Total Steps
4
Ingredients
10
Tools Needed
6
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1.0 cup sugar
- 12.0 red ripe tomatoes peeled
- 6.0 medium onions chopped
- 6.0 green peppers chopped
- 3.0 red sweet peppers chopped
- 1.0 cinnamon stick (3" long)
- 1.0 teaspoon whole cloves
- 1.0 teaspoon whole allspice
- 1.0 tablespoon salt
- 1.0 pint cider vinegar, 5% acidity
Instructions
Step 1
To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins. Peel.
Step 2
Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and allspice into a clean white cloth to make a spice bag. Add spice bag to tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly for 5 minutes.
Step 3
Pour hot chili sauce into clean, hot pint jars. Seal with properly prepared canning lids. Process in boiling water for 15 minutes. Remove jars; cool and store.
Step 4
To freeze, cool quickly by lowering container of chili sauce into sink of ice water. Pack sauce into moisture-vapor-proof, rigid containers, leaving 1-inch of headspace, and freeze at 0 degrees or lower.