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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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

Directions Step-By-Step

1
Scald, peel and chop ripe tomatoes and put in a colander to drain off excess juice.
2
Chop green tomatoes, peel and chop onions, remove core and seeds from peppers and cut in strips.
3
Combine all vegetables in preserving kettle, cook slowly for about one hour, stirring frequently.
4
Tie spices loosely in a cheesecloth bag and add to mixture. Add vinegar, sugar and salt.
5
Simmer about one hour longer or until thick and there seems to be no more free liquid. Watch closely and stir frequently to prevent scorching.
6
Pour 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