In today’s video we are tackling a long overdue project of pantry organization. Throughout the preservation season this canning pantry of mine has not gotten the attention it has needed. Join me for a day of organizing all of our canned goods, dehydrated goods, produce, and bulk food storage and a homestead pantry tour.

Pressure Canned Tomato Sauce Recipe:

7 tbsp basil
2 tbsp oregano
2 tbsp parsley
4 tbsp salt
1 tsp black pepper
30 lbs tomatoes
5 lbs carrots
6 onions
40 cloves garlic
3 c red wine
1/4 c honey
1 tbsp garlic powder
2 beef bones

Simmer all ingredients, remove bones, blend with an immersion blender. Continue to simmer until desired thickness. Pressure can 30 minutes at 10lbs pressure if using a weighted gauge canner, or 11lbs pressure if using a dial gauge canner, adjusting for elevation.

Roasted Green Tomato Salsa Verde Recipe:

7 cups chopped & cored green tomatoes
5 to 10 jalapeños diced
2 large chopped red onion
8 cloves garlic, finely chopped
1/2 cup bottled lime juice
1/2 cup loosely packed finely chopped cilantro
1 1/2 tsp ground cu min
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper

Roast green tomatoes, jalapeños and onions at 400 for about 25 minutes then add them to a large pot with the rest of the ingredients. Bring to a boil, then simmer. Blend with an immersion blender or in a food processor. Process pint jars 20 mins.

Plum Habanero Salsa Recipe:

   • A New & An Old Favorite | 2 Plum Cann...  

Hummus In A Jar Recipe:

   • Instant Hummus In A Jar 3 Ways | Roas...  

Peach Salsa Recipe:

Included in this video:
   • A Weekend of Preservation in the Home...  

https://www.healthycanning.com/peach...

*I do not add the lime juice as specified in the recipe it is for flavor only and I don’t think this recipe needs the extra acidity. I sometimes double the honey depending on how sweet the peaches are.

Tomato Jam Recipe:

10 pounds tomatoes
1 1/2 lbs yellow onions
2 tbsp cumin
1 tsp ground cloves
1 tsp chili flakes
1 c apple cider vinegar
4 c honey

Pulse tomatoes and onions in a food processor. Add all ingredients to a large pot and bring to a boil. Reduce heat to medium low and simmer for about 2 hours or until the mixture has reduced by 1/31/2. Fill 1/2 pint jars to 1/4 inch headspace and process 20 minutes in a water bath canner.

Information on adjusting for elevation when waterbath or pressure canning:
https://www.ballmasonjars.com/adjust...

Safe tweaking of home canning recipes:
https://www.healthycanning.com/safet...

For Jars Canning Lids:
https://forjars.ca/?sca_ref=3759196.5...
Use code ABBEY10 for 10% off!

23 Qt Presto Pressure Canner:
https://amzn.to/3ODB5Ch
Water Bath Canner:
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Stainless Steel Wide Mouth Canning Funnels:
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Ball Jar Lifter:
https://amzn.to/435aSAS
The All New Ball Book of Canning and Preserving:
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Ball Complete Book of Home Preserving:
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Ball Blue Book Guide to Preserving:
https://amzn.to/46ktlLs
Excalibur 9 Tray Dehydrator:
https://amzn.to/3Y3SNl1
Food Processor:
https://amzn.to/44DLLWW
Immersion Blender:
https://amzn.to/3Y2oU4I
Food Saver Vacuum Sealer:
https://amzn.to/3Oz8PAB
Food Saver Jar Sealer:
https://amzn.to/44A557n
Fermenting Weights:
https://amzn.to/45ANPz3

Please note that the above links are affiliate links. At no additional cost to you, I earn a small commission. Your support is greatly appreciated!

Thank you for watching!
Abbey

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