Got this from a great canning group I am on. Sounds delicous.

Spicy Creole Sauce

11-cups prepared tomatoes (about 14 medium or 5 1/2-lbs)
1/2-yellow pepper, coarsely chopped
2-jalapeño peppers, coarsely chopped
1-cup chopped green onion
1/4-cup red wine vinegar
3-garlic cloves, minced
2-tbsp Worcestershire sauce
1-tbsp dried oregano
1-tbsp Tabasco hot sauce
1-tsp black pepper
1/2-tsp salt
1-tsp cayenne

Blanch peel and coarsely chop tomatoes (measure to 11-cups)
Place all ingredients in a large stainless steel saucepan
Bring to a boil; boil gently for 40 minutes
Ladle hot Creole sauce into 9 clean and sterilized
1/2-pint canning jars leaving 1/4” head space
Remove air bubbles with non-metallic spatula and wipe jar rim
Top with hot lid and rings, finger tight
Process in boiling water canner for 20 minutes

Makes 9 half-pint jars

Freshpreserving.com

Worth checking out of you love to can and preserve.

This came in my inbox. I can't wait to try it. Justreading it makes my mouth water.

Sundried Tomato Jelly

With the rich flavor of sun dried tomatoes, this burgundy jelly is the perfect accompaniment to white meat or try it spread on a slice of fresh baked bread as an appetizer.

7 cups sliced plum tomatoes, about 10 large
10 sundried tomatoes, cut in half
2 dried hot chili peppers
1/4 cup dry basil
1/3 cup balsamic vinegar
1/2 cup bottled lemon juice
5 cups granulated sugar
2 pouches liquid pectin

Wash, core and slice tomatoes crosswise; measure 7 cups into a large stainless steel saucepan. Add sun dried tomatoes, chilies, basil and vinegar. Cover pot and bring to a boil; reduce heat and boil gently 30 minutes, stirring occasionally.

Thoroughly crush mixture. Let cool 15 minutes, covered. Pour prepared mixture into dampened Jelly Bag or cheesecloth lined sieve suspended over a deep container. Let drip to collect juice. For quicker results, squeeze bag; juice maybe cloudy.

Prepare jars, lids and bands.

Measure 2 cups tomato juice into a large, deep stainless steel saucepan. Stir in lemon juice and all the sugar. To reduce foaming, add 1/2 tsp butter or margarine.

Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Quickly ladle jelly into a hot jar to within 1/4 inch headspace.

Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.

Makes about 5 half pints

Sour Cherry Jam

Ingredients

• 5 cups fresh sour cherries, pitted
• 5 cups sugar
• 2 Tbsp. lemon juice

Directions

Heat cherries slowly in covered saucepan until skins soften slightly. Add sugar and lemon juice, mixing well. Cook briskly for 15 minutes or to 218 degrees F on thermometer. Chill in refrigerator overnight. Bring jam to a boil. Boil for 1 minute. Pour into hot sterilized jars leaving 1/2 inch headspace; seal. Process in boiling water bath for 5 minutes. Makes 4-5 8 oz. jars.

How to Dry Fruit

For apricots, peaches, apples, berries and more, seven easy steps from selection to storage.

“Drying is by far the simplest and most natural method of preserving food," writes Carol W. Costenbader, in The Big Book of Preserving the Harvest, from which these instructions for how to go about drying your own are drawn.

1. Select the Fruit

Use only blemish-free fruits that are fully ripe but not overly ripe.

2. Prepare the Fruit

Wash, pit and slice the fruit. The smaller the pieces, the quicker they will dry. But keep all pieces uniform in size so they’ll dry at the same time.

3. Pre-treating

To preserve the color of the fruit, blanch or dip the fruit slices before drying them. There are several ways to do this. As indicated below, some methods work better for some fruits than others.

Blanching (apricots, apples)

Put slices in a steamer (or a colander suspended in a pot of boiling water) for 5 minutes, then place fruit in ice water to stop the cooking. Drain and dry on towels.

Ascorbic acid dip (all fruits) - 2 tablespoons ascorbic acid or 5 (1g) crushed vitamin C tabs and 1 quart water

Pectin dip (peaches, berries, cherries) - Mix 1 box of powdered pectin with 1 cup water. Boil together for 1 minute, then add ½ cup sugar and enough cold water to make 2 cups.

Honey dip (bananas, peaches, pineapples) - Mix 3 cups waters and 1 cup sugar. Heat and then add 1 cup honey. Stir well.

Juice dip (peaches, apples, bananas) - Combine 1 quart pineapple juice, 1 quart lukewarm water and ¼ cup bottled lemon juice.

4. Drying

Sun Drying

a) Spread on screen for two to four days, turning slices over half way through the drying process.

b) Bring inside at night to keep dew from collecting on the fruit.

c) This method works best in climates with 100 degree heat and low humidity. Otherwise use caution, or try the oven.

Oven Drying

a) Place fruit directly on racks or first spread 100 percent cotton sheet or cheesecloth over oven racks.  b) Preheat oven to 145 degrees, propping door open with wooden spoon to allow steam to escape.

c) Allow 4 to 12 hours to dry the fruit.

d) Food should be dry but pliable when cool. Test a few pieces to see if the batch is ready

5. Post Drying

Put food in a big dry open pot in a warm, dry, airy location. Stir once or twice a day for 10 days to two weeks.

