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Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Favorite Chili Sauce

	Category	Vegetable Recipes
	Views	196
	Ratings	0

Ingredients And Procedures

25 ea Large Ripe Tomatoes

3 ea Sweet Red Peppers *

1 ea Small Bunch Celery Chopped

6 ea Large Onions, Chopped

3 ea Cloves Garlic, Minced

2 T Whole Allspice, Tied In Bag

2 c Cider Vinegar

1 1/2 c Light Brown Sugar

2 T Pickling Salt

1 t Pepper

1 t Dry Mustard

* Peppers should be seeded and chopped. ~------------------------------------------------------------------------- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints.

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<h1>Favorite Chili Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>25 ea Large Ripe Tomatoes <P>3 ea Sweet Red Peppers * <P>1 ea Small Bunch Celery Chopped <P>6 ea Large Onions, Chopped <P>3 ea Cloves Garlic, Minced <P>2 T Whole Allspice, Tied In Bag <P>2 c Cider Vinegar <P>1 1/2 c Light Brown Sugar <P>2 T Pickling Salt <P>1 t Pepper <P>1 t Dry Mustard <P>* Peppers should be seeded and chopped. ~------------------------------------------------------------------------- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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