Hearty Chili Sauce
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 quarts chopped, stemmed, and peeled tomatoes
2 large green peppers, stemmed, seeded and chopped
8 mediums onions, peeled and chopped
1 cup chopped celery
1 1/2 cups brown sugar
2 cups vinegar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Preparation

1 Organize and prepare ingredients, equipment, and work space. 2 Combine tomatoes, peppers, onions, and celery in preserving kettle. heat to boiling, then reduce heat and simmer 1 hour, stirring occasionally. 3 Stir in all remaining ingredients and simmer 20 to 30 minutes longer, stirring frequently. 4 Ladle hot chili sauce into the hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the inside of each jar to release any air bubbles. Add additional chili sauce, if necessary, to within 1/4 inch of tops of jars. 5 Wipe tops and threads of jars with a damp clean cloth. 6 Put on lids and screw bands as manufacturer directs. 7 Process in boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning.

About


The recipe makes about eight 1 pint jars. Use the basic equipment for boiling water bath canning.