Canning basics: good recipes for canning fruits and vegetables

The following recipes are great for a beginner canner.
Refrigerator Pickles
Ingredients:
8 to10 medium cucumbers
1 large handful fresh dill or three tablespoons of dried dill
5 large cloves of garlic
water
1/2-cup coarse kosher or pickling salt
4 teaspoons pickling spice
1 large bay leaf

Pack a gallon jar with cucumbers, sprinkling salt between each layer. If using quart jars, cut cucumbers to fit. Add pickling spice, salt, dill and bay leaves. Add water, leaving two inches of space at the top of a gallon jar or one inch at the top of a quart jar for brine to form. Let ferment in the refrigerator for at least one week. Check for taste, refrigerate longer if necessary. Ferment for 12 to20 days for sour pickles.
Note: This recipe requires the pickles to be kept below 45 degrees. Store jars in a refridgerator or in a wine cellar.

Pickle Relish
Ingredients
5 cups sugar
4 cups vinegar
2 tsp. turmeric
2 tsp. mustard seed
2 tsp. celery seed
6 lbs. peeled cucumbers
12 onions
6 sweet green peppers
1 red pepper
4 tsp. pickling salt
Finely chop cucumbers, onions, green peppers and red pepper. Place in bowl and cover with pickling salt. Let stand overnight. Drain excess juice and set aside. Add sugar, vinegar, turmeric, mustard seed and celery salt. Cook mixture on medium heat for 15-20 minutes. Put in jars and add enough juice to keep moist.
This recipe should make about 8-1/2 pints of relish. If desired, add green food coloring to mixture.
Tomato Sauce
5 lbs ripe tomatoes (Roma tomatoes work best, but any type can be used)
2 cups onions
1 cup green pepper
½ cup hot peppers
1 tbsp table salt
4 garlic cloves
1 cup vinegar cider

Prepare canning jars. Peel and finely chop tomatoes, onions, and peppers. Place all ingredients into a large pot and bring to a boil, stirring often. Reduce heat and simmer for 10 minutes. Ladle mixture into jars leaving 1/4″ head space. Process in boiling water for 15 minutes.

This recipe should make about 4 pints of sauce.
Berry Jam
Ingredients
4 cups blueberries
2 cups raspberries
5 cups sugar
2 tbsps lemon juice
3/4 cup water
1.75 ounce package powdered fruit pectin
In a large bowl, crush the blueberries and raspberries. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Pour into jars and let cool to room temperature. Cover and prepare jars for canning.
Mexican Chile Salsa

Ingredients
2 pounds red peppers
1 pound onions
5 pounds tomatoes
1/2 tsp. black pepper
3 tsp. salt
1 cup vinegar

Coarsely chop tomatoes, peppers, and onions. Combine all ingredients in a large sauce pan or cast iron skillet. Bring mixture to a boil and cover. Simmer for 10 minutes, stirring occasionally. Pack prepared jars with hot prepared tomato mixture leaving a 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
This recipe will make about 7 pints of salsa.