Saturday, October 2, 2010
Mother's Chili Sauce
We all know that Mother (Grandma Minnie Blood) was a wonderful cook. She could take a bunch of leftovers from the tiny frig she had, and concoct something delicious for supper. Ann gave me this recipe the second summer I lived in Olympia, and I used to follow it to the letter. (Count out the 12 tomatoes, etc., etc., etc.) Finally, the supply of ingredients would vary, so the recipe would turn out a little different each time. Now, it's a matter of throwing this in and that in. I no longer peel the tomatoes first - just slice them, throw on some sugar - (That's from Ann, who alters and changes, just like Mother.) She told me to just skim off the skins as they rise to the top. Now, after more than a few years' hiatus, I decided to make the sauce again. Now, Ann has another change. Use the crock pot. Talk about easier. No more standing by a hot stove, stirring for hours - just throw everything in, stir every once in a while, and wait for things to happen. I didn't even reduce the first juice on the stove - it does take a while to do it in the crock pot, however. This procedure started yesterday morning, and this afternoon, it's still cooking away. I had so much sauce makings that it took a 6.5 quart and the old 5 quart crock pots, and they were almost running over. I was up in the middle of the night adding the chopped apples, because I couldn't get them in earlier. Now, the house smells heavenly, the chili sauce might be done by tomorrow morning, and then, instead of canning it as Mother did, it will go into containers in the freezer. Hurrah for modern conveniences and a sister who thinks outside the box. Try it, Judy, you'll like it.