Chili Sauce

This recipe comes to us via an aged and very crispy bit of scratch paper, with many splotches and drips on it. That's usually a sign of a good and much loved recipe. Thing is, there's no indication who provided said recipe. (Whoever wrote this had a cursive hand that leans left, if that helps.)

Anyway, this would seem to be a helpful addition to your canning repertoire, especially when tomatoes and peppers are plentiful and cheap. HOWEVER, please read the important note after the recipe!

CHILI SAUCE
2 quarts chopped, peeled tomatoes
1 cup chopped onion
½ cup each coarsely ground sweet red and green peppers
1 T. crushed dried red pepper (optional)
1 cup sugar
1½ t. salt
1½ t. white mustard seed
½ t. cinnamon
1¼ cups white vinegar

Combine all ingredients in large kettle, bring to boil and simmer, stirring frequently, 3-4 hours or until thick. Pour into hot sterilized jars and seal. Yields about 4 pints.

Contributor: X the Unknown!

SUPER IMPORTANT NOTE:
The process described above, called "open kettle canning," is no longer considered a safe way to preserve food. Even if every item is sterilized in hot water before being filled and sealed, open kettle canned jars are extremely susceptible to growing mold, botulism and other nasties that you don't want to eat (or give to your loved ones to eat, for that matter). Instead of "Pour into hot sterilized jars and seal," I strongly recommend that you use the standard water-bath canning method to finish the recipe. You'll get a product that's tasty AND won't kill anybody! Bonus!

Kari Sue's Barbecue Sauce

It's barbecue season, so it's time to make barbecue sauce. Mom and Grandpa put this sauce together one summer years ago. Since Mom just makes it "to taste," there are few specific amounts in this recipe. Just fiddle with the ratios until it tastes right.

KARI SUE'S BARBECUE SAUCE
ketchup
some shakes of Worcestershire sauce
1 onion, blended to a paste
salt and pepper to taste
1-2 T. vegetable oil
brown sugar
a few shakes of liquid smoke

Put it all togetha. Slather it on ribs, chicken, or whatever's gone on the grill (it's even good on corn on the cob).

Contributor: Karin Buck

Amish Apple Pie Filling

Some homemade apple pie filling is thickened with cornstarch, but its thickening power dies over time. Not so with tapioca!

AMISH APPLE PIE FILLING
Tapioca mix:
4½ cups sugar
1 cup quick-cooking tapioca
1 t. salt
10 cups water

Spice mix:
2 t. cinnamon
½ t. nutmeg

Apple mix:
2 T. lemon juice
2-3 drops yellow food coloring
16 cups sliced, peeled apples

In a large saucepan, add tapioca mix ingredients, stirring to blend. Add spice mix and cook over medium heat, stirring until mixture thickens. Then add apple mix and bring to a full rolling boil, stirring constantly, and allow to boil for 1 minute. Fill prepared canning jars with hot apple pie filling and process in a boiling-water bath for 25 minutes. Makes 6-7 quarts.

Good in pies, apple cakes, use it to top waffles or pancakes, on top of cheesecake, or just on vanilla ice cream. Mom says, "And it is GOOD!"

Stolen from the Amish. 'Cause we're like that.

Aunt Marcia's Lemon Curd

Mmmmmm lemoncuuuuuurd. Remember, don't stop stirring. CONSTANT VIGILANCE!

AUNT MARCIA'S LEMON CURD
4-5 t. lemon peel, grated
⅔ cup lemon juice
5 eggs
1 cup sugar
½ cup butter, melted

Blend together peel and juice, eggs and sugar until smooth. Add butter in a slow stream. Transfer mixture to small saucepan and stir constantly over medium heat for 5 minutes or until mixture bubbles. Pour into containers and refrigerate.

Serve on toast, over angel food cake, slathered on homemade bread, sneak spoonfuls straight from the jar, whatever!

Contributor: Marcia Hetzler