Canning Salsa

I canned salsa a while ago, but I thought I'd post the recipe here. I would make a few changed next time.  I would use very little sugar, and to make sure they stay good for longer (according to USDA regulations) I should use lemon juice instead of vinegar.  Oh, and 1 cup of jalapenos doesn't make it very hot.  It you want spicy up the peppers by 1/2 cup or more.

The Best Salsa Recipe for Canning

30 tomatoes peeled and chopped
2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic
4-5 yellow banana pepper or 1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste

Simmer 1 1/2 hr, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired.
Jar and process, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 17 pints

Grilled Bread

This is a recipe we found about 3 years ago.  We always have trouble locating when when we need it.  So I finally decided to post it on the blog.  Most of the time Aaron makes this from start to finish, although I have made the dough a few times, and he grills it.  I think it originally came from the King Arthur website.

Grilled bread
2 teaspoons dried or fresh minced garlic mixed with 2 tablespoons olive oil
¾ cup (6 ounces) lukewarm water
2 cups (8 ½ ounces)  Flour
1 cup (5 7/8 ounces)  semolina (we just use more flour)
1 tablespoon nonfat dry milk

1 ¼ teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast 

Directions

1. Use the flat beater paddle of your mixer to combine all of the ingredients till they hold together.
2. Switch to the dough hook, and knead for about 7 minutes on medium speed, till the dough is smooth. Of course you can do this in a bread machine set on the dough cycle, or do it by hand.  Whatever kneading method you prefer is the one you should use.
3. Place the dough in a lightly greased bowl, and let it rise for 45 to 60 minutes, till it’s very puffy.
4. Divide the dough into four pieces, and place them on four greased pieces of parchment, about 9” x 12” each. You can easily make this size by tearing a half-sheet piece of parchment in half. You can put them on waxed paper or plastic wrap instead. We just set them on the greased counter and cover them with a towel.
5. Flatten the pieces of dough so they cover most of the parchment; they’ll be about 1/4” thick (or thinner). Spray them with olive oil spray, or brush lightly with oil, so they don’t dry out.
6. Let the breads rise for 30 to 60 minutes, while you heat your outdoor grill to about 400°F. You can bake these in the oven. They won’t have the grill marks or the charred/smoky flavor. Preheat your kitchen oven to 425°F.  
7. Grill for about 2-3 minutes per side.  We typically grill something else and put these on just before we eat.