What’s Cookin’?

August 16, 2017

Let’s get canning

Chili Sauce
Faye Dean
½ bushel tomatoes, blanched and cut up
6 large onions, chopped
3 hot peppers, chopped
4 Tbsp. salt
1 tsp. cinnamon
1 tsp. ginger
½ tsp cloves
½ tsp. mace
½ tsp. allspice
2 pounds brown sugar
1 quart vinegar
Mix all ingredients together.
Cook until mixture thickens slightly, 3 to 4 hours.
Spoon off excess liquid.
Pour into sterilized jars and seal.
Makes 12 to 14 pints.

Peach Marmalade
Margie Landis
71/2 cups sugar
71/2 cups mashed fresh peaches
1 can crushed pineapple
Cook these ingredients for 20 minutes.
Remove from heat and add two or three 3 oz. boxes of dry apricot jello.
Pack in hot jars and seal.

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