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Canning Recipes

Pittsburgh Relish
from my Great Aunt, Mary Blanche (Martin) Marsh

30 Servings

  • 6 pints tomatoes, (red)
  • 6 pints tomatoes, (green)
  • 6 sweet green peppers
  • 6 sweet red peppers
  • 2 bunches celery
  • 6 pounds onions
  • 7 pounds cabbage
  • 1 cup salt
  • 12 cups sugar
  • 12 cups cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 cup mustard seeds

Grind tomatoes, peppers, celery, onions, and cabbage. Combine and add salt. Let stand overnight. Drain. Add remaining ingredients. Stir well. Cook 30 minutes (after the mixture begins to boil). Pour into 30 sterile pint jars. Seal and process.


Salsa
from my sister, Carol Rummelt

16 Servings

  • Roma tomato, (1/4 bushel) chopped
  • 2 green bell peppers, chopped
  • 3 jalapeno peppers, (or more to taste) chopped
  • 1 onion, (large) chopped
  • 1/4 cup vinegar
  • 1/4 cup sugar, (or more to taste)
  • 2 garlic cloves, (or more to taste) minced
  • 4 teaspoons salt

Bring tomatoes to a boil. Simmer until reduced to desired consistency. Add remaining ingredients. Pour into sterilized pint jars. Process.


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