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Sunday, January 16, 2011

CSW's Chili Sauce

CSW's Chili Sauce
(T&T for over 40 years)
Blanch & Peel:
7 & 1/2 pounds ripe Tomatoes(about 30 medium)

Chop OR put though food chopper, & then measure:
2& 1/2 cups peeled onions(6 medium)
2& 1/2 cups seeded red & green peppers(4 green & 2 red)

Finely dice & measure:
3 cups celery

Put these in a large preserving kettle (enamel preferred)

1 & 1/2 cups white sugar
2 tablespoon pickling salt
4 cups cider vinegar

Tie in a cheesecloth:
1 tablespoon whole cloves
3 tablespoons whole allspice

Add "spicebag" to ingredients; bring to a boil & cook uncovered over moderate heat for 2 to 2 & 1/2 hours, stirring frequently.

This mixture should get fairly thick as it cooks down.

Remove the spice bag; ladle into sterilized sealers and seal immediately.
(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)

Yield: About 5 pints

I love this with bacon & eggs, omelets or even ham OR hamburgers. Have even mixed some into my hamburger when making meatloaf!
I also love the smell it tosses through-out the house when I'm simmering/preparing it for canning.

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