Old-Fashioned Chili Sauce Recipe
Ingredients
| Boiling water | ||
| Ripe red tomatoes | 8 Pound | |
| Green peppers | 4 Medium | |
| Sweet peppers | 4 Medium | |
| Celery - 3 cups, coarsely chopped | ||
| Onion - 3 cups, coarsely chopped | ||
| Granulated Sugar | 2 Cup (16 tbs) | |
| Light-brown sugar - 1 cup, firmly packed | ||
| Salt | 2 Tablespoon | |
| Cinnamon sticks - 2 (3-inch) | ||
| Hot-pepper pods - 2, crushed | ||
| Whole Cloves | 2 Teaspoon | |
| Mustard seed | 1 Tablespoon | |
| Celery seed | 1 Tablespoon | |
| Cider vinegar | 3 Cup (16 tbs) | |
Directions
GETTING READY
1. Pour boiling water over tomatoes to cover let it stand several minutes, peel remove stems and chop tomatoes to measure about 3 quarts.
2. Wash drain peppers well, halve remove seeds and ribs and chop coarsely.
MAKING
3. In a 12-quart kettle, combine chopped tomato, pepper, celery and onion with both kinds of sugar and the salt.
4. With long-handled wooden spoon stir over medium heat until sugar is dissolved.
5. Bring to boiling and boil, uncovered for about 45 minutes.
6. Tie spices in a bag several thicknesses of cheese- cloth or muslin and add to vegetable mixture.
7. Boil uncovered and stirring occasionally for 30 minutes longer.
8. Add vinegar and boil 1 hour longer until of desired consistency.
9. Sterilize six 1-pint jars and leave in hot water until ready to fill.
10. Remove and discard spice bag.
11. Completing one jar at a time, ladle hot chili sauce into jars to within 1/2 inch of top.
12. Cap at once as manufacturer directs.
SERVING
13. Use as side or use in other dishes as desired.
1. Pour boiling water over tomatoes to cover let it stand several minutes, peel remove stems and chop tomatoes to measure about 3 quarts.
2. Wash drain peppers well, halve remove seeds and ribs and chop coarsely.
MAKING
3. In a 12-quart kettle, combine chopped tomato, pepper, celery and onion with both kinds of sugar and the salt.
4. With long-handled wooden spoon stir over medium heat until sugar is dissolved.
5. Bring to boiling and boil, uncovered for about 45 minutes.
6. Tie spices in a bag several thicknesses of cheese- cloth or muslin and add to vegetable mixture.
7. Boil uncovered and stirring occasionally for 30 minutes longer.
8. Add vinegar and boil 1 hour longer until of desired consistency.
9. Sterilize six 1-pint jars and leave in hot water until ready to fill.
10. Remove and discard spice bag.
11. Completing one jar at a time, ladle hot chili sauce into jars to within 1/2 inch of top.
12. Cap at once as manufacturer directs.
SERVING
13. Use as side or use in other dishes as desired.
Chef
