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.
