Busy Afternoon All...pulled the first canner of salsa off the stove...waiting to cool and another is set to go.
Here you go CC... from the blue book.
4 quarts peeled, cored,chopped tomatoes (about 2 dozen large)
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 Tablespoon sugar
2 teaspoons salt (canning salt)
Combine all ingredients; cover and cook 10 minutes, stirring occasionally to prevent sticking. Pour or ladle, hot into hot jars, leaving 1/2 inch head space. ( I leave an inch)
Put on hot lid and ring and tighten.
Process pints 15 minutes, quarts 20 minutes at 10 pounds pressure.
Yield about 7 pints.
I double or triple the recipe because I do quarts.
If you're lazy or don't have time to process.... i've already let it totally cool and freeze in quart freezer bags, skipping the canner.
Help from the chicken health handbook TO... frothy eyes in growing and mature birds...chronic respiratory disease...prevalence is common...hope that helps.
Fixed the door on the small coop today. Hope it lasts a while.
Suzies dad always ate his gills with the bones in...I'm a filet guy....better than shrimp!
Later....bigz