Category Archives: Canning/Jarring

Chili Sauce

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This is something that has to sit overnight. I do about 4 times this recipe:

6 quart basket of tomatoes-blanched and skinned in cooking pot and mush up with you hands;

Add 6 Cups celery and 4 Cups onions.

Sprinkle 1/2 cup pickling salt over ingredients and let sit overnight.

Next morning- drain as much of the liquid off as you can….the more the
better.

Add:
5 cups sugar
2 cups cider vinegar
3 Tbsp mustard seed
1/8 tsp cayenne pepper
Grind up 2 green peppers and add.

Heat and stir til it comes to a boil and simmer 15 minutes. Put it in jars
and seal it.

Spaghetti Sauce

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Ingredients

2 – 6 quart baskets of tomatoes
6 onions-thru food processor
6 green peppers-thru food processor
2 sections garlic
1 Tbsp crushed chili (if you don’t want it so hot, just put in 3/4 Tbsp)
3 Tbsp coarse salt
1 Tbsp Italian seasoning


Cook for 2 hours and stir occasionally.
Pack it in hot jars and seal.

 

With Pressure Cooker: (see comment re. water separation)

Green Tomato Mincemeat

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1/2 bushel of green tomatoes
Wash and cut and put thru food grinder into collander and drain overnight.
Dump into large pot – cover with cold water and bring to boil.
Drain.
Repeat one more time.

Take 24 washed and cored apples put thru grinder
4 lbs of raisins
1 lbs of citron peel
6 lbs brown sugar
2 cups white vinegar
2 Tbsp regular salt
Boil and stir for 1 1/2 hours.
15 minutes before done, add:

2 cups margarine or butter
2 Tbsp ground cloves
2 Tbsp cinnamon
2 Tbsp nutmeg

Place in hot jars and seal.

Sweet Pickled Peppers

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Boil Brine:
3 cups water
3 cups white vinegar
3 cups white sugar
1 Tbsp salt
1 Tbsp whole allspice
Strain allspice out.
Pour over prepared peppers in jar and seal.

Method:
Use waterever color of peppers you want. Wash and cut in different shapes…not tiny, make them about a couple of inches across. Different is colors is pretty and looks nice in the jars.


A quarter bushle makes 4 litres of peppers.

Bring a large pot of  water to the boil Blanch peppers for 30  – 60 seconds.
Do not leave them over 60 seconds as the skins will peel off. 

Put hot peppers into the hot jars and pour boiling bring over. Put in 1 large clove of garlic which I usually put in first and one medium bunch of dill. If you want to make hot peppers, put in a piece of hot pepper, if you want to. Seal it. You do not have to process this. This is the best pickle best pickled peppers you’ve ever tasted.