Dill Pickles

makes 6 quart jars

Ingredients:

     6 bay leaves (1 per jar)

     1/2 Tbsp pettercorn, (5 per jar)

     6 dill stems with flowers, cut into 3" pieces ( 1 full stem per jar)

     12 garlic cloves, halved (2 cloves per jar)

     6 lbs small cucumbers, well rinsed with ends trimmed

Ingredients for pickling brine:

     8 C. water

    1/3 C. granulated sugar

     6 Tbsp pickling salt (or 1/3 C.)

     6 C. white vinegar

Divide bay leaves, peppercorns, dill stems, and garlic into the bottoms of the jars.  Pack cucumbers tightly into jars.

In a medium pot, combine pickling brine.  Bring to a boil and pour over cucumbers, leaving 1/2" of space at the top.  Screw lids on enough to keep a tight seal in place, but don't over-tighten them since air bubbles need to be able to escape.  Process/boil for 15 minutes.

Spaghetti Sauce

 Blanch and skin enough tomatoes to make:

     18 c. tomatoes, diced

continuously drain off the liquid while making this recipe.

Add:

     10 garlic cloves, minced

     2 med. onions, chopped

     1 green pepper, chopped

     1 red pepper, chopped

     five 6 oz. cans tomato paste

     3 Tbsp. parsley

     2 Tbsp. basil

     1 Tbsp. sage

     1 Tbsp. oregano

     3 Tbsp. salt

     2 Tbsp. chili powder

     1/4 c. sugar

     2 tsp. rosemary

     3/4 tsp. allspice

     1 tsp. cumin

     1 tsp. garlic powder

     1/2 tsp. black pepper

     1 tsp. red pepper flakes (optional

     1 jalapeno with seeds, diced

simmer 90 min.  Bottle in pints.

Hot water bath 30 min.

Salsa

 Blanch and skin enough tomatoes to make:

3 qt. chopped tomatoes, continuously drain off the liquid while making this recipe.

Add:

1 lg. onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

5 jalapenos, finely chopped

1/4 c. sugar

12 oz. tomato sauce

1 Tbsp. chili powder

1/2 bunch cilantro

1 Tbsp. cumin

1/4 c. white vinegar

1/4 c. lime juice

3 Tbsp. salt

1 Tbsp. garlic powder

Hot water bath 30 min.