6. Pasteurize

If you want to store the dried fruit for any great length of time, it is best to pasteurize the slices to destroy any insect eggs. To do this, when drying is complete, freeze the fruit for several days at zero degrees in a deep freeze (the freezer compartment of a refrigerator won’t do), or heat in a 175 degree oven for 10-15 minutes

7. Storage

Store in airtight ziplock bags or glass containers kept inside paper bag to protect from light. Store in cool dry place. Since a refrigerator is cool and moist, keep the dried fruit there only in the heat of summer, but make sure the package is air tight.

 Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints.

 Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

 Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, depending on the method of canning used.

 Variation: You may add four or five pearl onions or two onion slices to each jar.

 Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack    Jar Size    Process Time    0 - 2,000 ft    2,001 - 4,000 ft    4,001 - 6,000 ft    6,001 - 8,000 ft

Hot                 Pints        30 min             11 lb             12 lb                  13 lb                  14 lb

                     Quarts       35                  11                12                     13                     14

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack    Jar Size    Process Time    0 - 1,000 ft     Above 1,000 ft

Hot                 Pints        30 min              10 lb             15 lb

                      Quarts     35                    10                15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information

Bulletin No. 539, USDA, revised 1994.

 Reviewed June 2006

Fresh Fig and Strawberry Jam

1 pound fresh green figs,
            stemmed and cut into
            small pieces
2 cups quartered strawberries
2 cups granulated sugar
3 tablespoons lemon juice

Place figs, strawberries, sugar and lemon juice in a medium stainless steel or enamel saucepan. Cover and let stand for 1 hour, stirring occasionally.

Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.

Ladle into sterilized jars and process in boiling water bath for 10 minutes.

 4 cups jam, about

Fresh figs have a longer season than we realized. California figs are ready in May and are available from Greece and Italy in late summer and early fall. If you missed them, occasionally you can find figs from South America in the late fall and early winter. Remember that fresh figs are extremely perishable and should be used as soon as possible after purchase. They may be stored in a refrigerator for up to 3 days.
 

Source: The Complete Book of Year-Around Small Batch Preserving

            by Ellie Topp & Margaret Howard

BLACKBERRY FREEZER JAM 

3 c. blackberries, crushed
5 1/4 c. sugar
1 box Sure-Jell fruit pectin

Measure berries into large bowl; thoroughly stir in sugar and let stand 10 minutes.
Mix 3/4 cup water and Sure-Jell in small saucepan.Bring to a full boil and boil 1 minute, stirring constantly. At once, stir into fruit and continue stirring 3 minutes.
Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top.

With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.

Our blackberries are wonderful this year. So many and so big and juicy sweet. If you haven't planted berries at your house you really should.

Canned Berry Pie Filling

6 pounds Berries
3 cups Sugar
2 tablespoons Lemon juice
1 cup Quick cooking tapioca OR
1 cup Cornstarch dissolved in water
1 teaspoon Grated lemon peel

Wash berries, put in 8 qt. kettle, sprinkle 2 c. sugar and the lemon
juice over berries, stir gently and let stand 15 min.

Bring berry mixture to a boil over med. heat-stirring
occasionally-heat to 212 degrees

In a small bowl combine 1 c. sugar, tapioca and lemon peel- stir into
berry mixture- stirring constantly-heat to 200 degrees ladle into hot,
sterilized jars leaving 1/2" head space.

process 20 min. for pints, 25 min. for quarts yield: 6 pints or 3 quarts

I have not tried this yet. But I have a bumper crop of figs coming on and plan to give it a go.

Fig Jam

Ingredients:
1 cup Orange Juice
1 tsp. orange rind
5 cups crushed figs
6 cups granulated white sugar

Directions:
Mix and cook to desired thickness. Pour into sterilized jam jars and seal .

  Basil is one of my most favorite herbs. Right now my yard is so sweet with the fragrance of basil. I love it.

CHUNKY BASIL PASTA SAUCE

8 cups coarsely chopped peeled tomatoes (9-12 or 4 lbs)

1 cup chopped onion

3 cloves garlic, minced

2/3 cup red wine

1/3 cup red wine vinegar

1/2 cup chopped fresh basil

1 tablespoon chopped fresh parsley

1 teaspoon pickling salt

1/2 teaspoon granulated sugar

1 can (6 ounce) tomato paste

 Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in very large stainless steel saucepan.  Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

 Remove hot jars from canner and ladle sauce into jars to within 1/2-inch of rim.  Process 35 minutes for pint jars/40 minutes for quarts.

 Makes 8 cups (4 pints/2 quarts)

Blackberry Preserves

 Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints.

 Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

 Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, depending on the method of canning used.

 Variation: You may add four or five pearl onions or two onion slices to each jar.

 Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack    Jar Size    Process Time    0 - 2,000 ft    2,001 - 4,000 ft    4,001 - 6,000 ft    6,001 - 8,000 ft

Hot                 Pints        30 min             11 lb             12 lb                  13 lb                  14 lb

                     Quarts       35                  11                12                     13                     14

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack    Jar Size    Process Time    0 - 1,000 ft     Above 1,000 ft

Hot                 Pints        30 min              10 lb             15 lb

                      Quarts     35                    10                15

 This document was adapted from the "Complete Guide to Home Canning," Agriculture Information

Bulletin No. 539, USDA, revised 1994.

 Reviewed June 2006

Picante Ketchup

Ingredients
8 serrano or Jalapeno chiles, seeded and chopped
1 bell pepper, chopped
8 pounds tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp ground cinnamon
3 tsp dry mustard
1 to 2 tsp salt

Instructions
Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1-1/2 hours, or until it is reduced by one half.

Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.

Pack in freezer containers, leaving 1/2 inch head space, and freeze.

Yield: 4 pints

Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes.

Credits
From: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach (Little Brown & Co)