Canning Recipes




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


Cooking Directions:
-------- ------------ --------------------------------
4 quarts chopped peeled cored tomatoes - -- (abt 24 large)
1 1/2 cups chopped sweet green peppers - (abt 3 med)
2 cups chopped onions - (abt 2 med)
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
manufacturer's instructions.

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. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 6 pints.

Comments: Chili sauce is not a bright red color because ground spices are
used.





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