Thread: Salsa/Sauces
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Old July 24, 2007   #19
Join Date: Mar 2006
Location: Zone 5/6 New Jersey
Posts: 122

Here's one for canning:

Chili Sauce
4 quarts chopped and peeled tomatoes
2 cups chopped onion
2 cups chopped sweet red pepper
1 small hot red pepper, chopped
1 cup sugar (you can use brown sugar or a mixture)
3 tablespoons salt
1 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon cinnamon and allspice (each)
2 1/2 cups vinegar (I use cider vinegar)

Combine vegetables, sugar and salt. Cook until mixture thickens (about 45 minutes). Put spices in a spice bag (or cheesecloth) and simmer until thick. I start with a small amount of cinnamon and allspice and keep tasting. I add powdered spices as I adjust the taste. Add vinegar and continue simmering until you reach the desired thickness. Remove the spice bag, and ladle sauce into prepared pint canning jars. Process for 15 minutes in a boiling water bath.

Makes about six pints.
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