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)
Add:
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.
(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)
Add:
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.
No comments:
Post a Comment