Salsa

*makes about 1 pint

1 1/2 cup local, organic cherry tomatoes
4 tablespoons local, organic scallions
2 tablespoons local, organic garlic
1 small local jalapeno pepper, seeded and chopped
1 cup chopped black olives
Juice of one organic lime
1 tablespoon olive oil
1 tablespoon balsamic or apple cider vinegar

1. Combine all ingredients in a food processor.

2. If you are going to eat right away, first allow to sit for a few hours to blend the tastes. To preserve: spoon salsa into hot ½ pint canning jars, adjust two piece lids, and process in a hot water bath for 30 minutes.

Tomato Sauce

*makes about 3 pints

5 pounds local tomatoes, peeled, cored, and chopped
1 ½ medium local onions finely chopped
3 cloves garlic
1 ½ teaspoons local oregano, chopped
1 ½ teaspoons local basil, chopped
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
½ teaspoon sugar
3 tablespoons organic lemon juice

1. Place all ingredients in a large saucepan and bring to a boil. Simmer for 2 hours, stirring occasionally.

2. Place 1 tablespoon of lemon juice in each pint sized canning jar.

3. Pour hot sauce into each jar, leaving ¼ inch headspace at the top. Clean off any sauce on the rims and adjust lids.

4. Use within 2 weeks or process for 55 minutes in a hot water bath to store through out the winter.

Pickled Beets

* Makes 6 pints

About 24 small beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 ½ teaspoons salt
3 ½ cups vinegar
1 ½ cups water

1. Wash beets and boil about 10 minutes and peel.

2. Combine all ingredients except beets in a large saucepot. Bring mixture to a boil, reduce heat and simmer about 15 minutes.

3. Remove cinnamon sticks.

4. Pack beets into hot jars, leaving ½ inch headspace.

5. Ladle hot liquid over beets, leaving ¼ inch headspace.

6. Remove air bubbles. Adjust lids. Process pints 45 minutes.

Pickled Carrots

*Makes about 4 pints

3 ½ pounds carrots
5 ½ cups white vinegar
1 cup water
2 cups sugar
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed

1. Wash and peel carrots. Cut into rounds that are approximately ½ - inch thick.

2. Combine vinegar, water, sugar and canning salt in an 8-quart stockpot. Bring to a boil and boil 3 minutes.

3. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until half-cooked (about 10 minutes).

4. Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed into each empty clean, hot pint jar.

5. Fill jar with hot carrots, leaving 1-inch headspace.

6. Fill with hot pickling liquid, leaving ½ in headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rimes of jars with a dampened clean paper towel. Adjust lids Process 30 minutes.