Mum's Chili Sauce

Sue Fitzpatrick

By
@Dovey22

She left me all these great recipes, but didn't write down any methods. I guess that's why we have the internet eh? Mum always stored things in the coolest spots in the house - cupboards in the basement. Some things have to sit longer before eating them, but I'm sure we were eating things shortly after Mum made them.


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Rating:
★★★★★ 1 vote
Comments:
Method:
Canning/Preserving

Ingredients

24
ripe, red tomatoes
4
green tomatoes
5 large
onions
3
sweet red peppers
3
green bell peppers
1 Tbsp
cinnamon stick, broken
2
pieces ginger root
1 tsp
whole clove
1 tsp
whole allspice
2 c
brown sugar, firmly packed
2 1/2 c
cider vinegar
2 Tbsp
coarse salt

Step-By-Step

1Scald, peel and chop ripe tomatoes and put in a colander to drain off excess juice.

2Chop green tomatoes, peel and chop onions, remove core and seeds from peppers and cut in strips.

3Combine all vegetables in preserving kettle, cook slowly for about one hour, stirring frequently.

4Tie spices loosely in a cheesecloth bag and add to mixture. Add vinegar, sugar and salt.

5Simmer about one hour longer or until thick and there seems to be no more free liquid. Watch closely and stir frequently to prevent scorching.

6Pour into hot sterilized jars while hot and seal at once.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtag: #canning