Chili sauce 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Peeled, cored, chopped, red-rip tomatoes (about 24 lg) |
| 2 | cups | Chopped onions, about 2 md |
| 2 | cups | Chopped sweet red peppers |
| 1 | Hot red pepper, finely chopped | |
| 1 | cup | Sugar |
| 3 | tablespoons | Salt |
| 3 | tablespoons | Mixed pickling spices |
| 1 | tablespoon | Celery seed |
| 1 | tablespoon | Mustard seed |
| 2½ | cup | Vinegar |
Directions
MM BY H PEAGRAM
Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a lg sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by one half, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes in boiling water bath.
Yield: about 6 pints.
From: The Ball Blue Book Shared By: Pat Stockett From: Pat Stockett Via: mmdoor@the_secluded_forest_bbs.bbs, 11-10-1994, recipe # 6464 in MAIN [not registered]
Submitted By MARY LOU KAKANOWSKI On 11-10-94