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Spicy
Chili Sauce 4 quarts chopped,
peeled, cored tomatoes (about 24 large)
1 1/2 cups chopped sweet green
peppers (about 3 medium)
2 cups chopped onions (about 2 medium)
1
1/2 cups cider vinegar, 5% acidity
1 1/2 cups sugar
1 tablespoon
salt
1 tablespoon celery seed
1 teaspoon ginger
1 teaspoon
cinnamon
1 teaspoon allspice
1 teaspoon cloves
Prepare
Ball brand or Kerr brand jars and closures according to instructions found
in Canning Basics.
Combine all ingredients in a large saucepot.
Bring to boiling; simmer until desired consistency, about 1 to 2 hours.
Stir frequently to prevent sticking. Carefully ladle hot sauce into hot
jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar
with sealing compound next to glass. Screw band down evenly and firmly
just until a point of resistance is met - fingertip tight.
Process
15 minutes in a boiling-water canner.
Yield: about 6
pints.
Note: Chili sauce is not a bright red color because ground
spices are used.
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