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By Root 725 0

enameled or stainless steel kettle with the sugar, vinegar, minced garlic, salt, cayenne pepper, and chili powder. Boil the mixture over medium heat for 30 minutes, stirring occasionally. Meanwhile prepare the apples (or peaches or pears), and add them to the syrup with the raisins and ginger. Boil all slowly, stirring to prevent sticking and scorching, until the fruit is tender but not mushy and the syrup is thick—about 30 to 45 minutes longer. Ladle the boiling-hot chutney into hot pint or ½-pint jars, leaving ¼ inch of headroom in ½-pints, ½ inch of headroom in pints. Remove trapped air, wipe sealing rim. Put on hot disc lids; screw the bands firmly tight. Process in a Boiling–Water Bath (212 F/110 C) 10 minutes for ½-pints, 15 minutes for pints. Remove; cool upright and naturally.

• Adjustment for my altitude _________________.

Chili Sauce

5 to 6 pints

4 quarts chopped ripe tomatoes (about 9 to 10 pounds)

5 large onions, peeled and chopped small

4 sweet red peppers, seeded and chopped

2 cups cider vinegar

1 cup packed brown sugar

2½ tablespoons salt

1 stick of cinnamon, 3 inches long, broken in pieces

1 tablespoon mustard seed

2 teaspoons celery seed

1½ teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon black peppercorns

Peel, core, and chop tomatoes; peel and chop onions; seed and chop peppers. Put them in a heavy enameled or stainless steel kettle, add the vinegar, sugar, salt; tie the spices in a double thickness of muslin or four thicknesses of cheesecloth (extra density of cloth will hold the ground spices better) and add the bag to the ingredients in the pot. Bring the mixture quickly to boiling, stirring so it won’t scorch, then put it in a 300 F/149 C oven to cook slowly, stirring occasionally, until the sauce is thick—about 2 to 3 hours. It wants to be a little thicker than ketchup but not so thick as jam. It will scorch if it’s not watched and stirred, especially toward the end. Remove the spice bag and Hot pack in hot canning jars, leaving ½ inch of headroom. Adjust lids and process in a Boiling–Water Bath (212 F/100 C) for 15 minutes. Complete seals if using bailed jars.

For “hotter” sauce, substitute 1 teaspoon crushed dried hot red pepper pods for the peppercorns. This is one of those recipes whose seasonings can be tinkered with according to the family’s taste.

• Adjustment for my altitude _________________.

Mincemeat

Mincemeat

5 pints

1 pound boiled lean beef

½ pound beef suet

2½ cups raisins

¼ pound chopped citron

3 cups coarsely chopped Golden Delicious apples

2 cups dried currants

2 cups packed light brown sugar (1 pound)

3 tablespoons molasses

2 cups sweet cider

¾ teaspoon ground cinnamon

¾ teaspoon ground mace

¾ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

1 teaspoon salt

1 cup brandy

Put beef, suet, and raisins through the food grinder, using a coarse knife. Put citron and apples through the grinder. (Or pulse-chop all in batches in a food processor.) Combine all in a heavy kettle and add remaining ingredients in order, except the brandy. Bring to boiling, stirring constantly. Reduce heat and simmer about 1 hour, stirring frequently. The mixture will scorch easily, so use a heatproof pad under the kettle. Remove from heat and stir in brandy. Ladle hot into hot pint canning jars, allowing ½ inch headroom. Adjust lids and process at 10 pounds pressure (240 F/116 C) for 40 minutes. Complete seals if using bailed jars. Makes enough for on five 9-inch pies depending three how full you prefer them.

• Adjustment for my altitude _________________.

Green Tomato Mincemeat

4 quarts

3 quarts prepared green tomatoes

3 quarts prepared apples

1 pound raisins

5 cups packed light brown sugar

¾ cup vinegar

½ cup fresh lemon juice

½ cup water

2 tablespoons grated orange rind

2 tablespoons grated lemon rind

1 tablespoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground allspice

2 teaspoons salt

Wash the tomatoes, remove stem and blossom ends, and chop fine with a chef’s knife or