Spaghetti Sauce

Spaghetti Sauce   This recipe came from my second mom, DeLoa.  She got it from her neighbor, Barbara.

12 quarts chopped and peeled tomatoes

1 extra large bell pepper

3 sweet onions (I use 4)

4 Tbsp. oregano leaves

4 palm full of dried basil leaves.  Crush before adding.

4 tsp salt

1/2 cup sugar

8 cloves garlic (I use 10)

Grind onions, pepper, and garlic in a food processer.  Add all ingredients into a very pot and cook until reduced to about 3/4.  Pour into quart jars and seal.  Pressure can for 20 minutes at 15 pounds.  This is for elevation of 4500 feet.

NOTE:  This needs to be thickened before using.  I add one can of tomato paste to each quart of sauce when I open it and pour it into a pan to heat.  I use Ultra Gel when I run out of tomato paste.  See the canning page for Ultra Gel.

Hot Dog Relish

Hot Dog Relish   This recipe came from my mom.  She got it many many years ago from a

                             church bake sale.

                             I love this recipe, but if I had read the ingredients before tasting it I would

                             have never made it.  I think it sound terrible.

4 cups coarse ground onion

4 cups coarse ground green cabbage (about 1 medium head)

4 cups coarse ground green tomatoes (about 10)

6 coarse ground sweet red peppers

1/2 cup salt

6 cups sugar

1 Tbsp. celery seed

2 Tbsp mustard seed

1 1/2 tsp turmeric

4 cups cider vinegar

2 cups water

Grind vegetables using coarse blade.  Sprinkle with salt and let stand overnight.  Rinse and drain.

Combine remaining ingredients and pour over vegetable mixture.  Heat to boiling and simmer 3 minutes.  Seal in hot sterile jars.  Process 10 minutes.  Makes 8 pints.  This processing time is for 4500 ft elev.

NOTE:  I use my food processer with the knife blade and grind small amounts at a time.  Do not let the vegetable pieces get to small.  Think of how store bought relish looks.

Vegetable Chili

Vegetable Chili   This recipe came from my friend, Ruth.  This is one of my favorites.

2 cans kidney beans

2 cans black beans

2 large cans tomato sauce

1 small can green chilies

2 cans corn

1 or 2 envelopes chili seasoning mix. (I use one)

2 onions

1 green bell pepper

1 red bell pepper

4 small zucchini

2 small yellow crookneck

5 carrots

1 medium butternut squash, cooked and pureed

1 1/2 tsp chili powder

2 cans diced tomatoes

Pour tomato sauce in a very loge pot.  Dice onions, bell peppers and carrots and heat in tomato sauce until warm.  Add butternut puree.  Add one envelope of chili seasoning mix.  Simmer until vegetables begin to be tender.  Add green chilies.  Cut up zucchini and crookneck and add to pot.  Cook till tender.  Drain corn and beans and add to pot.  Add cans of diced tomatoes, undrained.  Add second envelope of chili seasoning mix if desired.  Cook until squash is tender and flavors blend.

NOTE:  Usually I substitute the tomato sauce and for a quart of tomatoes I have canned.  I crush the tomatoes and add some Ultra Gel to thicken it.  See the canning page for Ultra Gel.

NOTE:  I use one quart of kidney beans and one quart of black beans that I have canned.  I also use corn I have frozen.

NOTE:  Butternut squash is ripe long after the summer squash is ready to harvest, so I use the butternut squash that I cooked, pureed, and froze the previous season.

NOTE:  I make my own chili seasoning mix.  I got this recipe from the Make-A-Mix cookbook.  This recipe is equal to one package of a store bought mix.

1 Tbsp. flour

2 Tbsp. minced onions (I use my dehydrated ones)

1 1/2 teas. chili powder

1 teas. seasoned salt

1/2 teas. crushed dried red pepper

1/2 teas. minced garlic ( I use garlic powder or 2 to 3 cloves of fresh)

1/2 teas. sugar

1/2 teas cumin

Chili Sauce (Sweet)

Chili Sauce   This recipe came from my mom.  She got it from an old Kerr canning book.

November 2011 - I crossed out the pounds.  Those who have used this by the pound amount have only gotten about half the number of pints.

1 gal (6 ¼ pounds) ripe tomatoes, peeled and cored before measuring

2/3 cup white onions, chopped

1 ½ cups sugar

1 teaspoon nutmeg

¾ teaspoon Tabasco sauce

½ teaspoon curry powder

5 teaspoons salt

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon dry mustard

2 cups cider vinegar

Put tomatoes and onions through food chopper.  Add all other ingredients and boil 2 hours or until thick, stirring frequently to prevent scorching.  Pour into sterilized jars to within ½ inch of the top.  Process in boiling water bath 10 minutes.  Yield 5 – 6 pints.  The processing time is for 4500 ft elev.