Canned Green Tomato Salsa

Canned Green Tomato Salsa

• 8 lbs green tomatoes (approximately 16 cups chopped)
• 6 large onions
• 6 green peppers
• 3 sweet red peppers
• 3 – 6 jalapeño peppers (depending on taste)
• 6 garlic cloves, minced
• 1 cup fresh cilantro, finely chopped
• 1/4 to 1/2 cup salt (start low and work up to taste)
• 1/2 tablespoon black pepper
• Cayenne pepper to taste (1/8 to 1/2 tsp)
• 2 cups vinegar
• 1 cup lemon juice

• Coarsely chop tomatoes, onions, and peppers
• Combine all ingredients in a large kettle and mix well
• Heat to boiling, then simmer uncovered for 25 minutes, stirring frequently
• Ladle mixture into hot pint or quart jars, filling to within ¼ inch from top
• Wipe jar rims with damp cloth or sponge
• Adjust lids
• Process in hot-water bath or steam canner: 15 minutes for quarts; 10 minutes for pints (start timer after jars have been placed in canner and water in canner has returned to boiling)
• When processing is complete, remove jars from canner and allow them to cool to room temperature. Check seals. Label sealed jars and store in pantry
• Jars that don’t seal can be placed in refrigerator (use within three weeks) or immediately reprocessed with new lids
• Makes about 3 quarts (6 pints)

Grandmother Bread

Many thanks to Suzanne McMinn at Chickens in the Road for this fabulous bread recipe.  Light, fluffy, yummy, easy to make, white bread.  Perfect for sandwiches.  She has many variations on it as well.  

 

Since the links no longer work, I'll add the recipe here/

This recipe makes two loaves of bread. 

Ingredients:

• 2 cups warm water
• 1/4 cup sugar
• 1 1/2 Tbsp active dry yeast
• 1/3 cup oil (vegetable or canola oil are typical)
• 1 1/2 tsp salt
• Around 6-7 cups of all-purpose flour 

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Instructions:

1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5–10 minutes until it becomes foamy and fragrant, indicating the yeast is active.
2. Mix the dough: Add the oil and salt to the yeast mixture and stir. Gradually add the flour, one cup at a time, stirring well after each addition, until a soft dough forms that begins to pull away from the sides of the bowl.
3. Knead: Turn the dough out onto a lightly floured surface and knead for about 8 minutes until it is smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
5. Shape and Second Rise: Punch the dough down to remove the air. Divide it in half and shape each half into a loaf. Place the loaves into two greased 9x5-inch loaf pans. Cover them again and let them rise for another 30 minutes, or until they have risen above the rims of the pans.
6. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
7. Cool: Let the bread cool in the pans for a few minutes before turning them out onto a wire rack to cool completely. 

 

Homemade Hamburger Buns

 Once again, I found this recipe online, and now I can't find the original source.  If this is your recipe, let me know where to find it, and I'll link it up.

1/2 Cup warm water
4 1/2 tsp yeast
3/4 Cup milk
1/4 Cup sugar
2 Tbsp butter
2 tsp salt
4 1/2 - 5 1/2 Cups flour
2 eggs

Combine yeast and water in large bowl.  Let stand 5 minutes.

Combine milk, butter, sugar, salt.  Heat until butter is melted.

Add milk mixture to yeast mixture.  Add 2 cups flour & mix well.  Add eggs, mix until combined.

Add enough flour to make stiff dough.

Turn dough onto floured surface and knead until smooth and elastic.

Put into bowl.  Cover with wet tea towel, let rise 1 hour.

Punch down, turn onto floured surface.  Divide into 16 equal pieces.  Form into a ball, then flatten into a disk.  Place each disk onto a greased baking sheet.  Cover with a wet tea towel and let rise 45 minutes.

Preheat oven to 350°F.  Bake 12-14 minutes, or until they sound hollow when tapped on bottom.  Cool on wire rack.

I baked these in muffin tins, and they turned out great!

Blueberry Cookies

Blueberry Cookies
2 c flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c shortening
1 c blueberry sauce
1 egg
1 tsp vanilla
1 c chocolate chips
- Mix everything together.  If you have a mixer, I suggest use with a dough hook.
- Bake @ 350°F for 10-15 minutes, give or take.

Adapted from Pumpkin Cookies