Salsa

25 tomatoes
6 onions
4 bell peppers
1/2 c. brown sugar
2 doz. hot peppers
2 c. vinegar
Garlic to taste
1/4 c. salt
2 T. cumin
1 t. chili powder

Cook for 1 hour

Grandma Miles' Lime Pickles

Simply the best. :)

7 pounds of cucumbers sliced, not peeled

Dissolve 2 cups of lime in 2 gallons of water and soak cucumbers in the water for 24 hours. Wash thoroughly several times. Let stand 3 hours in cold water. Drain well. (Do not use a metal pan. The lime is not nice to metal. An old-fashioned pottery crock is best for soaking.)


Bring the following to a boil and pour over the cucumbers and let set overnight:


2 quarts vinegar
1 tsp. whole cloves 
1 teaspoon celery seed
1 tablespoon salt
4 pounds of sugar


(put the cloves and celery seed in a cheesecloth bag to keep the cloves from leaving dark spots on the cucumbers and to remove them easier before canning)


Reheat cucumbers and fluid til the fluid is clear (20-30 minutes) and water bath can.

Green Tomato Relish

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
2 banana pepper
6 large onions
2-3 jalapenos - veined and seeded to taste
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

DIRECTIONS:
1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

2013 Notes:
25 pounds of green tomatoes, yield 20.5 quarts
Used 6 jalepenos - semi-rough clean
Yellow onions
Mixed sweet peppers - 2/1 lb. bags

My Apple Butter

12 c. apples (3/4 crock pot)
4 c. sugar
6 tsp. cinnamon
1 tsp. clove


Combine and cook in crock pot until thickened. 


Blend in blender if needed to smooth.  Pour into hot jars and water bath.