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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 4 |
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CSW(me>CanadianShe_Wolf)'s Chili Sauce is a recipe I have been making since 1962! Love it and seemingly can never make enough every season to satisfy the needs of those that like it in my family. Simple to make, most work is in the prep of the veggies to go into the pot! (I have always dipped my jars in hot water to sterilize after washing them in really hot soapy water, then sit them on a tray in the oven set at 150'f. I suppose now-a-days you could use a dishwasher for this step! Back when I started making this cause, I was Freshly Married and his wages were $32.00 per week-take-home! Nothing left-over to buy a dishwasher!.....lolol (I never hand-le with my bare hands either....always use tongs when transferring the jars) The caps & rings I keep in a pot of water on the stove .... bring these to a simmer for about 3-5 minutes just before I fill the pint sealers/jars & am ready to seal. I NEVER sit hot jars/sealers of anything directly on a countertop when doing canning/preserves, the temperature of your counter could vary such that it may cause your sealers to crack, THEN ya lose all yer hard work & fruits of your labour/labor! I put 3-4 thicknesses of newspaper on the counter and after tightening down the cap & ring, I leave the jar to sit Up-right on the newspaper until all the caps have snapped down ,(sometimes you just touch the centre of the cap and those that haven't snapped will do so with that touch) ....ONLY THEN do I turn the snapped jars upside down on top of the newspaper to sit overnight. That way you see IF you have any leakers !) Ingredients:
7 1/2 lbs chopped ripe tomatoes (about 30 medium) |
2 1/2 cups chopped & peeled cooking onions (6 medium) |
2 1/2 cups chopped bell peppers (4 green & 2 red) |
3 cups celery, sliced |
2 1/2 cups white sugar |
2 tablespoons pickling salt |
4 cups cider vinegar |
1 tablespoon whole cloves |
3 tablespoons whole allspice |
Directions:
1. Blanch & Peel:.
2. 7 & 1/2 pounds ripe Tomatoes(about 30 medium).
3. Chop OR put though food chopper, & then measure:(I chop mine).
4. 2 & 1/2 cups peeled onions(6 medium).
5. 2 & 1/2 cups seeded red & green peppers(4 green & 2 red).
6. Finely dice & measure:.
7. 3 cups celery.
8. Put these in a large preserving kettle (enamel preferred).
9. Add:.
10. 1 &1/2 cups white sugar.
11. 2 tablespoon pickling salt.
12. 4 cups cider vinegar.
13. Tie in a cheesecloth:.
14. 1 tablespoon whole cloves.
15. 3 tablespoons whole allspice.
16. Add spicebag to ingredients; bring to a boil & cook uncovered over moderate heat for 2 to 2 & 1/2 hours, stirring frequently.
17. This mixture should get fairly thick as it cooks down.
18. Remove the spice bag; ladle into sterilized sealers and seal immediately.
19. (I have never done the boiling water bath with this recipe & have never had any problems with the sauce spoiling. My recipe was made up 48 years ago before anyone did the bath method - lolol).
20. ****************************.
21. Yield: 5 pints.
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