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"Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being..."

Ingredients: cilantro, ground cumin, garlic...

"This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!"

Ingredients: cumin, garlic, garlic powder...

"I love Chic chi's Fiesta Style Salsa and was looking for a recipe on here that was similar and I couldn't find one. I canned Wonderful Salsa, Wonderful Salsa last year and LOVED it, so I created my own "Fiesta" Salsa. I would like to thank Jazze22 for sharing her Wonderful Salsa recipe. I will post the recipe as I made it, I did make..."

Ingredients: cumin, cubanelle peppers...

"We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association"

Ingredients: cinnamon, salt, water...

"While it's not difficult to use dried beans from their natural state, I find that I don't tend to remember that I need to soak/pre-cook the beans until it's too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I've home-canned (without added preservatives) is worth the..."

Ingredients: jalapenos, onions, dried beans...

"This salsa is sooo colorful...and uses a wide variety of peppers. It is a bit sweeter than most. Enjoy!"

Ingredients: cider vinegar, Spanish onions...

"Well, it may not be "THE" Peter Piper's recipe for those famous Pickled Peppers, but if it's not, he'd better consider adopting this one instead. Make up a couple jars and keep in the fridge for the crispest peppers. For longer storage, you can process in a boiling water bath. Absolutely WONDERFUL on a roast beef sandwich (hot..."

Ingredients: distilled white vinegar, fresh garlic...

"My hubby makes these and they are sooooooo yummy!"

Ingredients: cider vinegar, fresh dill...

"This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece..."

Ingredients: hot pepper flakes, pearl onions...

"This is an easy-to-prepare British condiment that is good with hot dogs, hamburgers, sausage, cold cuts, or as an accompaniment to cheese. Use it in any recipe that calls for prepared mustard."

Ingredients: dry mustard, ale, salt...

"Our friend gave us this salsa recipe. It called for 1/4 cup of sugar but we did not like that addition. So we made it again leaving out the sugar. Now we need to open a can next week and try the no sugar one. We substituted Kosher Style Coarse Flake Salt for the table salt. Thank you Amy M for sharing your recipe with us."

Ingredients: cilantro, green peppers...

"This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it."

Ingredients: fresh cilantro, green chili peppers...

"I sent one of my pork-o-phile Zaar buddies a picture of my kraut and am posting the recipe at her request. Yes, you can make one head of cabbage at a time but I would go for about 50 pounds! It is that good. Cooking time is fermenting time. Use lint free cloths. Have fun! UPDATE: Well, this has turned out to be my most requested home-canned treat..."

Ingredients: pickling salt, cabbage...

"Not overly sweet. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for..."

Ingredients: pepper, onions, salt...