Even non-canners ask for the recipe when they try this Blueberry Citrus Conserve. It's from the Ball Complete Book of Home Preserving (I think it's in the Ball Blue Book too - in fact, I think it was in the 1960s version my Mother in law recently gave me!!!). It's PHENOMENAL. Blueberry Citrus Conserve Makes about 4 (8 oz) half pints Citrus fruits enhance the rich, earthy flavor of blueberries in this luscious royal blue conserve. Serve it with bread or as a condiment with ham or smoked meats. 4 cups sugar 2 cups water 1 small lemon (unpeeled), seeded and thinly sliced 1/2 cup orange (unpeeled), seeded and thinly sliced 1/2 cup raisins 4 cups blueberries 4 (8 oz) half pint glass preserving jars with lids and bands Directions: 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE sugar and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add lemon and orange slices and raisins. Reduce heat and boil gently for 5 minutes. Add blueberries, increase heat to high and return to boil. Boil hard, stirring constantly, for 5 to 10 minutes, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam. 3.) LADLE hot conserve into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Another fantastic recipe also from the Ball Complete Book of Home Preserving is Strawberry Lemon Marmalade. Strawberry Lemon Marmalade Makes about 7 (8 oz) half pints Lemon shares the stage with strawberries, a summer favorite, in this sweet, red-hued marmalade. 1/4 cup thinly sliced lemon peel (about 2 large) 4 cups crushed strawberries (about 4 1-lb containers) 1 Tbsp lemon juice 6 Tbsp Ball® RealFruit® Classic Pectin 6 cups sugar 7 (8 oz) half pint glass preserving jars with lids and bands 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan. 3.) ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly. 4.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. 5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Quick Tip: Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade. I also love the Ball Complete Book of Home Preserving Taco Sauce recipe. It's delicious. I don't buy it at the store anymore. Taco Sauce Makes about 6 (8 oz) half pints If you love tacos, you will want to keep this taco sauce on hand. Follow the easy directions and preserve with waterbath canning. 5 cups water 3 cups tomato paste (about 2 12-oz cans) 1 cup cider vinegar 1/2 cup corn syrup 2 Tbsp chili powder 1 Tbsp salt 1 tsp cayenne pepper 1/2 tsp hot pepper sauce 6 (8 oz) half pint glass preserving jars with lids and bands 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes. 3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 4.) PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Those are just a few of my favorites, but there's a lot more out there! :)

Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

Very close to the exact same thing just happened to my Son in Nov 07....with the exception I made them write a report..Im with going to the police station and finding that officer, and/or his superior! In my case this man showed false ins info, had no valid liscense, was definetely 'on' something..he did get several tickets, but always get a police report, make them do it....even if the other driver doesn't get a ticket..at least there is a report... Come to find out this man had no insurance, so On my son's car I only had liability and uninsured...my ins. is going after the other ins. and the individual who hit his car...it totaled my sons car (ford focus) and only cracked this mans blinker (a huge duelly (sp?) truck. Oh and he left the scene, my neighbor jumped in his truck and followed him..and made him come back to the scene....he did not get a hit and run because the man returned to the scene within 15 minutes..sooo if this ever happens sit outside the mans house for 15 minutes and then make him come back to the scene...he WOULD NOT have come back had my neighbor not made him..he was already pulling into his garage! My ins. did pay! and this man actually moved out of the neighborhood about 2 wks after the accident, oh he also totaled our mailbox..shoved my sons car over the mailbox...my ins. paid for this also! Make the police write up a report....if its not too late..and take lots and lots of pictures! I actually took a picture of my sons car and his truck and liscense plate that very nite... Good Luck! Dena

It was for a potluck luncheon. That was my contribution to the other goodies :o) I had it at local tea room, twice, and it was served with a very fresh salad, and warm bread. That's where I got the idea to make it and thanks to the owner for giving me some tips on making it.