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1 teaspoon black pepper
1/4 cup brown sugar
Directions
Place tomatoes in large saucepan and
boil for 25 minutes uncovered.
Allow cooling slightly then running
through a food mill or sieving to remove
skins and seeds.
In a large skillet, heat olive oil and sauté
onions, garlic and mushrooms until ten-
der. Place the sautéed vegetables in a
stockpot, add tomatoes and remainder of
ingredients and bring to a boil. Lower
heat and simmer, uncovered for approx
25 minutes, stirring frequently to avoid
burning. Ladle into Jars. Cap and seal.
Place in canner with just enough water to
cover jars. Process for 20 minutes / high
pressure setting.
Barbeque Sauce
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes / high pressure setting
Ingredients:
1 1/3 cup peeled, chopped onions
1 cup chopped celery
1 teaspoon of salt
1 1/4 teaspoon paprika
3 tablespoons mustard
3 tablespoons Worcestershire sauce
2 cups tomato paste
2 cups ketchup
22 oz. Water
2/3 cup distilled white vinegar
2 cups brown sugar
Directions:
Combine all ingredients into a stockpot
and bring to a boil. Lower heat and sim-
mer for about
30 minutes, stirring constantly. Once
sauce has thickened, ladle into jars. Cap
and seal. Place in canner with just enough
water to cover jars. Process for 20 minutes
/ high pressure setting.
Chile Con Carne
Servings: 4 pints
Headspace: 1 inch
Time: 90 minutes / high pressure setting
Ingredients:
1 1/4 cups dried red kidney beans
2 1/4 cups water
2 teaspoons salt
1 1/4 lbs ground beef
1 small chopped onion
1 small chopped pepper
1/4 teaspoon black pepper
2-3 tbsp chili powder
3 1/4 cups crushed tomatoes
Salt & Pepper to taste
Directions:
Wash beans thoroughly and place them in
a 2qt saucepan. Add cold water to a level
of 2 – 3 inches above the beans and soak
overnight. Drain and discard water.
Combine beans with water and lightly sea-
son with salt & pepper. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Drain and discard water. In a separate ski-
llet, brown ground beef, onions, and pep-
pers. Drain off fat and add to beans with
remainder of ingredients. Add 1 cup of
water. Simmer for an additional 5-10 minu-
tes. Cap and seal. Place in canner with just
enough water to cover jars. Process for 90
minutes / high pressure setting.
Cucumber Soup
Servings: 4 pints
Headspace: 1 inch
Time 40 minutes/ high pressure setting
Ingredients
2 medium onions, peeled and cut into
chunks
1/4 cup margarine
3 pounds cucumbers, peeled, seeded,
and cut into chunks
6 cups water
6 chicken bouillon cubes
3 teaspoons mixed fine herb spices
INTERIOR 24/10/03 12:49 Página 21