CANNING LIME RECIPES

Steps:

• Prepare a water bath canner and bring it to 180 degrees.  Hold it at that temperature (not boiling) while you prepare the lemon curd for canning.
• Start water simmering in the bottom of a double boiler.
• In the top bowl of the double boiler, off the heat, whisk the egg yolks and whole eggs.  Add in the sugar and zest and whisk thoroughly.  Finally, add in the lemon juice and chunks of cold butter.  
• Place the bowl on top of the double boiler and heat while whisking constantly.  Once the mixture reaches 170 degrees, remove from heat and continue whisking for another 5 minutes while the mixture thickens.
• Pour the lemon curd into prepared half-pint canning jars, leaving 1/2 inch headspace.  Center canning lids and seal to finger tight.
• Place the jars in the water bath canner and slowly bring it up from 180 degrees to boiling.  This should take 25 to 30 minutes.  Boil the mixture for 15 minutes and then turn off the heat.  Leave the jars in the canner for 5 more minutes before removing them.
• Allow the jars to cool to room temperature before checking seals.  Store any unsealed jars in the refrigerator or freezer.  Sealed jars will keep for 3-4 months.

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.