Raspberry Freezer jam

3 c crushed raspberries
6 c sugar

Stir together berries & sugar & let sit for 10 min

1 pkg pectin
3/4 c water
Bring to a boil in small saucepan & boil 1 min.

Pour into berry mixture & stir for 3 min. Ladle into sterile jars & let sit on the counter for 24 hrs. Freeze!

Zucchini Relish

10 C. Coarsely chopped zucchini (I use the coarse blade on my meat grinder)

3 green peppers

2 red peppers

3 large onions

1 C. chopped celery

5 T. salt

2 1/2 C. white vinegar

4 C. sugar

1 t. nutmeg

1 T. mustard seeds

1 t. turmeric

1 T. celery seeds

1/2 t. black pepper

2 T. cornstarch

Grind together the zucchini, peppers, onions & celery. Sprinkle with the salt; Mix well. Let stand overnight. Drain the vegetables & rinse thoroughly with cold water & drain again. Place in a large pot; stir in vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper & cornstarch. Bring to a boil. Reduce the heat & simmer for 20 minutes. Ladle into hot sterilized pint jars. Process in water bath for 5 minutes. Makes 6-8 pints

DILLY BEANS

 2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.

Canned meat

Chicken, Venison, Beef
Fill qt jars 3/4 full
Add chicken or beef flavor base
Adjust 2 piece lids
Process for 90 min @15 lbs pressure.
Let cool in canner on its own.

Salsa

My friend Jackie's recipe:

8 c. peeled, chopped, drained tomatoes
2 1/2 c. chopped onions
1 1/2 c. chopped green peppers (I use a combination of red, yellow, orange & green)
1 c. seeded, chopped Jalapeno peppers
6 cloves minced garlic
1/3 c. sugar
1/3 c. vinegar
1 (12 oz) can tomato paste
1 (15 oz.) can tomato sauce
2 t. pepper
1/8 c. salt

Bring all ingredients to a boil for 10 minutes. Place in qt. canning jars & process in boiling bath for 30 minutes. Makes about 4 qts.
*I quadrupled this recipe twice to make our salsa this year. We have 50 qts. of salsa! This makes a mild/medium salsa. If you want it hotter, just add more jalepenos.

Homemade Refrigerator Pickles

This recipe is great because when the veggies are gone, all you do is add more to the jar. My kids actually liked the onions & peppers in this.

1 C. distilled white vinegar
1 T salt
1 C. sugar
1 T. dill seed
1 T. mustard seed
6 C. sliced cucumbers
1 C. sliced onion
1 C. green bell peppers

In a medium saucepan oven medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions, peppers, dill & mustard seeds in a large bowl.  Pour the vinegar mixture over the vegetables. Transfer to a sterile container & store in the fridge. Can easily be doubled.