Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Peachy Oatmeal Bread
1 3/4 cups flour
3/4 cup sugar
4 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves
1 1/2 cups quick-cooking rolled oats, uncooked
1/2 cup chopped nuts
2/3 cup milk
1 egg, slightly beaten
1/2 cup melted butter or regular margarine
1 (1 lb 14 oz) can cling peaches, well drained
1/3 cup brown sugar, firmly packed
3 tbsp melted butter or regular margarine
Preheat oven to 375 F. Grease a 8 x 8 inch square baking pan. Sift
together the flour, sugar, baking powder, salt, and spices. Stir in
the oats and the nuts. Combine the milk, egg, and 1/2 cup melted butter.
Stir into the dry ingredients until moistened. Do not beat. Pour
the batter into the prepared baking pan. Bake for 40 to 45 minutes.
Cool in the pan. Chop or slice the peaches. Arrange on the cooled bread.
Sprinkle with the brown sugar and drizzle the 3 tbsp butter butter
over the top. Broil 4 inches from the broiler unit until the topping
bubbles and the tops of the peaches begin to brown. Yield: about 9
servings
A very old recipe that makes a simply delicious cookie
Uncle Jim’s Oatmeal Cookie
3/4 cup butter or regular margarine
1 cup sugar
2 eggs, beaten
2 tbsp molasses
1 1/2 cups flour
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 tbsp sour milk
3 cup rolled oats
1/2 cup raisins
Preheat oven to 350 F. Grease cookie sheets. Cream together the
butter and sugar until light and fluffy. Add the eggs, one at a time.
Beat well after each addition. Beat in the molasses. Sift together the
flour, cinnamon, baking soda, baking powder, and salt. Add the dry
ingredients alternately with the sour milk to the creamed misture. Mix
well after each addition. Stir in the oats and the raisins. Drop the
mixture by teaspoonfuls about 2 inches apart onto prepared cookie sheets.
Bake for 10 to 12 minutes or until golden brown. Remove from cookie
sheets to cooling racks to cool completely. Yield: about 6 dozen
Chocolate Chip/Peanut Cookies
1/2 cup butter or regular margarine
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 (6 oz) pkg semisweet chocolate pieces
1/2 cup coarsely chopped, toasted, salted peanuts
Preheat oven to 375 F. Grease cookie sheets. Cream together butter,
sugars, egg, and vanilla until light and fluffy. Sift together flour,
salt, and soda. Add to the creamed mixture, blending well. Stir in
the chocolate and peanuts. Drop by teaspoonfuls about 2 inches apart on
prepared cookie sheets. Bake for 10 to 12 minutes or until golden
brown. Remove from baking sheets and cool on racks. Makes about 3 dozen
Mixed Berry Madness Smoothie
(serves 2)
1/2 cup of frozen mixed berries
1/2 litre apple juice
2 tbsps of honey
1 tbsp of natural yoghurt
Add mixed berries to blender, then add apple juice,
honey and yoghurt. Blend until smooth. Serve and
enjoy.
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Need more fruits and veggies in your diet?
Super Summer Smoothie
(serves 2)
1 sliced banana
1 orange, peeled and sliced
1 cup of Yoplait strawberry yogurt
1 tbsp sugar (if desired)
1/3 cup of milk (add as required)
4 ice cubes (if desired)
To make this free super summer smoothie recipe you
must firstly add the banana, orange and strawberry
yoghurt in the blender and mix for approximately 30
seconds. Next add the sugar and milk and blend again
for 10 seconds. If you like your smoothies icy then
you can add the ice. Finally you are ready to serve
the delicious treat, just pour in 2 tall glasses with
a straw and enjoy.
Grilled Fish with Nectarine Mint Salsa
Makes 4 Servings Prep Time: 15 Minutes
Cook Time: 10 Minutes
4 medium halibut, swordfish or mahi mahi fillets or
steaks
3 tablespoon butter
1 tablespoon lemon juice
2 cloves minced fresh garlic
1/4 teaspoon lemon pepper
1/4 teaspoon salt
Nectarine Mint Salsa
2 fresh California nectarines, diced
3 tablespoon finely chopped red bell pepper
2 tablespoon sliced green onions
2 teaspoon fresh lime juice
1/2 tablespoon chopped fresh mint
1/2 finely chopped small seeded jalapeno pepper
Prepare grill for cooking fish over medium-high heat.
Rinse fish and pat dry. Melt butter in a small
saucepan. Add lemon juice, garlic, lemon pepper and
salt; simmer for 1 minute over low heat and set aside.
Cook fish fillets for about 5 minutes on each side or
until fish flakes easily with a fork, brushing
liberally with butter mixture during the last few
minutes of cooking. Serve with a large scoop of
Nectarine Mint Salsa.
To prepare salsa, stir together all ingredients and
keep covered until ready to serve.
Per serving: 300 calories, 36g protein, 5g
carbohydrate, 17g total fat, 55mg cholesterol, 260mg
sodium, 1g fiber.
http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Interested in some new fish or seafood recipes?
Peaches and Cream Pops
Makes 4 Servings Prep Time: 10 Minutes
Chill Time: at least 4 Hours
1/2 cup peeled, chopped fresh California peaches
1/3 cup peeled, pureed fresh California peaches
2/3 cup nonfat vanilla yogurt
Puree 1/2 cup of peaches in blender or food processor
until smooth. Lightly swirl together peach puree,
yougurt and remaining 1/2 cup of peaches together in a
small bowl. Spoon into 4 popsicle molds and insert
handle. Freeze for at least 4 hours.
* For extra sweet pops, add 1-2 tablespoons of honey
to yogurt before swirling.
Per serving: 40 calories, 2g protein, 7g carbohydrate,
0g total fat, 5mg cholesterol, 25mg sodium, 1g fiber.
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Need more fruits and veggies in your diet?
Dandelion Root Coffee
8 Fresh dandelion roots
6 Burdock roots
4 Chicory roots
1 Cinnamon stick (2 inches)
1/4 c Chopped dried Licorice root
1 tb Ground dried ginseng root
This coffee substitute can be brewed in the
coffee maker, as you would regular coffee.You can use any or all of the
roots listed in the recipe—blend them to your preference. Licorice
has a sweet tasted, and dandelion and burdock have a nutty, earthy
flavor. Chicory has a more coffee-like bitter flavor, and cinnamon
will add a sweet, spicy taste. Ginseng’s musky flavor complements the
others, and the herb adds more health benefits to the drink. If you
cant find all the roots fresh, just buy them already dried at a
health-food store.
Caution:
To be on the safe side, leave out the Licorice if you have high blood
pressure.
Directions:
Preheat the oven to 300 F. Scrub the Dandelion, Burdock,and Chicory
roots; finely chop in a food processor. Spread
the chopped roots on a large ungreased baking sheet; roast for 45
minutes, stirring after 20 minutes, until golden brown. Reduce the oven
temperature to 200 F; bake 1 hour or until thoroughly dry, stirring every
20 minutes. Allow to cool.
Meanwhile, crush the cinnamon stick using a mortar and pestle, or food
processor, or blender. Combine the roasted
ground roots with the Cinnamon, Licorice, and Ginseng.Transfer to an
airtight jar to store. The roots must be thoroughly dried before storing.
TO BREW ROOT COFFEE:
Use 1 tablespoon of ground roots to every 1 cup of water. Brew in a
coffee maker as you would regular coffee.
Southwestern Chicken and Black Bean Salad
* 1/4 cup snipped cilantro
* 1/4 cup olive oil or salad oil
* 2 Tablespoons lime juice
* 2 Tablespoons orange juice
* 1 clove garlic, minced
* 1/8 teaspoon salt
* 12 ounces skinless, boneless chicken thighs or breasts
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 Tablespoon olive oil or cooking oil
* 3 cups torn Romaine lettuce or mixed greens
* 1 15-ounce can black beans, rinsed and drained
* 2 large oranges, peeled and sectioned
* 2 slices red onion, halved and separated into rings
For dressing, in a screw-top jar combine cilantro, olive or salad oil,
lime
juice, orange juice, garlic, and salt. Cover and shake well. Chill
until
serving time. Shake well before using.
