Canned Chili Sauce

Name: Canned Chili Sauce
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: about 6 pints
Cuisine: North America, Southwest
Ingredients: 4 quarts chopped peeled tomatoes (about 24 large); 2 cups chopped onions; 2 cups chopped sweet red peppers (about 4 medium); 1 serrano pepper, finely chopped; 1 cup sugar; 3 tablespoons salt; 3 tablespoons mixed pickling spices; 1 tablespoon celery seed; 1 tablespoon mustard seed; 2-1/2 cups white vinegar

Total Time Prep: 2 hours Process: 15 min.

Yield about 6 pints

Test Kitchen Approved

If you've never made canned chili sauce, you're in for a treat.

Ingredients

4 quarts chopped peeled tomatoes (about 24 large)
2 cups chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1 serrano pepper, finely chopped
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
2-1/2 cups white vinegar

Directions

In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.
Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Nutrition Facts

2 tablespoons: 93 calories, 1g fat (0 saturated fat), 0 cholesterol, 1196mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein.