Chili Sauce
From a vintage recipe box found at an estate sale
As written on the card
Front
Chili Sauce
4 qt. ripe tomatoes, peeled + Chopped
3 C onions, finely ground
1 C green pepper ” ”
1 C sweet red pepper ” ”
2 C sugar
2 T salt
¼ tsp Cayenne pepper
1 T whole Cloves
3 3” sticks stick Cinnamon
(over)
Back
1 T mustard seed
3 C vinegar
Combine vegetables, sugar, salt + Cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally about 2 hours or until mixture thickens.
Add spices tied in a Cloth bag, and vinegar - Cook until very thick.
Pour immediately into hot sterilized jars - seal at once - Makes about 5 pints
Chili Sauce
A classic canning chili sauce, the sweet-and-tangy relish served with meat loaf and beans
Vegetables
- 4 quarts ripe tomatoes, peeled and chopped
- 3 cups onions, finely ground
- 1 cup green pepper, finely ground
- 1 cup sweet red pepper, finely ground
- 2 cups sugar
- 2 tablespoons salt
- ¼ teaspoon cayenne pepper
Spice Bag & Vinegar
- 1 tablespoon whole cloves
- 3 (3-inch) cinnamon sticks
- 1 tablespoon mustard seed
- 3 cups vinegar
Method
- Dissolve: Combine the vegetables, sugar, salt and cayenne in a heavy pot. Stir over low heat until the sugar dissolves.
- Cook down: Cook slowly, stirring now and then, about 2 hours or until thickened.
- Spice: Tie the cloves, cinnamon and mustard seed in a cloth bag and add with the vinegar. Cook until very thick, then remove the bag.
- Jar: Pour immediately into hot sterilized jars and seal at once.
As written: The ditto marks after the peppers repeat “finely ground.” The spice list ends on the front with “(over)” and continues on the back.
- Today’s home-canning guidance recommends processing filled jars in a boiling-water bath (and adding a little bottled lemon juice or citric acid to tomato products) instead of relying on sealing alone.
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