Farm market day

Today was the day for the farmer's market and I really went overboard! We got lots of soft peaches, roasted peppers for salsa, cucumbers for pickles and much, much more. So.....Thursday I had K's back to school night and after that we hit the canning! It was a bit of a late night but C learned how to make salsa and can it and make peach jam and can it! We have 5 pints of salsa (which is a little too spicy for my taste but Dad and C loved it enough to eat it like soup when it was hot, crazy guys!), 10 pints of dill pickles, and 12 half pints of peach jam (well 11 because one is already gone!).


We are going to make cinnamon pickles next week so watch out!

Salsa:
1 quart size bag of roasted chilis (mild)
take the skin off and take out most of the seeds then chop
1 1/2 large fresh onions
Dice up finely
2 cloves of roasted garlic
Peel and roughly chop
1-2 small jalepeno peppers
Take out the seeds and dice up
2 large cans of diced tomatos
1/3 cup lime juice
1/4 cup kosher course salt

Cook until the onions are just starting to look a little cooked, then put in canning jars and water bath process for about 20 minutes (at our altitude anyway).


Peach Jam

4 cups of mushy (almost over the hill peaches)
cut them up and take off the peels, slide any really soft spots off with your fingers
Take a potato masher and slightly mash these, leaving lots of large chunks.
1/4 cup lemon juice
7 cups of sugar
fruit pectin (one package)

Cook until a hard boil, add your pectin (I used liquid for this because I wanted it to set for sure)
boil hard for one minute, pour into jars and hot process for 20 minutes (again, that is for our altitude).