Home Canned Sloppy Joe Sauce

It's hard to find someone who doesn't enjoy a great sloppy joe every now and then. Having the sauce all canned up using my garden produce is a treat. All I have to do is brown some hamburger and stir in the sauce and dinner is done!

I've never canned sloppy joe sauce before. I searched out a few recipes and played with the spices until I figured out one that I know we will love. (I only played with the spices which did not change the overall acidity of the product so this can still be safely canned in a boiling water bath.)

Mix all the ingredients together in a large pot. Then ladle into jars and cap with lids and rings.

Cook pints in a boiling water bath for 20 minutes.

Remove from the boiling water and allow to cool. Check to make sure the jars are sealed before tucking them away for longer storage.

Home-canned Sloppy Joe Sauce

10 cups tomato puree

2 cups chopped onions

1 cup chopped green peppers

1/2 cup tomato paste

1/4 tsp cinnamon

1/4 tsp ground cloves

1/2 Tbsp garlic powder

1 1/2 Tbsp celery salt

1 Tbsp soy sauce

1 Tbsp Worchestershire sauce

1 1/2 - 2 cups brown sugar

1 cup white vinegar

1/2 cup Ultra Gel *

Make tomato puree using a food mill. To see how I prepare my tomato puree click here. (If you use the food processor, you keep all the seeds and tiny skin pieces - my family doesn't mind. If you use a food mill, the skins and many of the seeds are removed. It all comes down to preference.) Chop the onions and peppers in a food processor. Combine the tomato puree and the onions and peppers in a large stock pot and bring to a boil. Simmer for 30 minutes. Add remaining ingredients. Process pints for 20 minutes in a boiling water bath. To serve: Mix one pint of sloppy joe sauce with 1 pound of browned hamburger. Makes approximately 7 pints.

*Ultra Gel is one of my favorite products for freezing and canning. To learn more about it, read my post on freezer jam. In this sauce, it helps the tomato puree keep from separating over time and also adds a little more thickness without requiring that I cook it down for hours. I really do love this stuff! You may not need an entire 1/2 cup depending on how long you simmered your tomato mixture down.

Freezer Jam with Ultra Gel

Freezer jam is my ultimate favorite. I always make a little cooked jam every year just in case, but my family prefers the fresh flavor of the freezer jam hands-down! Using pectin requires loads of sugar and is quite costly per batch. Years ago, my mom learned about another amazing thickener. It is sold under a few names - Ultra Gel, Ultra Sperse, Ultra Maxi-gel, and Instant Clear Jel. They are all the same product. It is an instant thickener made from corn which means any of you needing to avoid gluten will learn to love this stuff. It holds up very well in canning and also in the freezer. I use it in many recipes. For freezer jam, it costs about $.50 a batch where pectin is usually over $2.00 so it is quite a significant savings. 

It is not available everywhere. You may need to search the internet for a source near you or just order some from on on-line retailer. I always keep a couple of cans on hand. I use it in all my jam and syrup making. I also thicken spaghetti sauce with it and anything else that is just a little too runny. Because it is an instant thickener, you can just add it to whatever you are making a little at a time. Mix it and then wait just a bit to see if it is as thick as you like. I also use it in many freezer meals I make to replace the cornstarch or flour that just don't hold up as well once frozen. 

Anyway, on to making freezer jam - 

My husband was so sweet to wash and prepare all the strawberries while I was at the dentist last week. After we put the kids to bed, he also helped me get 3 batches of jam completed. The food processor really helps to get the strawberries chopped quickly. You can use a potato masher. I have found it is much easier if you cut the strawberries into smaller pieces first. The kids love to help with the mashing!

Here is my can of Ultra Sperse.

My recipe calls for applesauce. We mix this will all the fruit we do. It stretches your fruit or berries and takes on the flavor of whatever else you put it with so no one ever knows it's in there.

Mix the ultra sperse with the sugar to make it easier to mix in. Without mixing it with the sugar, the ultra sperse will clump very quickly so you have to mix it in veeeerrrrrry gradually. By mixing it with the sugar, you can dump more in at once and not have it clump together.

