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?

Ellie Topp's Quick Apple Cranberry Chutney recipe for canning is similar to Zabby's but actually contains a much higher proportion of onion and pepper relative to the amount of cranberries, and less apple. Zabby's has a little less vinegar, but since the pH of cranberry juice is pretty similar to vinegar, I think Zabby's recipe is roughly equivalent to Ellie Topp's. Bullmastiff, here's a cranberry conserve recipe with nuts from the Ball Blue Book. I don't see why you couldn't leave out the raisins, and use the juice of one orange instead of the whole thing, since cranberries have enough natural pectin to set on their own. I would feel fine adding an apple since you're working so low in the pH range with those cranberries, but I can't find a comparable recipe with apples and nuts (the Nutty Plum Conserve has a higher proportion of nuts but is acidified with bottled lemon juice). Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped 2 c water 4 c cranberries 1/2 c raisins 3 c granulated sugar 1/2 c chopped nuts Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB. The recipe note says to make sure your nuts don't smell stale, and that you can toast the nuts in a dry skillet to bring out their flavor. Makes about 4 8-oz jars. Melissa

Yup. I had never heard of Jezebel. But it all makes sense now. It refers to a dish 'Jezebel' that uses , I think, apple jelly or preserves, pineapple jelly, (?), then some mustard and horseradish...the sweet and savory combo. Right up my alley. (the cranberry version...not sure why but i can't stand pineapple in any way or form) I made mine before googling...but used butter, shallots...soft saute, added a small diced habanero for heat...only two tbsp water and a scant, maybe a bit less 1/4 cup of my own maple syrup....enough sugar for us. Added the cranberries on a low simmer till they popped...turned off the heat but left it on the warm gas burner grates and added the rest... I did add a full cup of horseradish but it is fresh from the garden just a few weeks ago and is mild right now. Two heaping tbsp of mustard, (and it has a kick as i make my own very spicy). I plan to buy a few, or half dozen, bags of cranberries this week and freeze. Such a good flavor for all winter. And very cheap right now. I found a bag in the old freezer last spring when i got the new up-right and used then in an early spring rhubarb tart.

I shared this here several years ago, but it is well worth repeating. CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1/3 cup water 1 cup finely chopped onion ½ cup + ½ cup not-too-dry red wine 4 pound loin of pork Salt Pepper ½ teaspoon thyme 1 cup beef bouillon Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and ½ cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to FDA's safe cooking temperature. Combine remaining ½ cup of wine with beef bouillon and baste meat frequently with this and pan juices. If needed, mix 1 part wine with 2 parts bouillon. Don’t let pan juices scorch. When roast is done, transfer to board for carving. Stir pan juices and season. Spread some sauce over carved meat and pass rest at table. Serves 6. From Americana Magazine November 1976 NOTES: We use a well-trimmed boneless pork loin: Why waste all that flavor on bones and fat! Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation. Baste gently so you don’t disturb the cranberry-onion coating on the meat. The onions will scorch a bit, even with basting, but they are delicious! We always use the full can of bouillon to make the basting liquid (l part wine with 2 parts bouillon). Be sure to use all of that mixture for basting, and mixing with the cranberry flavor, so you have plenty of sauce. We also increase the cranberry and onion quantities somewhat. I remove most of the pan juices toward the end of the cooking time and thicken them with cornstarch (1 tablespoon cornstarch to one cup of cooking liquid) -- mix the cornstarch with enough cold water to make a paste before mixing with the hot pan juices. We serve this with noodles to take advantage of the sauce. Yummmmm The FDA website now gives 145 degrees as the safe minimum cooking temperature for pork.