Don't mind sharing the recipes at all.
Chunky Tomato Salsa:
8 Medium tomatoes, peeled and chopped (about 2lbs)
2 Medium onions, finely chopped
1 Green bell pepper, seeded and chopped
2-6 Jalapeno peppers, halved, seeded and chopped (we used 2 for a mild salsa)
6 Garlic cloves, minced
1 cup Tomato sauce
1 cup Red wine vinegar
1 cup Fresh parsley, chopped
1 Tbsp sugar
1 tsp pickling salt
1 tsp cumin
Combine tomatoes, onion, green pepper, jalapenos, garlic, tomato sauce, vinegar, sugar, salt and cumin in saucepan. Bring to boil over high heat, reduce heat and boil gently, uncovered, for 25 mins. or until desired consistency, stirring often.
Ladle into hot jars out of canner. Process the usual 20 mins.
Makes 5 cups
Sweet Pepper Jelly:
1/2 cup each: diced red, orange, and yellow bell peppers
3/4 cup Red or white wine vinegar
3 cups sugar
1 Pouch liquid fruit pectin
Combine peppers, vinegar and sugar in a medium saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to boil and boil rapidly for 1 minute. Remove from heat.
Ladle into hot jars and process 10 minutes.
Makes 3 1/2 cups.
Use 2 jalapeno peppers, seeded and diced to replace the yellow or orange pepper for hot pepper jelly. (We are giving some away so we did everything mild)