this is loose - I really do change it all the time depending upon what I have on hand from the garden
10 cups roughly chopped tomatoes (and sometimes I add a can or two of chopped tomatoes - depending on how many peppers and onions I have)
5 cups chopped and seeded green bell peppers
5 cups chopped onions (I generally use yellow, but have been know to use all kinds)
2 1/2 cups hot peppers, chopped, seeded (a mix of of jalepenos and green chilis)
1 1/4 cups cider vinegar (this is the part that is essential for canning & not if you are eating this fresh)
6 garlic cloves, minced (use less if you don't love garlic like I do)
2 tablespoons cilantro, minced
3 teaspoons salt
1 (6 ounce) can tomato paste
STEP ONE: combine all ingredients in a large pot (stock pot)
STEP TWO: simmer to desired thickness
STEP THREE: (only have to do if you have people who don't like chunks) puree in a food processor
STEP FOUR: laddle into hot jars leaving 1/4 inch head space
STEP FIVE: process for 15 minutes in a water bath
Mint Syrup
2 ounces freshly picked mint leaves
Juice of 1 lemon or 1 tsp of corn syrup per jar (to prevent crystallization)
1 ¼ cups granulated sugar
1 tsp salt
Directions
Check the mint leaves for any insects, then tear the leaves into shreds. Put the lemon juice into a large bowl. Add the mint and pound with the end of a wooden rolling pin. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.
Pour 2 ½ cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.
Strain syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes. Pour into warm, sterilized bottles and process in a boiling water canner for 10 minutes. The syrup will keep for about 9 months unopened. Once a jar is opened, then store in the refrigerator.
Or another one that Peggy and I actually did:
We picked all the leaves we could off her plants
Then we boiled the leaves in about 6 cups of water
Strained off the leaves
Added 6 cups of sugar
Brought to syrup stage heat
and canned them in a water bath! Voila! Aren't they cute!
