Salsa for Canning

12 cups blanched, skinned, and diced tomatoes
4 cups diced green peppers
2 to 2 1/2 cups diced onion
2-4 jalapenos, chopped
2 cloves minced garlic
1/3 cup lemon juice
1-2 Tbsp canning salt
8-9 pint jars
sugar, salt, and lemon juice for jars

Bring tomatoes, salt, and lemon juice to a boil, turn down heat a little and let them simmer down, stirring often as to not let them burn.  Cook tomatoes down until a bunch of the water has cooked off.  Add peppers, onions, and garlic.  Simmer until desired consistency.  Meanwhile, put 1/2 tsp salt, 1 Tbsp lemon juice, and 1-2 tsp sugar into each pint jar (while still hot from sterilizing).  When salsa is at the desired consistency, ladle hot salsa into hot jars, leaving 1/2" head space.  Wipe rims and put on lids.  Process in a hot water bath (35 min for pins, 45 min for quarts).

Recipe by Meredith

Hot Cheesy Artichoke Dip

2 (14oz) cans artichoke hearts, drained and chopped
8oz cream cheese, softened
1/2 cup mayo
1/2 cup parmesan cheese
1/2-3/4 cup shredded mozzarella cheese

Combine all ingredients until well mixed.  Spread into 1 1/2 quart baking dish.  Bake at 350 for 30-40 minutes, until bubbly and golden on top.  Serve hot with crackers or tortilla chips.

Recipe by Meredith

Jalapeno Popper Dip

5-6 jalapenos, chopped (keep the seeds in two; more if you like it really spicy)
1/2 C mayo
1/2 C sour cream
2 blocks cream cheese
1 C bread crumbs
1 C shredded cheddar cheese

Mix peppers, mayo, sour crean and cream cheese together. Top with bread crumbs. Bake at 400 for 20-25 min. Top with cheese, bake until cheese melts. Serve with chips!

Recipe from Natalie H.