[MineralMan]

Try these:


http://www.ext.colostate.edu/pubs/foodnut/09314.html

http://hgic.clemson.edu/factsheets/HGIC3440.htm

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[jellybean]

Paging Dr. Carlo...Freeper 911!! tiamat urgently needs your assistance.

[carlo3b]

I don't want to interfere with whatever your family has decided, but..LOLOLOL, I am called upon to help kids all of the time with projects just like this..
 
I have witnessed the judging ( by a mixture of brain dead local political, moms and teens) all to often and watched how the winner almost always had some favorite food stuff that everyone knows and loves to eat. The losers were really more difficult, and much more imaginative, but unfamiliar to the tasters... sooooo, I have begun to suggest canning great (EASY) recipes of stuff that most people would prefer to eat.... thus;

Picante Sauce

• 1 gallon of chopped ripe tomatoes, (cherry tomatoes cut in half would work fine)
• 1 1/2 cups sugar
• 2 cups of vinegar
• 1/2 teaspoon of dry oregano
• 2 cups chopped onions
• 8 to 10 jalapeño peppers chopped
• 2 cups sweet bell peppers chopped
• 3 tablespoons of salt.


Mix all and boil down slowly until sauce thickens. Fill jars, seal, and process in
Boiling Water Bath for 15 minutes.

You can adjust the "hot" with your peppers.

 

This is a really authentic Italian pasta sauce, but a bit different than we Italians would make at our homes, because those specialty recipes can vary greatly and may be controversial. (CLAMS, SNAILS, etc)

With this wonderful recipe you have to make a bit more than needed, but it won't last long in any home..

Italian Basil Tomato Sauce

• 10 pounds Roma tomatoes
• 3 onions, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon each, oregano, dry parsley, and Italian seasoning
• 3 tablespoons fresh basil, rolled tight and sliced into ribbons (a procedure call Chiffonade)
• 1 tablespoon salt
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• 1 teaspoon sugar
• Bottled lemon juice or citric acid


1) Wash tomatoes; drain. Blanch, (cut an X at top, and dunk in boiling water for about 1 min.) and peel, core any hard stuff,  and cut into small pieces; set aside.
2) Sauté onions and garlic in olive oil in a large sauce pot.
3) Add tomatoes and seasonings, less the basil. Simmer about 2 hours, stirring occasionally. Press mixture through a sieve or food mill; discard seeds.
4) Cook pulp in a large, uncovered sauce pot over medium high heat until sauce thickens, stirring to prevent
sticking.
5) Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid to each pint jar.
6) Carefully ladle hot sauce into hot jars, and stir in some of the fresh basil leaving 1/4-inch head space.
Wipe jar rim clean. Place lid on jar with sealing compound next
to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

The Fresh basil not only tastes great, but it keeps it's great color and adds to the appearance.

                        Process 35 minutes in a boiling water cannier.
                        Yield: about 4 pints.

                        For altitude adjustment increase processing as indicated below:
                        1,001 – 3,000 ft………...5 minutes
                        3,001 – 6,000 ft……….10 minutes
                        6,001 – 8,000 ft……….15 minutes
                        8,001 – 10,000 ft……...20 minutes