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| Mild Chili Sauce
12 red ripe tomatoes, peeled
6 medium onions, chopped
6 green peppers, chopped
3 red sweet peppers, chopped
1 cinnamon stick, about 3 inches long
1 teaspoon of whole cloves
1 teaspoon of whole allspice
1 tablespoon of salt
1 pint of cider vinegar, 5% acidity
1 cup of sugar
To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins. Peel.
Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and allspice into a clean white cloth to make a spice bag. Add spice bag to tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly for 5 minutes.
Pour hot chili sauce into clean, hot pint jars. Seal with properly prepared canning lids. Process in boiling water for 15 minutes. Remove jars; cool and store.
To freeze, cool quickly by lowering container of chili sauce into sink of ice water. Pack sauce into moisture-vapor-proof, rigid containers, leaving 1-inch of headspace, and freeze at 0 ºF. or lower.
This recipe yields 2 pints.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-18-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"2 pints"
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