Welcome
to the companion website for the Salt Lake City based radio program
Joy in the Garden.
You can catch Joy every Saturday morning from
9 am to 11 am on
KNRS 570 AM
Expert gardener
Joy Bossi shares her green thumb knowledge of plants, flowers and
everything in between every Wednesday and Friday on Good
Things Utah. She's also the host of a weekly radio show "Joy
In The Garden" , Saturdays from 9 am to 11 am on KNRS 570 AM.
Joy in YOUR Garden
Personalized Garden Consultations From Master Gardener Joy Bossi
- Expert Advice
- One-on-one Instruction
- Design/Layout recommendations
- Answers to all of your gardening questions
Call or email to schedule an appointment
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Chili
Sauce Recipes
JOY'S GRANDMA'S
24 medium
tomatoes, peeled and cored
4 green
peppers, ground
8 medium
onions, ground
1 1/2 tsp cinnamon
1 1/2 tsp ground allspice
1 tsp ground cloves
4 tsp salt
1 pint sugar
1 pint vinegar
Chop tomatoes into large kettle. Add remaining ingredients. Bring
to a boil, simmer for 3-4 hours until thick. Fill hot sterilized
canning jars, and process.
FROM K. KINMAN
8 pounds ripe roma tomatoes, cored
3 red
sweet peppers, seeded
3 green
peppers, seeded
1 small stock of celery, chopped
6 white
onions, chopped
4 cloves garlic, minced
In muslin bag, tie: 1 1/2 tsp allspice, 1 1/2 tsp whole cloves,
1 stick cinnamon
1 1/2 c light brown sugar
2 T salt
1 tsp fresh ground black pepper
1 1/2 tsp mustard seeds
1 tsp dry mustard
2 dried hot peppers,
crushed
2 c cider vinegar
Put tomatoes through a medium blade grinder. Place in colander
to drain while grinding peppers and preparing other ingredients. Combine
tomatoes, peppers, celery, garlic, onions and bring to a boil then
simmer 45 min. Add remaining ingredients except vinegar,
and bring back to a boil and simmer uncovered until thick. Add
vinegar and boil to correct consistency. Discard spice bag. Pour
into hot sterilized jars and process.
FROM B. SNODGRASS
25 large, ripe tomatoes, peeled and chopped
5 medium onions, chopped fine
3 small green peppers, chopped fine
2 c cider vinegar
2 c sugar
2 T salt
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
1 tsp ginger
*optional - 2 hot red peppers, chopped fine
Combine all ingredients, boil until thick, about 2 hours. Seal
in sterilized jars, process.
FROM BETTER HOMES & GARDENS COOK BOOK
1 peck tomatoes (12-14 pounds)
4 c finely
chopped celery
2 1/2 c finely chopped onions
2 green
peppers, finely chopped
6 inches
stick cinnamon
1 1/2 tsp ground cloves
1 T dry mustard
4 1/2 c brown sugar
4 c cider
vinegar
Peel and core tomatoes, slice in chunks into large kettle. Cook
15 minutes, drain off half (about 6 cups) of the juice (use for
drinking or cooking). Add celery, onion, and green pepper;
simmer about 1 1/2 hours. Tie cinnamon in cloth; add with
remaining ingredients and 1/4 cup salt. Continue cooking
1 1/2 hours. Remove cinnamon. Fill hot pint jars to
within 1/2 inch of top; adjust lids. Process.
THORLEY'S CHILI SAUCE
2 quarts ripe tomatoes, peeled and sliced
2 green peppers, cleaned and cut up
2 onions, cut up
1 pint vinegar
1 T salt
1/2 c brown sugar
1 tsp ground cloves
1 tsp ground allspice
1 tsp black pepper
Combine ingredients and cook until very thick, stirring frequently. (Will
take at LEAST 4 HOURS) Fill pint or 1/2 pint jars and process. Makes
4 pints.
MARY MCMILLAN'S CHILI SAUCE
(from her home economics teacher Ruth Rees, South High, 1935)
4 quarts chopped tomatoes
2 C chopped onions
1 C chopped green peppers
1 C chopped red peppers
2 T salt
1 C sugar
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
2 1/2 C vinegar
Cook tomatoes and let stand - as tomatoes settle, take out watery
fluid. Add all other ingredients. Cook slowly until
desired thickness. If you turn the heat way down you can
enjoy the aroma of cooking chili sauce all day long! Pour
into sterilized jars, seal and process.
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