Arlene's Chili Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: 6 qts. peeled and cut up tomatoes
4 cups finely chopped celery
4 cups finely chopped onions
6 green, bell peppers, seeded and chopped
2 red, bell peppers
2 cups white vinegar
1 cup lightly packed brown sugar
1 clove garlic, finely chopped
1 tbsp. freshly grated or drained, bottled horseradish (optional)
1 tbsp. each celery salt, mustard seeds, salt
1 tsp. each ground allspice, ground cinnamon, ground mace or nutmeg
¼ tsp. ground cloves
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Directions: |
Directions:Combine first three ingredients and let stand overnight with ¼ tsp. salt.
Next day, drain and add remaining ingredients except spices (allspice, mace, cinnamon and cloves). Place in large pot and bring to a boil and stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1 - 1½ hours, until sauce begins to thicken. Add the last 4 spices. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes.
Prepare boiling water canner. Heat jars in simmering water until ready to use. Do Not boil. Wash lids in warm soapy water and set bands aside. Ladle the hot chili sauce into hot jars, leaving ½" headspace. Remove air bubbles and adjust headspace if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should flex up and down when center is pressed. |
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