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CHILI
SAUCE
30 LARGE RIPE TOMATOES
8 MEDIUM ONIONS
3 GREEN
SWEET PEPPERS
3 RED SWEET PEPPERS
2 CUPS DICED CELERY
3 CUPS
CIDER VINEGAR
3 TABLESPOONS SALT
2 1/2 CUPS BROWN SUGAR
6
TABLESPOONS MIXED PICKLING SPICES TIED IN A BAG
Scald tomatoes,
skin and cut up
Add all the other ingredients
Bring to a rapid
boil
Simmer until volume reduces to one half
Put in preserving jars
while still hot and seal tightly.
Yield: 10 Pints. You may half
this recipe to make 5 pints.
Happy Canning.
Chefbetty
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