Canning Recipes




Mild Chili Sauce
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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12 red ripe tomatoes -- peeled
6 medium onions -- chopped
6 green peppers -- chopped
3 red sweet peppers -- chopped
1 cinnamon stick - (3" long)
1 teaspoon whole cloves
1 teaspoon whole allspice
1 tablespoon salt
1 pint cider vinegar, 5% acidity
1 cup sugar

To peel tomatoes, dip them in boiling water, then quickly in cold water to
loosen skins. Peel.

Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and
allspice into a clean white cloth to make a spice bag. Add spice bag to
tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove
spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly
for 5 minutes.

Pour hot chili sauce into clean, hot pint jars. Seal with properly
prepared canning lids. Process in boiling water for 15 minutes. Remove
jars; cool and store.

To freeze, cool quickly by lowering container of chili sauce into sink of
ice water. Pack sauce into moisture-vapor-proof, rigid containers,
leaving 1-inch of headspace, and freeze at 0 degrees or lower.

This recipe yields 2 pints.





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