Good Evening Everyone, I hope I am not too late with these recipes. The first is my Aunt Ila's Chili Sauce. It is wonderful! The second is sauerkraut from my mother's friend. Those of you who like sugar in your "kraut" will like this one. Last is one for canned beets to which I have added a step for making what I call a 'Harvard Beets.' These were my
mother's recipes that were passed from one cook to another without complete details as they knew the other would know how to finish the process. I added what I could to help with completing the process, but as they are such great recipes, I wanted to share with cooks out there who will know how to do the last steps.

Chili Sauce
Ila Fox

8 quarts tomatoes
6 bell peppers, green
1 Tbsp dried hot pepper pods, crushed
6 large white onions
2 cups brown sugar, firmly packed
3 cups apple cider vinegar
3 Tbsp coarse salt (pickling salt)
1 Tbsp black pepper
1 Tbsp allspice
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp celery seed
1 tsp dry mustard

Wash, peel and quarter tomatoes, remove seeds and membranes from peppers and peel onions. Put peppers and onion through food grinder, then combine with tomatoes in a large preserving kettle. Stir in sugar, vinegar, salt, pepper and spices. Bring to boil and reduce to simmer. Simmer slowly until thick, stirring frequently to prevent scorching. Put in hot, sterilized jars and seal tightly. (BJ's note: These jars will need to be put through the hot water bath processing method. Please refer to canning website for instructions. If my memory serves me, I believe it is to process them 30 minutes in boiling water that is about 2 inches above the top of the pint jars...jars should not be touching. Also, I have wire trivets that I put on the burner before canning anything like this that has to reduce to thick sauce...less likely it will scorch/burn. I also use these when making a custards, canning figs, anything that has to be on burner for long time, reducing liquids.)

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