Chili sauce

Yield: 6 servings

Measure Ingredient
13 pounds Tomatoes
1 tablespoon Dry mustard
1 pounds Celery
2 eaches Sticks cinnamon
1 quart Sm onions, chopped
2 pounds Brown sugar
3 eaches Green peppers
¼ cup Salt
½ tablespoon Ground cloves
1 quart Cider vinegar

Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints.

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