Cut chicken into thin, bite-sized strips. In a large skillet cook
chili
powder, cumin, salt, and red pepper in hot oil over medium-high heat
for 30
seconds. Add chicken strips and cook for 2 to 3 minutes or until
lightly browned
and no longer pink.
In a salad bowl combine chicken, Romaine or mixed greens, black beans,
orange sections, and sliced red onion. Cover and chill salad up to 2
hours.
To serve, pour the dressing over the salad. Toss lightly to coat.
Makes 4 servings.
Click here: Nutritional benefits of beans_
(http://www.essortment.com/all/benefitsofbean_rbdb.htm)
Nutritional benefits of beans
Nutritional benefits of beans: beans have been proven to be a mojor
player
in the fight against cancer. Beyond that, they are high in
protein,beneficial
to those with diabetes, and help lower cholesterol.
Beans...according to schoolyard rumor, they are good for your heart,
but
they do much more than that. They provide a major source of soluble
fiber,
which, when passing through the digestive tract grabs and traps bile
that contains
cholesterol, removing it from the body before it’s absorbed.
According
to
Patti Bazel Weil R.D.,_diabetes_
(http://www.essortment.com/all/benefitsofbean_rbdb.htm#) nutrition
educator at the University of Kentucky in Lexington and
author of “Magic Beans”, eating a cup of cooked beans a day can lower
your
total cholesterol by up to 10% in 6 weeks. Though that may not seem
like much,
it actually decreases your risk of _heart disease_
(http://www.essortment.com/all/benefitsofbean_rbdb.htm#) by 20%. A
study conducted at the University
of Kentucky has shown that only three weeks of increased bean intake
(3/4 cup
of navy and pinto beans) lowered the men’s cholesterol by an average
of 19%.
This reduces the _risk of heart attack_
(http://www.essortment.com/all/benefitsofbean_rbdb.htm#) by almost
40%. Also because of the high fiber in
beans, they can curb your appetite for fattier more dangerous foods.
Those suffering from diabetes are also benefitted by eating beans. The
soluble fiber in beans helps to create more _insulin_
(http://www.essortment.com/all/benefitsofbean_rbdb.htm#) receptor
sites. These sites are like tiny docks
for the insulin molecules to connect to, allowing the insulin to get
to the
cells that need it, instead of floating freely through the
bloodstream, which
can cause problems. Because of the higher risk of heart disease in
diabetes
sufferers, beans serve an extra benefit by keeping their cholesterol
low,
thus reducing their risk.
In addition to these benefits, the compound found in beans-isoflavins
lagnins phytic acid sapopin and protease inhibitors- have been shown
to keep normal
cells from turning cancerous and inhibit their growth. The soybean
contains
phytoestrogens, a weaker version of the estrogen produced in our
bodies
naturally. Phytoestrogens are believed to reduce the risk of breast
and _prostate
cancer_ (http://www.essortment.com/all/benefitsofbean_rbdb.htm#) , by
blocking overactivity of estrogen and testosterone which can spur
cancerous tumor
growth. Overall studies have shown Hispanic women have half the risk
of
_breast cancer_
(http://www.essortment.com/all/benefitsofbean_rbdb.htm#) as white
women. This disparity is believed to be due to the high content of
beans in
their _diet_ (http://www.essortment.com/all/benefitsofbean_rbdb.htm#) .
Beans also fill many dietary requirements, including 32%DV of folate,
9%DV
of _potassium_ (http://www.essortment.com/all/benefitsofbean_rbdb.htm#)
, and
are very high in protein and fiber but low in fat. Dried or canned
beans will
give you the same benefit, but canned beans are high in sodium so be
sure to
drain and rinse well.
Easy soda cracker dessert
1 small container Cool Whip
soda cracker non-salted
vanilla instant pudding (do as per the box instruction)
Method:
mix cool whip with the instant pudding. In a pan 9x9 pour a bit of mix
in bottom then line the pan with soda crackers then cover with the mix,
then another layer of soda cracker and pour the rest of the mix on top.
