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Seasoned Tomato Sauce

2 large onions, chopped
4 medium carrots, sliced
2 cups chopped celery
2 green bell peppers, chopped
18 to 20 large tomatoes
1/4 cup olive oil
2 teaspoons salt, or to tasteSaut? onion, carrots, celery and green peppers in olive oil until onions are limp and transparent. Peel, core and chop tomatoes (you should have 4 quarts). Add to vegetables and cook about 15 minutes.Pur?e vegetables in a food processor, press through a fine sieve, or put through a food mill. Add salt and cook sauce, uncovered, until thick (about 1 hour), stirring frequently to prevent sticking. The final consistency should fall halfway between juice and paste.Quickly ladle into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 45 minutes.Yields about 4 to 5 pints.

Spiced mangoes
Spiced Mangoes6 cups peeled, sliced mangoes3 tablespoons whole cloves1 tablespoon whole allspice1/4 teaspoon ground mace1 1/2 cups white wine vinegar1 1/2 cups water6 cups granulated sugar3 peppercorns per pintPeel, pit and slice the mangoes to measure (Upload by user)

Spiced pears
Spiced Pears7 pounds cooking pears2 cups vinegar4 cups granulated sugar1/2 cup water2 sticks cinnamon, broken1 tablespoon whole cloves1 lemon, sliced and seededPeel and core pears and cut in half. Immediately place in cold water to which a little lemon juic (Upload by user)

Spiced peaches
Spiced Peaches6 pounds fresh peaches2 ounces broken stick cinnamon1 ounce whole cloves3 pounds granulated sugar1 pint vinegar1 cup waterDip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, ab (Upload by user)

Spicy peach marmalade
Spicy Peach Marmalade1 (1 3/4 ounce) box Sure Jell�3 pounds ripe peaches, peeled and chopped fine or    put through a meat grinder (about 4 cups)5 1/2 cups granulated sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg/ (Upload by user)

Strawberry honey
Strawberry Honey2 1/2 cups crushed strawberries1 1/3 cups water6 cups granulated sugar1 teaspoon powdered alumCook water and sugar together for 7 minutes. Add crushed berries and boil for 5 minutes. Add powdered alum and remove from heat. Pour into jars and seal with p (Upload by user)

Strawberry lemonade
Strawberry Lemonade4 quarts strawberries, washed and hulled4 cups lemon juice3 quarts water6 cups granulated sugarPur?e strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor.Place s (Upload by user)

Sun-cooked preserves
Sun Cooked PreservesThis is an ideal recipe for use in the Southwest where there are hot, dry days.3 pounds berries or cherries6 cups granulated sugar3 cups waterWash and pick over enough berries � strawberries, raspberries, blackberries, boysenberries, dark red che (Upload by user)

Tamarind marmalade
Tamarind Marmalade1 quart tamarinds1 1/2 cups waterGranulated sugar, heatedSimmer tamarinds in water until soft. Put through a sieve to remove fibers and seeds. Measure, then heat the pulp. For each cup of pulp add 1 cup of heated sugar. Simmer, stirring constantly, until (Upload by user)

Tangerine marmalade
Tangerine Marmalade4 pounds tangerines4 pounds granulated sugarPeel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold wa (Upload by user)

Three-fruit marmalade
Three Fruit Marmalade1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)12 cups cold water6 cups granulated sugarWash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8 quart heavy, enamel Dutch oven. Add water. (Upload by user)
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Tomato paste
Tomato Paste4 dozen large tomatoes2 teaspoons salt, or to tastePeel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sie (Upload by user)
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Tomato relish
Tomato Relish30 large tomatoes10 large onions5 large green bell peppers1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves3 tablespoons salt1 1/2 cups granulated sugar2 cups cider vinegarPeel tomatoes. Chop tomatoes, onions (Upload by user)
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Watermelon pickles
Watermelon Pickles2 pounds watermelon rind, peeled and cubed1/4 cup pickling salt (not iodized)6 cups water1 teaspoon powdered alum4 cups granulated sugar1 lemon, thinly sliced1 stick cinnamon12 whole cloves1 teaspoon allspiceWhen peeling rind, be s (Upload by user)
TAG: drain, watermelon, syrup, water, pickles, ,

Wine jelly
Wine JellyFor deep red jelly, use ruby port or robust red wine. For a soft rose colored jelly, choose a fruity ros? such as Grenache Ros?. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew?rztraminer. Berry or other fruit wines may also be used.For (Upload by user)
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Sour orange marmalade
Sour Orange Marmalade2 pounds sour oranges (about 6 medium size)2 quarts water3 pounds granulated sugar1/2 teaspoon saltRemove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Chang (Upload by user)
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Tangy orange marmalade
Tangy Orange Marmalade3 thin skinned oranges2 lemons (or limes)1 1/2 cups water1/8 teaspoon baking soda6 cups granulated sugar1/2 of 6 ounce bottle liquid pectinWash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Brin (Upload by user)
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