Chili Sauce
25 Large Ripe Tomatoes
3 Sweet Red Peppers *
1 Small Bunch Celery Chopped
6 Large Onions, Chopped
3 Cloves Garlic, Minced
2 Tablespoon Whole Allspice, Tied In Bag
2 Cup Cider Vinegar
1-1/2 Cup Light Brown Sugar
2 Tablespoon Pickling Salt
1 Teaspoon Pepper
1 Teaspoon Dry Mustard
* Peppers should be seeded and chopped. Scald, peel, core, and quarter the
tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp.
Put the pulp in a large kettle, bring to a boil, and boil rapidly until the
tomatoes are soft. Ladle off the clear liquid that comes to the top of the
tomatoes while they are cooking. Add the remaining ingredients and cook for
30 minutes. Discard the spice bag and continue to cook for about 1 hour
longer, or until thick, stirring occasionally. Seal in hot sterilized jars.
Makes 4 - 6 Pints
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