Package the jam in reusable cottage cheese or sour cream containers. Label and freeze. It keeps for 1-2 years in the freezer. There you go, in less than 30 minutes we had 3 batches finished!

Freezer Jam
4 cups mashed fruit	2+ cups of sugar depending on tartness of fruit
1 cup applesauce
¼ cup light corn syrup	½ cup Ultra Gel* (add more if you like it thicker)
2 Tbsp lemon juice
Combine all ingredients and mix well. Sprinkle the Ultra Gel in gradually to avoid lumps. Pour into freezer safe containers and freeze.  I love this recipe because it works with every kind of fruit or berry. The applesauce takes on the flavor of the other fruit and allows you to stretch your berries or more expensive fruit. You really just need 5 cups of fruit so if you have 4 ½ cups of berries, add ½ cup of applesauce, etc. This is a recipe my mom got years ago and our family has used it every year since. I make strawberry, raspberry, blackberry, peach and apricot freezer jams every year. The apricots I put in the blender, the strawberries I put in the food processor, all the other fruit I mash with a potato masher. This jam never needs to be cooked so it retains its fresh fruit flavor. You can also use frozen berries if you'd like. I save my sour cream and cottage cheese containers to freeze my jam in. They really work well. One note of caution, because this jam has far less sugar than many recipes it will spoil faster once it is thawed out. Knowing this, choose containers the appropriate size for your family so that it can be eaten in a week or two once it is thawed out. Enjoy!

Salsa Newsletter

Tomatoes, peppers, and onions oh my!

It must be salsa making time.

Gardens and farmers markets have plenty of salsa making ingredients this time of year. Here a few of our favorites and some new ones I want to try. Hopefully, you'll want to try some too.

A few tips:

            - When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned and to keep the pepper oils from getting on your hands and then being rubbed in your eyes.

            - Chop and freeze tomatoes, peppers, and onions a little at a time as they are ready from the garden to use in your canning recipes.

Fresh Salsa Recipes

Tomato, Mango, Avocado Salsa

1 mango - peeled and diced 1 medium avocado - diced 3-4 medium tomatoes, diced 2-3 Tbsp green pepper, diced ¼ cup chopped red onion 1 can black beans, rinsed and drained	1 cup frozen corn, thawed 1-2 Tbsp chopped fresh cilantro 1 clove garlic, minced ½-1 tsp salt 2 Tbsp fresh lime juice

Mix all ingredients together and refrigerate for at least 30 minutes to allow flavors to blend. Serve with tortilla chips.

Source: Original recipe by Tamara Price

Fresh Garden Veg Salsa

3 large tomatoes, chopped

1 cup chopped cucumber

1 medium bell pepper chopped

3/4 cup chopped zucchini

1 small onion chopped

1/2 cup fresh cilantro, chopped

1 jalapeno pepper, seeded and finely chopped

2 Tbsp olive oil

1 Tbsp white vinegar

3/4 tsp pepper

1/2 tsp salt

1/2 tsp ground cumin

Combine all ingredients in a large bowl. Toss to combine. Store any leftovers in a covered container in the fridge for 1-2 weeks.

Source: http://www.tasteofhome.com/Recipes/Garden-Veg-Salsa

Canned Salsa Recipes

Salsa

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment

10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
4 tsp garlic powder
1 1/3 cups white vinegar
2 1/2 Tbsp salt
1 cup ultra jel or ultra sperse
1 Tbsp cumin, optional
2 Tbsp oregano, optional

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts. 

Processing Time:
20 minutes 1,001 - 6,000 feet

25 minutes above 6,000 feet

*You can chop tomatoes, peppers and onions as they are ready to pick from the garden and then freeze until you have enough to make a batch. I usually triple the batch and just get a bunch done in one day.

Source: All Things Provident by Tamara Price

Salsa Verde

Makes about 6 (8 oz) half pints

This spicy green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos, but we think it's every bit as delicious. Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips.

