Pear and Pepper Salsa

(From the Monterrey Bay Spice company…modified by Judy.)This peppery, sweet salsa is a great condiment served with fish, chicken or pork. It’s also surprisingly good with eggs or as a dip for corn chips. Try a dollop on a cracker spread with cream cheese. This recipe makes about 8 or 9  8-ounce jars.  Can also be bottled in pint jars…

1/2 C. white vinegar

1/2 C. lemon or lime juice
7 cups pears, peeled and chopped (you can also use bottled pears, drained and diced in small pieces.)
5 green bell peppers, seeded and chopped (optional: 2 can be red bell…for additional color)

You can also substitute 1 Anaheim pepper for additional spice.
1 small onion, chopped
1/3 cup sugar
2 t salt
pinch of dry mustard

1/4 t powdered ginger (or 1 t fresh crushed)
1 teaspoon ground turmeric
½ teaspoon freshly cracked black pepper

Place the vinegar and lemon juice in a large saucepan. Toss in the pears as you chop them, stirring to cover with the vinegar (this will prevent browning. If you use bottled pears, skip this step and add the pears after the other ingredients have cooked). Stir in the peppers, onion, sugar, salt, mustard, turmeric, ginger and black pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and continue to cook on low, stirring often, for about 3 minutes. (Save some out for immediate use. J) Ladle salsa into prepared canning jars, leaving ½-inch space at the top. Remove air bubbles, if necessary, and wipe rims clean. Secure lids and bands in place. Process in a hot water bath or steam canner for 20 minutes.    

Best Ever Jerky

About 3 pounds venison steak. (Can be round or even rump roast.)  Can even be beef (although made this way, you can't even tell the difference between beef and deer.) Slice while mostly frozen. Make sure it's really lean.  That's why venison is a good choice.  Pieces about 1" by 1/8".

Coating:

2 T soy sauce

4 T worch sauce

3 T catsup

1/4 t ground black pepper

1/2 t garlic powder

1/2 t onion powder

3/4 t salt (depending on your taste for saltiness)

3 T brown sugar

1 t paprika

3 T lemon juice

1/2 t fresh ginger, crushed OR 1/4 t. powdered

Pinch of Old Bay seasoning (optional)

(If you want an extra "kick" of spiciness, add 1/8 t cayenne)

3 drops Cade essential oil (smoky kind) or 1 T liquid smoke

2 drops rosemary essential oil

1 drop thyme essential oil

6 drops orange essential oil

Mix all ingredients except oils and heat, but don't boil.  Add oils.  Set aside while you slice the meat.  Add the sliced meat, stir thoroughly to coat all pieces. You can let it marinate for 1-2 hours or process immediately. Arrange slices on trays in the food dryer.

Dry in food dryer at 145-150 degrees for  3-5 hours until done.  Should be slightly pliable.  Store in glass jars.  Don't know how long it keeps. Some say 1-2 years depending on storage conditions. I would say vacuum packed would extend the shelf life. Based on experience, I would use it within a few months for best flavor and texture.