2 Tbsp sugar
1 1/2 - 2 Tbsp cornstarch (more cornstarch = less watery)

Bring to a boil and cook for 20 min, then steam or water bath process for 20 min.
Note: to reduce scorching add sugar and cornstarch after the salsa has cooked and before processing, mix in well.

Salsa - Rexalee Jolley

6 quarts cut up tomatoes (scald and peel) you can chop in a food processor
6 green bell peppers
6 yellow hot peppers
6 Anaheim peppers
6 jalapeno peppers
6 medium onions

Do not touch skin or eyes while handling peppers, best to wear rubber gloves. Put all the peppers and onion in a food processor with a little tomato to grind up. Add to tomatoes.

Add:
1 3/4 c white vinegar
3 Tbsp salt
2 Tbsp sugar

Put all in a kettle and cook down. Put in bottles and process for 10 min.

Pickled Mixed Vegetables - Linda Jackson

Vegetable Mixture:
4 c sliced zucchini or green beans
6 c sliced yellow squash
2 c carrots, peeled and cut diagonally
4 c diced bell peppers
3 c thinly sliced onions
2 c salt

Pickling Liquid:
1/2 tsp salt
2 c white sugar
4 c water
4 c rice vinegar
2 Tbsp mustard seed
2 Tbsp celery seed
2 tsp turmeric

Wash vegetables. Cut squash 1/2" thick, carrots 1/4" thick, peppers 1" cubes or long strips. Cover with water and sprinkle with 2 c salt. Let sit for 2 hours, drain and rinse. Bring pickling liquid to a rolling boil, add vegetables and cook for 2 minutes. Pack vegetables into hot jars and fill with the hot pickling liquid, leaving 1/2" space at top. Release air bubbles by poking a knife into the jar and moving it up and down. Clean the rim of the jar and seal with a lid and ring. Process for 10 min. Store in a cool place away from sunlight.

Fresh Cucumber Pickles - Ila Bishop

1 c cool water
1/2 c white vinegar
1/3 c sugar
1 tsp salt
peeled, sliced cucumbers
optional: green pepper, sliced onion, course ground pepper

Peel cucumbers and score them down their length with a fork (if seeds are big scoop them out). Cut off both ends. Slice them 1/4 inch thick. Mix enough of the first ingredients for use until dissolved to cover the cucumbers. Refrigerate for at least 4 hours or overnight.

Dill Pickles - Rexalee Jolley

Bring to boil:
14 c water
5 c white vinegar


Pour over quart bottles filled with:
cucumbers
2 grape leaves
dill
1 Tbsp salt

Seal jars and process for 24 min. Wait for 6 weeks to use.

Dill Pickles - Helen Thomas

1 quart water
1 quart vinegar
1/4 c salt (canning = non iodized)
1/2 teaspoon alum

Bring all ingredients to a boil. Put cucumbers in bottles then add dill weed. Pour vinegar mixture in bottles and process for 20 min.

Linda Jackson's Applesauce

Apples
Sugar
Salt
Cinnamon Candies (optional)

If you have access to a fruit/vegi strainer you do not have to peel or core the apples. Wash and quarter the apples. Place apples in large pots with 1-2 c water, just enough to not scorch. Cover and cook on medium heat, stirring occasionally until apples are reasonably soft.

Assemble the strainer and place a large bowl where the applesauce will come out and another bowl where the seeds and skins will come out. Put the cooked apples in the "hopper" and turn handle. After all the apples have been through the strainer add salt and sugar to taste. You can also add a few candies for flavor and color, stir until dissolved. Place the hot applesauce in jars and process for 15 min.

Note: mix cooking apples (granny smith) with non-cooking apples (golden delicious) for good texture and flavor.

Fickel Brickel Icecream

1 Pint Heavy Cream
1 Can evaporated milk
1 small package vanilla instant pudding (if you have the pudding from the cannery, about 1/2 C)
1 can sweetened condensed milk
1 quart whole milk
3/4 Cup sugar
4 tsp. vanilla
3 candy bars crushed (Butter Fingers, Skors, or Heath bars work very well)

Combine all ingredients except candy. Stir well and churn in ice cream maker until it is a soft texture. Add crushed candy bars and finish churning ice cream.

Makes 4 quarts.
From my friend Verna Lou Gledhill

This is not a low cal, or low fat recipe.

Shelley Taylor