7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped 
2 cups chopped red onion (about 2 large) 
2 cloves garlic, finely chopped 
1/2 cup lime juice 
1/2 cup loosely packed finely chopped cilantro 
2 tsp ground cumin 
1 tsp dried oregano 
1 tsp salt
1 tsp freshly ground black pepper 
6 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 
2.) COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. 
3.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

*Use from 5 to 10 hot peppers to reach the level of heat you desire.

Source: http://www.freshpreserving.com/recipe.aspx?r=33

Green Tomato or Tomatillo Green Salsa

• 5 cups chopped green tomatoes or tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. If using green tomatoes, just wash, remove stems and chop.

Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomatillo Green Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Source: http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

Farmgirl Susan's No Sugar Green Tomato Relish (Similar to Salsa Verde)

Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped
6 garlic cloves, finely chopped
1 cup 5% acidic apple cider vinegar (or less, see note below)*
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender  or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.

*Note: The 1 cup of apple cider vinegar called for is to ensure that this is safe for waterbath canning (green tomatoes are acidic, but the other vegetables lower the overall acidity—1 cup is plenty), but if you're planning to store yours in the fridge—where it will keep for several weeks without processing—and are concerned it might be too much vinegar for your taste, you can safely decrease the amount of apple cider vinegar to 1/2 cup, or even less.

If you want to give jars of green tomato relish as a gift without having to process them, just make sure the recipients put the jars directly into their refrigerator.

Source: http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html

Tomatillo Green Salsa (or use green tomatoes)

• 5 cups chopped tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. If using green tomatoes, just wash, remove stems and chop.

Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomatillo Green Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

All About the Garden City LDS Cannery

604 E. 46th St. Garden City, ID

(208) 375-7893

We are some of the lucky members who have a church cannery in town. Many members have never been to the cannery so I thought I would do a newsletter to tell you all about it. Going to the cannery should never be something that intimidates you - like any other visitor's center or temple, there are plenty of kind people who will help you find just what you need.

Family Home Storage Center Hours - Dry Pack

9 AM to 5 PM Tuesday Wednesday & Thursday

9 AM to 3 PM Friday

Tuesday & Thursday Evening by appointment only

Saturday Morning by appointment only

Drop in during any of their regular hours. If you need an evening appointment, don't hesitate to call ahead. There are service missionaries who are more than happy to meet you there in the evening. When arriving, park on the east side of the building - it will be on your left as you approach the river. (If you get to the river, you have just passed it.) Look for the large, bright orange door. There is a door just to the left of the orange door which is where you enter to be able to purchase items.

When you first get there, you will be asked to fill out an order form. Then the service missionaries will help you pick up whatever it is you would like. (You can find current prices at providentliving.org - Just type "home storage order form" in the search box.)

You can purchase dry pack items whenever you want - there is no need to perform service first by helping with the canning. They have bulk items available or individual #10 cans full of product.  To purchase wet pack items, you need to perform service first and earn a "blue card." The card allows you to return one time during the year to purchase what you would like.

You can also purchase empty #10 cans and oxygen absorbers from the cannery and check out one of their dry pack canners. This way you can stock up on dry pack items that may not be available at the cannery and still package them up to make sure you can store them for long periods of time. I did this with lots of different pasta shapes as well as the brand of powdered milk that my family prefers since these products were not available at the cannery. We did it all one weekend in the garage and got them all canned up. It was a great way to include the kids in our preparedness efforts!

You can also check out wheat grinders from the cannery. If you have a bunch of wheat stored and would like to start using it, don't hesitate to borrow a grinder and grind a bucket full of flour. Then you can be ready to add wheat flour to all of your home baked breads, muffins, cookies, and cakes. Most all recipes work just fine if you replace 1/2 of the all-purpose flour with whole wheat flour. You can significantly increase the whole grain in your diet just by making that little switch.

The church announced recently that many of the food storage centers would be closing. They assured us that the Garden City Cannery will continue functioning as it has been. The following statement came from our area leaders.

"Despite some Food Storage Facility Center changes, the Garden City center will continue operations.  They will begin offering nine new pre-packaged items for purchase.  Portable sealing equipment will continue to be available for check out, and bulk product and cans will be available for purchase.  Detailed lists with changes and products are available through the Garden City Center."

