Photo by Melody

Dave's Garden Cookbook: Chili Sauce

The 2001 Dave's Garden Cookbook

Chili Sauce

By eyesoftexas

Category: Canning and Freezing

12 lb. tomatoes (38 medium)
1 lb. celery (2 bunches) chopped
4 c. onions, chopped
3 green peppers, chopped
1/2 Tbsp. ground cloves
1 Tbsp. dry mustard
2 sticks cinnamon
2 lbs. brown sugar
1/2 c. salt
1 qt. cider vinegar

Scald tomatoes; peel. Cook in large kettle over medium heat for 15 minutes; drain off half the juice. Combine remaining vegetables; add to tomatoes and simmer 1 1/2 hours. Tie spices in cheesecloth bag; add spices and vinegar to vegetable mixture and continue to cook 1 1/2 hours. Remove spices; ladle mixture into sterilized jars. Seal, leaving 1/2 inch headspace. Process in boiling water for 5 minutes. Makes 6 pts.

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