Homemade Applesauce

This is Mom's recipe.  I'm wondering if it can also be used to can applesauce.  I'll have to find out.

slice apples
cover with water
few T sugar
cinnamon
1/2 tsp lemon juice

Cook all ingredients at a slow boil till apples are tender.  I sometimes puree mine after the apples are soft.  You can leave out the sugar and cinnamon if you want it sugar free.

Stewed Tomatoes

Given to me by Mom.

Prepare jars and lids by steaming them beforehand.

Place tomatoes in pan with half water boiling
Keep in only about 2 minutes till skins are soft.

Take out and cool in a bowl till you can handle them.

Peel and cut into chunks or keep whole if you want.

Place in a quart size pot and boil.  Add 1/2 cup water
Usually there is about 3 or 4 cups of tomatoes
1/4 cup sugar
1/2 tsp salt (grandma adds more according to taste)

Cook 5/10 minutes on medium heat until the tomatoes go limp in the spoon.

Funnel into prepared canning jars.  Fill to the top so no air is left and seal lids.  Turn over and cool to help seal the tops.  Label with year.

HINT:  You know the canned stewed tomatoes have gone bad when the seeds turn black in the jar.

Bottled Peaches

This recipe is according to Uncle Roger and Grandma Theobald

Peel peaches and put in bottles sliced

Prepare syrup by mixing 2 cups water to 1 c sugar and boil.
Pour hot syrup over peaches and seal them.

For 15 minutes-cold pack them.  If you don't have a cold packer, place them in a big pot on stove, covered in boiling water.

Grandma's Corn Relish

Makes 8 pints.

I've never made this yet, but I heard Scott has.

12 ears corn
2 green peppers
4 red peppers
1 pinch sugar
1 tsp celery seed
1 tsp mustard seed
1/2 cup salt
2 cups vinegar
2 quarts ripe tomatoes

Cook all ingredients for 30 minutes.

That's all I've got Scott, what am I missing?