I found this chili sauce recipe in an old folder of recipes I picked up at either the Salvation Army as-is store or an estate sale. If you look at the photo you will see that it included canning instructions. Food safety & canning safety has changed over the years- because I do not know current safe practices I chose to leave it out.
Chili Sauce
- 4 tsp. whole cloves
- 3 tbsps. Whole allspice
- 4 qts. chopped (skinned ripe tomatoes (8 lbs.))
- 2½ cups chopped (peeled medium onions (6))
- 2½ cups chopped (seeded green or sweet red peppers (6))
- 1½ cups granulated sugar
- 2 tbsps. salt
- 1 qt. cider vinegar
- Tie spices in a cheesecloth bag.
- Add to combined remaining ingredients in the kettle.
-
Cook, uncovered, 2½ to 3 hrs. or until quite thick, stirring often.
- Remove spice bag.
- Pour sauce at once into clean, hot preserve jars
- Makes 4-5 pints.
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