Canning Information

For in-depth, easy to understand canning tips and recipes, we recommend the Ball Blue Book of Preserving. Here are Mark's original recipes.

Sweet Veggie Salsa

2 gallons chopped tomatoes in chunks
4-6 onions, chopped
1/2 Cup canning salt
1 bunch celery, chopped
1 Cup chopped jalapenos
2-3 green peppers, chopped
1 Cup sugar
1 Cup cider vinegar
2 TB mustard seed
2 12-15 oz. cans tomato puree

Blanch and peel the tomatoes and cut into chunks. Combine the tomatoes, onions and the salt and let stand for 1 hour. Drain somewhat to keep the salsa thick. Add the tomato mix to a large kettle and add the remaining ingredients. Stir well. Bring to a boil, reduce heat and simmer for 1 hour. Let cool. Pour into jars. Place in a hot water bath for 30 minutes. Pressure cook for 15 minutes. Yield: about 14 pints.

V-8-style Vegetable Juice

1 large Nesco roaster filled with peeled and cored tomatoes
3 lbs. carrots, peeled and chunked
1 bunch celery, chunked
6 green peppers, cleaned and chunked
4 big onions, chunked
1 TB minced garlic
3 TB fresh lemon juice
1/2 tsp. ground chipotle, optional

Put the carrots, celery, green peppers and onions in a bowl and microwave until just soft. Add to the tomatoes. Stir in the garlic, lemon juice and chipotle. Bring to a boil, cover, and simmer for 15 minutes. Let cool. Run through a juice strainer. Pack in quart-sized jars. Add 1/2 tsp. salt to each jar. Place in a hot water bath for 30 minutes.