mum's chili sauce
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.
prep time
cook time
method
Canning/Preserving
yield
Ingredients
- 24 - ripe, red tomatoes
- 4 - green tomatoes
- 5 large onions
- 3 - sweet red peppers
- 3 - green bell peppers
- 1 tablespoon cinnamon stick, broken
- 2 - pieces ginger root
- 1 teaspoon whole clove
- 1 teaspoon whole allspice
- 2 cups brown sugar, firmly packed
- 2 1/2 cups cider vinegar
- 2 tablespoons coarse salt
How To Make mum's chili sauce
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Step 1Scald, peel and chop ripe tomatoes and put in a colander to drain off excess juice.
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Step 2Chop green tomatoes, peel and chop onions, remove core and seeds from peppers and cut in strips.
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Step 3Combine all vegetables in preserving kettle, cook slowly for about one hour, stirring frequently.
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Step 4Tie spices loosely in a cheesecloth bag and add to mixture. Add vinegar, sugar and salt.
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Step 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.
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Step 6Pour into hot sterilized jars while hot and seal at once.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Diet:
Vegetarian
Keyword:
#canning
Ingredient:
Vegetable
Method:
Canning/Preserving
Culture:
Canadian
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