Chili sauce

From: Millie Sanders
6 hot peppers (don't use seeds) 
36 medium tomatoes, peeled and chopped
8 onions
4 red peppers (sweet)
8 garlic cloves
Grind all but tomatoes in blender
Add:
1 qt. vinegar
1/2 cup salt
3 cup sugar 
1 1/2 cup brown sugar
2 t. nutmeg
1 t. ginger
2 t. cinnamon
1 t. black pepper
1/2 t. cayenne pepper
3/4 t dry mustard
2 1/2 t. all spice
Cook together 2 1/2 hours or until thick. Seal in sterile jars.  This makes quit a few pint jars, I am thinking about 20 give or take.

Spaghetti Sauce

From: Becky...
24 cup peeled chopped tomatoes
4 T. brown sugar
2 T. crushed oregano
2 T. crushed basil
2 T. salt
1 t. black pepper
4 bay leaves
6 t. beef bouillon
3 small cans tomato paste
3 cup onions
3 cups celery
3 cups green peppers
Mix together, simmer down 1 hour.  Bottle, process in a water bath for10 min. or pressure cook at 15 lbs. of pressure turn off heat and cool.

Spaghetti Sauce

From: Amy...
1 1/2 buckets of tomatoes (5 gallon buckets)
8-10 cups of peppers (7 whole)
10-12 cups onions (8 medium)
1 cup sugar
3 T. oregano
1 cup vegetable oil (I use a little less)
1/2 cup salt
2 T. basil
2 T. minced garlic
2 t. sage
4 hot peppers
1 cup vinegar
2 t. thyme
3 T. Italian seasoning
2 t. rosemary
1 T. garlic powder
4 pkg. spaghetti sauce mix
4 12 oz. can tomato paste (add at the end)
Mix together and pressure cook at 10 -13 lbs. of pressure for 40 minutes
*Makes 18 quarts

Apricot and Berry Jam

From: Andrea...
7 cups of total fruit ie. apricot's, raspberries, black berries etc. (when using apricot's puree the fruit before measuring)
1 pkg. sure gel or pectin
8 cups sugar
Put your 7 cups of fruit and the sure gel into a large stock pot and while stirring bring to a boil (this needs to be a very full boil).  Add the sugar and again bring to a full roiling boil, once it has come to a boil set the timer for 90 seconds.  Remove from heat and pour into your prepared pint jars.
*If using more than 3 cups of apricot's in your fruit ratio you'll need to use 1 1/2 packs of sure gel or it wont set thick enough.
*While boiling your fruit and before adding the sugar if the fruit begins to froth you can add 1t. of butter to solve the foaming.
*One batch will make about 4 1/2 pints.
*While cooking your jam heat water in another large pot and place your pint jars upside down in the water and allow it to boil, this will not only sterilize the jars but also help it to sill.  You do not need to process this once the jam is in the pint jars wipe down the top of the pint jars and hand tighten, they will sill by themselves.

Apple pie filling (canned)

From: Shelly...
10 cups apple juice
1/2 cup cornstarch
1/2 cup ultra gel
4 1/2 cup sugar
5 t. cinnamon
2 t. nutmeg
1/4 cup lemon juice


Cook till thick and pour over raw peeled apples that are in your quart jars, process this using a water bath method for 35 minutes.