Homemade peach, corn, and pineapple salsa - canned

One of the hardest parts of making homemade salsa is understanding that tomatoes are on the border of PH between fruits and veggies which makes it very important to follow recipes to the letter. From reading other people's blogs, this is why it's important to add lemon or lime juice to your salsa and make sure that you aren't throwing in so many different things that you change PH levels. For this reason I strongly recommend following tried and true salsa recipes (or using a mix) when making your own homemade canned salsa. That said, I like to experiment and have created my own recipes for salsa, one of which I'm posting here. This one I threw in a bit too much canned corn. So my word of advice is, go light on the corn, maybe 1/2 a can or less!

Peach & Pineapple Salsa (with corn) 1 tsp. black pepper or to taste, 1 tsp. red pepper 5-10 tomatoes 1/2 cup peaches at least 2 tblsps. lemon juice (this is for 5 tomatoes) 4 small onions 1/2 tsp. minced garlic 1/2 tsp. chili powder 1 tsp. salt 1/2 to 3/4 can pineapple (small pieces) 1/2 can corn (max) Cook until boiling. Place in jars and process for 25 minutes in water bath.

Homemade Sweet Dill Pickles - Canned

I have been canning & pickling pickles like crazy this summer! I'm fortunate because at my job people bring in tons of extra produce from their gardens to share so I've been snagging lots of cucumbers of the pickling kind. I tried a couple of my own versions of dill pickles, homemade recipes, and so far one turned out great although more garlicky tasting than dill, the other I overdid it on adding fennel seed and they weren't worth eating in my opinion! I've been swapping pickles with friends and just had a friend trade me for her amazing Sweet Dills. I'm not a big sweet pickle fan but these are dill enough with just a hint of sweetness that makes me want more and more!

Here is the recipe for her sweet dill pickles: 1 quart apple cider vinegar, 6 cups sugar, 1 quart water, 4 tablespoons pickling salt, 1-2 sprigs of dill and 2 cloves of garlic per jar. Heat vinegar mixture, pour over pickles in jar. Fit with lids and steam for 5 minutes (She uses a pressure canner, I do water bath so I will water bath process them on boiling for about 15 minutes). Makes 12-14 pints or 4-6 quarts.