Homemade Salsa

12 cups finely chopped tomatoes
1 whole clove garlic
1/2 -1 green pepper
jalapenos to taste (1-2 per batch - remove seeds for less heat)
1 large (or 2 small) onions
3/8 cup sugar
3/8 cup apple cider vinegar
2 Tbsp salt
sprinkle with black pepper

Blanch tomatoes in hot water.  Place in cold water and peel off skin and cut off tops (where stem attaches) as needed.  You can squeeze the tomatoes to get rid of some of the juice so the salsa isn't so watery or runny.  Finely chop tomatoes, garlic, onions and peppers or use food processor. Mix all ingredients together.  Simmer for 1-2 hours.  Put salsa in canning jars and place jars in canner for water bath (water should be 1-2 inches above tops of jars), get the water boiling, then boil for 30 minutes.

(Recipe from Carolyn Jenks)

My Notes: I used Roma tomatoes.  I found that about 42 average-sized tomatoes made 12 cups of processed (very finely chopped/saucy) tomatoes for the recipe.  My 25 pounds of Romas made about 36 (1/2 pint) jars of salsa or 9 quarts using this recipe.

9/5/2013 Notes:
When I made salsa this year, I let it simmer for 2+ hours.  It made it quite a bit less watery - maybe even too thick.  I think I will do it shorter next time. Also, after simmering for so long, I just ladled the hot salsa into my jars and topped with the lids (pulled from simmering water) and rings screwed on tight and turned them upside down and let them sit overnight.  Because the salsa was so hot, they all sealed just fine without having to process them.  

Simple Berry Syrup

Ingredients:
2 C. Mixed Berries (Raspberries, Blueberries, Strawberries, etc...)
3 T. Sugar (or other sweetner of choice)

Directions:
Mix together and let stand for 10-15 minutes before serving. (Can blend a little for smoother syrup, if you like!)

 Source: http://onehappyhomemaker.blogspot.com/

Whole Wheat Blender Pancakes

Ingredients:
1 Cup Milk (or 3T. powdered milk & 1 C. Water)
1 Cup Wheat Berry Kernels, whole & uncooked

2 Eggs (or 2T. powdered eggs & 1/4 C. Water)
2 tsp. Baking Powder
1/2 to 1 tsp. Salt*
2 T. Oil
2 T. Honey or Sugar


Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. (If you're using a more powerful blender like a vitamix, you will not need to blend nearly that long.) Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.

Pour batter from blender onto a hot greased griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Makes about 12 (4- to 5-inch) pancakes.

*Recipe originally calls for 1-1/2 tsp. of salt.  Last time we made these they were SO SALTY!!  So, I reduced the amount in the recipe. 
 
Source: http://onehappyhomemaker.blogspot.com/

Bread Bowls

Ingredients:
2 tablespoons (or 2 packages) active, dry yeast
2 1/2 cups warm water (110° F /45° C)
2 teaspoons salt
2 tablespoons vegetable oil
5-7 cups all-purpose flour

1 tablespoon cornmeal

1 egg white
1 tablespoon water





Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 6 or 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.