Thread: Canning Season.
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Old September 19, 2017   #32
clkeiper's Avatar
Join Date: Nov 2011
Location: ohio
Posts: 3,979

Sometimes canning season is an experiment......and I am winging this one. I am thinking that converting it from a cook and eat to a canned recipe. any thoughts?
this is a local dish that is served in the chicken houses in Barberton. there is nothing like it anywhere I am thinking, but I could be totally wrong. It is Hungarian and Serbian by history. these restaurants were primarily run by these immigrants. Sometimes they serve it really thin and other times it could be very thick. maybe it depends on how early in the pot you got a dish of it, I don't know, but it is different and yummy. it is used to dip your french fries in if you want ( not those little itty bitty fries like Mc D's, but those great big long fresh cut fries like at the fair). I just eat it with a spoon.
Barberton Hot Sauce
4-6 cloves garlic
5#'s or so of tomatoes diced or pureed
4 finely diced bell peppers
1/2 to 1 c finely diced celery
3 or 4 hot peppers of your choice
cook in crock pot until soft. 4-6 hours maybe
add a splash of apple cider vinegar
1/2 to 1 c brown sugar
1-2 T sweet paprika
2-3 T butter
add these to taste .
place in pints or quarts and can for 25 min at 10#'s
add rice after opening either cooked or simmer raw rice until done adding water as needed in small amounts until done.

any thoughts?
carolyn k
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