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Putting up food for the winter is so rewarding. It definitely takes time, but it feels good, traditional and reminiscent to me of times as a child spent with my Mom and my Grandparents. With our food choices today, the chemicals and preservatives added to everything and the prices, it gives me great pride to be able to use yet another skill from the past that will benefit my family.
My wonderful neighboring landowner and friend, Gudrun Stotz came to visit this weekend and brought me a cooler full of freshly picked produce. That takes 1st prize to me as far as gifts go, right there along with handmade and homemade gifts. Thank you Gudrun – you are such a dear friend! <3
I knew right away what I would be making. With all the tomatoes, peppers and onions I knew what I would be slicing, mixing, stirring and jarring this week…. Trayer Wildness Homemade Chilly Sauce & Salsa.
Gudrun also brought me 20lbs of nectarines. I have 5 hungry men to feed back here so I used some to make two nectarine crumb pies. The rest will be dried and made into jelly or jam. Now keep in mind that we bake a lot of gluten free (wheat free) and (dairy free) meals because of my son’s diet so I would like to pass on my secrets to my gluten free / dairy free flakey pie crust. The flour I use is Better Batter which can be found at http://BetterBatter.org (the owner Naomi Poe will take good care of you) and the recipe for the pie crust can be found at Nicole Hunn’s website here http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/. These two ladies rock the Gluten Free world and if you have someone you need to cook or bake for that is gluten free, you need to check out these two ladies….
Below you will find our family recipe for our Chilly Sauce and Salsa. Thank you Grandma Anna Trayer for sharing your recipe. It is one recipe to which we use for both purposes. It is GREAT with elk and deer and provides a great snack with homemade nachos. On Monday afternoon I was able to put up 11 quarts and look forward to continuing to fill my shelf with more before winter sets in. Two months ago I jarred 75 lbs of carrots which provided us with 74 quarts. To me it is a great blessing to see my shelves so full. May your shelves be full and your home warm this winter…. Blessings! <3
|Trayer Wilderness Homemade Chilly Sauce & Salsa||
- 1 peck of ripe tomatoes
- 6 green peppers & 6 red peppers
- 10 medium onions
- 1 bunch of celery
- 2 cups of sugar
- 2 cups of vinegar
- 3 tbsp salt
- 1/4 tsp oil of cloves
- 1/4 tsp oil of cinnamon
- hot peppers to taste (optional)
- Chop onions, peppers and celery. Wash tomatoes, dip in boiling water and slip off skins. Chop tomatoes and add to other vegetables. Add liquid and other ingredients and cook slowly for 1 1/2 to 2 hours. Stir frequently. Pour into hot jars and let seal.