Cover with cherry pie filling, or other filling you like. Put the pan
in refrigerator for over an hour. Then cut and enjoy. Delicious and
very easy. The soda cracker will puff up. Won’t even know it is soda
cracker
To let you all know, prickly pear (cactus) is now available as a juice
at
many health food chains. It regulates blood sugar and reduces
cholesterol. I
drink it every day and enjoy the taste which is very much
like soda pop !
Cactus Shoot Salad - {Ensalada De Napalitos}
4 fresh cactus pads or 1 pint jar cactus shoots
1/2 cup chopped green onion
1 cup chopped tomato
1/4 cup chopped cilantro leaves
1 fresh green jalapeno, stems and ribs
removed and chopped
1 garlic clove, mashed
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Begin by blanching cactus pads in salted boiling water until tender,
for
about 5 minutes; then shock in ice water.
Julienne cactus pads into strips lengthwise. In a small salad bowl,
mix in
the green onion, tomato, cilantro, jalapeño, and cactus pads.
In separate bowl mix garlic, oil and lime juice. Add all the other
ingredients and season to taste with salt and pepper.
Makes 4 servings.
Venison Deluxe In The Crock Pot
Ingredients
* 1 pound venison cut into small chunks with fat removed
* 1 can beefy mushroom soup
* 1 can beef noodle soup
* 8 ounces fresh or canned mushroom pieces
* 1 teaspoon salt
* 2 teaspoons freshly ground black pepper
* 1 teaspoon garlic powder
* 3 tablespoons Worcestershire sauce
Directions
1. Heat 3 tablespoons of oil in a skillet and sear venison to seal
its
juices.
2. Add venison and remaining ingredients to crock pot then season
with
salt, pepper, garlic and Worcestershire sauce.
3. Cook on low for five hours.
4. Serve over rice.
Crock Pot Salmon Bake
.
Ingredients
* 3 pounds canned salmon
* 4 cups bread crumbs
* 1 pound canned tomatoes in puree
* 1 green pepper chopped
* 3 teaspoons lemon juice
* 1 can condensed cream of onion soup
* 2 chicken bouillon cubes crushed
* 6 eggs well beaten
* 1 can condensed cream of celery soup
* 1/2 cup milk
Directions
1. Grease removable liner well. Combine all ingredients except
celery
soup and milk then place in liner pan then place liner in base. Cover
and cook
on low for 6 hours. Combine cream of celery soup with 1/2 cup milk and
heat
in saucepan. Use as sauce for salmon bake
Crock Pot Bison Bbq
Ingredients
* 2 lbs Bison or beef cut in 1” cubes
* 1-8oz bottle of your favorite BBQ sauce
* Sandwich rolls
Directions
1. Put it all in the crock pot
2. cook slow
3. shred
4. serve on rolls
Center for a New American Security: After an Attack: Preparing Citizens for Bioterrorism
http://www.cnas.org/attachments/contentmanagers/141/AfterAnAttack.pdf
http://www.cnas.org/attachments/contentmanagers/141/AfterAnAttack.pdf
Report
http://www.cnas.org/attachments/contentmanagers/141/Bioterror_ExecSummary.pdf
http://www.cnas.org/attachments/contentmanagers/141/Bioterror_ExecSummary.pdf
Executive Summary
Citizen preparedness is a key variable in our response, but while the
United
States has made substantial investments in professional preparation,
only
rhetorical attention has been paid to preparing the broader public.
Using
aerosol anthrax and smallpox attacks as primary examples, this paper
demonstrates that our present preparations are likely to fail when
measured
against the six most fundamental citizen expectations. It advocates
five
research and development investments that would enhance citizen
preparation.
