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

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