The cannery has a blog where they post updated information. The following information I copied from their blog http://gccannery.blogspot.com/ Check it out for the most current information.

Purchasing Policy

Oct 2012

1.      You may purchase bulk dry pack items as well as pre-packaged items at any time in 
our Home Storage Center.  We accept debit and credit cards, checks, money orders, or 
cash.

2.      You may purchase products for yourself, your family, or for personal gifts.  (Ward 
canning specialists may bring orders and checks for their groups to purchase bulk 
commodities and supplies only).

3.      No products may be resold to other individuals.

4.      No returns or exchanges will be accepted after the 1st 30 days.

5.      All purchases must have a fully completed order form.

6.      We encourage you continue using our dry pack facilities to package the dry products that are available.  By packaging your own product, you are providing for your family and practicing the principles of self-reliance. Following your work here, we invite you to purchase the wet pack product that is available. 

7.      No appointment is necessary during regular hours, but it is encouraged for large 
groups.  Special arrangements need to be made for evenings and Saturday morning by calling the cannery. (208.375.7893)

8.      “Blue Cards” are issued only to those who have worked a wet pack shift (church or family) for a minimum of 2 hours.  The cards are issued one per family and surrendered at the time of purchase of any wet pack items (ie.  peaches, pears, etc.).

9.  No outside products may be brought in for canning.

10.  Children under 16 are not allowed in the wet pack area of the cannery, however they can accompany their parents for shopping in dry pack area.  

How I use items from the Cannery

Hot Cocoa Mix  - I buy the 25 lb bags! I know many of you are wondering how to use 25 lbs of cocoa. We bring it to all the family reunion campouts, we mix it up at home when we want a cup full, we mix it and then chill it and store it in the fridge in an airtight canning jar. When chilled, it tastes just like the chocolate milk you can purchase by the gallon at the grocery store. Mix 3/4 cup with 1 quart of extra hot water (it does not need to boil.) Mix with a wire whisk. Serve immediately or allow to chill. As it cools, the chocolate will settle some in the bottom, just give it a stir or if you have moved it to a jar, shake well and enjoy. At the current cost of $39 for 25 lbs, it costs $1.56 per gallon for chocolate milk or less than $.10 per cup - you definitely can't buy the little packets for $.10 per cup.

Potato Pearls - These are the best instant potatoes we've had. They are just add water - no butter or milk required! I top shepherd's pie with them or make them up quickly for a side dish. They are delicious on their own, but you can stir in a large spoonful of sour cream and add some chives to dress them up a little. Or make loaded mashed potatoes by adding cheese and bacon bits. They are a quick and easy side dish.

Powdered milk - We use the powdered milk in all our cooking and baking. It reduces the milk we go through at home by at least 3 gallons a week. That means it reduces my trips to the grocery store and gives me more time and money to do other things. It seems a little expensive to buy the whole bag, but it ends up being about $1.88 per gallon. It is best to mix using your blender and adding warm water. Use 3/4 cup of powder per quart of water or 3 Tbsp per cup. If you don't have a blender, whisk vigorously to get rid of all the lumps. Chill to allow the foam to settle and then use like regular milk in all of your recipes. Once heated in a recipe, you cannot taste any odd flavor at all. Even my cream soups are delicious and no one can tell they are full of powdered milk!

Dehydrated Carrots and Onions - These are great to drop into soups and stews. Simmering in warm water for 15 - 20 minutes makes them just right. I save hours through the Fall and Winter since I don't have to chop so many vegetables for making soup. If I just want to use some of the onions in another casserole or with my hamburger when I am browning it, I just put a tablespoon or 2 in a small glass bowl and cover them with water. Heat in the microwave for 20 seconds and they are ready to drop into whatever you are cooking.

Hopefully you feel a little more excited about using the great resource of the church cannery. It is also a great place to take your non-member friends so they can see a little bit about what the church welfare system is all about. They can also purchase items there if they would like. I'm sure that many of you have thought, "I should go to the cannery some day." Stop hesitating and get it on your calendar today!