The Likely Failure to Meet the Most Fundamental Citizen Expectations
We anticipate that if a substantial aerosol anthrax or smallpox attack
were
to occur in an American city, most members of the public would
reasonably
expect six fundamental kinds of support from the government. However,
at
present we believe local, state, and federal officials would fail to
provide
this support. Phrased as expectations from individual citizens, the
requested support and likely responses would be:
1. Instruct and equip me to protect myself as much as possible
immediately
and in the event of future attacks. Advice about modes of protection
(the
value of masks, modes of decontamination, means of infection control,
etc.)
is for the most part designed for professionals in hospitals rather
than
laypeople in everyday environments. It is remarkably rudimentary,
without a
sound scientific basis, and without consensus. After a bioterrorist
attack,
citizens would receive little or no advice, and the advice they receive
will
likely be conflicting, often incorrect, and would probably amplify
their
anger at the government’s failure to prepare.
2. Tell me whether I and/or those I love have been infected by this
attack.
Our health care system cannot diagnose smallpox early enough for the
most
efficacious treatment and our anthrax diagnostic capabilities would be
overwhelmed in the wake of a catastrophic attack. Jurisdictions across
the
United States lack a mechanism for informing individuals about the
whereabouts and status of their loved ones in the aftermath of an
attack, as
made clear by the confusion in the initial 24 to 48 hours after the
September 11, 2001 collapse of the World Trade Center and experience
after
Hurricane Katrina in 2005.
3. If I cannot be reasonably assured that I was not infected, operate a
system that will fairly, safely, and expeditiously provide me and
others at
risk with whatever drugs or vaccines will protect us. Policymakers have
taken significant steps to accumulate supplies of some critical drugs
and
vaccines. But present distribution mechanisms are not likely to be
fast,
fair, or credibly safe. They are especially vulnerable to further
terrorist
attack and inadequately prepared to cope with likely transportation,
staffing, and psychological obstacles.
4. Provide health care to those who require it. Emergency room and
hospital
bed capacities plan to “surge” to approximately 20 percent beyond
capacity.
We estimate that the requirement will be on the order of 1,000 percent
of
present capacity. Beyond this number, estimates of the number of
“worried
well”-those who mistakenly fear they have been infected-are both huge
and
hugely variable. Little effective attention has been given as to how to
minimize that number and cope with the triage problems it presents.
5. Prevent more attacks of this kind so that I can be assured the worst
is
over. A bioterrorist who can attack once will likely have the ability
to
reload and attack again and again. The United States has improved
forensic
capabilities that will facilitate long-term criminal investigation, but
has
not developed quick reaction and interdiction tools to prevent
follow-on
attacks. The inability to prevent follow-on attacks will have even more
debilitating effects on capabilities, confidence, and morale than the
initial attack.
6. Speedily establish conditions and provide information that will
permit me
and my family to safely return to ordinary daily activities. While
resuming
normal activities soon after bioterror attacks risks illness, delays in
resumption entail great costs. The United States has dramatically
underinvested in decontamination research and development, lacks
standards
and a strategy for mass decontamination, and capabilities are so
rudimentary
that the best analysis of the subject concludes that after an aerosol
anthrax attack on Manhattan, effective decontamination would take
decades or
even centuries.
Recommendations for Research and Development
A program of technological and social science research, development,
and
testing is required to meet citizen needs, empower laypeople to care
for
themselves and their loved ones, and adjust their expectations. We
suggest
allocating three percent of the current Department of Homeland Security
research and development budget of $1.2 billion, i.e. $36 million, for
initial development of a program based on our recommendations. We would
spend this money on five priorities:
1. Research, development, and testing to develop and evaluate different
methods of self-protection and self-decontamination by laypeople. To
the
extent warranted, this program would result in more specific and
well-grounded messages of advice to be distributed in advance and most
especially to be immediately disseminated after
authorities become aware of an attack. It may also lead to stockpiling,
distribution, surge-production capabilities, and building code
innovations.
2. An aggressive program to develop advice and support systems that
would
facilitate home care and protection of home caregivers from infection
in the
event of broad-scale aerosol biological attack. Because we anticipate
that
the demand for hospital care will greatly outstrip its supply, home
care
will play a vital role. Moreover, home care can be effective,
particularly
since for many of those exposed to biological agents the care required
will
be palliative. Home care can be enormously enhanced if systems are
developed
in advance to provide caregivers with information that allows them to
minimize risks of transmission of infectious agents and maximize
quality of
care.
