I grew up in Utah in a home that meant every summer we canned food - peaches, pears, cherries, green beans, made jam, pickles - well, you get the idea. When I moved to Arizona I hardly ever canned. Why? One - the fresh food was not readily available (it had to be shipped down from Utah) Two - I didn't have all the equipment Three - it is cheaper to buy it already canned in the store. All good reasons, and excuses. Consequently, my kids haven't been exposed to the fun experience of canning. Oh, over the years I have done a little bit here and there - apples and peaches - but not for quite a few years. I decided to change all that. I didn't start with the nice smelling (but messy) peaches. I started with something which I had never actually helped with, just had some and had my mom/sister's recipe. Chili Sauce. Why chili sauce you ask - because I had bought a box of tomotaoes that came from - you guessed it - Utah. I was going to see if some of my neighbors wanted some of the fresh tomotoes - but then got this great idea of canning them, but into what? Chili Sauce. With a lot of calls to my mom with questions and encouragement, I began.
I started out with grinding the green bell peppers, red bell peppers, and the hot peppers. It then came to the grinding of the onions. My family didn't like this one bit. Oh - man did they ever complain of burning eyes. What could they complain about - they were all in other rooms, I was the one actually standing there cutting up and grinding the 8 onions. And yea, they did burn the eyes some (actually a lot) and really gave me a good reason to cry!
What a great smell that was to have - all night long!
I love you Kendall. There is a place in my heart that only you can fill. 

