Canned Vegetable Soup

I want to try this and thought I should add the recipe before I lose it...

In the bottom of a quart jar put:

1/2 tsp. salt
1 bullion cube
dash of accent
dash of garlic
1 Tbsp. parsley flakes
little pepper
1 heaping Tbsp. barley

Layer celery, onion, potato, carrots until full. Fill with water. Pressure cook at 15 lbs. for 40 min. (This is correct for our high altitude)

Canned Salsa

Not to brag, but I pretty much mastered this on my very first attempt. Delish! It's time consuming so make sure your day is pretty open if you're going to do this. And you might as well make a lot of it while you're at it, but it's definitely worth the time.

I cut this recipe in about half and ended up with 10 1/2 pint jars. It took two large pots to cook it.

Assume that all the ingredients are either chopped or run through the food processor, depending on your preference. Me? I prefer the ease and the texture from the food processor.

10 qt. tomatoes, peeled and squeezed of excess juice and seeds
5 bell peppers
5 jalapeno peppers (with seeds)
2 yellow peppers (I omitted)
1 red pepper (I omitted)
2 long annaheim peppers (I used 3)
2 C. celery chopped (I omitted)
4 med. onions
1-2 bunches of cilantro
8 tomatillos
6 cloves of garlic or 1 1/2 tsp. minced garlic
2 tsp. paprika
1 C. white vinegar
1/4 C. salt
3 Tbsp. white sugar
2 Tbsp. black pepper
4 tsp. cumin

Combine all the ingredients and cook for about 3 hours or until it's the consistency you like. (Mine took about 1 1/2 hours and was actually pretty thick)

Bottle cold pack for 25 min. (This is correct time for our high altitude)

Korean BBQ Beef

Yep, another one from my new favorite site. It's similar to the orange Thai beef skewers, but still worth posting on its own.

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. (1/2 for us) Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers (I just cooked mine in a grill basket.) Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.