3. Determine ways to supply individuals with the medical goods and
basic
supplies of daily life that they will need for self-care at home, or
for
ongoing sequestration in the case of a contagious disease. Neither
price nor
a first come, first served system will be an appropriate rationing
mechanism. The vulnerability, logistical difficulties, and
psychological
resistance to central distribution points suggest that alternate
mechanisms
are required, including outreach systems that support people in their
homes
and efforts to flood the system so that supplies can be obtained in
multiple
ways from multiple places.
4. Create means for rapid diagnosis outside of hospitals to reduce
demands
from the worried well and enable hospitals to focus on treatment.
Effective
diagnosis outside the hospital setting is enormously difficult, but
also
enormously important to targeting treatment for
those who require it, reducing the burden of the “worried well” on
hospitals, and improving the psychological wellbeing of the population
after
an attack.
5. Supplement traditional “hub-and-spoke” communication from
centralized
government with complementary social network systems. The research
program
suggested here will be of practical use only if its findings can be
credibly
disseminated to the public at a time of great stress. Traditional
hub-and-spoke communication from government authorities to citizens has
a
vital role to play, but sole reliance on it ignores the deeply
ingrained
human tendency to double-check information with trusted members of
social
networks. Social and peer-to-peer networks and trusted points of
contact can
complement existing information distribution capabilities. For example,
peer-to-peer users could identify in advance those authorized to
receive
notice in the event of an injury, illness, or emergency. Experience of
past
catastrophes suggests that local and personal contacts can dramatically
reinforce or undermine centralized government communication.
Oops, forgot to mention if you have pond(s) and have a problem with
algae, a cheap way to deal with it is to use grape kool-aid. It is
extremely effective, doesn’t harm the fish, plants or other wildlife and is
cheap. I haven’t had ponds in about six years so that tells you how
long ago I bought kool-aid.
Granny note:
Found this and it may work, as it will block the light the algae needs to grow.........next time I have an aquarium, I will try it.
granny
a group all about container gardening. Here’s the web
address to
check it out.
http://groups.yahoo.com/group/ediblecontainergardens/
Do you, or your uncle have Hedge Apples nearby? If
so, cut one or two into 1/4’s or 1/6’s and place a
section on foil or in a pie tin, out of the way in
each room. I guess they emit an odor that pests don’t
like, but it works. Just be careful to keep them out
of the way of pets and young children, as they are
poisonous to eat. Our kids never touched them, except
to gather, and the dogs always just stayed away.
Anyhow, they keep ants, spiders, roaches, and the
weird bugs they have in GA out.
I have canned the following receipe for 30+ years and used it both as
katsup
and barbeque sauce.
Judie
Blender Ketchup
48 medium tomatoes (abt 8 pounds)
2 ripe sweet red peppers
2 sweet green pepers
4 onions
3 cups of vinegar
3 cups of sugar
3 Tablespoons of salt
1 1/2 teaspoon of all spice
3 teaspoons of dry mustard
1 1/2 teaspoons of cloves
1 1/2 teaspoons of cinnamon
1/2 teaspoon of red hot pepper
Quarter tomatoes and remove stem ends
Add peppers seeded and cut in strips
Add onions, peeled and quatered.
Put veggies in a blender container 3/4 full. Blend on high for 4
seconds,
Pour into a large kettle ( I use my big blue roasting pan)
add vinegar, sugar and salt. Place spices in a thin muslin or cheese
cloth
bag
Simmer uncovered in slow oven (325F)or in electric sauce pot until
volume is reduced by 1/2. REmove spice bag and seal in hot jars and
process in hot water bath for 10 min. Makes 5 pints.
the notes in my cookbook say.
1/2 bushel makes about 12 pints
1/2 bushel is about 30 pounds
A variatino is to add 1 cup thick applesauce to the cooked ketchup and
mix
thoroughly.
You can also do this by cooking the same amount of veggies until
tender and
then putting
through a sieve or food mill. Add remaining ingredients and cook until
1/2
volume. The yield is less than when using
the blender. Yield 3 pints.
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