Save on Pinterest

Chili Sauce

Total Time

Prep: 2 hours Process: 15 min.

Makes

about 6 pints

—Virginia Lanphier, Omaha, Nebraska

Ingredients

  • 4 quarts chopped peeled tomatoes (about 24 large)
  • 2 cups chopped onions
  • 2 cups chopped sweet red peppers (about 4 medium)
  • 1 serrano pepper, finely chopped
  • 1 cup sugar
  • 3 tablespoons salt
  • 3 tablespoons mixed pickling spices
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 2-1/2 cups white vinegar

Directions

  1. In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
  2. Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.
  3. Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Canning Altitude
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 93 calories, 1g fat (0 saturated fat), 0 cholesterol, 1196mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein.

Recommended Video