Okay, so I can't resist, just one last opinion, I'll try to stay off the soapbox in the future:
We've had worse times.
Now it's time to roll up our sleeves and go to work.
p.s. Nobody is served if all we ever do is wait on someone else to bail us out of our own stupidity and bad decisions. Grow up people, and take responsibility for yourselves. Mommy and Daddy (read as Uncle Sam) shouldn't have to bail you out. Plan ahead, stop thinking that just because you want something now and the credit company is giving you the go-ahead, it doesn't mean it's a wise buy. Think. Plan. Prepare. Stick to it.
Okay, enough of that -
As promised... the Chili Sauce & Jalapeno Jelly Recipes!
Amy & MaryEllen's Chili Sauce for Canning
14 lbs Tomatoes (28 cups)
9 Bell Peppers (2 yellow, 2 red, 5 green)
2 Yellow Onions, medium sized
2 c. Brown Sugar
1 c. Granulated Sugar
¼ c. salt
2 ½ c. Cider Vinegar
2 Tb. Nutmeg
2 Tb. Allspice
2 Tb. Cinnamon
1 ½ Tb. Ground Clove
1 Tb. Paprika
1 Tb. Ground Ginger
¼ tsp. Cayenne Pepper, if desired
Peel, core and remove all spots from tomatoes. Dice or you can process in a ‘meat’ grinder.
Dice bell peppers, removing seeds, or again use the grinder. Chop onion.
Combine all ingredients in very large stock pot. Bring to a boil, reduce heat and simmer for 2 to 3 hours or until reduced to a soft mash consistency.
To can: Pour into sterilized pint bottles, leaving ¼ inch of space at the top. Clean any spilled sauce from the bottle rims, put lids on immediately, lightly tighten rings onto bottle lids. Heat process the bottles in a boiling water bath for 30 minutes (rolling boil, water completely covering jars). Remove jars from water bath, re-tighten rings and let sit. Do not touch lid centers, wait for each bottle to seal (they will pop and the lid will no longer have a raised portion in it’s center). Any unsealed bottles must be refrigerated and eaten promptly. Makes approx. 21 pints.
From what my mom has told me, Chili Sauce is what was used before ketchup/catsup. It doesn't taste anything like ketchup, but it does go on just about anything you would put ketchup on.
Try your Chili Sauce out on eggs, omelets, in breakfast wraps, on meatloaf, as a tortilla chip dip, in tacos, burritos and any Mexican dish.
Remember, you can cut the recipe down and make smaller batches. I was getting my tomatoes from a large and well fertilized garden, we had an abundance this year.
AND... here is a surprisingly delicious recipe for Tomato Soup:
1 Quart Tomatoes
1/4 c Sugar
1/4 finely diced Onion
1/2 tsp Marjoram
1/2 tsp Thyme
1/4 tsp Nutmeg
1/2 tsp to 1 tsp Ground Cloves
Salt to taste
Bring to a slow boil and serve hot with buttered bread on the side. Serve with grated cheddar cheese melted on top.
p.s. I do not like tomato soup - this recipe passed the test, I could not stop eating it! All those flavors - very addicting ;)
First: Get some rubber gloves - you'll thank me later ;)
1 lb. Jalapeno peppers (2 cups chopped)
2 c. water
1 c. apple cider vinegar
4 c. sugar
1 pkg sure-jell pectin
1/2 tsp. butter
1-5 drops green food coloring (I used the flourescent one - it was surprisingly pretty)
~Finely chop the peppers, discard the seeds
(here is where the gloves come in handy - no you don't HAVE to have them, but be beware of rubbing your eyes anytime in the next 24 hours- just ask me how I know...)
~Combine all ingredients, including food coloring and bring to a rolling boil, stirring continuously. Reduce heat and simmer 15 minutes.
~Remove foam (the butter should have reduced most of this) and bottle/can:
To can/Hot water bath: Pour into sterilized pint bottles, leaving ¼ inch of space at the top. Clean any spilled sauce from the bottle rims, put lids on immediately, lightly tighten rings onto bottle lids. Heat process the bottles in a boiling water bath for 5-10 minutes (rolling boil, water completely covering jars). Remove jars from water bath, re-tighten rings and let sit. Do not touch lid centers, wait for each bottle to seal (they will pop and the lid will no longer have a raised portion in it’s center). Any unsealed bottles must be refrigerated and eaten promptly.
Serve Jalapeno Jelly on crackers with a schmear of cream cheese. It is also superb served with Jalapeno Poppers (like the kind you get at Costco).