CSW's Chili Sauce

Name: CSW's Chili Sauce
Prep time: 1 h 30 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 5 pints
Cuisine: Canadian
Ingredients: 7&1/2 lb ripe tomatoes (about 30 medium); blanched & peeled; 2&1/2 c peeled onions (about 6 medium);chop or put though food chopper, & then measure; 2&1/2 c red & green peppers (4 green - 2 red); chop or put though food chopper, & then measure; 3 c celery; finely diced & measure; put these in a large preserving kettle (enamel preferred); 1&1/2 c white sugar; add to veggies in pot; 2 Tbsp pickling salt; add to veggies in pot; 4 c cider vinegar; add to veggies in pot; 1 Tbsp whole cloves; measure onto a large square of cheesecloth, along with the allspice below; 3 Tbsp whole allspice; measure with the cloves above & tie up cheesecloth

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By Carol Speight
@CanadianShe_Wolf

My Mom made this sauce for years and even now as I type it here to share with you, I can "smell" it simmering."Powerfull" memories!...lolol

I love this with bacon & eggs, omelets or even ham OR hamburgers.
Have even mixed some into my hamburger when making meatloaf!

I also love the smell it tosses through-out the house when I'm simmering/preparing it for canning.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

5 pints

Prep:

1 Hr 30 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

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7&1/2 lb

ripe tomatoes (about 30 medium); blanched & peeled
2&1/2 c

peeled onions (about 6 medium);chop or put though food chopper, & then measure
2&1/2 c

red & green peppers (4 green - 2 red); chop or put though food chopper, & then measure
3 c

celery; finely diced & measure; put these in a large preserving kettle (enamel preferred)
1&1/2 c

white sugar; add to veggies in pot
2 Tbsp

pickling salt; add to veggies in pot
4 c

cider vinegar; add to veggies in pot
1 Tbsp

whole cloves; measure onto a large square of cheesecloth, along with the allspice below
3 Tbsp

whole allspice; measure with the cloves above & tie up cheesecloth

How to Make CSW's Chili Sauce

Step-by-Step

Add "spicebag" to ingredients; bring to a boil & cook uncovered over moderate heat for 2 to 2 & 1/2 hours, stirring frequently.

This mixture should get fairly thick as it cooks down.

Remove the spice bag; ladle into sterilized sealers and seal immediately.
(I have never done the boiling water bath with this recipe & have never had any problems with the sauce spoiling. My recipe was made up 48 years ago before anyone did the "bath" method....lolol)

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